Milo's Torch Cafe Original Idaho Finger Steaks

17 Reviews

Prep: 20 min
Cook: 30 min
Ready In: 1 hr 50 min

“This recipe was given to me many years ago and is alleged to be the original recipe from the Torch Cafe in Boise, Idaho: the purported home of the finger steak. I ate there many times in the 70's and this recipe seems authentic. I always omit the salt as it seems way too salty for me and everyone to whom I passed it along agrees with me, but I included it as that's the way it was given to me. Try dipping in cocktail or fry sauce.” - by ericn1300

Ingredients

1 1/2 cups milk
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon salt
2 tablespoons seasoned salt
3/4 tablespoon Worcestershire sauce
2 1/2 cups flour
4 cups oil for deep frying
3 pounds beef tenderloin, cut into 2 1/2x3/4-inch strips

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Directions

Mix together the milk, thyme, marjoram, salt, seasoned salt, and Worcestershire sauce in a bowl. Stir in the flour gradually until the mixture reaches a thick, batter-like consistency. Refrigerate 1 to 2 hours.
Preheat the oil in a large pot to 375 degrees F (190 degrees C).
Completely coat each piece of beef in the batter and gently place into the hot oil. Lie them into the oil individually to keep them from sticking together. Cook in small batches of 4 to 8 pieces until golden brown, about 5 minutes. Allow the oil to return to 375 degrees F (190 degrees C) between batches.

Nutrition

Amount Per Serving (6 total)

Calories
748 cal
37%

Fat
43.7 g
67%

Carbs
44.3 g
14%

Based on a 2,000 calorie diet

Reviews (17)

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Lynn

Feb. 3, 2008

"My husband grew up in Boise and every time we visit we had to go to the Torch Cafe for finger steaks. He says these are the ones! Thanks for sharing the recipe! ..." See more"