I love that my research into something culinary-specific to the State of Idaho led me to a country-fried steak strips. And while I intentionally dumbed them down in my description, the experience was magical. My research led me to one specific spot that was the essential place for them – and so I did.
It was good and familiar, and I knew I could do them just as good. Oh, and their Ice Cream Baked Potato was fantastic too. Let’s get back to the frying pan where we left off last week with the fries and show you what accompanied them.
The Prep Table
Because it concerned me. Was cocktail sauce really a preferred side to these finger steaks? And yes, it absolutely is. This grocer had some already made steak strips, so I thought perfect. This is what we’re going to use. We’re going to marinade these in the savory wet and flour ’em up. Any time I fry, I’m going outside, so let’s do that.
I’m burning off the rib bits from the last cook. I scrub, I scrape, I burn. I repeat. Happy RecTeq makes happy food, so keep good care of your machinery.
The Process
You saw the fries from last week. For this week’s post, we got our wet bag and our dry flour. We’re going to remove from the bag, toss in the dry and commence with the fry. Let’s get ’em all laid out and get with the cookin.
Didn’t go overly crazy with the coating. Didn’t do a double – we’re just going plain jane. The ones I had in Idaho were a great combination of crisp and meat, and this I wanted to emulate.
These were looking pretty good, but we gotta see how well they actually tasted. How was the steak? The crunch?
The Result
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This is where I started to get excited. I was only a week (maybe?) removed from when I last had ’em, but these looked so much better than that other place. They were more well cooked and had a better appeal. I couldn’t wait to plate, so I ate (ugh, I typed that.. and kept it)
These were amazing! I really really hope you try these. Maybe it was the beef tallow, but holy cow were these delicious. Doug stopped by unannounced with a sixer to shoot the shit, and couldn’t have stopped in at a better time. I don’t normally get real time reviews of what I’ve created – Mrs ain’t eating no meat – so I welcome the comments. And they were positive. With what I hadn’t eaten yet, I had to plate.
Finger steaks and Idaho potatoes fried in beef tallow. A side of fry sauce and cocktail sauce. All that’s missing was that Idaho Spud bar that I’m still saving. I hope you enjoyed my Idaho story told the only way I know how – through the food.