Classic Idaho Finger Steaks
BY: Sarah Kelly
- 4 Double R Ranch Flat Iron Steaks (8 oz. each) Buy Now
- 4 cups beef tallow or frying oil
- 2 cups buttermilk
- 1 teaspoon Tabasco
- 1 teaspoon Worcestershire sauce
- 3 cups flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon cayenne
- 1 teaspoon pepper
- 1 teaspoon salt
- 2 tablespoons fine grated parmesan
- 1 tablespoon chopped parsley
- 1 teaspoon truffle salt
- 1 tablespoon truffle oil
- 1 teaspoon crushed red chili flakes
Cut the flat iron into strips, about the width of your finger, 1-inch strips, going against the grain. Depending on the size of your flat iron- it should yield about 12-14 strips. These will get considerably larger in size after double dredging them.
Mix all the liquid ingredients together. Let the steak strips sit in the liquid while preparing the rest of the recipe.
Mix all the dry ingredients together.
Heat the beef tallow to 350 degrees in a heavy bottom pot.
In a bowl, place ½ of the dry mix, using a wet hand, dry hand approach, coat the dipped steaks into the dredge and dip back into the liquid and then back into the dry mix, to double coat the steaks. Once the dry mix becomes too lumpy and dirty, about half-way through your dipping process, dump out and replace with the reserved ½ dry mi and start fresh again. Place immediately into the hot liquid and fry for 4 minutes.
Take out of the oil using a pair of tongs- place in a metal bowl and either toss with salt, or if you want to get fancy, toss with the suggested finishing flavors.
Cocktail sauce- You can buy this store bought or make a quick home version with ketchup, fresh prepared horseradish, lemon juice, Tabasco, and Worcheshire sauce.
Truffle ketchup- You can buy this already store bought or purchase a nice quality ketchup and add a dash truffle salt, truffle oil and honey.