Braised Beef Ribs
April 14, 2025
Smoked Chocolate Chip Cookies
July 2, 2025Smoked Finger Steaks
Let’s talk about one of Idaho’s best-kept food secrets. And no, it’s not potatoes this time. We’re talking about finger steaks. Crispy, juicy strips of battered beef that were practically made for dunking in fry sauce and eating by the handful.
They got their start in Boise back in the 1950 and since then, they’ve become a local favorite. Served at rodeos, fairs and picnics. Think of them as Idaho’s answer to chicken tenders, only…beefier… and way more satisfying.
Finger steaks are delicious and, in this recipe, they are made even better with the secret ingredient- 4th & Heart Ghee.
Traditionally Finger Steaks are fried in oil, but frying in Ghee ads a rich, nutty, almost caramelized flavor profile to the steaks that will leave you wanting more! To help layer this flavor throughout the finger steaks, Ghee is also included in the marinade and as a binder for the seasoning.
Ingredients
- 3 cups AP flour (divided)
- 2 C Buttermilk
- 4 Tablespoons 4th & Heart original Ghee, melted (Divided)
- 5 Tablespoons How Low Can You Slow Goodboy Rub (Divided)
- 1 egg
- 1 ½ lbs boneless beef steak. I like Tri-tip, but sirloin, flat iron steak, NY Strip or even ribeye would all work great.
- 32 oz 4th & Heart original Ghee for frying
Method
- Preheat smoker to 250F. Add a chunk of your favorite smoking wood for flavor. For this recipe, I like cherry or hickory wood.
- Brush outside of Tri-tip with 2 Tablespoons of melted Ghee before applying a light layer of the Good Boy rub (About ¼ C)
- Smoke until Tri-tip hits an internal temperature of about 130F. Remove from the smoker and allow to cool to room temperature.
- Once cooled, slice the Tri-tip against the grain into ½ inch thick batons, about 2-3 inches long.
- Mix ½ Cup flour, buttermilk, egg and 2 Tablespoons Ghee into a large bowl. Add Tri-tip strips and coat well. Allow to cool in the fridge for 2 hours.
- In a large bowl, add remaining flour and seasoning into a large bowl. Remove steak strips from marinade and dredge in flour mixture. Place on a flat tray and store in the freezer to firm up for at least 1-2 hours.
- In a large pot, heat Ghee to 400F. Lower Tri-tip strips slowly into hot oil, a few at a time, careful not to overcrowd the oil. Fry until golden brown, about 4 minutes. Transfer to a paper tray to drain.
- Serve with Fry sauce or ranch.
