Finger Steaks

Note: if you’re using round steak, tenderize it with a meat mallet first.

Season each side of the steak with a teaspoon of the seasoned salt/BBQ rub.

Combine the flour, the remaining seasoned salt/BBQ rub, and pepper in a small bowl and mix well.

Combine the buttermilk, beer, egg and hot sauce in another bowl and whisk to combine.

Cut the steak into half-inch wide strips that are about three or four inches long.

Dredge the steak strips in the flour mixture, then into the egg batter, then back into the flour.

Put the battered strips in a flat rimmed container pan and freeze. This really helps keep the batter intact when you fry them.

Deep fry the frozen steaks at 350º degrees until golden brown.

Tip: fry in small batches (5-7 at a time) and keep them warm in a 175º oven on a rack in a sheet pan.

Serve with french fries (of course) and cocktail or BBQ sauce for dipping.

Enjoy!