The Most Tender Version in the Lineup
The difference between this recipe and the classic comes down to one step: an overnight soak in buttermilk. The lactic acid in buttermilk works into the muscle fibers of the beef and breaks them down in a way that no amount of hot oil can replicate. After four hours minimum, the interior of each strip is noticeably softer. After overnight, it's the most tender finger steak you'll make.
This recipe uses sirloin rather than tenderloin. The buttermilk soak compensates for the fact that sirloin has more connective structure than tenderloin, and sirloin is considerably less expensive. The end result is different in texture from the classic — the marinade produces a softer interior rather than the clean snap of a freshly-fried tenderloin strip — but it has its own following, and most people who try both have a preference.
The coating uses baking powder, which the classic does not. It adds a slight puff to the crust and keeps it crispier longer. If you're making these for a group and the first batch needs to wait before serving, the baking powder version holds better.
Buttermilk Finger Steaks
- 1.5 lbs sirloin steak (or cube steak), cut into strips 1/2 to 3/4 inch wide and 3 to 4 inches long
- 2 cups full-fat buttermilk
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1 teaspoon hot sauce, optional — Frank's RedHot or Tabasco
- 1.5 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, optional
- 1/4 teaspoon baking powder
- Neutral oil — canola or vegetable, enough to fill your pot 3 to 4 inches deep
- Idaho Fry Sauce (recipe here)
- Lemon wedge
- French fries
- Large zip-top bag or covered bowl for marinating
- Heavy-bottomed pot or Dutch oven, cast iron preferred
- Instant-read thermometer
- Wire rack set inside a sheet pan
- Tongs or spider strainer
- Shallow bowl for the flour coating
- Trim any large pieces of exterior fat from the sirloin. Cut against the grain into strips roughly 1/2 to 3/4 inch wide and 3 to 4 inches long.
- Combine the buttermilk, salt, garlic powder, pepper, onion powder, and hot sauce (if using) in a large zip-top bag or covered bowl. Add the beef strips and turn to coat. Refrigerate for a minimum of 4 hours. Overnight is better. Do not marinate longer than 24 hours.
- When ready to cook, remove the beef from the marinade. Shake off excess buttermilk but do not pat dry — a thin coating of buttermilk on the surface helps the flour adhere.
- Combine the flour, salt, paprika, garlic powder, pepper, onion powder, cayenne, and baking powder in a shallow bowl. Whisk until evenly mixed.
- Dredge each strip in the seasoned flour, pressing firmly on all sides. Set on a wire rack and let rest 5 minutes before frying.
- Heat oil in your pot to 360°F. Fry in batches of 6 to 8 strips for 2.5 to 3 minutes, turning once, until deep golden brown. Internal temperature should reach 145°F.
- Transfer to a clean wire rack over a sheet pan. Do not stack. Return oil to 360°F between batches.
- Serve hot with fry sauce and lemon wedges.
On marinating time: Always marinate in the refrigerator. The acid in buttermilk will eventually begin to break down the beef beyond tenderizing if the temperature is warm or the time runs too long. Keep it cold and you have full control. If you forgot to start the marinade the night before and only have an hour, make the classic recipe instead. An hour in buttermilk is not enough time to produce the effect this recipe is built around.
Why Full-Fat Buttermilk Matters
Low-fat buttermilk works in a pinch but the results are noticeably different. The fat in full-fat buttermilk contributes to the flavor of the coating after frying and to how the crust colors in the oil. Thin buttermilk produces a paler, less flavorful crust. If your grocery store only carries low-fat, it's not a reason to abandon the recipe, but full-fat is worth finding.
The hot sauce addition is optional but recommended even for people who don't want heat. A teaspoon of Frank's RedHot in two cups of buttermilk doesn't make the finished product spicy. It adds a background acidity that rounds out the marinade flavor in a way that's hard to identify as hot sauce but noticeable when it's absent.
Reading the Crust Color
The baking powder in the coating means this recipe fries slightly differently than the classic. The crust puffs a little, which is good, but it can color faster than you expect. Start checking at the 2-minute mark. You're looking for deep golden brown — not pale yellow, not dark brown. The strips will continue to cook slightly off the heat, so pulling them a few seconds early is better than leaving them in too long.
Have Questions?
Common questions about technique, cuts, oil temperature, storage, and dietary adaptations are all covered on the Finger Steak FAQ page.