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    Home » Recipes » Main Dish » Idaho Finger Steaks Recipe

    Idaho Finger Steaks Recipe

    Published: Aug 2, 2020 · Modified: Feb 8, 2021 by Erin · This post may contain affiliate links · Leave a Comment

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    This Idaho Finger Steaks recipe is strips of beef that have been marinated in buttermilk to make them extra juicy. They are seasoned and fried, crispy on the outside, and tender and juicy on the inside. Addicting little strips of goodness!

    finger steaks in basekt with light shining on fries
    Jump to:
    • How to Cut Your Finger Steaks
    •  The Magic of Marinating
    • Flavorful Breading
    • Cooking is Fast
    • Recipe

    I am happy to share that this Idaho finger steaks recipe was a hit! Crispy and perfectly seasoned on the outside, tender and juicy on the inside. They were addicting little strips of goodness! Who knew finger steaks could be so good? Truth be told, I was not very excited about having to make finger steaks for our Idaho state dinner. They reminded me of country fried steak fingers that you get at some low-end fast food restaurants here in Texas. But one bite into these finger steaks and I was hooked!

    How to Cut Your Finger Steaks

    Idaho finger steaks can be melt in your mouth amazing, or chewy and hard to eat. The difference is largely due to how you cut your meat. Steak has natural fibers that go across the meat. This is nature's natural separator. If you cut in line with these fibers then your teeth will have to do all of the work to separate the meat. By cutting against the grain, meaning in the opposite direction of the fibers, your meat will be easy to eat. In the photo below I have given you examples of both. The meat on the right is cut in line with the grain (the wrong way). You want to cut yours like the meat on the left, against the grain.

    Sliced beef for finger steaks

    Take a look at your meat and you will see lines moving parallel all the way across the meat. If the grain is going vertically, cut horizontally. Finger steaks should be cut into ½-inch by 3-inch pieces. If you have thick steaks you will want to cut them down thinner, to about ½-inch as well.

     The Magic of Marinating

    The next secret for melt in your mouth tender finger steaks is to marinate the meat for 2 hours. We use buttermilk as the base for this marinade. The lactic acid in the buttermilk breaks down the muscle fibers and collagen in the meat. Then, we add egg and Worcestershire sauce to boost the flavor and help the flour stick to the meat in our next step.

    Flavorful Breading

    It's time to bread our meat! We take perfectly seasoned flour and fully coat each piece of steak. This can be done in batches, but make sure each individual piece is well coated. Next, lay out each piece in a single layer on parchment. It is important to let the meat sit for at least 10 minutes to help the breading adhere to the meat. The last thing you want is for all of your breading to fall off in the pan! At this point, you can even put the meat in the freezer for up to an hour!

    Finger Steak Beef in Flour Breading

    Cooking is Fast

    When you are ready to cook up your finger steaks, heat a couple of inches of oil in a large pan. You'll want to use a thermometer to monitor the temperature, especially if you put your meat in the freezer. The target range is 350-375 degrees, but when you put your meat in the oil it will probably drop down. Keep an eye on the temperature so you can turn the heat up, if necessary. These cook up quickly! Just 1-2 minutes on each side, and they are ready to go!

    steaks frying in oil

    Once they are golden brown, remove them from the pan and place them onto a paper towel-lined plate. You can transfer them to a baking dish and keep them warm in a 200-degree oven while you cook up the remaining batches.

    These are best served with French fries. Lucky for you, we have the very best French fry recipe! We enjoyed these two dishes together for our Idaho state dinner, as a part of our "Exploring the States" series.

    dark photo of finger steaks with shadows

    Recipe

    finger steaks in basket thumbnail

    Idaho Finger Steaks Recipe

    Recipe by: Erin
    Crispy and perfectly seasoned on the outside, tender and juicy on the inside. Addicting little strips of goodness!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 10 mins
    Marinating and Resting 2 hrs 30 mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 825 kcal

    Ingredients
      

    • 1 ½ lbs sirloin, tenderized
    • 1 egg
    • 2 cups buttermilk
    • 1 tsp Worcestershire
    • 2 cups flour
    • 2 teaspoon salt
    • 1 teaspoon black pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon paprika
    • 3 cups oil
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    Instructions
     

    • Slice tenderized sirloin against the grain, in ½-inch by 3-inch strips.
    • In a large bowl, mix together egg, buttermilk, and Worcestershire. Add sirloin strips. Cover and refrigerate for 2 hours.
    • Stir together flour with the spices. Remove strips and from buttermilk and wipe off excess buttermilk. Dip each strip in seasoned flour mixture and fully coat. Place onto a sheet of parchment. Allow steak to rest at least 10 minutes for the breading to adhere to the steak.
    • Heat 2 inches of oil in a dutch oven or high-sided skillet, over medium heat, until it reaches 375 degrees.
    • In batches, place steaks in hot oil and cook 1-2 minutes on each side, until brown. Use a thermometer to monitor temperature, and turn the heat up, if needed, to maintain cooking temperature once steaks have been added.
    • Remove steaks to a paper towel-lined plate and cook remaining batches. Steaks can be kept on a baking sheet in a 200-degree oven to stay warm while you are cooking the other batches.
    • Serve hot with your favorite dipping sauce, like BBQ, honey mustard, or ranch.

    Notes

    Calories are based on an estimation of 10% oil absorption. Actual oil absorption will vary depending on temperature, time, and oil type.

    Nutrition

    Calories: 825kcal
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    Photo of Erin Gierhart

    Welcome! I'm Erin, wife, mom, and lover of great food. I've been cooking and baking for over half my life, including 7 years teaching cooking demonstrations. I have even sold baked goods, from homemade bread to wedding cakes! Somewhere between my kitchen disasters and extraordinary creations I learned a few things about what it takes to make a great dish. And I am excited to share those learnings and mouthwatering recipes with you!

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