Cooking with Fire Episode 22: Chicken Fried Steak

Pitmaster Josh Cary and Chef Tom Jackson cook up some Chicken Fried Steak and Eggs and ask you about your favorite breakfast foods to cook on the grill.

Chicken Fried Steak Recipe


  • 4 beef cube steaks
  • 1 quart buttermilk
  • 2 tbsp hot sauce
  • 4 cups all purpose flour
  • 2 tbsp kosher salt
  • 1 tbsp fresh ground black pepper
  • 2 tsp granulated garlic


Place the cube steaks in a gallon zip top bag. Add the butter milk and hot sauce. Place in the fridge and let sit for three hours.

Remove the steaks and place in a shallow pan. Place the flour and seasonings in another shallow pan, and mix well. Set up a cooling rack over a third pan.

Remove the excess buttermilk from the outside of the steak. Dredge in the seasoned flour. Shake off the excess, and place on the cooling rack. Repeat the process with the remaining steaks. Allow the steaks to sit for about twenty minutes, until the flour is all moistened.

Preheat a 12” cast iron skillet over medium heat. Fill the skillet with 1/2” of canola oil. Using an instant read digital thermometer, monitor the temperature of the oil and adjust the heat to keep the oil around 350ºF.

Fry the steaks on each side until golden brown. Remove from the oil and place on a clean cooling rack to allow the excess oil to drip off of the surface. Serve hot.

I agree to have my personal information transferred to MailChimp ( more information )
Chef Tom and our team spend hours in our Teaching Kitchen developing and proving new recipes so you know that when you're cooking something from us, it will be great. Sign-up here to get our best recipes, barbecue product overviews and offers straight to your inbox weekly.
We hate spam. Your email address will not be sold or shared with anyone else.

Leave a Reply