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Recipe: Idaho Finger Steaks

This recipe was given to me many years ago and is alleged to be the original recipe from a cafe in Boise, Idaho: the purported home of the finger steak. I ate there many times in the 70s and this recipe seems authentic. I always omit the salt as it seems way too salty for me and everyone to whom I passed it along agrees with me, but I included it as thats the way it was given to me. Try dipping in cocktail or fry sauce.

Idaho Finger Steaks Ingredients

  • 1? cups milk

  • 1 teaspoon dried thyme

  • 1 teaspoon dried marjoram

  • 1 teaspoon salt

  • 2 tablespoons seasoned salt

  • tablespoon Worcestershire sauce

  • 2? cups flour

  • 4 cups oil for deep frying

  • 3 pounds beef tenderloin, cut into 2 1/2x3/4-inch strips

How to Make Idaho Finger Steaks

  1. 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.

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

  3. 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 Finger Steaks Nutritions

  • Calories: 747.9 calories

  • Carbohydrate: 44.3 g

  • Cholesterol: 120.4 mg

  • Fat: 43.7 g

  • Fiber: 1.6 g

  • Protein: 41.5 g

  • SaturatedFat: 13.4 g

  • ServingSize:

  • Sodium: 1431.5 mg

  • Sugar: 3.2 g

  • TransFat:

  • UnsaturatedFat:

Idaho Finger Steaks Reviews

  • As daughter of Mylo,owner of the Torch Cafe 1959-1982 It upsets my family when we see people giving out a recipe and saying it is my fathers Original Finger Steak recipe. I would like to let all my fellow Allrecipe forums members know that it is not his Original recipe. My family are the only possessors of my dads recipe and yes, he was the creator of the original. My Dad created them for his own restaurant in Winslow Arizona before WWII.After serving in the army in WWII he returned to Idaho. Mylos Original Finger Steaks appeared on the front of the Menus in "59" when Dad was owner of the Torch & until Torch was sold 82 then again in Yuma until 1984 at his 3rd Restaurant before his death.

  • My husband grew up in Boise and every time we visit we had to go to the Torch Cafe for finger steaks. He says these are the ones Thanks for sharing the recipe

  • I use cube steaks, and i also add 1 tbs of garlic powder. that really kicks them up a few notches.

  • These are the best.......I use 1/2 cornmeal and 1/2 flour and they turn out perfect....I have also used pork instead of beef....

  • My husband and I just didnt care for the taste. Also, we never heavily salt our food or eat very many processed type foods that tend to have a lot of added salt/sodium and so the salt content here was just too much. At first I thought that was why we didnt like the recipe so after I cooked the first few fingersteaks, I remade the batter using much less salt but then found the herbs to be too prominent. Just not our cup of tea. I did think the batter was a very good texture though. It clung well to the meat and crisped up nicely.

  • I made this last night with the Blooming Onion and Daddys fried corn and onions, and everyone liked it. I even used some of the onion dip to dip these fingers in. Very good, thanks for the recipe BTW, I didnt change a thing, only lessened the ingredients becuase I only had a 2-3 lb. top round steak.

  • So... we REALLY liked these. BUT.. next time I will be adding garlic salt or garlic powder to them. The batter definitely needs to be refrigerated. It makes a leathery like shell on the finger steaks. We live in the Boise area so we just might need to head over there and try these out. I made the Blooming Onion and Dipping Sauce to go along with it. The finger steaks in that dipping sauce is great

  • Ive been looking for Milos Finger Steak recipe.

  • Oh my ridiculously good We didnt season our meat or anything before and these were some of the best that weve EVER had. My husband grew up in Idaho and his family has made finger steaks all growing up and he couldnt stop eating these. One trick: tenderize the steak before battering them-- it makes them soak up the seasonings a little better from the batter and it makes them, well, tender. Also, you could probably cut back to about 1/2 of the salt or seasoning salt-- one or the other. I also followed some others advice and made the sauce for the blooming onion... WOW Well definitely make these again.

  • I lived in Boise in the early 70s and ate at the torch many times. There was a drive-through restaurant that also had decent finger steaks. But I can not remember the name. Thanks for this recipe. I will be making it soon.

