Best Finger Steaks Recipes

IDAHO-STYLE FINGER STEAKS

Steps:

• For the finger steaks: Trim the excess fat and silver skin from the steak and cut into strips about 1/2 inch wide and 2 to 3 inches long.
• Whisk together the buttermilk, Worcestershire, 2 teaspoons salt and 1 teaspoon each pepper, granulated garlic, dry mustard and paprika in a large bowl. Add the steak strips to the buttermilk mixture, toss to coat, then cover and refrigerate for 2 hours.
• For the fry sauce: Meanwhile, whisk together the mayonnaise, ketchup, Worcestershire, vinegar, paprika, a good pinch of salt and several grinds of pepper in a medium bowl until smooth and combined. Cover with plastic wrap and refrigerate until ready to serve, up to 2 days.
• Fill a large Dutch oven with about 3 inches of oil. Attach a deep-fry thermometer and heat to 350 degrees F.
• Whisk together the flour, 2 teaspoons salt and the remaining 1 teaspoon each pepper, granulated garlic, dry mustard and paprika in a shallow dish. Line a plate with paper towels.
• Remove the meat from the marinade to a plate using a slotted spoon. Reserve the buttermilk mixture in the bowl. In batches, dredge the steak strips in the seasoned flour, then into the buttermilk mixture, and back again into the seasoned flour until well coated.
• Place a few battered steak strips in the hot oil. Fry, stirring occasionally, until golden brown and crispy, about 4 minutes. Remove with a clean slotted spoon onto the prepared plate. Repeat with the remaining steak strips.
• Serve the steak fingers with fry sauce, cocktail sauce and French fries if desired.

IDAHO-STYLE FINGER STEAKS

Steps:

• Beat together the egg, buttermilk, grill seasoning, and 1/2 cup of flour in a large bowl until smooth. Add the beef, and toss until well coated. Cover with plastic wrap, and place into the refrigerator to marinate at least 2 hours.
• Sift 2 1/2 cups flour with the garlic powder, salt, and pepper into a large bowl. Remove steak strips from buttermilk batter and allow excess to drip off. Dredge each piece with seasoned flour and place onto a baking sheet. Place in the freezer and freeze until firm, 1 hour to overnight.
• Heat oil to 370 degrees F (185 degrees C) in a deep fryer or cast iron skillet.
• Drop a few frozen steak pieces into the hot oil and fry until golden brown on the outside, about 5 minutes. Do not overcrowd the frying oil, and do not allow the steak strips to thaw before they are fried. Once golden brown, remove to drain on a paper towel-lined plate.

FINGER STEAKS

Steps:

• Whisk the flour, 3 1/2 teaspoons seasoned salt, and black pepper together in a mixing bowl; set aside. Beat the egg in a separate mixing bowl, then mix in the buttermilk, beer, and hot pepper sauce until smooth; set aside. Cut the steak into strips 1/2-inch wide by 3- to 4-inches long. Place into a mixing bowl, and toss with the remaining 1 teaspoon of seasoned salt.
• Gently press the steak strips into the flour to coat and shake off the excess flour. Place the steak strips into the beaten egg, then toss in the flour again. Gently toss the strips between your hands so the excess flour can fall away. Place onto a baking sheet, and freeze until solid, about 4 hours.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry the frozen steak strips in small batches (5 to 7 at a time) until the breading is golden brown, and the beef has cooked to your desired degree of doneness, about 5 minutes for medium-well.

IDAHO-STYLE FINGER STEAKS

Steps:

• Trim the excess fat and silver skin from the steak and cut into strips about 1/2-inch wide and 2- to 3- inches long.
• Whisk together the buttermilk, Worcestershire, 2 teaspoons salt and 1 teaspoon each pepper, granulated garlic, dry mustard and paprika in a large bowl. Add the steak strips to the buttermilk mixture, toss to coat, cover and refrigerate for 2 hours.
• Fill a large Dutch oven with about 3 inches of oil, attach a deep fat fry thermometer and heat to 350 degrees F.
• Whisk together the flour, 2 teaspoons salt and the remaining 1 teaspoon each pepper, granulated garlic, dry mustard and paprika in a shallow dish.
• Remove the marinating meat with a slotted spoon to a plate. Reserve the buttermilk mixture in the bowl. In batches, dredge the steak strips in the seasoned flour, then back into the buttermilk mixture, and back again into the seasoned flour until well coated.
• Dipped a few dredged steak strips in the hot oil. Fry, stirring occasionally, until golden brown and crispy, about 4 minutes. Remove with a clean slotted spoon onto a paper-towel-lined plate.
• Serve the steak fingers with BBQ or cocktail sauce and French fries if you'd like.

