American
Cube Steak and Gravy
Cube steaks are seasoned, dredged in flour, and cooked to medium, then served with a peppery pan gravy from the drippings. The meat tastes savory, and the gravy tastes rich and beefy.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- A light flour dredge browns and later thickens the gravy.
- Pulling at medium and resting keeps the thin steaks from going dry.
- The gravy is built in the same skillet so the browned bits are used.
- A short simmer thickens the gravy without boiling the steaks for long.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Season the cube steaks with the salt and 1/2 teaspoon of the black pepper. Dredge them in the flour and reserve 2 tablespoons of the flour.
- 2
Heat the olive oil in a large skillet over medium heat. If the oil smokes, turn the heat off and let the pan cool slightly before continuing.
- 3
Cook the steaks until they reach medium, pulling them at 140°F, about 3 minutes per side. Rest them 3 minutes on a plate.
- 4
Add the onion to the skillet and cook 3 minutes. Sprinkle in the reserved flour and stir for 1 minute.
- 5
Whisk in the beef broth, Worcestershire sauce, and the remaining pepper. Simmer until the gravy thickens, about 4 minutes.
- 6
Return the steaks just to warm them in the gravy for 1 minute, then serve.
Pro tips
- Cube steak is thin, so a thermometer in the center matters more than the clock.
- Do not simmer the rested steaks for a long time or they will climb past medium.
- If the gravy is lumpy, whisk it hard for 20 seconds.
Easy substitutions
- cube steaks
- thin-pounded round steak, still pulled at 140°F for medium
- beef broth
- chicken broth
- olive oil
- vegetable oil
Storage and reheating
Storage
Refrigerate the steaks and gravy together for up to 3 days.
Reheating
Reheat gently in a covered skillet until hot, and stop as soon as the steaks are warmed through.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 354
- Protein
- 36 g
- Carbs
- 12 g
- Fat
- 18 g
- Fiber
- 1 g
Budget friendly · Stovetop · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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