Idaho Style Finger Steaks Recipe

Beef sirloin: This cut of beef is known for its tenderness and flavor, making it ideal for finger steaks.

All-purpose flour: Used to create a crispy coating for the beef strips.

Salt: Enhances the flavor of the beef and the coating.

Black pepper: Adds a bit of heat and depth to the seasoning.

Garlic powder: Provides a subtle garlic flavor to the coating.

Buttermilk: Helps the flour mixture adhere to the beef strips and adds a slight tanginess.

Vegetable oil: Used for frying the beef strips to a golden brown.

When preparing finger steaks, ensure the beef sirloin is cut into uniform strips for even cooking. To achieve a perfectly crispy coating, let the dredged beef strips rest for a few minutes before frying. This allows the flour mixture to adhere better, resulting in a crunchier texture. Additionally, maintain the oil temperature at 350°F (175°C) to avoid greasy steaks and ensure a golden brown finish.

• beef sirloin - Substitute with pork tenderloin: Pork tenderloin is tender and has a similar texture to beef sirloin, making it a good alternative for finger steaks.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used for a slightly nuttier flavor and added nutritional benefits.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• garlic powder - Substitute with onion powder: Onion powder can offer a different but complementary flavor to the dish.

• buttermilk - Substitute with plain yogurt: Plain yogurt can mimic the tanginess and thickness of buttermilk, making it a suitable alternative.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good substitute for frying.

• Allow the finger steaks to cool completely at room temperature before storing. This prevents condensation and sogginess.

• Place the cooled finger steaks in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This helps to maintain their crispiness and flavor.

• Store the container or wrapped finger steaks in the refrigerator if you plan to consume them within 3-4 days. This keeps them fresh and safe to eat.

• For longer storage, place the wrapped finger steaks in a freezer-safe bag or container. Label the bag with the date to keep track of their freshness.

• When ready to reheat, preheat your oven to 375°F (190°C). Arrange the finger steaks on a baking sheet lined with parchment paper to prevent sticking.

• Bake the finger steaks for 10-15 minutes or until they are heated through and crispy. This method helps to retain their original texture and flavor.

• Alternatively, you can reheat the finger steaks in an air fryer at 350°F (175°C) for 5-7 minutes. This ensures they remain crispy and delicious.

• Avoid microwaving the finger steaks as it can make them soggy and less appetizing.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the leftover finger steaks on a baking sheet lined with parchment paper.
  3. Lightly spray the steaks with vegetable oil to help them crisp up.
  4. Bake for 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the finger steaks in a single layer in the air fryer basket.
  3. Air fry for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Stovetop Method:

  1. Heat a small amount of vegetable oil in a skillet over medium heat.
  2. Add the finger steaks to the skillet in a single layer.
  3. Cook for 2-3 minutes on each side, until they are warmed through and crispy.

• Microwave Method:

  1. Place the finger steaks on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through, until they are heated through. Note: This method may not retain the crispiness as well as other methods.

• Mixing bowl: A large bowl used to combine the flour, salt, pepper, and garlic powder.

• Deep fryer: An appliance used to heat the oil to 350°F (175°C) for frying the beef strips.

• Tongs: A tool used to handle the beef strips when dipping them in buttermilk and dredging them in the flour mixture.

• Paper towels: Used to drain the excess oil from the fried beef strips.

• Meat thermometer: Optional, but useful to ensure the oil is at the correct frying temperature.

• Knife: Used to cut the beef sirloin into strips.

• Cutting board: A surface used to cut the beef sirloin into strips.

• Plate: Used to hold the dredged beef strips before frying.

• Measuring cups: Used to measure the flour, buttermilk, and oil accurately.

• Measuring spoons: Used to measure the salt, pepper, and garlic powder accurately.

Prepare ingredients in advance: Cut the beef sirloin into strips and measure out the flour and spices the night before to save time.

Use a deep fryer: A deep fryer heats oil more evenly and quickly than a pan, ensuring consistent results.

Batch cooking: Fry the beef strips in batches to avoid overcrowding, which helps them cook faster and more evenly.

Preheat oil: Make sure the oil is at the right temperature before you start frying to reduce cooking time.

Drain properly: Use a wire rack instead of paper towels to drain excess oil more efficiently.