The Best Buttermilk-Crisped Homestyle Finger Steaks Recipe

Crispy buttermilk-crisped homestyle finger steaks dance between comfort and culinary excitement.

Juicy meat gets a remarkable makeover through a simple technique.

Marinating transforms ordinary beef strips into something extraordinary.

Seasoned flour creates an irresistible golden coating that crunches with each bite.

Midwest diners would swoon over these delectable morsels.

Coating techniques make all the difference in achieving restaurant-quality results.

You want these steaks on your dinner plate tonight.

What’s Great About These Finger Steaks

• Savor Quick Comfort: These finger steaks deliver restaurant-quality crunch with minimal kitchen effort, perfect for satisfying sudden hunger pangs.
• Master Restaurant-Style Cooking: Learn professional breading techniques that transform simple sirloin into crispy, golden strips everyone will love, boosting your culinary confidence.
• Customize Your Flavor Adventure: The versatile breadcrumb coating and zesty chimichurri mayo let you play with spice levels and create personalized taste experiences that suit every palate.
• Crowd-Pleasing Party Starter: These golden, crispy finger steaks make an impressive appetizer that delights both kids and adults, guaranteed to disappear quickly at gatherings.

Full Ingredient List for Homestyle Finger Steaks

• Sirloin Steak: A tender and flavorful cut of beef perfect for creating crispy finger steaks.

• Panko Breadcrumbs: Light and airy Japanese-style breadcrumbs that create an extra crispy coating.
• Paprika, Garlic Powder, Salt, Black Pepper: Aromatic seasonings that add depth and flavor to the breading.
• Eggs: Provide a sticky coating that helps the breadcrumbs adhere to the steak strips.

• Parsley, Oregano: Fresh herbs that bring bright, herbaceous flavors to the chimichurri mayo.
• Garlic: Adds a pungent and aromatic element to the sauce.
• Red Pepper Flakes: Introduces a subtle heat and spicy kick.
• Red Wine Vinegar, Lime Juice: Tangy ingredients that balance and brighten the sauce.
• Olive Oil: Provides smooth texture and rich flavor to the chimichurri mayo.
• Mayonnaise: Creates a creamy base for the dipping sauce.

Cooking Instructions for Buttermilk Finger Steaks

Step 1: Prepare Steak Strips

Cut sirloin into 1/2-inch wide strips, approximately 3 to 4 inches long. Season the meat with salt and pepper, then set aside.

Step 2: Create Breading Station

• First bowl: Mix Panko breadcrumbs, paprika, garlic powder, salt, and pepper
• Second bowl: Whisk eggs with a touch of salt and pepper

Step 3: Coat Steak Strips

Use one hand for wet ingredients and one for dry. Dip each steak strip into beaten eggs, letting excess drip off.

Then roll in breadcrumb mixture, pressing firmly to ensure complete coverage. Place coated strips on a clean plate.

Step 4: Heat Cooking Oil

Pour oil into a large Dutch oven. Heat to 350-375°F using a cooking thermometer for precise temperature.

Step 5: Fry Finger Steaks

Carefully place 5-6 strips into hot oil. Fry until golden brown and crispy, turning occasionally for even cooking.

Remove when perfectly golden.

Step 6: Drain Excess Oil

Transfer fried strips to a paper towel-lined plate or cooling rack to drain excess oil.

Repeat frying process until all strips are cooked.

Step 7: Prepare Chimichurri Mayo

• Fresh parsley
• Dried oregano
• Garlic
• Red pepper flakes
• Red wine vinegar
• Lime juice
• Olive oil
• Mayonnaise

Season to taste with additional salt and pepper.

Step 8: Serve and Enjoy

Plate crispy finger steaks immediately with chimichurri mayo as a dipping sauce. Best served hot and fresh.

Buttermilk Finger Steaks Tips Worth Knowing

• Keep the oil between 350-375°F for perfectly crispy, golden-brown finger steaks without burning the coating.
• Use one wet hand for eggs and one dry hand for breadcrumbs to minimize messy fingers and ensure even coating.
• Blot steak strips with paper towels before seasoning to help breadcrumbs stick better and achieve maximum crispiness.
• Avoid overcrowding the pan by frying 5-6 strips at a time, which maintains oil temperature and ensures even cooking.
• Place fried finger steaks on a paper towel or cooling rack to remove extra oil and keep the crispy texture intact.

Try These Changes to Finger Steaks

• Herb-Crusted Finger Steaks: Replace Panko with crushed herbes de Provence and Italian herb mix for an aromatic Mediterranean-style coating.
• Spicy Southwest Finger Steaks: Incorporate chili powder, cumin, and smoked paprika into breadcrumb mixture for a bold, zesty flavor profile.
• Parmesan-Crusted Finger Steaks: Mix grated Parmesan cheese into breadcrumbs for a rich, cheesy exterior that adds extra crunch and savory notes.
• Gluten-Free Finger Steaks: Substitute Panko with almond flour or gluten-free breadcrumbs, ensuring those with dietary restrictions can enjoy this crispy dish.

