Idaho Finger Steaks

Idaho Finger Steaks Recipe

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Loren Zumwalt


Bit of History. It is said finger steaks originated at the Torch café in Boise Idaho.

These are great served with cocktail sauce or ranch dressing for dipping.

★★★★★ 1 vote
1 Hr
1 Hr


1 1/2 c
1 tsp
dried thyme
1 tsp
dried marjoram
1 tsp
2 tsp
seasoning salt
3/4 Tbsp
worcestershire sauce
2 1/2 c
a p flour
3 lb
beef tender loin cut into 2 3/4 x 3/4 in strips
4 c
oil for frying


1Mix together the milk, thyme, marjoram, salt, seasoned salt, and Worcestershire sauce in a bowl. Stir in the flour gradually until the mixture reaches a thick, batter-like consistency. Refrigerate 1 to 2 hours.
2Preheat the oil in a large pot to 375 degrees F (190 degrees C).
3Completely coat each piece of beef in the batter and gently place into the hot oil. Lie them into the oil individually to keep them from sticking together. Cook in small batches of 4 to 8 pieces until golden brown, about 5 minutes. Allow the oil to return to 375 degrees F (190 degrees C) between batches.

About Idaho Finger Steaks

Course/Dish: Beef, Steaks and Chops
Hashtags: #Finger, #steaks