Idaho Finger Steaks
Strips of tender beef sirloin battered and deep-fried until golden, served with a tangy dipping sauce. A Boise bar-food invention that has become a statewide favorite.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 520 kcal
Equipment
- •Deep fryer or heavy pot
- •Tongs
- •Wire rack
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 30
- carbs
- 34
- protein
- 28
- calories
- 520
Instructions
- 1
Cut the sirloin across the grain into finger-width strips.
- 2
Whisk the buttermilk and egg together in a bowl. Soak the steak strips for at least 20 minutes.
- 3
In a separate bowl, mix the flour with garlic powder, paprika, cayenne, salt, and pepper.
- 4
Heat oil in a deep pot or fryer to 350°F.
- 5
Coat each strip completely in the seasoned flour. Gently shake off any extra flour.
- 6
Fry in small batches for 2-3 minutes. Cook until golden brown and cooked through.
- 7
Set a wire rack over paper towels. Drain the steak strips on the rack.
- 8
Stir together the ketchup and mayonnaise to make fry sauce. Serve it alongside the hot steak strips.
Chef's tips
Cut the steak across the grain into thin strips so they stay tender after frying. Keep your oil at a steady 350°F.
Storage
Refrigerate leftovers in an airtight container for up to 2 days.
Reheating
Reheat in a 400°F oven for 8-10 minutes to keep the crust crisp; avoid the microwave.
Common mistakes to avoid
- •Cutting along the grain instead of across it, which makes the meat tough and chewy.
- •Adding too many strips at once, which lowers the oil temperature.
Serving suggestions
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