IDAHO FINGER STEAKS

Steps:

• Mix 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.
• Preheat the oil in a large pot to 375 degrees F (190 degrees C).
• Completely 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.

IDAHO-STYLE FINGER STEAKS

Steps:

• Beat together the egg, buttermilk, grill seasoning, and 1/2 cup of flour in a large bowl until smooth. Add the beef, and toss until well coated. Cover with plastic wrap, and place into the refrigerator to marinate at least 2 hours.
• Sift 2 1/2 cups flour with the garlic powder, salt, and pepper into a large bowl. Remove steak strips from buttermilk batter and allow excess to drip off. Dredge each piece with seasoned flour and place onto a baking sheet. Place in the freezer and freeze until firm, 1 hour to overnight.
• Heat oil to 370 degrees F (185 degrees C) in a deep fryer or cast iron skillet.
• Drop a few frozen steak pieces into the hot oil and fry until golden brown on the outside, about 5 minutes.
• Do not overcrowd the frying oil, and do not allow the steak strips to thaw before they are fried. Once golden brown, remove to drain on a paper towel-lined plate.

IDAHO STYLE FINGER STEAKS

Steps:

• * 1. Beat together the egg, buttermilk, grill seasoning, and 1/2 cup of flour in a large bowl until smooth. Add the beef, and toss until well coated. Cover with plastic wrap, and place into the refrigerator to marinate at least 2 hours.
• * 2. Sift 2 1/2 cups flour with the garlic powder, salt, and pepper into a large bowl. Remove steak strips from buttermilk batter and allow excess to drip off. Dredge each piece with seasoned flour and place onto a baking sheet. Place in the freezer and freeze until firm, 1 hour to overnight.
• * 3. Heat oil to 370 degrees F (185 degrees C) in a deep fryer or cast iron skillet.
• * 4. Drop a few frozen steak pieces into the hot oil and fry until golden brown on the outside, about 5 minutes. Do not overcrowd the frying oil, and do not allow the steak strips to thaw before they are fried. Once golden brown, remove to drain on a paper towel-lined plate.

FINGER STEAKS (MARINADE) RECIPE - (4/5)

Steps:

• Mix top 8 ingredients,then cut up meat into chunks and soak for at least 30 minutes. Coat steak pieces with flour and deep fat fry. This mixture will save for 60 days.

TERIYAKI FINGER STEAKS

Steps:

• In a large resealable plastic bag, combine the first eight ingredients.
• Trim fat from steak and slice across the grain into 1/2-in. strips.
• Add the beef to bag; seal bag and turn to coat.
• Refrigerate for 2-3 hours.
• Drain and discard marinade.
• Loosely thread meat strips onto six metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 7-10 minutes or until meat reaches desired doneness, turning often.

IDAHO-STYLE FINGER STEAKS [38]

Steps:

• Beat together the egg, buttermilk, grill seasoning, and 1/2 cup of flour in a large bowl until smooth. Add the beef, and toss until well coated. Cover with plastic wrap, and place into the refrigerator to marinate at least 2 hours. Sift 2 1/2 cups flour with the garlic powder, salt, and pepper into a large bowl. Remove steak strips from buttermilk batter and allow excess to drip off. Dredge each piece with seasoned flour and place onto a baking sheet. Place in the freezer and freeze until firm, 1 hour to overnight. Heat oil to 370 degrees F (185 degrees C) in a deep fryer or cast iron skillet. Drop a few frozen steak pieces into the hot oil and fry until golden brown on the outside, about 5 minutes. Do not overcrowd the frying oil, and do not allow the steak strips to thaw before they are fried. Once golden brown, remove to drain on a paper towel-lined plate.

