At Edge Brewing Finger Steaks Go Prime Time

edge brewing

It all started when Edge Brewing began offering a Friday night prime rib special. They cooked one prime rib to test customer interest and turned the leftovers into finger steaks, and bigger profits, the next day.

The finger steaks quickly gained a following and even though they cook three prime ribs now on Fridays to assure plenty of leftovers, the 40-50 orders of finger steaks that are available Saturdays are usually gone by mid-afternoon.  

Despite the popularity, general manager Tony Knipe, says at this time there are no plans to make finger steaks a permanent menu item. There’s a sense of urgency now and fans know they’d better get there early because once they’re gone, they’re gone until the next week. 


It is a Brewery After All

It’s not surprising that a brewery is using their product to make a beer batter for their finger steaks. The prime rib is cut into 3 to 4˝ lengths that are 1/2˝ wide. They are dusted in cornstarch and then dipped in the batter that’s slightly heavier in consistency than a tempura. Since the meat is already cooked, it doesn’t need much time in the fryer – just a minute or two to crisp up the coating and heat the finger steak through.

"I’ve always preferred to use good, quality products; prime rib costs more but it’s worth it."

-General Manager, Tony Knipe

The higher fat content of the prime rib makes a really tender finger steak, and just as horseradish is the traditional accompaniment to prime rib, Edge Brewing’s dipping sauce for their finger steaks is heavy on the horseradish. Six ounces of finger steaks come with the sauce and a half-pound of fries.  

 And what is the perfect beer pairing? Knipe recommends something lighter and crisper, like a pilsner or lager, to cut the richness of the meat and the deep frying.

edge brewing

boise, idaho