Finger steaks gained fame at a restaurant in Boise, Idaho after chef Milo Bybee created them in 1957. Bybee was looking for a way to use leftover tenderloin and finger steaks were born. These days, there are many recipes for finger steaks though all involve strips of beef soaked in buttermilk, dredged in flour, and fried in hot oil. The small nuggets are commonly served with French fries.
Recipe Servings: 4
Prep Time
30 minutes
+ 3 hours resting
+ 3 hours resting
Cook Time
10 minutes
Total Time
3 hours 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Combine egg, buttermilk, grill seasoning, and ½ cup of flour in a large mixing bowl. Beat until smooth.
- Add beef and toss until fully coated.
- Cover with plastic wrap and refrigerate for at least 2 hours.
- Mix 2½ cups flour with garlic powder, salt, and pepper in a mixing bowl.
- Remove steak strips from buttermilk batter, gently shaking off excess batter.
- Coat each piece of meat in the seasoned flour and place onto a baking sheet.
- Freeze for at least 1 hour, or overnight, until firm.
- Heat oil to 370°F in a deep fryer or large skillet.
- Drop frozen pieces of meat in oil, a few pieces at a time, and fry until golden brown, about 5 minutes.
- Remove from oil and drain on paper towels.
- Serve immediately.
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