GOOSE OR DUCK FINGER STEAKS

Steps:

• Cut goose or duck breast into finger size strips. Set aside.
• Combine batter ingredients until smooth.
• Add finger steak pieces, stirring to coat with batter.
• Marinate in batter 20 minutes to 1 hour.
• Deep fat fry a few pieces at a time so that they won't stick together, until browned and floating.
• Remove with slotted spoon and drain on paper towel.
• Serve with seafood cocktail sauce for dipping.

TERIYAKI FINGER STEAKS

Steps:

• 1. Trim fat from steak and slice lengthwise into 1/2-in strips; place in a large glass bowl.
• 2. Combine all remaining ingredients; pour over meat and toss gently.
• 3. Cover and refrigerate for 2-3 hours.
• 4. Drain, discarding marinade.
• 5. Loosely thread meat strips onto skewers.
• 6. Grill over medium-hot coals, turning often, for 7-10 minutes or until meat reaches desired doneness.
• 7. Remove from skewers and serve.

IDAHO-STYLE FINGER STEAKS

Steps:

• For the finger steaks: Trim the excess fat and silver skin from the steak and cut into strips about 1/2 inch wide and 2 to 3 inches long.Whisk together the buttermilk, Worcestershire, 2 teaspoons salt and 1 teaspoon each pepper, granulated garlic, dry mustard and paprika in a large bowl. Add the steak strips to the buttermilk mixture, toss to coat, then cover and refrigerate for 2 hours.For the fry sauce: Meanwhile, whisk together the mayonnaise, ketchup, Worcestershire, vinegar, paprika, a good pinch of salt and several grinds of pepper in a medium bowl until smooth and combined. Cover with plastic wrap and refrigerate until ready to serve, up to 2 days.Fill a large Dutch oven with about 3 inches of oil. Attach a deep-fry thermometer and heat to 350 degrees F.Whisk together the flour, 2 teaspoons salt and the remaining 1 teaspoon each pepper, granulated garlic, dry mustard and paprika in a shallow dish. Line a plate with paper towels.Remove the meat from the marinade to a plate using a slotted spoon. Reserve the buttermilk mixture in the bowl. In batches, dredge the steak strips in the seasoned flour, then into the buttermilk mixture, and back again into the seasoned flour until well coated.Place a few battered steak strips in the hot oil. Fry, stirring occasionally, until golden brown and crispy, about 4 minutes. Remove with a clean slotted spoon onto the prepared plate. Repeat with the remaining steak strips.Serve the steak fingers with fry sauce, cocktail sauce and French fries if desired.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

TERIYAKI FINGER STEAKS

Steps:

• Trim fat from steak and slice lengthwise into 1/2-in. strips place in a large glass bowl. Combine all remaining ingredients pour over meat and toss gently. Cover and refrigerate for 2-3 hours. Drain, discarding marinade. Loosely thread meat strips onto skewers. Grill over medium-hot heat, turning often, for 7-10 minutes or until meat reaches desired doneness. Remove from skewers and serve. Diabetic Exchanges: One serving (prepared with low-sodium soy sauce) equals 3 lean meat, 1/2 starch also, 190 calories, 725 mg sodium, 62 mg cholesterol, 6 gm carbohydrate, 24 gm protein, 7 gm fat.© Copyright Reiman Publications, 1993-1997

TERIYAKI FINGER STEAKS

Steps:

• Trim fat from steaks and slice lengthwise into 1/2 inch strips. Place in a gallon size zip lock bag. Combine rest of ingredients and pour over meat. Close bag and let marinate 2 - 3 hours...but I usually let it marinate overnight in the frig, turning the bag over every once in awhile so that it marinades evenly. Drain marinade and discard. Loosely thread meat strips onto metal skewers. Grill over medium hot coals for 7 to 10 minutes or until meat reaches desired doneness.

FINGER STEAKS BY FREDA

Steps:

• Coat strips in seasoned Flour then Dip steak strips in egg batter, then dip again in seasoned flour
• Place strips on floured cookie sheet & Freeze. (NOTE:) Freeze even if your cooking them today. as it keeps coating on meat whn it fries.
• When ready to serve, DEEP FRY @ 375 till golden Brown. Do Not thaw first, its not necessary.
• Serve as appetizer, or Main Course of meal with Mashed taters and cream gravy and Ctry. Biscuits.

FINGER STEAKS

Steps:

• Mix 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.
• Preheat the oil in a large pot to 375 degrees F (190 degrees C).
• Completely 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.