Finger steaks

Finger steaks are a popular food item in the American cuisine, particularly in the state of Idaho. They are small pieces of steak, typically beef, that are breaded and deep-fried.

History

Finger steaks were first introduced in the 1950s by Milo Bybee at the Torch Lounge in Boise, Idaho. Bybee claimed to have invented finger steaks while trying to find a use for leftover tenderloin. The dish quickly gained popularity and is now a staple in many restaurants throughout Idaho.

Preparation

The preparation of finger steaks involves cutting a piece of beef into thin, finger-sized strips. These strips are then breaded, typically with a mixture of flour, salt, and pepper, although some recipes may include additional spices or ingredients such as garlic powder or paprika. Once breaded, the strips are deep-fried until golden brown. Finger steaks are typically served with a side of French fries and a dipping sauce, often cocktail sauce or ranch dressing.

Variations

While beef is the most common meat used in finger steaks, variations of the dish can be made with other types of meat, such as chicken or pork. Some restaurants also offer vegetarian versions of finger steaks, using ingredients like tofu or seitan in place of the meat.

Cultural significance

Finger steaks hold a significant place in Idaho's culinary culture. They are a common feature on the menus of local restaurants and are often served at community events and festivals. The dish is so popular in the state that it is sometimes referred to as "Idaho's unofficial state food."

See also

• List of American foods
• List of deep fried foods
• Cuisine of Idaho

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Finger steaks

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  Finger steaks on a plate
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  Finger steaks served as an Idaho specialty