Idaho Finger Steaks are irresistible bites of beef that first get marinated in seasoned buttermilk, then dipped in seasoned flour before being fried up to perfection. They are perfect for watching the big game or for an indulgent dinner and pretty much only found in the Gem State!
Finger steaks make great party food! Some of our other favorite party bites for game days are Homemade Mozzarella Sticks, Bacon-Wrapped Jalapeno Poppers, and Slow Cooker Little Smokies in Honey Garlic BBQ Sauce.
Table of Contents
When it comes to Idaho-specific foods, we all know about potatoes, but not as many people have heard of finger steaks. When I was researching foods that best represent Idaho for my American Eats series, I just knew I had to include these finger steaks, especially when I read this article proclaiming their greatness!
This is the kind of dish you would expect to see at a diner or roadside drive-thru. Which seem to be abundant in Idaho, since there are so many small towns built around farming communities. I have many memories of seeing them as we drove down the highway heading from my grandparents house in Pocatello to Island Park, which is not far from Yellowstone National Park. We camped there every summer of my childhood and I miss it on the years I don't get to go now as an adult.
Now, you may see finger steaks outside of Idaho, but it will probably be in the South where they might be called chicken fried steak fingers and be served with country gravy. But that's not the way in Idaho, where finger steaks are served with all kinds of dipping sauce, but not gravy.
How to Make Finger Steaks
Slice cube steaks into thin strips about ½ inch wide and 3 to 4 inches long.
In a large bowl or gallon-size ziploc bag, combine the buttermilk, worchestire sauce, 2 teaspoons of the salt, and a teaspoon each of black pepper, onion powder, and garlic powder, then add the sliced steak. Let marinade for 2 hours in the fridge.
Combine flour, remaining salt, pepper, garlic powder, onion powder, and paprika in a shallow dish.
Dip each piece of cube steak into the flour mixture and shake off any excess. Then dip them back into the buttermilk marinade. Then dredge the steak pieces again in the flour mixture and shake off excess flour.
Add enough vegetable oil to fill a large dutch oven or cast iron skillet 1-2 inches deep. Heat over medium-high heat until the oil reaches 350 to 375 degrees F (use a thermometer to monitor temperature levels).
Work in batches to fry all of the steak pieces until golden brown outside and cooked through, about 1-2 minutes per side. Remove fried steak fingers to a plate lined with paper-towel to absorb excess oil. The finished finger steaks can be kept warm in a 200 degree F oven while you fry the remaining steak pieces.
Dip finger steaks in ketchup, fry sauce, cocktail sauce, ranch dressing, bbq sauce, or honey mustard and enjoy! And don't forget to serve them with homemade french fries!
What kind of meat to use for finger steaks
Idaho finger steaks are savory bites that start out with tenderized cube steak. You could really use almost any steak and tenderize it well with a meat mallet, but I just grabbed a package of blade-tenderized cube steak at the grocery store and saved myself the hassle.
You could use something fancy like a ribeye, but sirloin or cube steak is much less expensive and just as good for finger steaks.
What to serve with Finger Steaks?
Typically, these are served as a meal with fries and toast on the side, but I tend to think of them more as an appetizer. Since they are fried, something sweet, light and fresh goes well with finger steaks. Like this watermelon basil feta salad, creamy grape salad, or coca-cola jello salad.
I'm pretty sure baked beans would also be amazing with these finger steaks.
More Recipes Like This
Chances are if you like finger steaks, you will like these recipes as well.
- Oven Roasted Barbecue Potato Wedges
- Easy Stromboli Recipe
- Southern Hush Puppies
- Jalapeno Popper Dip with Bacon
Bacon-Wrapped Jalapeno Poppers
Crispy Loaded Potato Skins
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Idaho Finger Steaks
- 1 pound beef sirloin or cube steak cut into ½-inch by 3-inch strips
- 2 cups buttermilk
- 1 teaspoon Worcestershire sauce
- 4 teaspoons kosher salt, divided
- 2 teaspoons freshly ground black pepper, divided
- 2 teaspoons garlic powder, divided
- 2 teaspoons onion powder, divided
- 2 cups all-purpose flour
- 1 teaspoon smoked paprika
- Vegetable oil for frying
- Slice steak into ½-inch wide and 3 to 4-inch long strips.
- In a large bowl or gallon-size ziploc bag, combine the buttermilk, Wocestershire sauce, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon onion powder, and 1 teaspoon garlic powder. Add the sliced cube steak and marinate in the fridge for 2 hours.
- In a large shallow pan, combine the flour with the remaining 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and smoked paprika.
- Dip each piece of steak into the flour mixture, and shake off excess flour. Dip back into the buttermilk marinade, then back into the flour mixture for a second time. Shake off excess flour again and transfer to a plate. Repeat with all steak pieces.
- Heat 1-2 inches of oil in a dutch oven or large skillet over medium heat until it reaches 350 to 375 degrees F. It's helpful to use a clip-on thermometer to monitor oil temperature while frying the finger steaks.
- Working in batches, fry the finger steaks for about 1-2 minutes on each side until they are a nice golden brown and crispy on the outside and cooked through on the inside. Be sure not to crowd the pan or the oil temperature will drop and it will take longer to cook each batch.
- Remove from the oil with a slotted spoon or tongs and transfer to a plate lined with paper towel to absorb excess oil. Repeat until all the meat has been cooked.
- Serve hot with dipping sauce and fries.
More States I Have Visited in my American Eats Series
Alabama • Alaska • Arizona • Arkansas • California • Colorado • Connecticut • Delaware • Florida • Georgia • Hawaii • Idaho • Illinois • Indiana • Iowa • Kansas • Kentucky • Louisiana • Maine • Maryland • Massachusetts • Michigan • Minnesota • Mississippi • Missouri • Montana • Nebraska • New Jersey • New York • Oregon • Puerto Rico • South Carolina • South Dakota • Texas • Utah • Wisconsin
Reader questions and reviews
OMG I'm so excited. I grew up on these 40 years ago when I lived in boise. It was a regular part of our school menu. Can't wait to revisit my child memories. Been gracing these for years.
Today is the first time I'm going to attempt this recipe. Normally, I would wait til I go to Twin Falls, and have them with hand-cut fries and a Pilsner draft at The Cove, but travel is unlikely at this time, so I'll post the results after dinner tonight.
I grew up on these when I lived in Emmett, ID. I've been craving them ever since I left. Made this recipe with the fry sauce(so essential)and it brought back all my good memories of home!
Absolutely the fry sauce is essential!
Could you air fry?
That's a great idea! I haven't tried it but I think it would work. The texture won't be quite the same, but it would definitely save on calories.