You guys like to pitch sh*t about my paper plates! Tonight I didn't even use any, and just ate right off the tray!!

Girls finished eating several hours before me, as I was packing to go to Colorado for a funeral. Had a bunch of leftover fingersteaks made from eye of round, that I had saved from last time, so baked them up hot and fast. Had to build some ketchup based sauce, heavy on the worchestershire and horseradish (made me sniff a lot, and head sweat!). Second Capt Morgan and Coke is about to do me in. 0400 comes so damned early in the morning!!!

Idaho-Style Finger Steaks

1 egg
2 cups buttermilk
2 tablespoons grill seasoning, such as S&P and spices, Montreal steak, or Cajun Seasoning
½ cup all-purpose flour
1 ½ pounds beef sirloin or round steak, cut into 2 1/2 x 1/4 inch strips
2 ½ cups all-purpose flour
2 teaspoons garlic powder
salt and pepper to taste
3 cups canola, peanut oil for deep frying (can substitute lard if desired)


Beat together the egg, buttermilk, grill seasoning, and 1/2 cup of flour in a large bowl until smooth.

Add the beef, and toss until well coated. Cover with plastic wrap, and place into the refrigerator to marinate at least 2 hours.

Sift 2 1/2 cups flour with the garlic powder, salt, and pepper into a large bowl. Remove steak strips from buttermilk batter and allow excess to drip off.

Dredge each piece with seasoned flour and place onto a baking sheet. Place in the freezer and freeze until firm, 1 hour to overnight.

Heat oil to 360-370 degrees F in a deep fryer or cast iron skillet.

Drop a few frozen steak pieces into the hot oil and fry until golden brown on the outside, about 5 minutes. Do not overcrowd the frying oil, and do not allow the steak strips to thaw before they are fried.

Once golden brown, remove to drain on a paper towel-lined plate.

If drained well, left over pieces freeze well for 1-2 months.

I like the upscaled the fine china!

I have that set!!!

Me too, nothing but the best!

Looks as if you could do them in your sleep.

Yes sir , would !