Classic Finger Steaks Recipe

Prep the beef

Pat beef strips dry with paper towels. Season evenly with 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, and 1/2 tsp onion powder. Toss to coat and set aside on a plate for 10 minutes while you prepare batters.

Prepare dredge

In a shallow bowl combine 1 cup all-purpose flour, 1/4 cup fine cornmeal (if using), 1/2 tsp baking powder, and 1 tsp paprika. Whisk to blend.

Prepare wet batter

In a second bowl whisk together 2 large eggs, 1/2 cup buttermilk, 1 tsp Worcestershire sauce, 1 tsp hot sauce (optional), and 1/4 cup cold water or club soda. The mixture should be slightly thick but pourable; add up to 1–2 Tbs more water if needed.

Dredge and batter

Working in small batches, toss several seasoned beef strips in the flour mixture to coat lightly, shake off excess, then dip into the wet batter ensuring an even coat. Return to the flour/cornmeal mixture for a final light coating (optional double-dip) and set on a wire rack for 2–3 minutes to rest.

Heat oil

Pour about 2–3 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat oil over medium-high until it registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small pinch of batter — it should sizzle and brown within 30–45 seconds.

Fry the strips

Fry the battered beef strips in batches so they don't crowd the pan (about 6–8 strips depending on pan size). Cook 2.5–3.5 minutes per batch, turning once, until golden brown and the internal beef temperature reaches 130–140°F for medium-rare to medium. Adjust time slightly for preferred doneness. Remove with a slotted spoon to a paper towel–lined baking sheet or wire rack; keep warm in a 200°F oven if frying multiple batches.

Finish

When all batches are done, sprinkle the strips with a light pinch of salt. Let rest 1–2 minutes before serving so juices redistribute and batter sets.

In a small bowl combine 1/2 cup ketchup, 2 tsp prepared horseradish, 1 tsp lemon juice, 1/2 tsp Worcestershire sauce, and 1/4 tsp hot sauce if using. Season with 1/8 tsp salt and 1/8 tsp black pepper. Taste and adjust horseradish or hot sauce to preference. Chill until ready to serve.

Arrange finger steaks on a platter or individual plates with cocktail sauce in a small bowl. Garnish with lemon wedges and sprinkle chopped parsley over the steaks. Serve immediately with your choice of side (fries, coleslaw, or salad).