This is my husband's favorite cube steak, passed down from his grandma. Yummy steak with great gravy as long as you're patient while making the gravy. Best served with rice.

C Hills
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk flour, cornstarch, 1 teaspoon black pepper, and 1/2 teaspoon salt together in a shallow bowl. Spread 1 tablespoon of the flour mixture onto a plate; press each cube steak into flour mixture to coat completely.

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  • Place coated steaks on a work surface and pound each several times with a meat tenderizer on each side to pound flour into steak. Pound each steak a second time to further incorporate flour mixture into the meat.

  • Melt butter in a large skillet over medium-high heat until skillet is about 350 degrees F (175 degrees C). Cook steaks in hot butter until browned, 2 to 3 minutes per side. Transfer steaks and any stray pieces of meat to a plate and tent with aluminum foil to keep warm. Let skillet cool briefly.

  • Heat the same skillet over low heat. Pour enough milk into the skillet to cover the bottom of the pan. Whisk 1 tablespoon flour mixture into hot milk until gravy has a cream-like consistency, 10 to 15 minutes. Add more flour mixture as necessary to thicken gravy. Transfer any steak scraps back into the skillet and season gravy with salt and black pepper.

  • Place hot steaks on plates and top with gravy.

Cook's Notes:

When the flour sets into the cube steak it simply means that the dryness has been moistened by the juices of the steak, so it is not dry anymore.

The gravy thickens slowly, do not add more of the flour mix until you are sure that it is done thickening. The gravy will thicken as it stands as well so it should be served very soon after cooking. Never leave the gravy unattended, you should be consistently stirring or adding.

The more milk and flour mix you add the less meat flavor. Be careful to taste often and not make so much gravy that the meat taste goes away.

Nutrition Facts

264 calories; 13.6 g total fat; 55 mg cholesterol; 311 mg sodium. 11 g carbohydrates; 22.8 g protein; Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/03/2015
Good method but needed additional seasoning. I added a bit of beef soup base to the gravy mixture but next time I would add sautéed mushrooms and/or onions and garlic. Read More
(16)

Most helpful critical review

Rating: 3 stars
04/20/2017
4-19-2017 ~Pretty decent comfort food but a little flat as is. I added shallots and fresh mushrooms, and extra seasoning of Montreal Steak Seasoning, Worcestershire sauce, and more pepper. Also, instead of simply setting the sautéed steaks aside under tented foil while completing the recipe, I put them in a shallow baking dish with a little water, covered it and baked it at 350 degrees, maybe for half an hour, to ensure the steaks were tender. Rather than discarding the remaining juices once it came out of the oven I added it to the gravy, which contributed additional beefy flavor. In addition to being a little on the nondescript side, the gravy is very rich – perhaps this might be better using equal parts beef broth and milk. Read More
(12)
53 Ratings
  • 5 star values: 25
  • 4 star values: 21
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
01/03/2015
Good method but needed additional seasoning. I added a bit of beef soup base to the gravy mixture but next time I would add sautéed mushrooms and/or onions and garlic. Read More
(16)
Rating: 4 stars
01/03/2015
Good method but needed additional seasoning. I added a bit of beef soup base to the gravy mixture but next time I would add sautéed mushrooms and/or onions and garlic. Read More
(16)
Rating: 3 stars
04/20/2017
4-19-2017 ~Pretty decent comfort food but a little flat as is. I added shallots and fresh mushrooms, and extra seasoning of Montreal Steak Seasoning, Worcestershire sauce, and more pepper. Also, instead of simply setting the sautéed steaks aside under tented foil while completing the recipe, I put them in a shallow baking dish with a little water, covered it and baked it at 350 degrees, maybe for half an hour, to ensure the steaks were tender. Rather than discarding the remaining juices once it came out of the oven I added it to the gravy, which contributed additional beefy flavor. In addition to being a little on the nondescript side, the gravy is very rich – perhaps this might be better using equal parts beef broth and milk. Read More
(12)
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Rating: 4 stars
02/03/2016
I used just flour instead of cornstarch and instead of milk used one cup of beef bullion. Added sauteed fresh mushrooms turned out delicious! Read More
(8)
Rating: 5 stars
08/11/2015
I have been looking for a good cube steak recipe and my family loves this one. Also works well with cubed pork. Lately I have been cutting the meat into strips which my family loves and is great for kids. I floured too much and threw the extra into the freezer. A couple weeks later I thawed it dipped in milk then more flour and had an even crunchier crust. My family fell in love with this new process. FYI NEVER use oil to fry these. Always use plenty of butter and not too hot. Read More
(4)
Rating: 5 stars
04/03/2015
My grand mother made this every week for us. One of my favorites!!! I never did get the correct recipe after she passed and have spent two years searching for it. THIS IS IT!!! thank you! I love this down home southern cooking just like my nanny. =) I also add sauteed mushrooms though as a pprevious user suggested. It is very good and I wouldn't change a thing!!!!! Read More
(2)
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Rating: 5 stars
01/26/2016
I made it according to directions but I had to omit dairy and gluten. I used GF all purpose flour from ALDI's. I used corn oil to fry it in. I used homemade chicken broth in place of the milk...I took some gravy out for myself and then I added a little more milk to make it a creamy gravy for my family. Both gravies turned out great! The steak was tender and delicious and my family loved it. We'll put this on rotation at our house! THANKS!!! Read More
(2)
Rating: 5 stars
12/24/2016
I made this as the recipe indicated however I did saute some onions first then set them aside before frying the steak. I added the onions to the gravy as it was cooking. I did make a little extra gravy as we like ours extra saucy. This turned out very well and my family really enjoyed the meal. Read More
(2)
Rating: 5 stars
03/07/2017
Oh my gosh this recipe is so amazing! I have never made cube steak before and it turned out delicious! Glad I found this recipe because we have a lot of it since we bought half a steer. My whole family loved it even my picky autistic kid. He licked his plate and asked for more!! Definitely a make again! Read More
(2)
Rating: 4 stars
04/14/2015
WONDERFUL! I made this for dinner and my 17 yr old boy doesn't "do gravy" but he had this and LOVED IT! He went back for seconds. Very tasty thank you. Read More
(2)