Cube Steak with Gravy recipe

There are some dishes that just resonate with warmth and comfort, meals that evoke memories of home-cooked goodness and the happy chatter of family around the dinner table. For me, Cube Steak with Gravy is undeniably one of those recipes. It’s a dish that has graced our family table countless times, especially on those busy weeknights when everyone craves something satisfying and delicious without hours spent in the kitchen. I remember the first time I made it – a bit hesitant, as cube steak wasn’t something I grew up with. But the aroma that filled the kitchen as the steak browned and the gravy simmered was instantly enticing. And the taste? Oh, the taste! Tender, melt-in-your-mouth steak smothered in a rich, savory gravy – it was an instant hit. My kids, who can sometimes be picky eaters, devoured it, asking for seconds and even thirds! Since then, Cube Steak with Gravy has become a staple in our rotation. It’s incredibly versatile, budget-friendly, and surprisingly easy to make. This isn’t just a recipe; it’s a taste of home, a comforting classic that I’m excited to share with you, hoping it brings the same joy and satisfaction to your family table as it has to mine.

Ingredients: The Heart of Hearty Cube Steak and Gravy

To create this incredibly flavorful and comforting Cube Steak with Gravy, you’ll need a handful of simple, readily available ingredients. Quality ingredients, even for a humble dish like this, make a world of difference in the final taste and texture. Here’s what you’ll need to gather:

For the Cube Steak:

• 1.5 – 2 lbs Cube Steak: This is the star of the show! Look for cube steak that is about ½ inch thick and has a nice, even color. Cube steak is already tenderized, so you’re halfway to a melt-in-your-mouth meal.
• 1 cup All-Purpose Flour: This is crucial for dredging the steak and creating that beautiful, crispy crust. It also helps thicken the gravy later.
• 1 teaspoon Salt: Essential for seasoning both the steak and the gravy. Use kosher salt or sea salt for the best flavor.
• 1 teaspoon Black Pepper: Freshly ground black pepper adds a lovely warmth and depth of flavor.
• 1 teaspoon Garlic Powder: Garlic powder enhances the savory notes of the steak and gravy.
• 1 teaspoon Onion Powder: Similar to garlic powder, onion powder adds another layer of savory complexity.
• ½ teaspoon Paprika (Optional, but Recommended): Paprika adds a subtle smoky flavor and beautiful color to the crust. Smoked paprika can be used for an even richer flavor.
• ½ cup Vegetable Oil or Canola Oil: For frying the cube steak. Choose an oil with a high smoke point.

For the Gravy:

• Reserved Oil/Pan Drippings from Frying Steak (Approximately ¼ – ½ cup): Don’t discard those flavorful pan drippings! They are the foundation of a rich and delicious gravy.
• ¼ cup All-Purpose Flour: Used to create a roux, the thickening agent for the gravy.
• 4 cups Beef Broth: Low-sodium beef broth is recommended to control the saltiness. You can also use beef stock for a richer flavor.
• 1 cup Milk or Half-and-Half (Optional, for Creamier Gravy): Milk or half-and-half adds a touch of creaminess and richness to the gravy. You can omit it for a more traditional, less creamy gravy.
• 1 teaspoon Worcestershire Sauce: Adds a depth of umami flavor to the gravy, making it incredibly savory.
• ½ teaspoon Dried Thyme (Optional, but Recommended): Thyme brings a subtle earthy and herbaceous note that complements the beef and gravy beautifully.
• Salt and Black Pepper to Taste: Adjust seasoning as needed to perfect the gravy.

Ingredient Notes and Substitutions:

