Country Fried Steaks on the Blackstone Griddle

After a wind-whipped pronghorn hunt in Lamar, Colorado, Todd fires up the Blackstone to turn antelope backstrap into griddle country fried steak with white gravy and crispy fried onions. Watch how he batters, fries at 350, and finishes it right on the griddle.

Country Fried Steak: https://blackstoneproducts.com/blogs/recipes/country-fried-steak

Ingredients
Oil for frying (such as peanut oil)
1 lb top sirloin, round steak, or flank steak
3 eggs
3 ½ cups flour, divided
Crispy fried onions, to taste
Blackstone Essential Blend, or salt, pepper, and garlic to taste
2 Tbsp butter
1 cup milk
Parsley, for garnish

Directions
1. Preheat the Blackstone griddle to medium-high heat.
2. Place a cast iron skillet or disposable aluminum tray on the griddle and pour in up to 1 inch of oil.
3. Butterfly the steak into roughly 4-ounce pieces, tenderize both sides with a mallet, and season with Blackstone Essential Blend or salt, pepper, and garlic.
4. In one shallow bowl, whisk the eggs until smooth.
5. In another shallow bowl, combine 3 cups of flour, crispy fried onions, and additional seasoning.
6. Coat each steak in the flour mixture, dip it into the eggs, let the excess drip off, then coat it again in the flour mixture.
7. When the oil reaches 350–375°F, carefully place each steak into the hot oil and cook for 3–5 minutes per side, until golden brown.
8. Remove the steaks from the oil, reserving ¼ cup of used oil for the gravy, and wrap the steaks in foil to keep warm.
9. Reduce the griddle heat to medium-low. In a separate cast iron skillet, melt the butter, then whisk in the remaining ½ cup of flour.
10. Gradually add the milk and reserved oil, whisking constantly to combine. Season to taste, bring to a simmer, and cook for 5–7 minutes until the gravy thickens.
11. Spoon the gravy over the fried steaks, garnish with parsley, and serve hot.

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