Growing up in Idaho, these finger steaks become the definition of comfort food when I was a child. Strips of sirloin steak are soaked in buttermilk, breaded and then fried. Almost impossible to find outside The Gem State, now you can make these in your very own kitchen!
Geographic Comfort Food
One of the things I love most about America is that not only does each region have food that it is famous for, but each State has it’s own dish! Goetta from Ohio, Hot Brown Sandwich From Kentucky, King Ranch Casserole from Texas and Finger Steaks from Idaho!
We’ve started a series on the blog giving our versions of a famous dish from every state. So, of course, it’s not gonna take me long to settle back into my roots and fry up some Idaho Finger Steaks!
What Are Idaho Finger Steaks
No, this isn’t chicken fried steak, it is something entirely different! And better!
Originating in Boise in the 1950’s the Finger Steak quickly became famous all throughout Southern Idaho in the years after. This is the one steak that doesn’t even try to be fancy! It is at home in diners, dives and greasy spoons all around the state. Sometimes served on a plate, it’s just as at home in a plastic basket piled on top of some tater tots.
Since I’ve moved to the Midwest, I’ve NEVER seen them in a restaurant. So, I’ve had to start making them on my own. Now you can too! Here is what you’ll need. See the recipe card below for the full recipe:
- Montreal Steak Seasoning or Season Salt
- All purpose flour, divided
- Beef sirloin steak, cut into 1/4″ strips
- Garlic powder
- Ground pepper
- vegetable oil to fry
What To Dip Your Finger Steaks In?
Fried Steak down in Texas is often served with Gravy. But not Finger Steaks! There are a variety of dipping sauces that you can dip your steak into, including:
- Heinz 57
- BBQ Sauce
- Cocktail Sauce
In Boise, where I’m from, THE SAUCE you are supposed to dip your Finger Steaks in is Fry Sauce. There is no room for discussion here. This zesty combination of mayonnaise and ketchup works so well with this dish!
Notes, Tips and Suggestions
- Make sure you are letting your steaks sit in the buttermilk mixture at least overnight. This goes a long way towards tenderizing the steak, Trust me, you don’t want tough meat in this recipe.
- Watch the temperature of your oil. To hot and these Finger Steaks will burn pretty easily.
- You can experiment with different cuts of meat, but most people stand by the sirloin steak, I’ve heard that trimmed cube steak can work as well.
I hope you enjoy this pride of Idaho, Finger Steaks! Let me know how awesome they are in the comments section!
LOOKING FOR MORE EASY COMFORT FOOD? CHECK OUT:
- BISQUICK CHICKEN FINGERS
- BACON WRAPPED GREEN BEANS
- HOMEMADE SHAKE AND BAKE PORK CHOPS
- BACON WRAPPED PORK CHOPS
Idaho Finger Steaks
- 1 egg
- 2 cups buttermilk
- 2 tablespoons Montreal Steak Seasoning or Season Salt
- 2-1/2 cup all purpose flour divided
- 1-1/2 lbs beef sirloin steak cut into 1/4" strips
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- vegetable oil to fry
Add egg, buttermilk, seasoning and 1/2 cup flour to a large bowl and mix well.
Stir in steak and place into a resealable bag.
Seal and refrigerate for 2 hours or overnight to marinate.
Once meat is done marinating, line a baking sheet with parchment paper and make room for it in your freezer.
In a shallow bowl, combine remaining 2 cups flour, garlic powder, salt and pepper and mix well.
Remove steak from refrigerator and ziploc bag. Dredge into flour mixture and place onto prepared baking sheet. Freeze for 1 hour or overnight.
Heat oil until hot and fry meat in oil, working in batches, until golden brown, about 5 minutes. Drain on paper towel and serve with dipping sauce.