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Unread 04-08-2010, 12:24 AM   #1
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Default Recipe: Finger Steaks (pics)

Finger Steaks

Finger steaks were invented right here in my adopted hometown of Boise,
Idaho. The story is that Milo Bybee, chef at Milo’s Torch Lounge, created
them in 1957 as a means of disposing of leftover tenderloin.

To be completely honest, I really don't care who invented them and when;
they are seriously good.

Many of you now have a look on your face that resembles a dog that just
heard a strange noise. "What in the world is a finger steak?!", you ask.

It's simply a strip of steak that is battered and deep fried. Deep fried
steak... Just sit there and let that marinate in your brain for a minute.

Yeah, it's way good.

I've eaten my fair share of finger steaks and, while the originals were
apparently made with tenderloin, most are dry and forgettable. I decided
to try to make a version that is true to its roots without breaking the bank.

My recipe calls for flat iron steak. It's a vastly under-appreciated cut that
is often referred to as the second most tender steak on the steer. It offers
great flavor and outstanding tenderness at a small fraction of the price of
tenderloin. As an added bonus, it's long and slender shape and generally
uniform thickness is tailor-made for finger steaks.

OK, that's enough history and anatomy. Let's get cookin'!

1 1/2 to 2 lb Flat iron steak (or top round)
1 cup flour
1 Egg, beaten
1 1/2 Tbsp Seasoned salt (or a salty BBQ rub)
1 tsp Black pepper
1/4 cup Buttermilk
1/4 cup Dark beer
1 Tbsp Hot sauce (I use Frank's® Red Hot® or Crystal)

Note: If you're using round steak, tenderize it with a meat mallet first.

Season each side of the steak with a teaspoon of the seasoned salt/BBQ

Combine the flour, the remaining seasoned salt/BBQ rub, and pepper in a
small bowl and mix well.

Combine the the buttermilk, beer, egg and hot sauce in another bowl and
whisk to combine.

Cut the steak into half-inch wide strips that are about three or four inches

Dredge the steak strips in the flour mixture, then into the egg batter, then
back into the flour.

Put the battered strips in a flat rimmed container pan and freeze. This
really helps keep the batter intact when you fry them.

Deep fry the frozen steaks at 350º degrees until golden brown.

Tip: Fry in small batches (5-7 at a time) and keep them warm in a 175º
oven on a rack in a sheet pan (as seen in the picture above).

Serve with french fries (of course) and cocktail or BBQ sauce for dipping.



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Unread 04-08-2010, 01:38 AM   #2
Pyle's BBQ
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That looks great. Thanks for the recipe and idea.
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker.

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Unread 04-08-2010, 03:58 AM   #3
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Works good with a pork chop too!
"You can't always get what you want but if you try sometime you just might find you get what you need"

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Unread 04-08-2010, 04:26 AM   #4
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Fantastic treat for the Kids!

Well done!
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Show me smoking and grilling LAMB for an ALF Award!
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Unread 04-08-2010, 07:22 AM   #5
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Outstanding. Bookmarked that one for future ref.
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Unread 04-08-2010, 07:37 AM   #6
somebody shut me the fark up.

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That looks very hittable!
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Unread 04-08-2010, 07:51 AM   #7
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Looks like i know what to cook tonite. Thanks
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Unread 04-08-2010, 08:41 AM   #8
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Looks great. This works well with chicken and firm, dry fish, too. I've never heard of putting them in the freezer, tho. I'll have to try that method. Guess what I'll be cooking for dinner tonite! Thanks.
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Unread 04-08-2010, 08:44 AM   #9
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looks good thanks for sharing
I'd be a vegetarian if bacon grew on trees.

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Unread 04-08-2010, 09:06 AM   #10
somebody shut me the fark up.

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Thanks for the recipe John! I was wondering what to do with the two flat iron's I bought a couple days ago.
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Unread 04-08-2010, 09:07 AM   #11
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That is good good food right there! Thanks for the recipe!

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Unread 04-08-2010, 09:16 AM   #12
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Originally Posted by PatioDaddio View Post
Finger Steaks

Many of you now have a look on your face that resembles a dog that just
heard a strange noise.
That was totally ME!

Awesome recipe, dude. And great pics too. THANKS!
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Unread 04-08-2010, 09:21 AM   #13
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I LOVE flat irons! Sounds like a hit recipe.

What kind of oil do you suggest for frying?
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Unread 04-08-2010, 11:03 AM   #14
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I likey!! My kids.......(and the wife and I) would be all over those. A thought came to mind, since the batter cooks pretty quick, you think this could be done with leftover brisket slices or even leftover grilled steak? I usually grill more steak than needed and end up turing it into something else like tacos, etc the next day. This would be a great way to give my leftovers a new spin. Seems the deep frying woul dbe just enough to cook the breading and warm through the already cooked meat without drying it out.
I can't get fries to look or cook as nice as yours. What's your secret? They look perfectly done also.
I'd hit one of them basket combos for sure!
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Unread 04-08-2010, 11:08 AM   #15
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Would this work with pork tenderloins?
PORK! It's what's on the smoker!!!
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