Idaho Finger Steaks

Idaho Finger Steaks

20
ericn1300 1

"This recipe was given to me many years ago and is alleged to be the original recipe from a 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."
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Ingredients

1 h 50 m servings 748 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 748 kcal
  • 37%
  • Fat:
  • 43.7 g
  • 67%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 41.5 g
  • 83%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 1432 mg
  • 57%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Preheat the oil in a large pot to 375 degrees F (190 degrees C).
  3. 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.

Reviews

20
  1. 25 Ratings

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Most helpful positive review

My husband grew up in Boise and every time we visit we had to go to the Torch Cafe for finger steaks. He says these are the ones! Thanks for sharing the recipe!

Most helpful critical review

As daughter of Mylo,owner of the Torch Cafe 1959-1982 It upsets my family when we see people giving out a recipe and saying it is my father's Original Finger Steak recipe. I would like to let al...

My husband grew up in Boise and every time we visit we had to go to the Torch Cafe for finger steaks. He says these are the ones! Thanks for sharing the recipe!

i use cube steaks, and i also add 1 tbs of garlic powder. that really kicks them up a few notches.

These are the best.......I use 1/2 cornmeal and 1/2 flour and they turn out perfect....I have also used pork instead of beef....

As daughter of Mylo,owner of the Torch Cafe 1959-1982 It upsets my family when we see people giving out a recipe and saying it is my father's Original Finger Steak recipe. I would like to let al...

My husband and I just didn't care for the taste. Also, we never heavily salt our food or eat very many processed type foods that tend to have a lot of added salt/sodium and so the salt content h...

I made this last night with the Blooming Onion and Daddy's fried corn and onions, and everyone liked it. I even used some of the onion dip to dip these fingers in. Very good, thanks for the reci...

Oh my ridiculously good! We didn't season our meat or anything before and these were some of the best that we've EVER had. My husband grew up in Idaho and his family has made finger steaks all g...

So... we REALLY liked these. BUT.. next time I will be adding garlic salt or garlic powder to them. The batter definitely needs to be refrigerated. It makes a leathery like shell on the fin...

I lived in Boise in the early '70s and ate at the torch many times. There was a drive-through restaurant that also had decent finger steaks. But I can not remember the name. Thanks for this rec...