Recipes Meat and Poultry Beef Steaks Cube Steak with Gravy 4.4 (60) 45 Reviews 18 Photos This is my husband's favorite cube steak, passed down from his grandma. Yummy steak with great gravy as long as you're patient while making the gravy. Best served with rice. Submitted by C Hills Updated on November 19, 2024 Save Rate Print Share Close Add Photo 18 18 18 18 Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings ¼ cup flour ¼ cup cornstarch 1 teaspoon ground black pepper ½ teaspoon salt 6 cube steaks 2 tablespoons butter, or as needed 1 cup milk, or to taste salt and ground black pepper to taste Directions Whisk flour, cornstarch, 1 teaspoon black pepper, and 1/2 teaspoon salt together in a shallow bowl. Spread 1 tablespoon of the flour mixture onto a plate; press each cube steak into flour mixture to coat completely. Place coated steaks on a work surface and pound each several times with a meat tenderizer on each side to pound flour into steak. Pound each steak a second time to further incorporate flour mixture into the meat. Melt butter in a large skillet over medium-high heat until skillet is about 350 degrees F (175 degrees C). Cook steaks in hot butter until browned, 2 to 3 minutes per side. Transfer steaks and any stray pieces of meat to a plate and tent with aluminum foil to keep warm. Let skillet cool briefly. Heat the same skillet over low heat. Pour enough milk into the skillet to cover the bottom of the pan. Whisk 1 tablespoon flour mixture into hot milk until gravy has a cream-like consistency, 10 to 15 minutes. Add more flour mixture as necessary to thicken gravy. Transfer any steak scraps back into the skillet and season gravy with salt and black pepper. Place hot steaks on plates and top with gravy. Cook’s Note When the flour sets into the cube steak, it simply means that the dryness has been moistened by the juices of the steak, so it is not dry anymore.The gravy thickens slowly; do not add more of the flour mix until you are sure that it is done thickening. The gravy will thicken as it stands as well so it should be served very soon after cooking. Never leave the gravy unattended, you should be consistently stirring or adding.The more milk and flour mix you add, the less meat flavor. Be careful to taste often and not make so much gravy that the meat taste goes away. I Made It Print 257 home cooks made it! Nutrition Facts (per serving) 264 Calories 14g Fat 11g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 264 % Daily Value * Total Fat 14g 17% Saturated Fat 6g 31% Cholesterol 55mg 18% Sodium 311mg 14% Total Carbohydrate 11g 4% Dietary Fiber 0g 1% Total Sugars 2g Protein 23g 46% Vitamin C 0mg 0% Calcium 56mg 4% Iron 2mg 13% Potassium 370mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.