Classic Idaho Finger Steaks

BY: Sarah Kelly

  • cooking-duration 30 minutes
  • servings 4 - 6 SERVINGS
  • cooking-style oven
  • cooking-mode beginner

Finger Steaks are a regional classic and are said to be of Idaho origin. You’ve had a chicken strip and a fish stick, right? Well, why not a fried steak strip? Traditionally, these use an inexpensive cut of beef, but we’re upping our game with flat iron steak. I also fried these in SRF American Wagyu tallow, like we use at Petite 4, for another flavor boost.

 Since we are using a nice piece of meat, it’s OK to serve these at about a medium temperature as long as the batter is fried until crispy. Here in Idaho,  finger steaks are served with cocktail sauce and a lemon wedge. I have also included an easy, fancy variation finishing the steaks with truffle salt and parmesan and serving a side of truffle honey ketchup.

 I’m serving these to step up our appetizer game for Super Bowl Sunday, but this is a fun and tasty dish to serve anytime.

 Serves 6 as appetizer or 4 as a meal.


Finger Steaks

  • 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.
5 minutes
Mix all the liquid ingredients together. Let the steak strips sit in the liquid while preparing the rest of the recipe.
3 minutes
Mix all the dry ingredients together.
1 minute
Heat the beef tallow to 350 degrees in a heavy bottom pot.
5 minutes
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.
10 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.
2 minutes
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.
3 minutes
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.
3 minutes