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
Have you ever had to explain to someone that unless you brown the flour it tastes ‘raw’? Such a curious look comes over their face.
Yeah. I’d always done it the way I was taught for sausage gravy, not thinking about browning the flour, until I was describing it to a Yankee friend of mine (a chef) and he wanted to know if I browned the flour to get rid of the raw taste. I had to think about how I did it for a minute, until I could tell him yes 😀
I was raised by my grandparents. Granny made this often. Country Steak ‘n’ Gravy is what she called it. We raised our own beef, and until my Daddy bought Grampa a professional cubing machine at an auction, Granny beat her steak with a saucer, too.
I still make it, sometimes with beef cubed steak, sometimes with pork cutlets.
I make mine basically the same way except that after I brown the meat on both sides, I add a little water, cover it, and let it simmer for about an hour before making the gravy. It comes out SO tender. Or sometimes I put it in a 350º oven for an hour with the same results. Crock pot works too. One of my favorite meals from childhood on!
My granny and my mom made this but called it country style steak. They would just brown the cube steak with flour coating and set aside and make a pot of milk gravy then add the steak in and simmer for hours. Just make the gravy thin enough and add milk or water as it cooks down. Most tender meat with the best gravy served with mashed potatoes and homemade biscuits! Enough to make your tongue want to slap your brains out!
having this tonight – using minute steak and left over milk gravy from our oven fried chicken meal.
Ma’am, I have never made cubed steak before, and when it came as part of my deer processing package this year, I had no idea what to do with it. This recipe is absolutely perfect and super simple. And food is always better with a story, so I appreciate that you opened with that. Thank you!
Thank you so much for giving my recipe a try Lauren!! I am so glad to hear that you liked it!!
Oh, Christy, you have made me so hungry for this! Mom made this for us while we were growing up. She made it almost exactly the same way you have in the recipe except for one thing – we sauteed onions in the pan before adding the floured meat. YUMMY!!
Oh goodness, delicious indeed!! I keep hoping that someday my whole family will wake up and decide they love onions 🙂