Beef finger meat? What’s that? Only the best, tastiest beef around! Meaty, fatty, and oh-so-beefy, Grilled Beef Finger Meat is all kinds of delicious! Ready in no time; if you love grilled steaks, then beef fingers are going to rock your world!
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What The Heck Is Beef Finger Meat?
If you’ve ever had the pleasure of noshing on beef bones, you know, those jurassic beef bones that are meaty, tender, and loaded with flavor, well, you’ve eaten beef finger meat. Beef finger meat is the meat REMOVED from the bones. So you get all the luxury of all that meaty goodness without paying for or worrying about huge bones.
Beef finger meat is truly good eating. It is meaty, beefy, fatty, and has great flavor. They cook quickly and don’t need much in the way of rubs or sauces. They do take some cleaning – but I’ll walk you through that below. This is a low-carb beef recipe, and it’s also a keto beef recipe, so you can feast on flavor and not carbs!
What You’ll Love About Grilled Beef Finger Meat
- These are seriously good eats! Loads of flavor, lots of tasty fat, and they cook quickly!
- All the flavor of beef bones minus the bones!
- They pair so easily with all your favorite side dishes!
Ingredients
- Beef finger meat – You may need to visit a butcher to get this cut. Get more than you think you might need, because you may need to do some trimming. See below.
- Montreal Steak Seasoning – Or your favorite beef rub.
How To Clean Beef Finger Meat
Because beef finger meat is cut from the bones, you’re probably going to have to remove some fat, silver skin, and connective tissue. Use a sharp, thin knife and just cut away excess fat, and work your knife under the silver skin and connective tissue and pull it away from the meat.
How To Grill Beef Finger Meat
These like to be cooked hot and fast and over direct heat. They are fatty, so control your fire by moving them off the flame if you get flare-ups.
- Trim the beef finger meat removing any excess fat, silver skin, and connective tissue. Discard all that or save it for the soup pot.
- Season the trimmed meat liberally with Montreal Steak Seasoning or your favorite beef rub.
- Fire up your grill to medium-high and grill the beef ribs over direct heat if using a gas grill or over charcoal, but watch for flareups that’ll burn the outside of the meat.
- Cook to 125-F as measured with a digital meat thermometer, then remove from the grill to rest. About 2-3 minutes per side on a hot grill.
- Serve and enjoy!
Chef Jenn’s Tips
- This beef rib meat can take some work to trim up, but it’s well worth it! To cut down on cooking time, prep the meat a day ahead and keep it in an airtight container in the fridge until you’re ready to cook it.
- Do you need to marinate beef finger ribs? Nope! You can, but I love the beefy flavor with just salt, pepper, and garlic.
- Don’t overcook the meat! It is fatty and delicious, but if you overcook it, it’ll be tough and nasty.
- Buy more weight than you think you might need to account for the trimmed waste.
Recommended
Make It A Meal
Wondering what to serve with Grilled Beef Finger Meat? These easy barbecue recipe pairs so well with so many dishes! Some of my favorites include orange fluff salad, Bacon Fried Corn, or a fabulous spin on potato salad – this one has herbs and a vinaigrette instead of a creamy sauce. Want to really impress? Serve this Stuffed Pumpkin for a decadent meal!
Storage
Store any leftover grilled beef in an airtight container for 3-4 days. Reheat it gently, as you don’t want to overcook it. I warm it in the microwave just long enough to take the chill off and serve the leftovers at room temperature. You can also transform leftovers into this Steak & Potato Soup or my favorite Steakhouse Pasta Salad.
Step By Step Process
Grilled Beef Finger Meat
Ingredients
- 2 pounds beef finger meat trimmed
- 2 tablespoons Montreal Steak Seasoning
Instructions
- Trim the beef finger meat removing any excess fat, silver skin, and connective tissue. Discard all that or save it for the soup pot.
- Season the trimmed meat liberally with Montreal Steak Seasoning or your favorite beef rub.
- Fire up your grill to medium-high and grill the beef ribs over direct heat if using a gas grill or over charcoal, but watch for flareups that'll burn the outside of the meat.
- Cook to 125-F as measured with a digital meat thermometer, then remove from the grill to rest. About 2-3 minutes per side on a hot grill.
- Serve and enjoy!
Notes
Chef Jenn’s Tips
-
- This beef rib meat can take some work to trim up, but it’s well worth it! To cut down on cooking time, prep the meat a day ahead and keep it in an airtight container in the fridge until you’re ready to cook it.
- Do you need to marinate beef finger ribs? Nope! You can, but I love the beefy flavor with just salt, pepper, and garlic.
- Don’t overcook the meat! It is fatty and delicious, but if you overcook it, it’ll be tough and nasty.
- Buy more weight than you think you might need to account for the trimmed waste.
I’ve always loved beef finger meat but only recently learned what it was called– and can now ask for it at the butcher! I only did a little bit of trimming because that’s my style, and my husband made a delicious seasoning blend. We didn’t even need any sides to be satisfied by this meal.
I can’t stand eating meat off the bone, so I instantly liked the look of this recipe, and it didn’t disappoint! I’ll be making this again.
I’ve never grilled beef finger meat before, although we often get it from our butcher. I tried it and the result was so much better than just pan-frying. I’ll definitely make it this way again soon! Love the Montreal steak rub on there.
My husband is a picky eater and I tried this recipe to venture out from our typical burger night. It’s a WINNER! It’s so tasty and a great beef recipe. I never thought to try grilled beef finger meat before, but now this recipe will be in our dinner rotation.
I had never heard of finger meat before seeing this recipe but you encouraged me to ask the butcher about it and surprisingly, he had it for me the next time around. It’s outrageously delicious with all that luscious fat marbled in. Love the crispy edges from the grill. Can’t wait to make this again!