Idaho’s most famous dish isn’t the potato. Most locals will correct you on that within the first bite of a finger steak.
Why does one steakhouse keep outlasting every trend that comes through town? Because the beef gets handled the way a real butcher would handle it, not the way a chain restaurant assembly line would.
Sirloin gets tenderized, double-dipped in seasoned flour, and dropped into a high-pressure fryer until the outside turns crackling gold. Cut into it, and the inside still shows a hint of pink, cooked exactly the way it’s supposed to be…