• Cube Steak: If you can’t find cube steak, you can use round steak and tenderize it yourself with a meat mallet. Pork cube steak is also a delicious alternative.
• Flour: All-purpose flour is the standard for dredging and gravy. For a gluten-free option, you can try a gluten-free all-purpose flour blend, but the texture of the crust and gravy might be slightly different.
• Oil: Vegetable oil, canola oil, or even peanut oil work well for frying. Avoid olive oil, as it has a lower smoke point.
• Beef Broth/Stock: If you don’t have beef broth, chicken broth can be used in a pinch, but beef broth provides the most authentic flavor. Homemade beef broth is always the best if you have the time.
• Milk/Half-and-Half: For a richer gravy, use half-and-half or even heavy cream. For a lighter gravy, use milk or omit it altogether. You can also use evaporated milk for a creamy texture.
• Worcestershire Sauce: Soy sauce or balsamic vinegar can be used as substitutes for Worcestershire sauce in a pinch, but they will slightly alter the flavor profile.
• Dried Thyme: Dried rosemary or dried oregano can be used as substitutes for thyme. Fresh thyme, rosemary, or oregano can also be used, just use about 1 teaspoon of fresh herbs for every ½ teaspoon of dried.

Instructions: Step-by-Step to Perfect Cube Steak and Gravy

Making Cube Steak with Gravy is a straightforward process that’s broken down into a few key steps. Follow these instructions carefully, and you’ll be rewarded with a delicious, comforting meal that’s sure to impress.

Step 1: Prepare the Cube Steak

1. Season the Flour Mixture: In a shallow dish or a large resealable plastic bag, combine the all-purpose flour, salt, black pepper, garlic powder, onion powder, and paprika (if using). Mix well to ensure the seasonings are evenly distributed throughout the flour. This seasoned flour is what will create the flavorful crust on your cube steak.
2. Dredge the Cube Steak: One piece at a time, dredge each cube steak in the seasoned flour mixture, making sure to coat it completely on all sides. Press the flour into the steak to ensure it adheres well. Shake off any excess flour. This creates a nice, even coating that will become crispy during frying.
3. Set Aside Dredged Steak: Place the dredged cube steaks on a plate or baking sheet and set aside while you prepare to fry them. This allows the flour coating to adhere even better to the steak.

Step 2: Fry the Cube Steak

1. Heat the Oil: In a large skillet (cast iron skillet works wonderfully for even heat distribution), heat the vegetable oil or canola oil over medium-high heat. You want enough oil to come about ¼ inch up the sides of the skillet. The oil is ready when it shimmers and a drop of water flicked into it sizzles immediately.
2. Fry the Steak in Batches: Carefully place the dredged cube steaks in the hot oil, being careful not to overcrowd the skillet. Overcrowding will lower the oil temperature and cause the steak to steam instead of fry, resulting in a less crispy crust. Fry the steak in batches if necessary to maintain the oil temperature.
3. Cook Until Golden Brown and Cooked Through: Fry the cube steak for about 3-4 minutes per side, or until it is golden brown and cooked through. The internal temperature should reach 145°F (63°C) for medium doneness, but cube steak is typically cooked to well-done for maximum tenderness. Avoid overcooking, as it can become dry.
4. Remove and Drain: Once the cube steak is cooked, remove it from the skillet and place it on a wire rack or paper towel-lined plate to drain excess oil. This helps maintain the crispiness of the crust.

Step 3: Make the Gravy

1. Reserve Pan Drippings: Carefully pour off most of the oil from the skillet, leaving about ¼ – ½ cup of the flavorful pan drippings in the skillet. These drippings are essential for a rich and flavorful gravy. Be careful not to discard the browned bits at the bottom of the pan – these are packed with flavor!
2. Make a Roux: Reduce the heat to medium-low. Sprinkle the remaining ¼ cup of all-purpose flour into the skillet with the pan drippings. Whisk constantly with a whisk or spatula to combine the flour and drippings, scraping up any browned bits from the bottom of the pan. Cook the roux for 1-2 minutes, stirring constantly, until it is lightly golden and fragrant. This step is crucial for developing the flavor of the gravy and ensuring it thickens properly. Don’t let the roux burn.
3. Gradually Add Beef Broth: Slowly pour in the beef broth, about ½ cup at a time, whisking constantly to prevent lumps from forming. Continue adding the broth in increments, whisking until smooth after each addition. This gradual addition helps create a smooth, lump-free gravy.
4. Stir in Seasonings and Flavorings: Once all the beef broth is added and the gravy is smooth, stir in the Worcestershire sauce and dried thyme (if using). Season with salt and black pepper to taste. Remember that the pan drippings may already be salty, so taste before adding more salt.
5. Simmer and Thicken: Bring the gravy to a simmer over medium heat, stirring occasionally. Reduce the heat to low and let the gravy simmer for 5-10 minutes, or until it has thickened to your desired consistency. The longer it simmers, the thicker it will become. If you want a creamier gravy, stir in the milk or half-and-half during the last few minutes of simmering.
6. Adjust Seasoning: Taste the gravy and adjust seasoning as needed. You may want to add more salt, pepper, Worcestershire sauce, or thyme to achieve your perfect flavor profile.

