Southern Cubed Steak and Milk Gravy
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There’s nothing quite as comforting as this Southern cube steak and gravy dish. Fortunately, it’s an easy dinner to make on a busy weeknight. All you need is cube steak, milk, and flour and you will have dinner ready in about 35 minutes. The end result is tender steak swimming in creamy and flavorful milk gravy. How good does that sound? You can choose to serve your steak with a variety of side dishes too, like Cheesy Garlic Mashed Potatoes With Mozzarella, Fresh Green Beans, Easy Homemade Dirty Rice.
Recipe Ingredients
- Milk
- Salt
- Pepper
- Flour
- Cube steak
Helpful Kitchen ToolsC
How to Make Cube Steaks and Gravy
Pour just enough oil to coat the bottom of your cast iron skillet and heat oil over medium heat.
Put about a cup of flour in a bowl. Add some salt and pepper and stir that up.
Place a piece of cube steak in the flour mixture and press down a bit to ensure it is dredged in flour.
Turn it over and coat the other side…
Repeat with all of the pieces.
Place in hot oil.
Fry steaks and flip to ensure they’re nice and brown on each side. Once done, remove steak and place on a paper towel-lined plate.
Add about 1/4 cup of flour to this and seasoned salt and black pepper to taste.
Stir that up and continue cooking it on medium heat until the flour gets browned a bit, stirring the whole time.
Next, turn your heat down to the lowest setting and pour the milk into the skillet. I start out with about a cup and a half and then add more if I want it thinner.
Use a wire whisk to stir this because it really helps break up the lumps of flour and get it all good and mixed up.
Cook on the lowest heat until it thickens, stirring constantly. If it gets too thick, you can add more milk. This will just take a few minutes, so stir the entire time and be ready to remove it from the heat when it gets thick.
Put your steak back into the milk gravy, turn them over to coat both sides and you’re done!
Ingredients
- 4 pieces cubed steak
- 1 cup all-purpose flour plus about 1/4 cup more to thicken gravy
- salt to taste
- pepper to taste
- 1 1/2 cups milk approximately
Instructions
- Place enough oil in a pan to just coat the bottom and put that over medium heat while you prepare your steak.
- In a bowl, place 1 cup flour and add 1/4 teaspoon salt and 1/ 4 teaspoon pepper (more if you prefer). Stir that up. Dip each piece of steak into flour on both sides to get it coated well.4 pieces cubed steak, 1 cup all-purpose flour, salt, pepper
- Place each piece of steak in the heated pan and cook until good and brown on both sides. Remove steak to a plate while you make your gravy.
- Place about 1/4 cup flour into skillet with meat drippings. Add a little more salt and pepper and stir this over medium heat until the flour is slightly browned (just a few minutes).1 cup all-purpose flour, 1 1/2 cups milk
- Slowly pour in 1 1/2 cups of milk, stirring constantly. Continue stirring with a wire whisk (to help with the lumps) over the lowest heat setting until thickened and there are no lumps. This will happen rather quickly. Add a little more milk if you prefer thinner gravy. Return steak to the pan and turn to coat with gravy on both sides.
- Serve steak and gravy together in a bowl or serve gravy on the side to go with mashed potatoes.
Video
Nutrition
Storage
Store the steaks and gravy in an airtight container in the fridge for up to three days.
Recipe Notes
- You always want to have your oil good and hot before you add anything to it, as this keeps your food from getting greasy by actually searing it on contact.
- If you’re unsure what cube steak is, it’s either sirloin or a top-round cut of beef that’s been tenderized and pounded with either a meat mallet or machine. This process is called cubing and leaves indentations in the meat, which is where it gets its name. So if you like, you can buy your beef and tenderize it at home. Just make sure it’s about a 1/4-inch thick.
- To make this steak and gravy dish gluten-free, simply swap the flour for a gluten-free version. It’s that easy. All of the side dishes mentioned below are gluten-free too.
Recipe FAQs
What do you serve with cube steak and gravy?
I like to serve Southern cube steak with milk gravy, mashed potatoes or rice. But another option is to serve it with roasted vegetables, a side of potatoes and peas, or alongside a side salad and bread, to soak up every drop of the flavorful gravy. Yum!
Here are some more easy steak recipes:
Oven Steak Kabobs – A special meal on a budget
This is almost like mine but I shake the salt and pepper directly on the steaks. I use milk or water if I don’t have milk on hand. But I turn the fire down and simmer mine in the gravy. Cut a piece of the steak to see how tender it is. then simmer accordingly. Sometimes I cook it in the oven 30-45 minutes. I’m going to keep this recipe because I’ve never written mine down either. Thanks for saving me the time.
Thank YOU Christy Jordan! I bookmarked your recipe, made it a few weeks ago but not enough gravy (too thick), on my part!! Tonight I looked through measurements, still didn’t measure (usually don’t), BUT added more milk and YUUUUUUUUMMMMYYYY! Enough (doubled) for Hubby to have home-cooked lunch tomorrow and first come, first serve at home ;-)! Awesome, 5 stars, 2 thumbs up!!!
I am so glad to hear you liked the recipe Renee!!
We had biscuits and gravy for supper many time, and on occasion got steak with gravy, but we always could have gravy, all that took was bacon gease a bit of flour and milk if it was early in the month, and water if it was late. I can remember only one time when we were out of flour, that was a difficult week, we had a single biscuit for lunch and one for supper, ran out of butter, bacon grease so spread the biscuit with mustard. But the taxes were paid and we never got that low on pantry goods again.
My mother made hambuger patties ( about the size of a flattened meatball ) with onion gravy the same way…we called it smothered as she let the meat steep in the gravy for awhile before serving…yummmmy…
An old, all time favoite at my house. … Always so yummy!
I love your page .
Thank you Jennifer!!!
Just like my grandma taught me! But we use evaporated milk. Cheaper when feeding us 5 grandkids, But I still use it guess when you learn it one way you stick with it. Love your site and I have shared it with many friends. Chicken planks tonight!
Thank you so much Donna!!! I am so glad you are enjoying the site enough to share it!!
This is how I cook “Chicken Fried Steak”. Only, I bread the meat twice and have more of a crust on it and make thicker gravy to go over it and the mashed potatoes. My daughter’s favorite meal along with having to have corn-on-cob, broccoli w/ cheese and fried okra with it.
Yummmmm, now I am hungry!
Yay it was a hit they loved every bit of it and I do believe I earned extra brownie points. Thank you for this recipe : )
WoooHooo, extra brownie points are ALWAYS a plus!!