Cooking Lesson #1227: Crispy Steak Fingers

…from the Perspectives’ Test Kitchen

How you doin’? How about some Crispy Steak Fingers? I can see your face on my monitor… it’s similar to the face a dog makes when they just heard a strange noise while asking, what in the world is a steak finger? Cows don’t have fingers!
 
So, here’s the story (don’t know if it’s true or not)… Milo Bybee from Boise, Idaho claims that he created Steak Fingers at Milo’s Torch Lounge in 1957. Being a resourceful chef, he used them on the menu as a means of using up leftover tenderloin.
 
It doesn’t matter who invented them… they are seriously good stuff. They are strips of steak, battered and deep fried. At our Customs House Restaurants I had a battered-fried hamburger that was to die for, too… but I digress.
 
Steak fingers are strips of steak, 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.
 
Prep time: 15 minutes
Marinate time: 30 minutes
Cook time: 40 minutes
Yield: 4 Servings
 
Ingredients
For the paprika aioli
3/4 cup mayonnaise
1 clove garlic; minced
1-1/2 teaspoons paprika
 
For the meat and potatoes
1/2 cup buttermilk
1 large egg
1-1/2 teaspoons salt
1/2 teaspoon black pepper
1 pinch cayenne
2 New York Steaks; cut into 2” x 3/4” strips
2 pounds Yukon Gold Potatoes; cut into 1/2” wedges
6 tablespoons grapeseed oil
1/2 teaspoon flaky salt
1/4 black pepper
2-1/4 cups plain panko crumbs
 
Directions:

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.

To make the paprika aioli

1. In a small bowl, whisk the mayonnaise, garlic and paprika. Set aside.

To prepare the meat and potatoes

1. In a medium bowl, whisk the buttermilk, egg, salt, black pepper and cayenne.
2. Add the steak slices; turn to coat. Marinate, covered, at room temperature for 30 minutes.
3. Position a rack in the upper third of the oven and preheat the oven to 450⁰ F.
4. On a large, rimmed sheet pan, toss the potatoes with 2 tablespoons of oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and arrange in a single layer.
5. Roast until the potatoes begin to brown, about 15 minutes. Turn with a spatula, and continue roasting until browned and crisp, 15-20 minutes longer.
6. While the potatoes are roasting prepare the steak.
7. Pour the breadcrumbs into a wide, shallow bowl and have a large platter on hand.
8. With a fork, lift two or three pieces of steak from the buttermilk mixture and drop into the breadcrumbs.
9. Press the breadcrumbs on all sides and transfer to the platter. Repeat with the remaining steak pieces.
10. Pour the remaining 4 tablespoons of oil into a heavy skillet. Heat the oil over medium heat until it shimmers; about 3 minutes.
11. Cook the steak in a single layer in batches until golden-brown all over; about 2 minutes per side. Add more oil as needed.
12. Serve the steak and roasted potatoes with the aioli for dipping.

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ChefSecret: My recipe calls for New York steak, but you can use cheaper cuts of steak if you have them tenderized. Try substituting Flat Iron or Round Steak instead of New York steak. Whichever cut of steak you choose trim off all the excess fat.
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Quip of the Day: Judging by the size of these steak fingers, the steer was somewhere between 8' to 10' tall.
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#Entree #CrispySteakFingers #RoastedPotatoes #NewYorkSteakStrips #PankoCrumbs #Buttermilk #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

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