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
Going to make this tonight. My requested birthday dinner growing up was always steak and gravy with biscuits. If only I could recreate her biscuits. They were pretty simple and didn’t get big and puffy like most buttermilk ones do.
I hope you enjoyed the Steak and Gravy!!!
I am so glad I found your site. So many delicious recipes. They bring back precious memories. This is a favorite my mother in law used to make. Thank you for sharing.
I a so gad you found it too Melissa!! I hope you enjoy the site, the recipes and all the memories!!
This was delicious!! We loved it exactly as the recipe states, with no leftovers! Lol served it with mashed potatoes and corn casserole. Will definitely make again
🙂 So glad it was a hit! We never have left-overs either.
TERRIFIC RECIPE!!!!
How can I upload the finished masterpiece.
Can you email it to me at christy@southernplate.com?
I remember Mama using a glass Coke bottle to tenderize her steak! Then later in my teenage years she would buy the cube/tenderized steak. I usually make the meal like she always did by frying the meat and making the gravy with the drippings. She always made brown gravy, but my husband grew up on milk gravy so that’s what I make. But we don’t put it all together – we serve everything separately with creamed potatoes and steamed onions and then let everyone mix it together as they like.
I love all the recipes you share! I’ve printed many of them and use them a lot. And as I’m typing I see my little window appear that says your newsletter has just come to my inbox! Lemon recipes – can’t wait to try them. I also love the orange creamsicle cake. We had that many times last summer.
I still make mine this way, too. However, Mama always used canned milk mixed with water (1 can evaporated milk to equal amt. of water), as do I. She used canned milk a lot in cooking, as do I now. It seems to make the food taste a bit richer in flavor. I actually bought cubed steak at the store last time I went just to make this for Sunday dinner, hopefully this weekend. Served up with a big bowl of mashed potatoes (also made with canned milk), and some green biscuits and biscuits on the side. Might even make some banana pudding or a pie for dessert. Ymm!
green beans, NOT green biscuits…..sorry!
That sounds heavenly! I love canned milk, it does have a depth and richness to it. I use it when I make mashed potatoes and mac and cheese a lot. I also try to leave a tiny little sip in the can for me to have as I’m cooking ;). Have you ever tried it in your coffee?
My mother cooked this when her family was growing up and we loved it. Thanks for the recipe and the memories!
🙂 I am glad you enjoyed the walk down memory lane Carol!! I hope you get the chance to have a big plate of Steak and Gravy soon!