steak fingers

Idaho Finger Steaks are irresistible bites of beef that first get marinated in seasoned buttermilk, then dipped in seasoned flour before being fried up to perfection. They are perfect for watching the big game or for an indulgent dinner and pretty much only found in the Gem State!

Idaho Finger Steaks

beef sirloin

buttermilk

Worcestershire sauce

kosher salt, (divided)

black pepper, (divided)

garlic powder, (divided)

onion powder, (divided)

all-purpose flour

smoked paprika

Vegetable oil

Slice steak into 1/2-inch wide and 3 to 4-inch long strips.

In a large bowl or gallon-size ziploc bag, combine the buttermilk, Wocestershire sauce, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon onion powder, and 1 teaspoon garlic powder. Add the sliced cube steak and marinate in the fridge for 2 hours.

In a large shallow pan, combine the flour with the remaining 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and smoked paprika.

Dip each piece of steak into the flour mixture, and shake off excess flour. Dip back into the buttermilk marinade, then back into the flour mixture for a second time. Shake off excess flour again and transfer to a plate. Repeat with all steak pieces.

Heat 1-2 inches of oil in a dutch oven or large skillet over medium heat until it reaches 350 to 375 degrees F. It's helpful to use a clip-on thermometer to monitor oil temperature while frying the finger steaks.

Working in batches, fry the finger steaks for about 1-2 minutes on each side until they are a nice golden brown and crispy on the outside and cooked through on the inside. Be sure not to crowd the pan or the oil temperature will drop and it will take longer to cook each batch.

Remove from the oil with a slotted spoon or tongs and transfer to a plate lined with paper towel to absorb excess oil. Repeat until all the meat has been cooked.

Serve hot with dipping sauce and fries.

A Steak Fingers Recipe featuring strips of cube steak coated in a flavorful dredge and dropped in sizzling oil until they&#x27;ve achieved crunchy, golden beefy perfection!

Steak Fingers

½ lb Tenderized Cube Steaks

c All-Purpose Flour (separated)

(separated)

½ tsp Black Pepper (separated)

Eggs (slightly beaten)

¾ c Whole Milk

¾ c Crushed Saltine Crackers ((about 10 crackers))

c Canola Oil

Cut each steak into 3 strips, about 1 ¼” wide, and set aside until ready to use. 

Have a dredging station ready with three rimmed trays or pie dishes. In the first tray whisk together 1 cup flour, 1 teaspoon of salt and a ½ teaspoon of pepper. In the second try, combine milk and eggs. For the third tray, whisk together 1 cup flour, cracker crumbs, 1 ½ teaspoon salt, and 1 teaspoon black pepper. 

Add canola oil to a large frying pan, Dutch oven, or cast-iron skillet over medium-high heat and allow to come to temperature. The oil should be between 350°- 375°.Next to the skillet, have ready a rimmed baking sheet, lined with paper towels. Place a cooling rack atop the paper towels if you do not want the bottom of your steak fingers to get soggy.

In the meantime, dredge each piece of steak in the flour mixture, then the egg wash, followed by the flour-cracker mixture. Make sure to coat both sides of the steak strips thoroughly and evenly across each station.

Add the steak fingers to the oil in batches, taking care not to overcrowd the skillet. Cook for 3 ½ minutes, turn and cook for an additional 3 minutes on the other side.

Sprinkle the strips with Kosher salt while they are still hot for an extra punch of flavor (if desired). Serve alongside mashed potatoes and Homemade Country Gravy and enjoy. 

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Idaho Finger Steaks

Steak Fingers

Top 2 steak fingers recipes from across the web

The most viewed steak fingers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Idaho Finger Steaks

Steak Fingers

The most viewed steak fingers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine