Idaho-Style Finger Steaks

This Idaho-style finger steak recipe yields yummy, highly seasoned steak nuggets that are deep fried and served with ranch dressing—just like in the fast food joints in Idaho in the 1970s! I missed these so much that I kept playing with the ingredients until I finally developed 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 barbecue sauce, steak sauce, or blue cheese dressing!

Print Recipe

Prep Time 30

Cook Time 10

Total Time 3 40

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 5304.3 kcal

Equipment

1 Deep Fryer or Heavy-Bottomed Pot A sturdy vessel capable of maintaining oil temperature is crucial for consistent frying.
2 Large Mixing Bowls One for the marinade and one for the seasoned flour mixture.
1 Baking Sheet For freezing the dredged steak strips, ensuring they hold their shape.
1 Slotted Spoon or Spider Essential for safely transferring items into and out of hot oil.
1 Instant-Read Thermometer Critical for accurately monitoring and maintaining the oil temperature.

Ingredients

Main

3 cups all-purpose flour divided
2 cups buttermilk
2 tablespoons grill seasoning such as McCormick Montreal Steak Seasoning
1 egg
1 ½ pounds boneless beef sirloin steak cut into 2 1/2x1/4-inch strips
2 teaspoons garlic powder
salt and ground black pepper to taste
3 cups canola oil for deep frying

Instructions

Beat 1/2 cup flour, buttermilk, grill seasoning, and egg together in a large bowl until smooth. Add steak strips; toss until well coated. Cover bowl with plastic wrap and marinate in the refrigerator, at least 2 hours.
Sift remaining 2 1/2 cups flour, garlic powder, salt, and black pepper into a large bowl. Remove steak strips from buttermilk marinade and allow excess to drip off. Discard remaining marinade. Dredge steak strips in seasoned flour; place on a baking sheet. Freeze until firm, 1 hour to overnight.
Heat oil in a deep fryer or cast-iron skillet to 370 degrees F (185 degrees C) .
Lower frozen steak strips carefully into the hot oil, a few pieces at a time. Fry until golden brown on the outside, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining steak strips. Do not overcrowd the fryer or skillet, and do not allow the steak strips to thaw before frying.

Notes

Achieving the perfect finger steak relies heavily on oil temperature; consistently aim for 370°F (185°C) to ensure a crisp exterior without excessive greasiness. Freezing the dredged steaks is a non-negotiable step—it prevents them from falling apart, helps maintain their shape, and ensures even cooking. Do not overcrowd your fryer, as this drastically drops the oil temperature, leading to soggy results. For an elevated flavor profile, consider adding a pinch of smoked paprika or a dash of cayenne pepper to the flour dredge for a subtle kick. Serve immediately to enjoy the optimal crispness.