Step 4: Combine Steak and Gravy

1. Return Steak to Skillet: Gently place the fried cube steaks back into the skillet with the gravy.
2. Coat Steak with Gravy: Spoon the gravy over the cube steaks, ensuring they are well coated.
3. Simmer Briefly (Optional): You can simmer the steak in the gravy for a few minutes over low heat to allow the flavors to meld together further and to reheat the steak if it has cooled down slightly. Be careful not to overcook the steak at this stage.

Step 5: Serve and Enjoy!

1. Serve Hot: Serve the Cube Steak with Gravy immediately while it’s hot and delicious.
2. Garnish (Optional): Garnish with fresh parsley or chopped chives for a touch of freshness and visual appeal.

Nutrition Facts: A Hearty Meal in Numbers

Understanding the nutritional content of your meals can be helpful for making informed dietary choices. Here’s an estimated nutritional breakdown for Cube Steak with Gravy. Please note that these are estimations and can vary depending on specific ingredients, portion sizes, and cooking methods.

Servings: Approximately 6 servings

Serving Size: About 1 piece of cube steak with a generous amount of gravy (approximately 1 cup)

Estimated Nutrition Facts Per Serving (Approximate Values):

• Calories: 450-550 kcal
• Protein: 35-45g
• Fat: 25-35g
  • Saturated Fat: 8-12g
  • Unsaturated Fat: 15-20g
• Cholesterol: 120-150mg
• Sodium: 600-800mg (can vary significantly based on broth and seasoning)
• Carbohydrates: 20-30g
  • Fiber: 1-2g
  • Sugar: 2-4g

Important Considerations:

• Fat Content: Cube Steak with Gravy is relatively high in fat due to the frying process and the richness of the gravy. To reduce fat, you can trim any visible fat from the cube steak before cooking, use less oil for frying, and opt for skim milk or low-fat milk in the gravy.
• Sodium Content: The sodium content can be significant, especially if using regular beef broth and adding salt liberally. Using low-sodium beef broth and being mindful of salt additions can help reduce sodium.
• Calorie Count: The calorie count can be influenced by portion size and the richness of the gravy. Portion control is key for managing calorie intake.
• Nutrient Density: Cube Steak with Gravy is a good source of protein and iron. However, it’s important to balance it with plenty of vegetables and whole grains for a well-rounded diet.

Disclaimer: These nutrition facts are estimates only and should be used as a general guide. For precise nutritional information, you can use a nutrition calculator app or website, inputting the specific ingredients and quantities you used.

Preparation Time: From Prep to Plate

One of the great things about Cube Steak with Gravy is that it’s relatively quick to prepare, making it perfect for weeknight dinners. Here’s a breakdown of the estimated preparation and cooking times:

• Prep Time: 15-20 minutes (This includes seasoning the flour, dredging the steak, and gathering ingredients)
• Cook Time: 25-30 minutes (This includes frying the steak and making the gravy)
• Total Time: 40-50 minutes

Time-Saving Tips:

• Pre-Season Flour Mixture: You can prepare the seasoned flour mixture ahead of time and store it in an airtight container.
• Dredge Steak in Advance: You can dredge the cube steak up to an hour or two before cooking and keep it refrigerated.
• Use Pre-Made Broth: Using store-bought beef broth saves time compared to making homemade broth.

While Cube Steak with Gravy isn’t a lightning-fast meal, it’s certainly manageable for a weeknight, especially considering the delicious and comforting results. The active cooking time is relatively short, and much of the time is spent allowing the gravy to simmer and thicken, which requires minimal hands-on attention.

