Steak Fingers with Hollandaise

steakmag July 9, 2015 Comments Off on Steak Fingers with Hollandaise
Steak Fingers with Hollandaise


hollandaise sauce:

  • 4 egg yolks
  • 1/2 lemon, juiced
  • 1/2 cup (1 stick) unsalted butter, melted (and clarified, if desired)
  • pinch cayenne pepper
  • 1-3 tablespoons warm water (optional)
  • salt and pepper to taste
  • 1 1/2 cups all purpose flour
  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon smoked paprika
  • 1 boneless (12 ounce) New York strip steak, thinly sliced (crosswise)
  • 2 eggs, beaten
  • peanut oil for frying
  • salt and pepper to taste


1. For hollandaise sauce: Place egg yolks and lemon juice into a stainless steel or heatproof glass bowl and whisk together until the mixture doubles in volume.
2. Place mixture over a pot with simmering water (make sure the water from the pot does not reach the bottom of your bowl) and begin whisking. While whisking, begin to add melted butter, in a slow and steady stream, until fully incorporated and the hollandaise is thick and smooth (the sauce should gradually thicken as you add the butter)
3. Add cayenne and season with salt and pepper. Remove from heat and cover with plastic wrap, directly over the surface and set aside.
4. For steak fingers: Place flour, garlic powder, onion powder, and smoked paprika into a shallow dish and whisk.
5. Generously season steak pieces with salt and pepper.
6. Dredge steak pieces into the flour mixture and shake off excess. Then dip each piece in the beaten eggs and finally back into the flour mixture, shaking off any excess.
7. Fill a heavy bottom skillet with 1 inch of oil and place over medium heat.
8. Once oil is hot, carefully drop in steak fingers, making sure not to overcrowd the pan.
9. Cook steak fingers on each side for 4 to 5 minutes or until browned and cooked through.
10. Remove from heat and season with salt and pepper. Serve immediately with hollandaise sauce (if hollandaise has thickened too much while sitting, just stir in warm water (1 tablespoon at a time) until desired consistency has been reached).

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