Are finger steaks an Idaho thing?

If this conjures up images of chopped/formed steak fingers for kids, the Idaho version goes way beyond that. Here, finger steaks start with slices from a whole cut of tasty beef, seasoned, breaded/battered and then deep-fried. The dish has a long history in Idaho .

What are steak fingers called?

Finger steaks are strips of steak (usually top sirloin), battered with a tempura-like or flour batter, and deep-fried in oil. They are typically served with French fries and a buttered piece of Texas toast. They are commonly found in restaurants and bars in the Pacific Northwest.

What is the signature dish of Idaho?

Outsiders may think Idaho's best-known dish is the potato, but ask most Idahoans to name the state's signature dish and you'll hear “ finger steaks .” These battered, deep-fried beef strips were invented in the mid-1950s by Milo Bybee at the Torch Lounge in Boise.

Did Idaho invent finger steaks?

First came Mylo Bybee. He created the iconic dish and took the recipe with him when he opened Mylo's Torch Lounge in Boise in the late 50's . The restaurant quickly became famous for its finger steaks, so much so that many people have tried reproducing them at home.

Did Dairy Queen get rid of steak fingers?

However, that love wasn't enough, and Dairy Queen discontinued the item from most locations in 2022 . Luckily for fans in the Lone Star state, steak fingers are very much still on the menu in Texas. A basket of steak fingers and fries is available for about $5.99 in the state.

What states have finger steaks?

I've always heard them called steak fingers. Maybe that's what Texans call them. Idahoans don't. They were invented in Idaho so they are called finger steaks.

What are Tyson steak fingers made of?

Beef, bleached wheat flour, water, chicken, wheat flour, modified food starch, salt, contains 2% or less of the following: dextrose, dried yeast, extractives of paprika, annatto and turmeric, leavening (sodium acid pyrophosphate, sodium bicarbonate, monocalcium phosphate), lemon juice concentrate, onion powder, sodium ...

Where do finger steaks come from?

The legend of the finger steak starts in Milo's Tavern in Boise in the 1950s, where the owner reportedly came up with the idea of taking strips of steak, two to three inches long and a half-inch around, breading them and deep-frying them.

Are Dairy Queen steak fingers only in Texas?

Being exclusive to Texas is part of the promotion , as Lou Romanus, the CEO of the Texas Dairy Queen Operator's Council told El Paso's 9 KSTM.

What's Idaho State food?

Idaho – State Food: Potato Whether mashed, fried or baked, potatoes are a comfort food that will never go out of style. Idaho is especially well known for its multi-use potatoes, as it produces one of the largest crops annually.

Idaho Finger Steaks Recipe - BubbaPie (2024)

Finger Steaks have strips of sirloin steak are soaked in buttermilk, breaded and then fried. Growing up in Idaho, these finger steaks become the definition of comfort food when I was a child. Almost impossible to find outside The Gem State, now you can make these in your very own kitchen!

Contents hide

1 Why You Will Love Finger Steaks

2 Geographic Comfort Food

3 What Are Idaho Finger Steaks?

4 What Kind Of Meat To Use In Finger Steaks?

5 What To Dip Your Finger Steaks In?

6 Notes, Tips and Suggestions

7 Idaho Finger Steaks

7.1 Ingredients 1x2x3x

7.2 Instructions

7.3 Nutrition

Why You Will Love Finger Steaks

EASY – With just a few ingredients and a couple minutes of prep, you can fry these Finger Steaks easily in your skillet. Or, if you have an Air Fryer, you could even do that!
UNIQUE – It’s always fun when you can find a dish or a recipe that is unique to a specific part of the world. You really can’t find finger steaks anywhere accept Idaho and I think that is pretty neat!
DELICIOUS – Tender and juicy steak is breaded in a flavorful batter and fried and then dipped into your favorite sauce (it’s gotta be fry sauce, right?!). It just doesn’t get any better than that.

Geographic Comfort Food

One of the things I love most about America is that not only does each region have food that it is famous for, but each State has it’s own dish! Goetta from Ohio, Hot Brown Sandwich From Kentucky, King Ranch Casserole from Texas and Finger Steaks from Idaho!

