Idaho-Style Finger Steaks

Name: Idaho-Style Finger Steaks
Prep time: 30 min
Cook time: 10 min
Total time: 3 h 40 min
Yield: 4 servings

62 Ratings
49 Reviews
4 Photos

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!

By EMMYJAY1

prep:

30 mins

cook:

10 mins

total:

3 hrs 40 mins

stand:

3 hrs

Servings:

Max Servings:

Nutrition Info

Ingredients

1 egg
2 cup buttermilk
2 tablespoon grill seasoning, such as McCormick Montreal Steak Seasoning
½ cup all-purpose flour
1 ½ pound boneless beef sirloin steak, cut into 2 1/2 x 1/4 inch strips
2 ½ cup all-purpose flour
2 teaspoon garlic powder
salt and pepper to taste
3 cup canola oil for deep frying

Directions

Step 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.

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Step 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.
Step 3

Heat oil to 370 degrees F (185 degrees C) in a deep fryer or cast iron skillet.
Step 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

Per Serving:

825.86 calories; 43.75 g protein; 80.05 g carbohydrates; 2.82 g dietary-fiber; 6.55 g sugars; 35.42 g fat; 9.51 g saturated-fat; 142.18 mg cholesterol; 92.72 IU vitamin-a-iu; 17.89 mg niacin-equivalents; 0.59 mg vitamin-b6; 1.95 mg vitamin-c; 193.04 mcg folate; 203.43 mg calcium; 7.96 mg iron; 68.53 mg magnesium; 717.16 mg potassium; 1588.31 mg sodium; 0.9 mg thiamin; 318.8 calories-from-fat; 39 percent-of-calories-from-carbs; 39 percent-of-calories-from-fat; 21 percent-of-calories-from-protein; 10 percent-of-calories-from-sat-fat

Reviews (49)

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Most helpful positive review

Echo

03/23/2008

I've been craving these ever since I moved out of Idaho. This recipe comes really really close to the ones I remember getting there and I will definitely make it again. Freezing them helps keep the batter on - not a totally necessary step but it does help a lot.

Helpful

(41)

Most helpful critical review

MLHAYLEY

11/16/2009

This was just okay for us. The kids liked it but it was a lot of work. Followed all the directions and even froze the beef. Will not be making again.

Helpful

(4)

62 Ratings

5 44
4 9
3 7
1 1
2 1

Echo

03/23/2008

Helpful

(41)

ericn1300

11/12/2007

A pretty close job but I have Milo's original recipe from the old Torch Cafe in Boise. Don't forget to use the same batter to make some onion rings or the meal is just not complete.

Helpful

(33)

Dianemwj

01/05/2008

These were excellent! I followed the recipe except I didn't freeze the meat strips prior to frying them. They came out so good I can't imagine the freezing step making them any better. My husband and my brother ate them as fast as I could fry them. I'm lucky I got any at all. Wonderful recipe EmmyJay1! Thank you.

Helpful

(26)

Patty Williams

09/11/2007

These were excellent! My family raved about these. I didn't freeze prior to frying we wanted to eat right away. Other than that I followed the reciepe exactly and was impressed. The seasoning was wonderful especially the Montreal steak seasoning. Thanks emmyjay for such a great recipe. I will make these again.

Helpful

(13)

Binks

02/18/2009

I have the original recipe too. I think I will try the freezing step next time I make them though. It certainly makes sense. I just wanted to say that no self-respecting Idahoan would eat finger steaks with anything other than fry sauce which also appears to be a Southern Idaho tradition. After living all over this darn country I've never gotten it anywhere else.

Helpful

(12)

Anonymous

11/12/2008

Loved the McCormick Montreal Steak Seasoning in the buttermilk batter. I've always just used salt pepper and a little bit of garlic powder but the seasoning mix adds more flavor. I added a tsp of baking powder to the flour mixture; it makes the brown crust a bit lighter.

Helpful

(7)

BETTYBOOPYCDA

12/20/2008

I have to say OMG! I followed the recipe to the letter even freezing them before cooking. It helped keep the coating on when frying. It is just my husband and I So I Fried half the batch and kept the other half frozen to cook another night... Ok I admit it was the next night!Yes they are that good!Thanks for the great recipe!:)

Helpful

(7)

Anonymous

09/06/2008

After partying everyone went to Milo's for something to eat a perfect ending to a Friday or Saturday night! Just today I sent an email to my Brother about this GREAT restaurant and its fantastic product. Devine intervention helped me find this long lost treat tonight and I plan to share it with my wife tomorrow. NOTHING compares to this recipe!

Helpful

(6)

MLHAYLEY