Reviewed: Nov. 14, 2009

This was just okay for us. The kids liked it, but it was a lot of work. Followed all the directions and even froze the beef. Will not be making again.

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MLHAYLEY

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Reviewed: Oct. 28, 2009

These were good, but only good. Instead of serving them with ranch, I would go with either steak sauce or bbq. It was a little bland for our tastes. It's something interesting to serve at fingerfood parties.

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sweet's girl

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Reviewed: Oct. 4, 2009

Just ok. Agree with other posters, not worth the work I put into it. Not enough taste/seasoning.

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BKINMAN

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Reviewed: Sep. 22, 2009

I followed the recipe exactly and although i dont eat beef, those who had this in my house said they was good but probably not worth the work i put into it. I'm not sure the freezing is necessary but if you do freeze, make sure they don't touch each other because they stick together...probably will not make again

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cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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Reviewed: Aug. 24, 2009

Having lived in Idaho all my life this is a wonderful comfort food! The perfect way to spice up a piece of meat! We love ours with fry sauce or try it with a spicy cocktail sauce! YUMMM!!! Thanks for posting! :)

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Bristol

Cooking Level: Expert

Home Town: Boise, Idaho, USA

Living In: Eagle, Idaho, USA

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Reviewed: Aug. 14, 2009

omg

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Colleen

Cooking Level: Professional

Home Town: Hales Corners, Wisconsin, USA

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Reviewed: Aug. 3, 2009

omg!!!! these fingers were sooooo great. i made them last night. my husband said " i dont like steak finger" he must have at more then half the batch.!!!! i soaked my meat in the buttermilk mixture for about 5 hrs. i mixed it up around noon and let is soak up the goodness! i drained the steak in a strainer breaded and let rest in the fridge till we were ready to eat they came out perfect. no freezing and the breading was nice, flaky, and super tasty. great overall flavor!!! i served it with homemade ranch and it was a big hit! thanks for sharing these remind me of the steak fingers i had as a kid. my dad made them and we called them "crisy delicouses" !!!!!! thanks for the keeper of a recipe.

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millertime

Cooking Level: Expert

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Reviewed: Aug. 3, 2009

These are quite tasty. I made them with pre-cut steak strips for stir fry just because it was easier. I didn't freeze them (because I didn't realize that was a step in the process), but I had no problem with the batter staying on. They were crispy and the steak was tender. I will defintely make them again. Thanks for the great recipe!

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korilynne

Cooking Level: Expert

Living In: New Britain, Connecticut, USA

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Reviewed: Jul. 19, 2009

I followed the recipe- ingredients and directions and it came out very good. I think the freezing really works. The batter stayed on nicely and crisped up very well. Great recipe!!

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jun. 9, 2009

These were very good. The best flour to use, though, is self-rising flour instead of all-purpose flour. It browns nicely and stays on the meat better. I didn't have to freeze the battered steak as the recipe suggests. I had to salt and pepper the fingers after they came out of the oil.

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FKM

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Reviewed: May 31, 2009

Very yummy. The freezing is important in my opinion. These were gobbled up between another friend and I with the munchies (made less than 1/2 a batch, only had a small steak). I also make onion rings with the same coating. Served with fry sauce (duh). MMMMMmmmmmmmMMMMM!

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BIFAERIE79

Cooking Level: Expert

Home Town: Poulsbo, Washington, USA

Living In: Platteville, Wisconsin, USA

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Reviewed: Feb. 17, 2009

These were ok but I will probably not make again. They were a little to greasy and jsut to much work for the outcome. The kids weren't to thrilled.

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ITALIANMOMOF3;)

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Feb. 15, 2009

I have the original recipe, too. I think I will try the freezing step next time I make them, though. It certainly makes sense. I just wanted to say that no self-respecting Idahoan would eat finger steaks with anything other than fry sauce, which also appears to be a Southern Idaho tradition. After living all over this darn country, I've never gotten it anywhere else.

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Binks

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Reviewed: Dec. 20, 2008

I have to say OMG! I followed the recipe to the letter even freezing them before cooking. It helped keep the coating on when frying. It is just my husband and I So I Fried half the batch and kept the other half frozen to cook another night... Ok I admit it was the next night!Yes they are that good!Thanks for the great recipe! :)

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BETTYBOOPYCDA

Cooking Level: Intermediate

Home Town: Payette, Idaho, USA

Living In: Coeur D Alene, Idaho, USA

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Reviewed: Nov. 12, 2008

Loved the McCormick Montreal Steak Seasoning in the buttermilk batter. I've always just used salt, pepper, and a little bit of garlic powder but the seasoning mix adds more flavor. I added a tsp of baking powder to the flour mixture; it makes the brown crust a bit lighter.

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kefisher1

Cooking Level: Expert

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Reviewed: Sep. 6, 2008

After partying everyone went to Milo's for something to eat, a perfect ending to a Friday or Saturday night! Just today I sent an email to my Brother about this GREAT restaurant and its fantastic product. Devine intervention helped me find this long lost treat tonight and I plan to share it with my wife tomorrow. NOTHING compares to this recipe!

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Chef J D'Mach

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Reviewed: Mar. 23, 2008

I've been craving these ever since I moved out of Idaho. This recipe comes really, really close to the ones I remember getting there, and I will definitely make it again. Freezing them helps keep the batter on - not a totally necessary step, but it does help a lot.

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Echo

Cooking Level: Intermediate

Home Town: Vacaville, California, USA

Living In: Sparks, Nevada, USA

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Reviewed: Jan. 4, 2008

These were excellent! I followed the recipe except I didn't freeze the meat strips prior to frying them. They came out so good I can't imagine the freezing step making them any better. My husband and my brother ate them as fast as I could fry them. I'm lucky I got any at all. Wonderful recipe, EmmyJay1! Thank you.

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 12, 2007

A pretty close job but I have Milo's original recipe from the old Torch Cafe in Boise. Don't forget to use the same batter to make some onion rings or the meal is just not complete.

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ericn1300

Cooking Level: Expert

Home Town: Oakland, California, USA

Living In: Meridian, Idaho, USA

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Reviewed: Sep. 12, 2007

It was really good I didn't freeze it before cooking, but did let it marinade for 2 hours before cooking it was very flavorful and my kids really liked it. It is to fatty to be a weekly meal, but it was the best kind of treat. I also could see severing this as an appetizer and the next back yard bbq. Thanks

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JFERGY12

Cooking Level: Beginning

Living In: Washington, Missouri, USA

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Idaho-Style Finger Steaks

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