Idaho Finger Steaks Recipe - Allrecipes.com
Idaho Finger Steaks Recipe
  • READY IN ABOUT 2 hrs

Idaho Finger Steaks

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    1 hr 50 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 03, 2008

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
Sep 07, 2010

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 here was just too much. At first I thought that was why we didn't like the recipe so after I cooked the first few fingersteaks, I remade the batter using much less salt but then found the herbs to be too prominent. Just not our cup of tea. I did think the batter was a very good texture though. It clung well to the meat and crisped up nicely.

 

23 Ratings

Mar 23, 2010

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

 
Feb 18, 2009

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....

 
Jan 12, 2010

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 recipe! BTW, I didn't change a thing, only lessened the ingredients becuase I only had a 2-3 lb. top round steak.

 
Mar 10, 2011

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 growing up and he couldn't stop eating these. One trick: tenderize the steak before battering them-- it makes them soak up the seasonings a little better from the batter and it makes them, well, tender. Also, you could probably cut back to about 1/2 of the salt or seasoning salt-- one or the other. I also followed some other's advice and made the sauce for the blooming onion... WOW! We'll definitely make these again.

 
Jun 26, 2009

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 finger steaks. We live in the Boise area so we just might need to head over there and try these out. I made the Blooming Onion and Dipping Sauce to go along with it. The finger steaks in that dipping sauce is great!

 
Sep 08, 2008

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 recipe. I will be making it soon.

 

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Nutrition

  • Calories
  • 748 kcal
  • 37%
  • Carbohydrates
  • 44.3 g
  • 14%
  • Cholesterol
  • 120 mg
  • 40%
  • Fat
  • 43.7 g
  • 67%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 41.5 g
  • 83%
  • Sodium
  • 1432 mg
  • 57%

* Percent Daily Values are based on a 2,000 calorie diet.

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