Cast Iron Chicken-Fried Steak Cooked on the Grill

This recipe for the Texas classic delivers with a crunchy breading that really clings to the meat and a thick, flavorful gravy with plenty of pepper bite.

4 cube steaks, each about 1⁄3 pound 2 cups vegetable oil

Buttermilk Marinade

2 cups buttermilk

3 large eggs

3 teaspoons salt

Breading

1 cups flour

1⁄3 cup corn starch

1 1⁄2 teaspoons seasoned salt 1⁄2 teaspoon paprika

1⁄4 teaspoon cayenne pepper 1 teaspoon black pepper

Gravy

3 tablespoons butter 3 tablespoons beef broth 3 tablespoons flour

3 cloves garlic, minced

cup chicken broth

1 sprig fresh thyme 1 teaspoon black pepper 1 teaspoon seasoned salt

1⁄2 teaspoon cayenne pepper 1 1⁄2 cup milk

1 cup half and half

Instructions: Pat the steaks completely dry. Add the marinade ingredients in a large bowl and whisk to break eggs and combine. Add steaks, tossing to coat. Cover the bowl and refrigerate for at least 4 hours or overnight.

In a medium shallow bowl or dish, combine breading ingredients and refrigerate, uncovered, for the same amount time as the steaks. Bring the bowl out just before dredging to keep the flour mixture cold.

Prepare and heat the grill for an indirect cooking process for mediumhigh heat (about 450-500 degrees). Place cast iron skillet on the center and allow to heat, about 10 minutes.

Take one steak out of the marinade and let the excess drip off. Dredge the steak through the breading mixture and set aside.

With the skillet still placed in the center of the hot and cool zones, add the oil and heat to 350 degrees. Add as many steaks to the skillet as will fit without touching each other; you may have to cook in 4 batches. There should be enough oil to come up about halfway on each steak. With grill lid open, cook the steak for 5 minutes per side.

Place steaks on a baking sheet when done and cover with aluminum foil to retain heat. You can also keep them warm in an oven set to 200 degrees.

When steaks are done, pour out the oil from the skillet, but keep any browned bits. In the same skillet, melt the butter. Then add the beef broth and slowly add the flour, whisking constantly for 2 minutes. Still whisking constantly, add the minced garlic and cook for 1 minute. Add chicken broth and seasonings. Slowly pour in the milk and half and half. Bring to a gentle boil, whisking constantly until desired consistency is obtained, about 15 minutes.

Makes 4 servings

Marvin Pfeiffer / Staff file photo