Cast Iron Rooster-Fried Steak Cooked on the Grill

This recipe for the Texas common provides with a crunchy breading that truly clings to the meat and a thick, flavorful gravy with a lot of pepper bite.

2 cups vegetable oil

Buttermilk Marinade

2 cups buttermilk

3 huge eggs

3 teaspoons salt


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


3 tablespoons butter

3 tablespoons beef broth

3 tablespoons flour

3 cloves garlic, minced

½ cup rooster broth

1 sprig refreshing thyme

1 teaspoon black pepper

1 teaspoon seasoned salt

½ teaspoon cayenne pepper

1 ½ cup milk

1 cup half and half

Guidelines: Pat the steaks totally dry. Include the marinade ingredients in a massive bowl and whisk to crack eggs and merge. Incorporate steaks, tossing to coat. Protect the bowl and refrigerate for at minimum 4 hrs or right away.

In a medium shallow bowl or dish, incorporate breading components and refrigerate, uncovered, for the exact same volume time as the steaks. Carry the bowl out just ahead of dredging to retain the flour combination chilly.

Put together and heat the grill for an oblique cooking approach for medium-higher heat (about 450-500 degrees). Put solid iron skillet on the heart and allow to warmth, about 10 minutes.

Acquire 1 steak out of the marinade and permit the excessive drip off. Dredge the steak through the breading mixture and set aside.

With the skillet nonetheless positioned in the center of the sizzling and interesting zones, increase the oil and heat to 350 levels. Add as lots of steaks to the skillet as will fit devoid of touching each individual other you may perhaps have to prepare dinner in 4 batches. There really should be ample oil to arrive up about midway on each and every steak. With grill lid open up, cook dinner the steak for 5 minutes for every side.

Put steaks on a baking sheet when performed and address with aluminum foil to retain warmth. You can also maintain them warm in an oven set to 200 degrees.

When steaks are performed, pour out the oil from the skillet, but maintain any browned bits. In the identical skillet, melt the butter. Then insert the beef broth and little by little insert the flour, whisking consistently for 2 minutes. Still whisking consistently, incorporate the minced garlic and cook for 1 moment. Insert rooster broth and seasonings. Slowly pour in the milk and 50 % and 50 percent. Bring to a gentle boil, whisking frequently right up until desired consistency is attained, about 15 minutes.

Tends to make 4 servings

Chuck Blount, Express-News Taste crew writer

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