PDA

View Full Version : Recipe: Finger Steaks (pics)


PatioDaddio
04-08-2010, 01:24 AM
Finger Steaks (http://www.patiodaddiobbq.com/2010/04/finger-steaks_07.html)

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.

http://www.patiodaddiobbq.com/images/food/beef/FingerSteaks_1_3.jpg

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® (http://www.franksredhot.com/) or Crystal (http://www.baumerfoods.com/products2/index.php?cPath=21_22))

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.

http://www.patiodaddiobbq.com/images/food/beef/FingerSteaks_1_1.jpg

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).

http://www.patiodaddiobbq.com/images/food/beef/FingerSteaks_1_2.jpg

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

Enjoy!

-----

John

Pyle's BBQ
04-08-2010, 02:38 AM
That looks great. Thanks for the recipe and idea.

Neil
04-08-2010, 04:58 AM
Works good with a pork chop too!

SmokinAussie
04-08-2010, 05:26 AM
Fantastic treat for the Kids!

Well done!

Bluesman
04-08-2010, 08:22 AM
Outstanding. Bookmarked that one for future ref.

bigabyte
04-08-2010, 08:37 AM
That looks very hittable!:cool:

1FUNVET
04-08-2010, 08:51 AM
Looks like i know what to cook tonite. Thanks :thumb:

nolesfan954
04-08-2010, 09:41 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, 09:44 AM
looks good thanks for sharing

deguerre
04-08-2010, 10:06 AM
Thanks for the recipe John! I was wondering what to do with the two flat iron's I bought a couple days ago.:thumb:

Jet2
04-08-2010, 10:07 AM
That is good good food right there! Thanks for the recipe!

Southern Home Boy
04-08-2010, 10:16 AM
Finger Steaks (http://www.patiodaddiobbq.com/2010/04/finger-steaks_07.html)

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

Awesome recipe, dude. And great pics too. THANKS!

82muchhomework
04-08-2010, 10:21 AM
I LOVE flat irons! Sounds like a hit recipe.

What kind of oil do you suggest for frying?

BobBrisket
04-08-2010, 12:03 PM
I likey!! My kids.......(and the wife and I) would be all over those.:becky: 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, 12:08 PM
Would this work with pork tenderloins?

PatioDaddio
04-08-2010, 12:40 PM
Thanks for all of your very nice comments. They were indeed very good, if I do say so myself.

... What kind of oil do you suggest for frying?

I use canola.

... 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 would be just enough to cook the breading and warm through the already cooked meat without drying it out.

I don't know, Bob. My strips were 1/2" square and frozen solid, and the meat came out medium-well, yet very tender. I don't think that pre-cooked meat would work well, but give it a shot.

... I can't get fries to look or cook as nice as yours. What's your secret? They look perfectly done also.

No secret, I cheated. :wink: I used Ore-Ida Fast Food Fries. Just fried them at 375* for a couple minutes. Done! :-D

Would this work with pork tenderloins?

I don't see why not.

John

BobBrisket
04-08-2010, 12:47 PM
Then I need to start cheating on the fries too!!:becky: Most times my fries are wayt too dark and have no bite to em. I've tried everything from frying twice, just once, and nothing.
I will be giving this a try soon. Thanks for sharing!

Bob

deguerre
04-08-2010, 12:52 PM
No secret, I cheated. :wink: I used Ore-Ida Fast Food Fries. Just fried them at 375* for a couple minutes. Done! :-D

John
That's not cheating.:becky:

McGurk
04-08-2010, 04:28 PM
Upon seeing pictures for the first time: (in best Sulu voice) "Oh My!"

PatioDaddio
04-09-2010, 12:38 AM
Here's a new pic. The photo editors at two of the food photo sites that I submit to regularly
rejected my previous shot, so I had to re-shoot it tonight.

In any event, here's how they look straight out of the oil.

http://www.patiodaddiobbq.com/images/food/beef/FingerSteaks_1_5_640.jpg

John