Idaho-Style Finger Steaks

1. Beat 1/2 cup flour, buttermilk, grill seasoning, and egg together in a large bowl until smooth. Add steak strips; toss until well coated. Cover bowl with plastic wrap and marinate in the refrigerator, at least 2 hours.

2. Sift remaining 2 1/2 cups flour, garlic powder, salt, and black pepper into a large bowl. Remove steak strips from buttermilk marinade and allow excess to drip off. Discard remaining marinade. Dredge steak strips in seasoned flour; place on a baking sheet. Freeze until firm, 1 hour to overnight.

3. Heat oil in a deep fryer or cast-iron skillet to 370 degrees F (185 degrees C) .

4. Lower frozen steak strips carefully into the hot oil, a few pieces at a time. Fry until golden brown on the outside, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining steak strips. Do not overcrowd the fryer or skillet, and do not allow the steak strips to thaw before frying.

Editor's Notes:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary.

Nutrition data for this recipe includes the full amount of coating ingredients. The actual amount of coating consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.