Best Cube Steak Recipe with Country Gravy

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Chicken Fried Steak Recipe:

Bread the cube steak. For about 1 lb. of meat, place approx. ¾ cup all-purpose flour in a shallow dish. This is more flour than you’ll need for the breading, but you’ll use whatever is leftover for making the gravy.
Season the flour simply with salt and pepper.
In another shallow dish, beat 1 egg.
Lay each side of the steak in the flour, breading each side, then lay the floured steak in the egg dish on each side to coat the steak in egg, then return the steak to the flour dish and re-coat each side in flour again; once fried, this double flouring will create a thick, decadent breading.
Heat oil in a skillet on med-high. Make sure the oil is HOT before adding the steaks!
Carefully lay the steaks in the pan. The breaded cuts should begin bubbling and cooking straight away. Because cube steak is pounded and thin, it takes very little time to cook–approx 2-3 minutes each side.
Once the breading has fried and turned golden, carefully turn the steaks. Be careful of the hot grease. Once both sides are crisp and golden, remove steak from the oil and place on a paper towel to drain.
Pour off excess grease from the pan so that only enough remains to make the gravy–this might be a couple of tablespoons or a ¼ cup, depending on how much gravy you wish to make. If there are bits and pieces left in the skillet from the frying steak, that’s great–it will make the gravy even more delicious.
Into the skillet, add about as much flour as there is grease. You can just eyeball it, it isn’t rocket science.
Stir the flour and grease together for about a minute. The flour will absorb the grease and thicken.
Slowly pour in milk, constantly stirring. Add the milk incrementally. Over the course of a few minutes, the gravy will smooth and thicken. Add milk until the gravy is the consistency you desire. Taste and season with additional salt and pepper if desired.

[jayhalley]

I said it once I’ll say it one thousand times CB is the most talented / entertaining kitchen pro on the planet.

[Lisahough]

He's a excellent American country cook

[izop]

Chef Buck..Timing is everything..So i went to the market, Cube steak on sale, bought it, wondered how should i cook this??, found your video, followed your instructions, my wife/daughter and grand-daughter said oh no not again with the TUBE!! fast fwd.. Well Guess it was good.. I rec'd a "papa can you make this again?' from my grand.. Even the Mrs and the daughter had to give up a compliment..!! I don't know for myself because they ate every DAM bit B4 i could try it!!! Thanks Chef!! I'm all in maybe next time I'll get a bite???

[debraalbanese]

I love your recipe for cube steak. I can't say that mine is any healthier but here is what I do. Cook steak the same as you, however I double up the amount of gravy. Before adding the flour I add some chopped onion to the oil, then add flour, then beef broth. I pour the gravy over the steak in a baking pan and cook in oven for about an hour. Helps tenderize the meat even more for a melt in your mouth steak. Love watching all your videos.

[plips]

Love 🥰 cube steak — grew up with chicken fried cube steak, onion and gravy over mashed potatoes. These days, I cook it in the pan with just a little flour but not breaded and out my Lea &Perrins steak sauce on it and it tastes great. Most times it’s tender enough, some times you will get some grizzly pieces but not usually. I like to get it cooked and then put in the crock pot and braise in Progresso French Onion soup mix — the flour it’s breaded with will thicken it as it cooks for an hour or two and it will be fall apart tender. No milk needed so it saves a few calories. I do my stew beef the same way, but add in baby carrots and the onions already sautéed first and the french onion soup.

You don’t have to have a special machine — use a Jaccard meat tenderizer on any cheap meat and marinade it with worstershire sauce (not steak sauce) over night on really tough cuts like top round. I let the tougher cuts after tenderizing and marinating braise in the crockpot all day instead of 3-4 hours. At about 4 hours I add in, p. the veggies. If you want a thicker gravy, corn starch thickens well and not as many calories nor lumps but read the directions. It’s not the same as flour.

[tangobravo]

I love chicken fried steak especially with eggs for breakfast/brunch

[stevet]

Looks great. I like the way you get organized and present your recipes. Who wants to spend 30 minutes learning how to fry cube steak?

[jeffward]

I love your channel I've been following you silently for a couple of years. 7 in the morning breakfast video... I might try this later in the afternoon

[ElizabethYoung]

Thank ya. I made it and my wife loved it

[NPM]

Cube steaks .. YUM . . i didn't realize they didnt have to cook for a long time. My Mom used to do your flour and fry method. but then cook them slow under sauteed onions and some beef broth for hours. Tasty, but I wanna try your way next for sure. Oh and BTW .. i'm def mature enough to remember Chuck Woollery .. but it was 2 & 2 he said ! LOL! ;)

[JennyLory]

Fantastic. I'll make this with an almond flour + coconut flour breading to make it low carb. TFS!

[robertac]

Looks absolutely scrumptious! When we couldn't afford the cubed steaks, my mother used plain old hamburger and flattened them between floured waxed paper and made the same deal. YUM!!

[SlipperyDad]

I love cube steak, can't wait to make this.

[peri]

I enjoyed seeing how Garvey was made since I have never made it and probably never will (trying to eat healthy at my advanced age) but I did enjoy learning something new. Always entertaining.

[nelysilva]

Thank you Chef Buck. I never ever buy cube steak, but your recipes majes me want to run out and buy some. I will try it. Thank you sooo much. My love to your beautiful Camera Girl❤🙏🙏

[kimberlykonopka]

Thanks, exactly what I'll make for dinner

[wisdomfromgeorge]

Yummy yummy this is what's for dinner tonight 😋🤤

[ThesecondsOfame]

Enjoy your recipes.
Love your and CG’s sense of humor.😆

Lately, I haven’t been receiving your notifications 🙁

[SweetestDream]

I think this is the best I’ve seen in a long time

[judysetzer]

I always make this with white rice and then the gravy, yummmm