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!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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

825.9 calories; 43.7 g protein; 80.1 g carbohydrates; 142.2 mg cholesterol; 1588.3 mg sodium. Full Nutrition

Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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. Read More
(44)

Most helpful critical review

Rating: 3 stars
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. Read More
(16)
65 Ratings
  • 5 star values: 47
  • 4 star values: 9
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
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. Read More
(44)
Rating: 4 stars
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. Read More
(34)
Rating: 5 stars
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. Read More
(27)
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Rating: 3 stars
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. Read More
(16)
Rating: 5 stars
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. Read More
(13)
Rating: 5 stars
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!:) Read More
(7)
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Rating: 5 stars
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. Read More
(7)
Rating: 5 stars
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! Read More
(6)
Rating: 5 stars
04/15/2012
I've tried the recipe as-is a few times and it is REALLY good but time consuming. I had a hectic family day and knew dinner was going to have to be fast and on the fly so I took a chance on speeding it up. I doubled the recipe and "made" buttermilk by adding 1 Tb of white vinegar for each cup of milk and let it sit for 10 min before adding it to the recipe. (You can also use lemon juice.) I put every single ingredient except the meat in a large bowl and beat the tar out of it until it was a thick batter and free of lumps - like pancake batter. It required a little more flour to accomplish this so I added more spices to compensate. I cut up the meat tossed it in the batter mixed it to coat then covered it and threw it in the fridge for the afternoon. When I got home I heated up the Fry Daddy and mixed the meat/batter again. WARNING - using the frying basket did not work for me at all!! The batter oozed into the drain holes and the meat stuck to the bottom of the basket. I could not get it off until the basket cooled and I could safely take a fork to it and break the meat/batter apart. However removing the fry basket and putting the battered meat directly into the Fry Daddy worked like a charm! It took a little longer than 5 minutes per batch to get that beautiful brown coating but it was so worth it! The kids were waiting in line by the fryer because they were eating them faster than I could cook them!! Thank you so much for the great recipe! Read More
(4)