North Carolina Country Fried Steak on the Grill

Introduction

Smoky, crispy, juicy, and indulgent—this North Carolina Country Fried Steak grilled on the Arteflame takes backyard cooking to steakhouse level. We're ditching the frying pan and going full grill mode, using reverse searing to lock in flavor and tenderness while keeping things simple, mess-free, and absolutely mouthwatering. Smothered in rich country gravy made right on the flat cooktop, this dish pays homage to southern roots with a modern twist—no oven, no pans, just fire-grilled perfection.

Ingredients

• 4 beef cube steaks (about 1/2 inch thick)
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 1/4 cup unsalted butter (for cooking and gravy)
• 2 tbsp all-purpose flour (for gravy)
• 1 1/2 cups whole milk (for gravy)
• Vegetable oil (for lighting the grill)
• 3 paper napkins
• Firewood

Instructions

Step 1: Prepare the Arteflame Grill

1. Soak 3 paper napkins with vegetable oil.
2. Place the soaked napkins in the base of the Arteflame grill.
3. Stack firewood over top of the napkins and light them.
4. Let the grill heat up for about 20 minutes—center grate will reach over 1,000F, perfect for searing.

Step 2: Marinate the Steak

1. Season the beef cube steaks with salt and pepper.
2. Place steaks in a shallow dish and pour over the buttermilk, coating well.
3. Let marinate while the grill is heating (15–20 minutes).

Step 3: Dredge and Sear

1. In a shallow bowl, combine flour, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper.
2. Dredge each marinated steak in the flour mixture, pressing to coat well.
3. Place each steak directly on the center grill grate of the Arteflame to sear at 1,000F for about 1–2 minutes per side until beautifully crusted.

Step 4: Reverse Sear on the Flat Top

1. Move seared steaks to the inner area of the flat cooktop (approximately 400–450F) to finish cooking to desired doneness.
2. Use a thermometer—remove steaks once they reach an internal temperature 15F below your target (the meat continues cooking after removal).
3. Let steaks rest for at least 5 minutes before serving.

Step 5: Make the Gravy on the Griddle

1. On the cooler side of the flat top, melt 2 tbsp butter.
2. Whisk in 2 tbsp flour and cook, stirring constantly for 1–2 minutes to form a roux.
3. Slowly pour in the milk, continuing to whisk to prevent lumps, until thick and creamy (3–5 minutes).
4. Season with salt and pepper. Add a pat of butter for extra richness if desired.

Tips

• Always preheat the cooktop to ensure even searing and cooking.
• Use the sear-first reverse method to keep meat juicy and tender.
• Butter adds flavor depth—use it instead of oil when cooking proteins and the gravy.
• Monitor the grill’s heat zones—you can adjust positioning for your gravy not to overcook or scald.
• Let meat rest before slicing to retain its juices.

Variations

1. Herb-Crusted Fried Steak: Add crushed rosemary and thyme to the flour dredge for an earthy twist.
2. Spicy Carolina: Incorporate a dash of cayenne in both the dredge and gravy for extra kick.
3. Garlic-Parmesan Crust: Mix grated Parmesan and garlic powder into the flour for a crispy, savory crunch.
4. Southern BBQ Infusion: Brush steaks lightly with North Carolina vinegar BBQ sauce before dredging for tangy depth.
5. Peppercorn Gravy Delight: Add crushed black peppercorns to the gravy for a steakhouse-style finish.

Best pairings

• Grilled corn on the cob with herb butter (made on the flat top)
• Buttermilk grilled biscuits fresh from the Arteflame cooktop
• Charred green beans with lemon butter
• Iced sweet tea or an old fashioned cocktail
• Apple pie grilled on the flat top with a caramel drizzle

Conclusion

This North Carolina Country Fried Steak is proof that you can take classic southern comfort food and elevate it with fire and smoke. With the Arteflame grill, you get next-level searing, all-on-the-griddle cooking, and virtually no mess. Whether it’s a family dinner or a backyard cookout, few meals impress like this one.