  • Pleasantly surprised to learn that the finger steak originated in Boise; I grew up in the Twin Falls area, and my family now lives in Boise. I do remember eating fast food finger steaks as a teenager Tried this recipe tonight and it was ABSOLUTELY DELISH I will make this many times in the near future. A couple of issues I had was that the batter was VERY thick, so I may use less flour (2 cups rather than 2 1/2) next time and play it by ear from there. I also left out the salt, as recommended by other reviews, but I will probably cut back on the seasoning salt as well in the future. Also realized I didnt have marjoram, so I substituted Herbs de Provence (thyme, marjoram, rosemary and savory) and this worked just fine. BOTTOM LINE: This recipe is a keeper

  • Out of 5 people (all ages), nobody like it. Sorry

  • I made these twice so far, i left out the seasoned salt as i didnt have any....it turned out perfect but the second time i salted the meat not the batter..the meat itself was more flavorful and the batter was just perfect, i also added a dash of hot sauce

  • These were not good at all. The batter turned all gooey and solft and had way to much worstershire sauce flavor. I was able to fix them by adding baking powder and more milk to thin it out and they were really good. The baking powder made them crispy and they were delish.

  • My boyfriend loves them. i will be skipping the salt (as suggested) next time though :)

  • As close as I can find to what I remember from the Torch cafe in Boise, ID. Leave out the regular salt.

  • These were pretty good I live in Boise, home of "Finger Steaks" and have the supposed original recipe from the Torch Cafe. But these sounded better because of the marjoram and thyme. I used top sirloin steak, rather than round, because its my favorite cut. Next time, Ill cut the recipe in half- 2.5 cups of flour makes a LOT of batter. I liked the texture of the batter, but didnt really taste much other than the cocktail sauce I dipped them into after frying them. Great texture, and fun to have made these. Yum.

  • Easy to make and tastes exactly how I remember them They were great

  • We love these made with bread crumbs. But, this batter was not even edible. It was bland and had a nasty texture. We peeled the cooked batter off and ate the meat without it.

  • Thank You, Thank You, Thank You The Torch Cafe was one of my favorite places when I lived in Boise in the 70s. This recipe brings back memories. If you are in Boise, by the way, a good place for finger steaks at a restaurant is the truck stop that is on I-84, about 15 miles east of Boise.

  • Grew up eating these as I was born in Boise... I love em... This recipe is pretty dang tasty. I also like to make a batter out of Krusteaz Bake Coating.It is a great sub...

  • I followed the recipe but the finger steaks tasted too salty and the batter seemed to be dry and thick. I used a 12" cast iron pan to heat the oil and cook with.1st problem was controlling the oil temperature and I discovered I only had one thermometer that would measure up to 375F.2nd problem was oil splatter3rd problem was making a quick transfer from the batter to the pan.4th problem finger steaks sticking together.I want to try it again but use a deeper pan and probably only one tablespoon of seasoned salt.The theory is this recipe comes from the restaurant know as Torch cafe. The Torch was popular as far back as the 1930s when the offer was dinner and dancing. Later in the 1990s, it became a strip club. The Boise Jay-Cees used the recipe to sell finger steaks and raise money at the annual Fair.

  • I have an aunt in Idaho who makes this for special occasions. She is famous for it Its amazing and this recipe is almost perfect. Careful with the salt. To make the dipping sauce mix Miracle Whip, Ketchup, Worchester Sauce, and course ground black pepper.

  • The daughter of the owner should be ok with these recipes for the finger steaks served at the Torch Caf. Im pretty sure that he did not use a batter. I walked through the restaurant one evening when I seen what I believe was finger steaks being breaded. No batter. Just as a chicken fried steak is not battered nor were these. The question is what was in the flour. The color of the flour is one of the ingredients but the rest is a mystery to me.

  • Delicious Native Idahoan and 20+ yrs in the Boise area. Cant speak to the Torch comparison, but Id eat finger steaks from anywhere with this batter on them. The flavor rivals anything Ive had around these parts throughout my life.Didnt have marjoram, so subbed equal parts ground oregano and rosemary. Also left out the extra salt as others noted. Used with chilled cube steak strips.

  • My husband really liked these. I thought they were a little tough. The flavor was delicious and the batter stayed on very well. I havent made them in a while, so I guess I will make them again soon.

Source: Idaho Finger Steaks

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