Best 7 Idaho Finger Steaks Recipes
Within the culinary realm, where flavors dance and ingredients intertwine, lies a dish that tantalizes taste buds and captivates hearts: Idaho Finger Steaks. This delectable creation, originating from the vibrant state of Idaho, has garnered a reputation for its tender texture, savory taste, and versatility. As you embark on a culinary journey to discover the best recipe for this beloved dish, let us unravel the secrets that lie behind its charm and guide you towards an unforgettable gastronomic experience.
Here are our top 7 tried and tested recipes!
IDAHO-STYLE FINGER STEAKS
These golden and crispy deep-fried steak strips are what happens when chicken-fried steak meets chicken fingers. We like them dipped in a homemade "fry sauce" or bottled cocktail sauce, but ranch dressing would be great too.
Provided by Food Network Kitchen
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the finger steaks: Trim the excess fat and silver skin from the steak and cut into strips about 1/2 inch wide and 2 to 3 inches long.
- Whisk together the buttermilk, Worcestershire, 2 teaspoons salt and 1 teaspoon each pepper, granulated garlic, dry mustard and paprika in a large bowl. Add the steak strips to the buttermilk mixture, toss to coat, then cover and refrigerate for 2 hours.
- For the fry sauce: Meanwhile, whisk together the mayonnaise, ketchup, Worcestershire, vinegar, paprika, a good pinch of salt and several grinds of pepper in a medium bowl until smooth and combined. Cover with plastic wrap and refrigerate until ready to serve, up to 2 days.
- Fill a large Dutch oven with about 3 inches of oil. Attach a deep-fry thermometer and heat to 350 degrees F.
- Whisk together the flour, 2 teaspoons salt and the remaining 1 teaspoon each pepper, granulated garlic, dry mustard and paprika in a shallow dish. Line a plate with paper towels.
- Remove the meat from the marinade to a plate using a slotted spoon. Reserve the buttermilk mixture in the bowl. In batches, dredge the steak strips in the seasoned flour, then into the buttermilk mixture, and back again into the seasoned flour until well coated.
- Place a few battered steak strips in the hot oil. Fry, stirring occasionally, until golden brown and crispy, about 4 minutes. Remove with a clean slotted spoon onto the prepared plate. Repeat with the remaining steak strips.
- Serve the steak fingers with fry sauce, cocktail sauce and French fries if desired.
IDAHO-STYLE FINGER STEAKS
Yummy, highly seasoned steak nuggets, deep fried and served with Ranch dressing -- just like in the fast food joints in Idaho in the '70's! I missed these so much that I kept playing with the ingredients until I finally came up with this perfect re-creation of the real thing. A taste of the old times when we didn't know how bad deep frying was for us! Serve with ranch dressing, or your favorite bbq sauce, steak sauce, or blue cheese dressing!
Provided by EMMYJAY1
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 3h40m
Yield 4
Number Of Ingredients 9
Steps:
- Beat together the egg, buttermilk, grill seasoning, and 1/2 cup of flour in a large bowl until smooth. Add the beef, and toss until well coated. Cover with plastic wrap, and place into the refrigerator to marinate at least 2 hours.
- Sift 2 1/2 cups flour with the garlic powder, salt, and pepper into a large bowl. Remove steak strips from buttermilk batter and allow excess to drip off. Dredge each piece with seasoned flour and place onto a baking sheet. Place in the freezer and freeze until firm, 1 hour to overnight.
- Heat oil to 370 degrees F (185 degrees C) in a deep fryer or cast iron skillet.
- Drop a few frozen steak pieces into the hot oil and fry until golden brown on the outside, about 5 minutes. Do not overcrowd the frying oil, and do not allow the steak strips to thaw before they are fried. Once golden brown, remove to drain on a paper towel-lined plate.
Nutrition Facts : Calories 825.9 calories, Carbohydrate 80.1 g, Cholesterol 142.2 mg, Fat 35.4 g, Fiber 2.8 g, Protein 43.7 g, SaturatedFat 9.5 g, Sodium 1588.3 mg, Sugar 6.6 g
IDAHO-STYLE FINGER STEAKS
Steak's answer to chicken fingers, these two- to three-inch segments of sirloin or cube steak are dredged twice in a spiced batter for a thick, crunchy coating after frying. Dip in cocktail or barbecue sauce to enhance the earthy flavor of the fried beef.
Provided by Young Sun Huh
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Trim the excess fat and silver skin from the steak and cut into strips about 1/2-inch wide and 2- to 3- inches long.
- Whisk together the buttermilk, Worcestershire, 2 teaspoons salt and 1 teaspoon each pepper, granulated garlic, dry mustard and paprika in a large bowl. Add the steak strips to the buttermilk mixture, toss to coat, cover and refrigerate for 2 hours.
- Fill a large Dutch oven with about 3 inches of oil, attach a deep fat fry thermometer and heat to 350 degrees F.
- Whisk together the flour, 2 teaspoons salt and the remaining 1 teaspoon each pepper, granulated garlic, dry mustard and paprika in a shallow dish.
