Grilled Oklahoma Chicken-Fried Steak

Introduction

This iconic Oklahoma-style chicken-fried steak takes on a flavorful twist by hitting the Arteflame grill. Using the 1,000F center grill grate for a steakhouse-worthy sear, then finishing it on the surrounding flat cooktop, we get a crispy, golden crust and tender, juicy interior — no pot, no oven required. It’s grilled comfort food elevated with smoky depth and a crunchy bite. Let’s fire up the grill and bring Oklahoma straight to your backyard.

Ingredients

• 4 cube steaks (about 6-8 oz each)
• 2 cups buttermilk
• 2 teaspoons hot sauce
• 2 cups all-purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and black pepper, to taste
• 2 large eggs
• 1/4 cup milk
• 1/4 cup unsalted butter (for griddle cooking)
• Chopped parsley (optional garnish)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the oiled napkins inside the Arteflame grill pit.
3. Stack quality hardwood firewood over the napkins and light the paper.
4. Let the fire build for about 20 minutes until the center grill grate reaches over 1,000F.

Step 2: Marinate the Steaks

1. In a bowl, mix the buttermilk and hot sauce.
2. Submerge the cube steaks in the mixture and let marinate while the grill heats up (at least 20 minutes).

Step 3: Dredge the Steaks

1. In one bowl, whisk together the flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper.
2. In a second bowl, whisk together the eggs and milk.
3. Remove a steak from the marinade, dip in the flour mixture, then the egg mixture, then back in the flour mixture to double coat.
4. Repeat for all steaks and set them on a board.

Step 4: Sear on the Grill Grate

1. Place steaks on the center grill grate for about 45-60 seconds per side to build a golden crust and lock in the juices.
2. Do not move them until ready to flip to ensure a clean sear.

Step 5: Finish on the Flat Griddle

1. Move seared steaks to the flat cooktop griddle just off-center where the heat is slightly lower.
2. Add a pat of butter under each steak and cook until internal temp reaches 15°F below your target doneness (135°F for medium rare, 145°F for medium).
3. Let rest for 5-10 minutes before serving.

Step 6: Garnish and Serve

1. Top with fresh parsley if desired.
2. Plate with your favorite sides straight off the Arteflame cooktop.

Tips

• Always let steaks rest after grilling to redistribute their juices.
• Adjust steak placement based on desired doneness — the outer cooktop provides perfect medium-low heat zones.
• For extra flavor, drizzle leftover marinade over the steak while it rests (boil it first for safety).
• Double-dredging provides the best crispy crust on a hot griddle.
• Rotate steaks on the griddle midway to ensure even cooking.

Variations

1. Spicy Cajun Chicken-Fried Steak: Add Cajun seasoning to your flour mix and toss in a splash of Louisiana hot sauce to the egg wash for a bold kick.
2. Garlic Herb Crusted Steak: Mix chopped fresh rosemary, thyme, and garlic powder in your flour for a rustic herb crust.
3. Tex-Mex Fried Steak: Add cumin, chili powder, and a bit of crushed tortilla chips to your flour breading for southwestern flair.
4. Korean-Inspired Steak: Marinate steaks in buttermilk and gochujang, and add sesame seeds and green onions as garnish.
5. Smoky Maple Chicken-Fried Steak: Add smoked maple seasoning to your flour and drizzle cooked steak with warm maple butter.

Conclusion

There’s nothing quite like an Oklahoma favorite reinvented on the Arteflame Grill. This chicken-fried steak is smoky, crispy, juicy, and absolutely crowd-pleasing. Fired up over real hardwood and finished to perfection on the cooktop flat top, it's pure comfort food with bold, outdoor flavor.

Best pairings

• Grilled mashed potatoes made right on the Arteflame cooktop
• Roasted corn on the cob with garlic herb butter
• Charred green beans with bacon bits
• Southern coleslaw with tangy vinegar dressing
• Classic sweet tea or a glass of smoky bourbon