Name: Cube Steak with Gravy
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 0.25 cup flour; 0.25 cup cornstarch; 1 teaspoon ground black pepper; 0.5 teaspoon salt; 6 cube steaks; 2 tablespoons butter, or as needed; 1 cup milk, or to taste; salt and ground black pepper to taste

Cook Time: 15 minutes

Servings: 6

Ingredients

cup flour
cup cornstarch
1 teaspoon ground black pepper
teaspoon salt
6 cube steaks
2 tablespoons butter (or as needed)
1 cup milk (or to taste)
Salt and ground black pepper to taste

Directions

Step 1: In a shallow bowl, whisk together the flour, cornstarch, 1 teaspoon of black pepper, and teaspoon of salt.

Step 2: Spread 1 tablespoon of the flour mixture onto a plate. Press each cube steak into the mixture, ensuring the steak is fully coated.

Step 3: Transfer the coated steaks to a work surface. Using a meat tenderizer, pound each steak several times on both sides to press the flour mixture into the meat. Repeat the process once more to further incorporate the flour.

Step 4: Heat butter in a large skillet over medium-high heat until the skillet reaches about 350F (175C). Add the steaks to the skillet and cook them until browned, about 2 to 3 minutes per side.

Step 5: Once the steaks are browned, transfer them to a plate and cover loosely with aluminum foil to keep warm. Allow the skillet to cool briefly.

Step 6: Reduce the heat to low. Pour enough milk into the skillet to cover the bottom, then whisk in 1 tablespoon of the flour mixture. Continue stirring until the gravy reaches a creamy consistency, about 10 to 15 minutes. If the gravy needs to thicken, gradually add more of the flour mixture and stir until desired consistency is reached.

Step 7: Return any steak scraps to the skillet, then season the gravy with additional salt and pepper to taste.

Step 8: Place the hot steaks on plates and top with the freshly made gravy.

Cook's Note

When the flour mixture sets into the cube steak, it indicates that the moisture from the steak has absorbed the flour, making it tender. The gravy thickens gradually, so do not rush the process by adding too much flour too soon. Stir constantly and avoid leaving the gravy unattended to prevent it from clumping. If you add more milk or flour, the meats flavor will become less prominent, so taste frequently to ensure the gravy doesn't overpower the steak.

Nutrition Facts (per serving)

Nutrition	Amount	% Daily Value
Calories	264
Total Fat	14g	17%
Saturated Fat	6g	31%
Cholesterol	55mg	18%
Sodium	311mg	14%
Total Carbohydrate	11g	4%
Dietary Fiber	0g	1%
Total Sugars	2g
Protein	23g	46%
Vitamin C	0mg	0%
Calcium	56mg	4%
Iron	2mg	13%
Potassium	370mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Comments

Magnolia Blossom

10/06/2025 01:52:54 PM

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.

naples34102

04/19/2017 11:13:13 PM

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.

Janice Nagle

06/11/2018 11:18:52 PM

My family liked this recipe and would like me to make it again. I followed the recipe. I made few changes. I left the salt out of the dredge flour and added a pinch of garlic powder and garlic powder. I thought that I lost the meat flavor in the milk gravy. To help the flavor I added 3 Tablespoons (1 packet) of brown gravy dry mix and a little exta water. My milk gravy turned brown, but was tasty. I gave this 4 stars because of the gravy, but this one is a winner I will make again.

Mary

03/25/2020 05:52:39 PM

Definitely good bones for a fantastic recipe. Just needs more seasoning! Next time I'll saute some onions and mushrooms before cooking the meat, and probably add some worchestershire sauce or something. We only made 2 cube steaks and the recipe calls for 6, but I still made the same amount of gravy as the recipe called for, as we like lots of it. If making 6 cube steaks, I think you'd need to double the gravy ingredients if you like extra gravy.

dorisathomas53

10/11/2023 11:16:45 AM

I added beef bouillon to give more flavor and used more butter when frying the steaks. I cooked it longer and added water to thin the gravy for extended cooking time. It was tender and very good.

Jennifer Gamble Bourne

04/23/2021 08:53:31 PM

I brown mine in a skillet with flour, salt pepper and butter and put them in a baking dish, then pour gravy over it, cover with lid or foil and let it bake for two hours at 325. It is so tender. I like to use Heinz savory brown gravy and add some homemade from the skillet drippings.

Cindy Brown Eskeli

06/19/2015 11:35:09 AM

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.

KimberlyW

12/23/2016 11:15:21 PM

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.

JENCHISPAS

01/26/2016 02:59:51 PM

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!!!

Shirley

04/13/2019 12:31:48 AM

I made half a recipe but it didn’t have enough gravy. I ended up doubling the regular gravy ingredients. The dish was very tasty and I will make it again, with my modifications.

charity2uu

06/21/2016 12:31:08 AM

This was great! The only thing I did different was sprinkle a little Tony Chachere's creole seasoning to the meat before frying, just to give it a little kick. I also made extra gravy for the side of mashed potatoes I made to go with it.

karen McClure

09/01/2025 09:50:10 PM

My husband and dad liked it

Jose Wright

08/30/2024 08:01:17 PM

Made it and felt like a hero.

John Roberts

07/14/2024 11:22:14 PM

My taste buds are sending me prayers.

Linda Williams Woodworth

07/02/2023 10:39:39 PM

Made this several times. We are farmers with meat cows and have lots of cubed steak. Sometimes I add a little panko to the flour mixture if I have it on hand. My mother used to add Worcestershire sauce but husband hates, so I don’t tell him :). Now this is my go-to recipe.