Idaho-Style Finger Steaks are a beloved regional dish known for their crispy, golden coating and tender, juicy beef interior. This comfort food originated in the 1950s and quickly became a favorite throughout Idaho. Made by breading strips of steak and deep-frying them to perfection, these finger steaks are typically served with fries and a dipping sauce, like ranch or cocktail sauce. Perfect for game day, casual gatherings, or a fun dinner, this recipe captures the essence of Idaho’s unique culinary charm.
Ingredients:
- 1 lb sirloin steak, cut into thin strips
- 1 ½ cups all-purpose flour
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- Salt and pepper, to taste
- Vegetable oil, for frying
Instructions:
- Prepare the steak: Cut the sirloin steak into ½-inch thick strips. Season the strips with salt and pepper, and set aside.
- Make the dredging station: In one shallow bowl, whisk together the buttermilk and egg. In a separate bowl, combine the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper.
- Bread the steak strips: Dip each steak strip first into the flour mixture, then into the buttermilk mixture, and finally back into the flour mixture, ensuring each strip is well-coated.
- Heat the oil: In a deep skillet or frying pan, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).
- Fry the finger steaks: Carefully place the breaded steak strips into the hot oil, making sure not to overcrowd the pan. Fry the steaks for 3-4 minutes on each side, or until golden brown and crispy.
- Drain and serve: Remove the finger steaks from the oil and drain them on a paper towel-lined plate. Serve hot with your favorite dipping sauce and fries.
Enjoy your Idaho-Style Finger Steaks, a crispy, savory treat that’s sure to satisfy!