How to Serve: Perfect Pairings for Cube Steak and Gravy

Cube Steak with Gravy is incredibly versatile when it comes to serving. Its rich, savory flavors pair beautifully with a variety of side dishes, making it a satisfying and complete meal. Here are some classic and delicious ways to serve Cube Steak with Gravy:

Classic Comfort Food Pairings:

• Mashed Potatoes: A quintessential pairing! Creamy mashed potatoes are the perfect vehicle for soaking up that luscious gravy. Try classic mashed potatoes, garlic mashed potatoes, or even mashed sweet potatoes for a twist.
• Rice: Fluffy white rice, brown rice, or even wild rice are excellent choices for serving with Cube Steak and Gravy. The rice absorbs the gravy beautifully and provides a simple, comforting base.
• Noodles: Egg noodles, wide noodles, or even pasta like fettuccine or linguine work wonderfully with cube steak and gravy. The noodles provide a satisfying texture and soak up the flavorful sauce.
• Biscuits or Cornbread: Warm, buttery biscuits or crumbly cornbread are perfect for enjoying alongside Cube Steak and Gravy. They are ideal for sopping up every last bit of gravy.

Vegetable Side Dishes for Balance:

• Green Beans: Steamed, sautéed, or roasted green beans provide a fresh and vibrant contrast to the richness of the cube steak and gravy. Green bean casserole is also a popular choice.
• Peas: Simple buttered peas or creamed peas are classic and comforting vegetable sides that complement the dish well.
• Corn: Creamed corn, corn on the cob, or a simple corn salad add sweetness and texture to the meal.
• Broccoli: Steamed, roasted, or sautéed broccoli provides a healthy and nutritious side dish that pairs nicely with the savory flavors.
• Carrots: Glazed carrots, roasted carrots, or carrot and raisin salad offer sweetness and color to the plate.

Salads and Lighter Options:

• Side Salad: A crisp green salad with a vinaigrette dressing provides a refreshing counterpoint to the richness of the Cube Steak and Gravy.
• Coleslaw: Creamy or vinegar-based coleslaw adds a cool and crunchy element to the meal.
• Cucumber Salad: A light and refreshing cucumber salad with dill or vinegar provides a palate-cleansing side.

Bread Options:

• Dinner Rolls: Soft dinner rolls are always a welcome addition to any gravy-based meal.
• Garlic Bread: Garlic bread adds extra flavor and is perfect for dipping in the gravy.
• Texas Toast: Thick slices of Texas toast are ideal for soaking up the gravy and enjoying alongside the steak.

Serving Suggestions for Different Occasions:

• Weeknight Family Dinner: Mashed potatoes or rice, green beans or peas, and dinner rolls for a classic and comforting weeknight meal.
• Sunday Supper: Mashed potatoes, creamed corn, green bean casserole, biscuits, and a side salad for a more elaborate and traditional Sunday dinner.
• Casual Gathering: Noodles or rice, coleslaw, corn on the cob, and garlic bread for a relaxed and crowd-pleasing meal.

No matter how you choose to serve it, Cube Steak with Gravy is a satisfying and comforting dish that’s sure to be a hit. Feel free to mix and match your favorite side dishes to create your perfect meal!

Additional Tips: Elevating Your Cube Steak and Gravy Game

While Cube Steak with Gravy is already a fantastic dish, a few extra tips and tricks can take it to the next level. Here are five additional tips to help you make the best Cube Steak and Gravy possible:

