Recipe: Finger Steaks (pics)

PatioDaddio · 04-08-2010, 12:24 AM

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'!

Ingredients
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)

Method
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
rub.

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
long.

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.

Enjoy!

-----

John

Pyle's BBQ · 04-08-2010, 01:38 AM

That looks great. Thanks for the recipe and idea.

Neil · 04-08-2010, 03:58 AM

Works good with a pork chop too!

SmokinAussie · 04-08-2010, 04:26 AM

Fantastic treat for the Kids!

Well done!

Bluesman · 04-08-2010, 07:22 AM

Outstanding. Bookmarked that one for future ref.

bigabyte · 04-08-2010, 07:37 AM

That looks very hittable!

1FUNVET · 04-08-2010, 07:51 AM

Looks like i know what to cook tonite. Thanks

nolesfan954 · 04-08-2010, 08:41 AM

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.

Meatball · 04-08-2010, 08:44 AM

looks good thanks for sharing

deguerre · 04-08-2010, 09:06 AM

Thanks for the recipe John! I was wondering what to do with the two flat iron's I bought a couple days ago.

Jet2 · 04-08-2010, 09:07 AM

That is good good food right there! Thanks for the recipe!

Southern Home Boy · 04-08-2010, 09:16 AM

Quote:

Originally Posted by PatioDaddio

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!

82muchhomework · 04-08-2010, 09:21 AM

I LOVE flat irons! Sounds like a hit recipe.

What kind of oil do you suggest for frying?

BobBrisket · 04-08-2010, 11:03 AM

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!
Bob

iamuzzyhunter · 04-08-2010, 11:08 AM

Would this work with pork tenderloins?

04-08-2010, 12:24 AM	#1
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	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'! Ingredients 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) Method 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 rub. 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 long. 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. Enjoy! ----- John

04-08-2010, 01:38 AM	#2
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	That looks great. Thanks for the recipe and idea. __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ

04-08-2010, 03:58 AM	#3
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI Downloads: 0 Uploads: 0	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" Mange Bene Viva Bene! NB Bandera-Firebox & Baffle Mod, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, 2 Brinkman Dual Zone Proffessional Grills, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 3 UDS's.

04-08-2010, 04:26 AM	#4
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	Fantastic treat for the Kids! Well done! __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

04-08-2010, 07:22 AM	#5
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	Outstanding. Bookmarked that one for future ref. __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..

04-08-2010, 07:37 AM	#6
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	That looks very hittable! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

04-08-2010, 07:51 AM	#7
1FUNVET Babbling Farker Join Date: 04-16-09 Location: Lake Charles La Downloads: 0 Uploads: 0	Looks like i know what to cook tonite. Thanks

04-08-2010, 08:41 AM	#8
nolesfan954 On the road to being a farker Join Date: 07-22-09 Location: Hollywood, FL Downloads: 0 Uploads: 0	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.

04-08-2010, 08:44 AM	#9
Meatball Knows what a fatty is. Join Date: 06-17-09 Location: West Allis.Wisconsin Downloads: 0 Uploads: 0	looks good thanks for sharing __________________ I'd be a vegetarian if bacon grew on trees. UDS Chargriller W/SFB Weber 22.5" X2

04-08-2010, 09:06 AM	#10
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Thanks for the recipe John! I was wondering what to do with the two flat iron's I bought a couple days ago. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

04-08-2010, 09:07 AM	#11
Jet2 Full Fledged Farker Join Date: 07-30-09 Location: Alexandria, LA Downloads: 0 Uploads: 0	That is good good food right there! Thanks for the recipe! __________________ John 22.5 WSM Weber Smoky Joe Hathorn Pit Strabulestone gasser UDS in progress Orion Cooker (It looked great in the pictures!) Gator Pit Bandit (When I need to use it)

04-08-2010, 09:21 AM	#13
82muchhomework Full Fledged Farker Join Date: 08-03-09 Location: Highland, CA Downloads: 0 Uploads: 0	I LOVE flat irons! Sounds like a hit recipe. What kind of oil do you suggest for frying?

04-08-2010, 11:03 AM	#14
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	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! Bob __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

04-08-2010, 11:08 AM	#15
iamuzzyhunter On the road to being a farker Join Date: 05-10-07 Location: Harlan, IA Downloads: 0 Uploads: 0	Would this work with pork tenderloins? __________________ PORK! It's what's on the smoker!!!

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