finger steaks & Beer Cheese Sauce

Ribeye caps steaks are cut into strips, batter breaded, and fried until golden. This recipe is scaled for 24 servings.


Items needed

  • 4.79 Pounds Ribeye Cap
  • 3 Teaspoons Baking Powder
  • 2 1/4 Cups Salt
  • 3/4 Cup Onion Powder
  • 6 Cups Rice Flour
  • 6 Cups Cornstarch
  • 5/8 Cup Black Pepper
  • 6 Teaspoons Paprika
  • 12 Large Eggs, beaten
  • 1/2 Cup Hot Sauce
  • 12 Cups Beer, light beer
  • 18 Cups Panko Bread Crumbs

  • Deep Fryer


  1. In a mixing bowl, whisk together all dry ingredients, except for panko bread crumbs. Then whisk in eggs, hot sauce, and beer until batter is formed, with a consistency of pancake batter.
  2. Dip each ribeye cap strip into batter then dip into panko bread crumbs until covered.
  3. Deep fry battered and breaded finger steaks at 350˚F until internal temperature is 150˚F and breading is golden brown, 2-3 minutes.
  4. Remove from fryer and hold hot under heat lamp until service.
Note: Finger steaks can be battered, breaded, par fried, and IQF ahead of time. Upon service, par fried finger steaks can be fried from frozen.

beer cheese sauce


iTems needed

  • 6 Cups Pepper Jack Cheese, shredded
  • 1 1/2 Cups Heavy Cream
  • 3/4 Cup Beer, light beer
  • 1 1/2 Tablespoons Worcestershire Sauce
  • 3 Teaspoons Yellow Mustard
  • 1 1/2 Teaspoons Garlic Powder
  • 3 Teaspoons Salt
  • 3/4 Teaspoon Black Pepper
  • 3/4 Teaspoon Smoked Paprika
  • 1 1/2 Teaspoons Cornstarch, used for cornstarch slurry
  • 3/4 C Water, used for cornstarch slurry
  • 3 Teaspoons Chive, minced

  • Stove


  1. In a saucepot over medium heat, add heavy cream, beer, worcestershire, mustard, garlic powder, black pepper, smoked paprika, and pepper jack cheese. 
  2. Heat until cheese has melted, then add cornstarch slurry to stabalize sauce.
  3. Remove cheese sauce from heat and garnish with minced chives.