Chicken Fried Steak with Pepper Gravy and Fresh Mushroom Salad, as seen on Food Network's Symon's Dinners Cooking Out, Season 3.
Recipe courtesy of Michael Symon

BBQ Chicken Fried Steak with White Gravy

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  • Level: Intermediate
  • Total: 1 hr 5 min
  • Active: 1 hr 5 min
  • Yield: 4 servings



Special equipment:
a deep-fry thermometer
  1. Set up your grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  2. Set up a breading station for the cube steak. Add 1/2 cup flour to a dish, then season with salt and pepper and set aside. Add the beaten eggs to a separate dish, then season with salt and pepper and set aside. Mix together the rice flour, instant coffee, crushed BBQ chips and 1 cup flour in a third dish and season with salt and pepper; set aside.
  3. Place a large cast-iron skillet over the direct-heat side of the grill. Add enough olive oil to come 1 inch up the side of the skillet. Preheat the oil to 350 degrees F.
  4. Dredge each piece of cube steak in the flour, egg and then flour/chips mixture, shaking off any excess in between. Add the steaks to the oil in batches and cook until golden brown and crisp, 2 to 3 minutes per side. Remove to a cooling rack and set aside. Pour out the leftover oil from the skillet and discard it. Be careful to keep all the brown bits on the bottom of the skillet—they have all the flavor! Place the skillet back on the grill over direct heat and add the butter. Cook until melted, then whisk in the remaining 3 tablespoons flour, creating a roux that looks like wet sand. Cook the roux, whisking, until golden brown, about 4 minutes. Whisk in the milk a third at a time, continuing to whisk so no lumps form. Whisk in the buttermilk and season with salt and pepper. Cook, whisking, until luscious and thick, 5 to 7 minutes. Stir in the parsley and chives. Move to the indirect side to keep warm.
  5. To serve: Place a piece of chicken fried steak on a plate. Spoon the gravy over the top.