This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Classic Macaroni Salad See how to make a classic deli-style pasta salad. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Finger Steaks
Idaho-Style Finger Steaks
Peppercorn-Seasoned Steaks with Mustard-Wine Sauce
Country Fried Steaks with Sweet Onion Gravy
Chicken Fried Steak with Cream Pork Sausage Gravy
more »
Top Related Articles
Budget-Friendly Recipes for Ground Beef
Roasting Meat
5 Most-Loved Meatloaf Recipes
Perfect Prime Rib
Tying Roasts
Making Meatloaf
Perfect Fried Chicken
Roasting Lamb
New England Clambake
Making Tamales
Related Collections
Beef Short Loin
Beef Tenderloin
Beef Recipes
Deep Fried
Main Dish

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Milo's Torch Cafe Original Idaho Finger Steaks

By: ericn1300

"This recipe was given to me many years ago and is alleged to be the original recipe from the Torch Cafe in Boise, Idaho: the purported home of the finger steak. I ate there many times in the 70's and this recipe seems authentic. I always omit the salt as it seems way too salty for me and everyone to whom I passed it along agrees with me, but I included it as that's the way it was given to me. Try dipping in cocktail or fry sauce."

Rate/Review | Read Reviews (17)

What to Drink?
	Merlot

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
1 Hr 50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 1/2 cups milk
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon salt
2 tablespoons seasoned salt
3/4 tablespoon Worcestershire sauce
2 1/2 cups flour
4 cups oil for deep frying
3 pounds beef tenderloin, cut into 2 1/2x3/4-inch strips

Directions

Mix together the milk, thyme, marjoram, salt, seasoned salt, and Worcestershire sauce in a bowl. Stir in the flour gradually until the mixture reaches a thick, batter-like consistency. Refrigerate 1 to 2 hours.
Preheat the oil in a large pot to 375 degrees F (190 degrees C).
Completely coat each piece of beef in the batter and gently place into the hot oil. Lie them into the oil individually to keep them from sticking together. Cook in small batches of 4 to 8 pieces until golden brown, about 5 minutes. Allow the oil to return to 375 degrees F (190 degrees C) between batches.