Ingredients
Marinade
- 1 pound beef sirloin or cube steak, cut into ½-inch by 3-inch strips
- 2 cups buttermilk
- 1 teaspoon Worcestershire sauce
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Coating
- 2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
For Frying
- Vegetable oil, 1-2 inches deep for frying
Instructions
- Prepare the Steak: Slice the beef sirloin or cube steak into strips approximately ½-inch wide and 3 to 4 inches long to create uniform finger steaks.
- Marinate the Meat: In a large bowl or gallon-size zipper bag, combine buttermilk, Worcestershire sauce, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Add the sliced steak strips to this marinade and refrigerate for 2 hours to tenderize and infuse flavor.
- Mix the Coating: In a large shallow pan, mix together the all-purpose flour, remaining 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and smoked paprika to create the seasoned flour coating.
- Coat the Finger Steaks: Dip each marinated steak strip into the flour mixture, shake off excess, then dip back into the buttermilk marinade. Finally, dredge again in the flour mixture for a double coating, shaking off excess flour each time. Place coated strips on a plate.
- Heat the Oil: Pour 1 to 2 inches of vegetable oil into a Dutch oven or large skillet and heat over medium heat until the temperature reaches 350 to 375°F (175 to 190°C). Use a clip-on thermometer for accurate monitoring.
- Fry the Finger Steaks: Working in batches, carefully add the coated steak strips to the hot oil without overcrowding. Fry for about 1-2 minutes per side until they turn golden brown, crispy, and are cooked through.
- Drain and Serve: Use a slotted spoon or tongs to remove fried finger steaks from oil. Transfer to a paper towel-lined plate to drain excess oil. Repeat the frying process with remaining strips.
- Serve: Serve the Idaho Finger Steaks hot with your favorite dipping sauces and a side of fries for a satisfying meal.
Notes
- Maintain the oil temperature between 350°F and 375°F to ensure crispy and evenly cooked finger steaks.
- Fry in small batches to prevent the oil temperature from dropping.
- Double coating with flour and buttermilk helps achieve an extra crispy crust.
- You can substitute the Worcestershire sauce with hot sauce for a spicier flavor.
- Use paper towels to absorb excess oil after frying for a less greasy result.
- Leftover finger steaks can be reheated in an oven or air fryer to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
