With six locations across Idaho and Montana, Jaker’s Bar & Grill has been showcasing local favorites since 1976, including finger steaks which became a mainstay on the menu in 2007.
One of the most important aspects of a good finger steak is making sure that the beef is so tender that when bitten into the meat doesn’t pull out of the breading. Hadley assures that this is never a problem at Jaker’s. The cut and grade of the beef sets the stage for success and then they pass it through a Jaccard for an extra layer of tenderization.
The steak strips are dusted in a spiced flour mix and then they get a quick dip in a beer batter made with Uppercrust mixed with Hefeweizen, an unfiltered German-style wheat beer. The finger steaks are fried for just a little over two minutes before being served hot with cocktail sauce or the horseradish sour cream that is the usual accompaniment to their prime rib.
Finger steaks are a leading entree at lunch, served with French fries as well as an a la carte appetizer for happy hour.
And speaking of happy hour, what’s the perfect beer pairing? Hadley says, “The hoppier, the better!”