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
Oh my , this sounds wonderful , i never have any luck with my gravy , but with your steps on to to make it , i believe i can do , thank you sweetie for posting this , love all your recipes , keep up the good work and have a blessed day.
Thank you Diane, I believe you can do it!!! I hope you have a blessed day as well!!
Keys to gravy hot oil a browned rouxe and stirring stirring stirring when adding the nilk.
It also helps a lot if the milk is not cold. I heat it in the microwave and yhe gravy is very smooth.
Never thought of warming the milk!! Thank you for the great idea!! I’m making this tonight 🙂
What wonderful memories.I remember my mother using a saucer to tenderize her steak.She also cooked the steak and gravy exactly like this.She would let me help using the saucer.Watching and helping my mother at 8yrs.of age is how I learned how to cook.Thanks Christy for the memories and all you do.
Thank you Doris!!! I am so glad it brought back wonderful memories for you!!
This is the same exact recipe as my Mom used. Brings back a lot of memories. Back in the day it was called bucket steak and tender as all get out
Will be serving this today with mashed potatoes, butter peas and biscuits!
How interesting, I never heard it called bucket steak.
I still do this with with steak and have used it on pork also. Love to do this with steak to make a tomato and peppers based swiss steak.
Interesting — I had never heard of using the edge of a saucer, but it seems like the perfect tool! I’ll try it this weekend on some pork chops.
This is how Salisbury steak was made when I was a kid. Instead of milk we used beef broth and fried up mushroom and onions right after the steaks.
Oh, that sounds wonderful too!!!
My mom always pounded the cube steak with a saucer and I still do, usually fry mine in bacon grease. Everything that is not good for you, LOL. Recipe is pinned thank-you
Hey Christy!
I love seeing this recipe! It was (and still is) a favorite in our house growing up. Mama made it once a week – serving it over rice or mashed potatoes. And a green veggie of course!
love this. my granny made it but she added onions.
CHRISTY, YOUR STEAK AND GRAVY IS WONDERFUL. WE HAD IT FOR SUPPER LAST NIGHT AND EVERYBODY LOVED IT. THANK YOU FOR EVERYTHING YOU DO.
Thank you Janice!! I am so glad you enjoyed it!!