1. Don’t Overcrowd the Skillet: When frying the cube steak, make sure not to overcrowd the skillet. Overcrowding lowers the oil temperature, which can result in steamed rather than fried steak, leading to a soggy crust instead of a crispy one. Fry the steak in batches, giving each piece enough space in the skillet. This will ensure even browning and a perfectly crispy crust.
2. Season Generously at Each Step: Seasoning is key to flavorful Cube Steak and Gravy. Don’t just season the flour mixture; also season the cube steak itself lightly with salt and pepper before dredging. Taste and adjust the seasoning of the gravy as you go, adding salt, pepper, and other flavorings as needed. Layering flavors at each step will result in a much more complex and delicious final dish.
3. Control the Heat for the Gravy: When making the gravy, pay attention to the heat. Start with medium-low heat for the roux to prevent it from burning. When adding the beef broth, gradually increase the heat to medium to bring the gravy to a simmer. Then, reduce the heat to low to allow the gravy to thicken gently without scorching. Controlling the heat is crucial for a smooth and flavorful gravy.
4. Use Quality Beef Broth or Stock: The quality of your beef broth or stock significantly impacts the flavor of the gravy. Opt for low-sodium beef broth or stock to control the salt level. Using homemade beef stock or a high-quality store-bought brand will result in a richer and more flavorful gravy. If you want to enhance the beef flavor even further, you can use a combination of beef broth and beef bouillon cubes or paste.
5. Adjust Gravy Consistency to Your Preference: Gravy consistency is a matter of personal preference. If you prefer a thicker gravy, simmer it for a longer period, allowing it to reduce and thicken further. If you prefer a thinner gravy, you can add a little more beef broth or milk to thin it out. You can also use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken the gravy quickly if needed. Add the slurry gradually while simmering and whisking until the desired consistency is reached.

FAQ: Your Cube Steak and Gravy Questions Answered

Got questions about making Cube Steak and Gravy? You’re not alone! Here are answers to some frequently asked questions to help you perfect this comforting classic:

Q1: Can I make Cube Steak and Gravy ahead of time?

A1: Yes, you can prepare Cube Steak and Gravy ahead of time, but with a few considerations. The gravy can be made ahead and stored in the refrigerator for up to 3 days. The fried cube steak is best enjoyed fresh for optimal crispiness. However, you can fry the steak ahead of time and reheat it in the gravy. To reheat, gently warm the gravy in a skillet, then add the cube steak and simmer over low heat until heated through. Be aware that the crust of the steak may soften slightly upon reheating in the gravy.

Q2: How do I keep my cube steak from being tough?

A2: Cube steak is already tenderized, but here are a few tips to ensure it stays tender:

• Don’t Overcook: Overcooking cube steak can make it tough. Fry it for just 3-4 minutes per side, or until it’s cooked through and golden brown. Avoid cooking it for too long.
• Pound it Further (Optional): If you are concerned about tenderness, you can gently pound the cube steak further with a meat mallet before dredging. Be careful not to pound it too thin, as it can become dry.
• Simmer in Gravy (Briefly): Simmering the steak briefly in the gravy after frying can help keep it moist and tender. However, don’t simmer it for too long, as it can also soften the crust too much.

Q3: My gravy is too thin. How do I thicken it?

A3: There are several ways to thicken gravy that is too thin:

• Simmer Longer: The simplest way is to simmer the gravy for a longer period over low heat. This allows excess liquid to evaporate, naturally thickening the gravy.
• Cornstarch Slurry: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Gradually whisk the slurry into the simmering gravy, stirring constantly until the gravy thickens to your desired consistency.
• Flour Slurry: Similar to cornstarch, you can use a flour slurry (1 tablespoon flour mixed with 2 tablespoons cold water) to thicken the gravy.
• Roux: If you want to add more roux, you can make a small amount of roux separately (equal parts melted butter and flour) and whisk it into the gravy.

Q4: Can I use milk or cream in the gravy?

A4: Yes, you can definitely use milk or cream in the gravy for a creamier version. Stir in milk, half-and-half, or heavy cream during the last few minutes of simmering. Start with about ½ cup and add more to reach your desired creaminess. Milk or half-and-half will create a lighter creamy gravy, while heavy cream will result in a richer and more decadent gravy.

Q5: Can I freeze Cube Steak and Gravy?

A5: Yes, you can freeze Cube Steak and Gravy, although the texture of the fried steak may change slightly upon thawing and reheating. For best results, freeze the gravy and steak separately. Let both cool completely before freezing. Store the gravy in an airtight container or freezer bag and the steak in a separate freezer bag. Freeze for up to 2-3 months. To reheat, thaw both in the refrigerator overnight. Reheat the gravy in a skillet, then add the steak and simmer gently until heated through. You may need to add a little extra beef broth or water to the gravy if it becomes too thick after freezing and thawing.

We hope this comprehensive guide to Cube Steak and Gravy has answered all your questions and inspired you to try this delicious and comforting recipe! Enjoy the taste of home-cooked goodness!

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