- Remove the marinating meat with a slotted spoon to a plate. Reserve the buttermilk mixture in the bowl. In batches, dredge the steak strips in the seasoned flour, then back into the buttermilk mixture, and back again into the seasoned flour until well coated.
- Dipped a few dredged steak strips in the hot oil. Fry, stirring occasionally, until golden brown and crispy, about 4 minutes. Remove with a clean slotted spoon onto a paper-towel-lined plate.
- Serve the steak fingers with BBQ or cocktail sauce and French fries if you'd like.
IDAHO FINGER STEAKS
This recipe was given to me many years ago and is alleged to be the original recipe from a 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.
Provided by ericn1300
Categories Meat and Poultry Recipes Beef Steaks
Time 1h50m
Yield 6
Number Of Ingredients 9
Steps:
- 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 Facts : Calories 747.9 calories, Carbohydrate 44.3 g, Cholesterol 120.4 mg, Fat 43.7 g, Fiber 1.6 g, Protein 41.5 g, SaturatedFat 13.4 g, Sodium 1431.5 mg, Sugar 3.2 g
IDAHO-STYLE FINGER STEAKS
Categories Beef
Number Of Ingredients 8
Steps:
- Beat together the egg, buttermilk, grill seasoning, and 1/2 cup of flour in a large bowl until smooth. Add the beef, and toss until well coated. Cover with plastic wrap, and place into the refrigerator to marinate at least 2 hours.
- Sift 2 1/2 cups flour with the garlic powder, salt, and pepper into a large bowl. Remove steak strips from buttermilk batter and allow excess to drip off. Dredge each piece with seasoned flour and place onto a baking sheet. Place in the freezer and freeze until firm, 1 hour to overnight.
- Heat oil to 370 degrees F (185 degrees C) in a deep fryer or cast iron skillet.
- Drop a few frozen steak pieces into the hot oil and fry until golden brown on the outside, about 5 minutes.
- Do not overcrowd the frying oil, and do not allow the steak strips to thaw before they are fried. Once golden brown, remove to drain on a paper towel-lined plate.
IDAHO STYLE FINGER STEAKS
Make and share this Idaho Style Finger Steaks recipe from Food.com.
Provided by Loren M Z
Categories Deer
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- * 1. Beat together the egg, buttermilk, grill seasoning, and 1/2 cup of flour in a large bowl until smooth. Add the beef, and toss until well coated. Cover with plastic wrap, and place into the refrigerator to marinate at least 2 hours.
- * 2. Sift 2 1/2 cups flour with the garlic powder, salt, and pepper into a large bowl. Remove steak strips from buttermilk batter and allow excess to drip off. Dredge each piece with seasoned flour and place onto a baking sheet. Place in the freezer and freeze until firm, 1 hour to overnight.
- * 3. Heat oil to 370 degrees F (185 degrees C) in a deep fryer or cast iron skillet.
- * 4. Drop a few frozen steak pieces into the hot oil and fry until golden brown on the outside, about 5 minutes. Do not overcrowd the frying oil, and do not allow the steak strips to thaw before they are fried. Once golden brown, remove to drain on a paper towel-lined plate.
Nutrition Facts : Calories 2187.9, Fat 194.2, SaturatedFat 23.8, Cholesterol 171.7, Sodium 238.2, Carbohydrate 66.6, Fiber 2.2, Sugar 6.5, Protein 46.3
IDAHO-STYLE FINGER STEAKS [38]
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Beat together the egg, buttermilk, grill seasoning, and 1/2 cup of flour in a large bowl until smooth. Add the beef, and toss until well coated. Cover with plastic wrap, and place into the refrigerator to marinate at least 2 hours. Sift 2 1/2 cups flour with the garlic powder, salt, and pepper into a large bowl. Remove steak strips from buttermilk batter and allow excess to drip off. Dredge each piece with seasoned flour and place onto a baking sheet. Place in the freezer and freeze until firm, 1 hour to overnight. Heat oil to 370 degrees F (185 degrees C) in a deep fryer or cast iron skillet. Drop a few frozen steak pieces into the hot oil and fry until golden brown on the outside, about 5 minutes. Do not overcrowd the frying oil, and do not allow the steak strips to thaw before they are fried. Once golden brown, remove to drain on a paper towel-lined plate.
Tips:
- Choose the right cut of meat: Flank steak or skirt steak are the best cuts for finger steaks.
- Slice the meat against the grain: This will make the meat more tender.
- Tenderize the meat: You can do this by marinating it overnight or using a meat tenderizer.
- Season the meat well: A simple combination of salt, pepper, garlic powder, and onion powder is a good starting point.
- Cook the meat over high heat: This will help to sear the outside of the meat and keep it juicy on the inside.
- Don't overcook the meat: Finger steaks are best when cooked medium-rare or medium.
- Serve the meat immediately: Finger steaks are best served hot off the grill.
Conclusion:
Finger steaks are a delicious and easy-to-make dish that is perfect for any occasion. With a few simple tips, you can make finger steaks that are sure to impress your friends and family. Give this recipe a try the next time you're looking for a quick and easy meal that is packed with flavor.
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