Finger Steaks
By Jessica RudolphPublished on February 20, 2026
Time
1¾ hours, plus 1 hour chilling
Yield
Serves 4
Ingredients
Finger Steaks
2 (4- to 6-ounce) cube steaks, trimmed2 tablespoons water ½ teaspoon table salt ¼ teaspoon baking soda 1 cup all-purpose flour, divided¾ cup buttermilk 1 large egg 35 square saltines ½ cup cornstarch 1 teaspoon baking powder 1 tablespoon Montreal steak seasoning 1½ cups peanut or vegetable oil for fryingFry Sauce
½ cup mayonnaise ¼ cup ketchup 2 teaspoons Worcestershire sauce 1 teaspoon cider vinegar ½ teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon paprika ¼ teaspoon table salt ¼ teaspoon pepper ¼ teaspoon cayenne pepperBefore You Begin
There are about 35 crackers in one sleeve of saltines. Use more or less cayenne to suit your taste. Serve with french fries and fry sauce or cocktail sauce.
Instructions
- Cut 2 cube steaks crosswise into ½-inch-wide strips. Whisk 2 tablespoons water, ½ teaspoon table salt, and ¼ teaspoon baking soda in medium bowl until baking soda and salt are dissolved. Add steak and toss until coated and no liquid pools at bottom of bowl. Let sit for 15 minutes.
- Meanwhile, place ½ cup all-purpose flour in shallow dish. Whisk ¾ cup buttermilk and 1 large egg together in second shallow dish. Place 35 saltines in large zipper-lock bag, seal bag, and crush to fine crumbs with rolling pin. Whisk saltine crumbs, ½ cup cornstarch, 1 teaspoon baking powder, 1 tablespoon Montreal steak seasoning, and remaining ½ cup flour together in third shallow dish.
- Pat steak dry with paper towels. Working with several strips at a time, dredge strips in flour, shaking off excess; dip in buttermilk mixture, allowing excess to drip off; then coat with saltine mixture, pressing firmly to adhere. Transfer strips to parchment paper–lined rimmed baking sheet; refrigerate for at least 1 hour or up to 2 hours.
- Combine ½ cup mayonnaise, ¼ cup ketchup, 2 teaspoons Worcestershire, 1 teaspoon cider vinegar, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon paprika, ¼ teaspoon table salt, ¼ teaspoon pepper, and ¼ teaspoon cayenne pepper in bowl. Refrigerate until ready to serve. (Sauce can be refrigerated for up to 2 days.)
- Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in second rimmed baking sheet and line half of rack with triple layer of paper towels. Heat 1½ cups peanut oil in 12-inch skillet over medium-high heat to 375 degrees. Carefully place half of strips in skillet. Cook until evenly well browned all over, 4 to 6 minutes, flipping strips halfway through cooking. Transfer strips to paper towel–lined side of prepared rack to drain for about 15 seconds per side, then move to unlined side of rack and transfer sheet to oven. Return oil to 375 degrees and repeat with remaining strips. Serve with fry sauce.
for the finger steaks
for the fry sauce
Time
1¾ hours, plus 1 hour chillingYield
Serves 4Ingredients
Finger Steaks
Fry Sauce
Ingredients
Finger Steaks
Fry Sauce
Ingredients
Finger Steaks
Fry Sauce
Why This Recipe Works
This Idaho classic was created at Milo’s Torch Cafe in Boise in the late 1950s as a way to repurpose steak scraps. Originally they were made with strips of tenderloin coated in a batter and fried, but they’ve since evolved into many different iterations. For our version, we take inspiration from many home cooks in the area and use cube steak, an inexpensive thin cut of beef that’s been mechanically tenderized. We cut the steaks into finger-size strips and then let the steaks sit briefly in a solution of baking soda, salt, and water to further tenderize them. We use a three-step bread procedure for a crunchy coating that stays put through frying: first a dredge in flour, then a dip into beaten egg and buttermilk, and then a final dredge in a seasoned flour mixture with crushed saltines for a more craggy, substantial coating. We refrigerate the coated strips for an hour or two to allow the coating to fully set. Frying the steaks in just 1½ cups of oil was enough to create a robust fried exterior without the hassle (and extra oil) required for deep frying.
Before You Begin
There are about 35 crackers in one sleeve of saltines. Use more or less cayenne to suit your taste. Serve with french fries and fry sauce or cocktail sauce.
Instructions
- Cut 2 cube steaks crosswise into ½-inch-wide strips. Whisk 2 tablespoons water, ½ teaspoon table salt, and ¼ teaspoon baking soda in medium bowl until baking soda and salt are dissolved. Add steak and toss until coated and no liquid pools at bottom of bowl. Let sit for 15 minutes.
- Meanwhile, place ½ cup all-purpose flour in shallow dish. Whisk ¾ cup buttermilk and 1 large egg together in second shallow dish. Place 35 saltines in large zipper-lock bag, seal bag, and crush to fine crumbs with rolling pin. Whisk saltine crumbs, ½ cup cornstarch, 1 teaspoon baking powder, 1 tablespoon Montreal steak seasoning, and remaining ½ cup flour together in third shallow dish.
- Pat steak dry with paper towels. Working with several strips at a time, dredge strips in flour, shaking off excess; dip in buttermilk mixture, allowing excess to drip off; then coat with saltine mixture, pressing firmly to adhere. Transfer strips to parchment paper–lined rimmed baking sheet; refrigerate for at least 1 hour or up to 2 hours.
- Combine ½ cup mayonnaise, ¼ cup ketchup, 2 teaspoons Worcestershire, 1 teaspoon cider vinegar, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon paprika, ¼ teaspoon table salt, ¼ teaspoon pepper, and ¼ teaspoon cayenne pepper in bowl. Refrigerate until ready to serve. (Sauce can be refrigerated for up to 2 days.)
- Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in second rimmed baking sheet and line half of rack with triple layer of paper towels. Heat 1½ cups peanut oil in 12-inch skillet over medium-high heat to 375 degrees. Carefully place half of strips in skillet. Cook until evenly well browned all over, 4 to 6 minutes, flipping strips halfway through cooking. Transfer strips to paper towel–lined side of prepared rack to drain for about 15 seconds per side, then move to unlined side of rack and transfer sheet to oven. Return oil to 375 degrees and repeat with remaining strips. Serve with fry sauce.
for the finger steaks
for the fry sauce
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
More Like This
Keep Exploring
0 Comments