- 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.
- Dip each ribeye cap strip into batter then dip into panko bread crumbs until covered.
- Deep fry battered and breaded finger steaks at 350˚F until internal temperature is 150˚F and breading is golden brown, 2-3 minutes.
- 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.