Foods That Go With Finger Steaks Perfectly

• Spice Up the Flavor Pairing: Pair these crispy finger steaks with a bold, hoppy IPA that cuts through the richness and complements the herb-packed chimichurri mayo.
• Match Texture Contrast: Serve alongside a crisp apple slaw or tangy pickled vegetables to provide a refreshing crunch that balances the deep-fried golden strips.
• Cool Dipping Companion: Create a zesty ranch or blue cheese dressing as an alternative dipping sauce to add creamy, cooling notes that enhance the spicy, herbal chimichurri mayo.
• Wine Lover's Choice: Select a medium-bodied red wine like Malbec or Syrah, which has enough robust flavor to stand up to the crispy, seasoned meat and herbal sauce.

How to Store Finger Steaks the Right Way

Store cooled finger steaks in an airtight container for up to 3 days, separating layers with parchment paper to prevent sogginess.

Wrap individual finger steaks in plastic wrap, place in freezer bag, and freeze for maximum 1 month. Label with date for tracking.

Preheat oven to 375°F. Arrange finger steaks on baking sheet, bake for 8-10 minutes until crispy and heated through. Avoid microwave to maintain crunchiness.

Set air fryer to 375°F, place finger steaks in single layer, cook for 3-4 minutes until hot and crisp. Shake basket halfway through reheating for even warming.

FAQs

• What are finger steaks?

Finger steaks are thin strips of beef, typically sirloin, coated in seasoned breadcrumbs and deep-fried until golden and crispy, creating a crunchy exterior with a tender meat interior.

• How do I know when the oil is at the right temperature?

Use a food thermometer to check the oil temperature between 350oF and 375oF. If you don’t have a thermometer, drop a breadcrumb into the oil – if it sizzles and turns golden quickly, the oil is ready.

• Can I make finger steaks ahead of time?

While best served immediately for maximum crispiness, you can prepare the breaded strips in advance and refrigerate. Fry just before serving to maintain their crisp texture and prevent sogginess.

Buttermilk-Crisped Homestyle Finger Steaks Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 30 reviews

• Total Time: 30 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Savor rustic Idaho comfort with buttermilk-crisped homestyle finger steaks, delivering golden-crusted beef bites that crackle with crispy perfection. Hearty ranch dressing and zesty dipping sauce elevate these tender morsels, making you crave another delicious bite.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 pound sirloin (or cube) steak
• 4 large eggs
• 2 cups panko breadcrumbs
• 1/2 cup mayonnaise
• 1 cup fresh parsley

Seasoning Ingredients:

• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes

Liquid and Flavoring Ingredients:

• 2 tablespoons fresh oregano
• 2 garlic cloves
• 1 tablespoon red wine vinegar
• 1 tablespoon lime juice
• 2 tablespoons olive oil
• Canola oil (for frying)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Slice sirloin into slender 1/2-inch wide strips measuring 3-4 inches long, then season with salt and pepper.
2. Create a seasoned Panko mixture by combining breadcrumbs, paprika, garlic powder, salt, and pepper in a shallow dish.
3. Whisk eggs in a separate bowl, adding a light seasoning of salt and pepper.
4. Utilize a wet-hand/dry-hand technique: dip each steak strip into beaten eggs, allowing excess to drip off.
5. Roll the egg-coated strips thoroughly in the Panko breadcrumb mixture, pressing gently to ensure complete coverage.
6. Arrange the coated strips on a clean plate, preparing for frying.
7. Heat vegetable oil in a Dutch oven to 350-375°F, monitoring temperature with a kitchen thermometer.
8. Carefully fry steak strips in small batches of 5-6, turning periodically to ensure even golden-brown coloration.
9. Transfer fried finger steaks to a paper towel-lined surface or wire rack to drain excess oil.
10. For chimichurri mayo, blend parsley, oregano, garlic, red pepper flakes, red wine vinegar, lime juice, olive oil, and mayonnaise until smooth.
11. Season the sauce to taste and serve alongside the crispy finger steaks immediately.

Notes

• Slice steaks uniformly to ensure even cooking and consistent crispiness.
• Pat meat dry before seasoning to help breadcrumbs adhere perfectly and create crunchier exterior.
• Use a thermometer to maintain precise oil temperature, preventing greasy or undercooked finger steaks.
• For gluten-free option, substitute Panko with almond flour or gluten-free breadcrumbs to accommodate dietary restrictions.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 620 kcal
• Sugar: 1 g
• Sodium: 480 mg
• Fat: 42 g
• Saturated Fat: 8 g
• Unsaturated Fat: 30 g
• Trans Fat: 0.5 g
• Carbohydrates: 22 g
• Fiber: 2 g
• Protein: 45 g
• Cholesterol: 210 mg