The Bluster and the Burrow
Cube Steak with Gravy
This cube steak with gravy is pan-fried until crisp, then finished with a silky, seasoned gravy made in the same skillet. It’s a straightforward, deeply comforting dinner that proves simple food, done well, always wins.
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Ingredients
- 8 cube steaks
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne
- ¼ cups avocado oil
- 4 cups milk
Instructions
- Remove 8 cube steaks from the refrigerator 30 minutes before cooking. Preheat a large cast iron or stainless steel skillet over medium heat until fully hot.
- In a shallow dish, mix 1 cup flourwith 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon cayenne. Dredge the cube steak on both sides and set aside.
- Add enough oil to generously coat the bottom of the skillet (about ¼ cups avocado oil) and heat for 2 minutes. Add the cube steak in a single layer without crowding.
- Cook for 3–5 minutes per side until deeply crisp. If the steak resists lifting, let it cook longer. Remove to a plate and hold warm in a 350°F oven if needed.
- Add 8 heaping tablespoons of the dredge flour to the skillet and cook for 2 minutes, stirring constantly.
- Slowly add 4 cups milk, increase heat to medium-high, and stir as the gravy comes to a gentle boil, about 7 minutes.
- Simmer until the gravy thickens enough to coat a spoon.
- Serve hot with mashed potatoes and plenty of gravy.
Notes
- Don’t rush the crust.
Cube steak gets its texture from contrast: crisp exterior, tender interior. If it’s sticking, it’s not ready. Let the pan do its job before you intervene. - Medium heat beats high heat.
Too hot and the flour burns before the meat crisps. Medium, steady heat gives you golden edges and clean pan drippings for gravy. - Use the dredge flour strategically.
Pull flour directly from your dredge for the gravy—those seasonings matter. Plain flour makes flat gravy. Seasoned flour makes gravy that tastes finished. - Stir the gravy constantly at first, then slow down.
Once it thickens and bubbles, you can relax. Early neglect = lumpy regret. - Season at the end. Always.
Between the dredge and the pan drippings, your gravy already has opinions. Taste before adding salt. - Store steak and gravy separately.
Store leftover cube steak and gravy in separate airtight containers in the refrigerator for up to 3 days. Keeping them apart preserves both texture and flavor. - Reheat gently to avoid drying out.
Cube steak reheats best with care. In a pinch, microwave it by cutting the steak into bite-sized pieces so it heats quickly and evenly. Warm it until just shy of hot, then spoon the gravy over top and microwave for one more minute until the gravy is heated through. - 8. Oven reheating gives the best texture. If you have the time, reheat the steak in a 350°F convection oven for about 10 minutes. Add the gravy and return it to the oven for another 5 minutes to warm everything through without sacrificing tenderness.
Nutrition
Calories: 512kcal | Carbohydrates: 18g | Protein: 41g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 137mg | Sodium: 440mg | Potassium: 785mg | Fiber: 1g | Sugar: 6g | Vitamin A: 303IU | Vitamin C: 0.3mg | Calcium: 194mg | Iron: 4mg
