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 looks so so so good! Mouth watering good even… MMMMM! Thank you for sharing~
hey Jane! thanks! Let me know how it turns out!
Deanna: I need to do a Southern Plate logo: Southern Plate: Coz we miss our Granny’s!
I miss mine too……
I think I was raised on coffee gravy and tomato gravy. Oh, yum. Just mentioning gravy makes me miss my Grandma soooo much!
hey whats coffee gravy??
People ’round here call it “redeye gravy”. I always made it when I had a ham steak. After the ham is done, you add brewed coffee to the drippings and stir. It’s really thin, but it’s the best ever on grits.
Sounds great!
I’m going to fix this in the next week or so!
City Cowboy: This comes straight from Granny Jordan’s recipe file!
Banana Split Cake
2 C graham cracker crumbs
1 lg container cool whip
1 lg can crushed pineapple (drained)
3 eggs
3 sticks margarine
maraschino cherries
1 box confectioner’s sugar
3 or 4 large bananas
Chopped nuts (your preference)
Slightly butter 9×13 inch pan.
Melt stick of margarine and mix with two cups of crumbs, spread over bottom of pan.
Beat with electric mixer: 2 sticks margarine, sugar, and three eggs for at least five minutes.
Spread over crust mixture.
Slice bananas and layer over mixture. Drain pineapple and put on top of bananas. Spread cool whip over pineapple. Sprinkle nuts on top.
Score into squares and top each with a cherry. Chill at least one hour before serving.
*You can tell this recipe is old because of the raw eggs. You just don’t see that nowadays. However, in looking back over other folk’s version of this, they all seemed to follow the same recipe and raw eggs were always present. My personal advice: Don’t serve it to teeny tiny children or folks who have been around long enough to hear personal accounts of the war between the states and you’ll be fine!
yummy…..looking forward to my cookbook too!
grocery shopping tomorrow….guess what we are having for dinner!!!!
Christy,
I hope you have a recipe that I am needing. Its for Banana Split Cake, I remember it had a graham cracker crust, pineapples, and chopped walnuts and a cool whip frosting. My Grandmas neighbor gave me the recipe, but, I lost it when I moved to Houston. If ya dont have it, maybe another reader might. It is SO GOOD and I would love to make it again.
I have a recipe I don’t know if it’s the same one you had.
Contains raw eggs.
Banana Split Cake
3 sticks butter – room temp
5 bananas
2 cups graham cracker crumbs
2 eggs – room temp
2 cups powdered sugar
1 #2 can crushed pineapple – drained
1 lg cool whip (or 2 pkgs Dream Whip – prepared)
1 small pkg pecans
1 small bottle maraschino cherries
Mix 1 stick butter with cracker crumbs
Press in 9 X 13 pan
Beat 2 eggs, 2 sticks butter, and 2 cups powdered sugar for 15 minutes with electric mixer
Spread over crust. Cover with sliced bananas, then pineapple, then cool whip, then nuts and cherries.
Cover and refrigerate overnight. Keep covered.