We’ve started a series on the blog giving our versions of a famous dish from every state. So, of course, it’s not gonna take me long to settle back into my roots and fry up some Idaho Finger Steaks!

What Are Idaho Finger Steaks?

No, this isn’t chicken fried steak, it is something entirely different! And better!

Originating in Boise in the 1950’s the Finger Steak quickly became famous all throughout Southern Idaho in the years after. This is the one steak that doesn’t even try to be fancy! It is at home in diners, dives and greasy spoons all around the state. Sometimes served on a plate, it’s just as at home in a plastic basket piled on top of some tater tots.

Since I’ve moved to the Midwest, I’ve NEVER seen them in a restaurant. So, I’ve had to start making them on my own. Now you can too! Here is what you’ll need. See the recipe card below for the full recipe:

Egg
Buttermilk
Montreal Steak Seasoning or Season Salt
All purpose flour, divided
Beef sirloin steak, cut into 1/4″ strips
Garlic powder
Salt
Ground pepper
vegetable oil to fry

What Kind Of Meat To Use In Finger Steaks?

We used beef sirloin steak. But you can really any kind of steak. Some people like to use Cube Steak because it’s a cheaper cut of meat that has already been tenderized. That would work too. I’d avoid using more expensive cuts of meat because after you’ve breaded it and fried it, it probably just wouldn’t be worth it.

What To Dip Your Finger Steaks In?

Fried Steak down in Texas is often served with Gravy. But not Finger Steaks! There are a variety of dipping sauces that you can dip your steak into. In Boise, where I’m from, THE SAUCE you are supposed to dip your Finger Steaks in is Fry Sauce. There is no room for discussion here. This zesty combination of mayonnaise and ketchup works so well with this dish! But other ideas could be:

Ranch Dressing
Ketchup
Heinz 57
BBQ Sauce
co*cktail Sauce

Notes, Tips and Suggestions

MARINADE YOU STREAK – Make sure you are letting your steaks sit in the buttermilk mixture at least overnight. This goes a long way towards tenderizing the steak, Trust me, you don’t want tough meat in this recipe.
DON’T BURN THE STEAKS! – Watch the temperature of your oil. To hot and these Finger Steaks will burn pretty easily.
WHAT SIDE DISHES ARE GOOD WITH FINGER STEAKS? – I’ve always loved mine with Tater Tots. But French Fries would work too. If you are trying to go healthier, a simple vegetable side or a side salad would work too!

I hope you enjoy this Finger Steaks Recipe! Let me know how awesome they are in the comments section!

LOOKING FOR MORE EASY COMFORT FOOD? CHECK OUT:

BISQUICK CHICKEN FINGERS
BACON WRAPPED GREEN BEANS
HOMEMADE SHAKE AND BAKE PORK CHOPS
BACON WRAPPED PORK CHOPS

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Idaho Finger Steaks

Course Main Course

Servings 4 people

Growing up in the Northwest, Idaho Finger Steaks become the definition of comfort food when I was a child. Strips of sirloin steak are soaked in buttermilk, breaded and then fried. Almost impossible to find outside The Gem State, now you can make these in your very own kitchen!

Ingredients

1 egg
2 cups buttermilk
2 tablespoons Montreal Steak Seasoning or Season Salt
2-1/2 cup all purpose flour divided
1-1/2 lbs beef sirloin steak cut into 1/4" strips
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground pepper
vegetable oil to fry

Instructions

Add egg, buttermilk, seasoning and 1/2 cup flour to a large bowl and mix well.
Stir in steak and place into a resealable bag.
Seal and refrigerate for 2 hours or overnight to marinate.
Once meat is done marinating, line a baking sheet with parchment paper and make room for it in your freezer.
In a shallow bowl, combine remaining 2 cups flour, garlic powder, salt and pepper and mix well.
Remove steak from refrigerator and ziploc bag. Dredge into flour mixture and place onto prepared baking sheet. Freeze for 1 hour or overnight.
Heat oil until hot and fry meat in oil, working in batches, until golden brown, about 5 minutes. Drain on paper towel and serve with dipping sauce.