From Our State’s A Taste of Our State series. Click here to read or listen to contributor Sheri Castle’s column from the November 2025 issue.

Cube steak smothered in peppery white gravy was a mainstay on my family’s supper table when I was growing up. While raising my daughter, I turned to cube steak when I needed a hot, comforting meal in a hurry. I could whip up a skillet full of the tender meat and savory gravy in the time it took the biscuits to bake.

Cube steak is budget-friendly beef, usually thin cuts of lean top or bottom round that are mechanically tenderized with a machine that uses small blades to punch many cube-shaped slits into the tough meat. Cube steaks are thin and cook very quickly, which is why some people refer to them as minute steaks.

Yield: 6 servings.

¾ cup self-rising flour (or 1 cup all-purpose flour and 1 teaspoon baking powder)
1½ teaspoons Lawry’s Seasoned Salt or 1 teaspoon kosher salt
1 teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
6 cube steaks (about 4 ounces each)
3 tablespoons vegetable shortening or vegetable oil
3 tablespoons butter
2 cups whole milk, warmed
Hot biscuits (for serving)

On a large plate, whisk together flour, seasoned salt, pepper, garlic powder, and onion powder. Working with one steak at a time, coat both sides in the flour mixture, pressing lightly to help it adhere. Set the dredged steaks aside in a single layer. Reserve 4 tablespoons of the flour mixture to use in the gravy.

In a large cast-iron skillet over medium-high heat, warm the shortening and butter until melted and foamy. Add the meat in a single layer and cook until browned, about 3 minutes per side. Work in batches, if needed. Move the cooked meat to a plate and tent loosely with foil to keep warm.

Reduce the heat to medium. Sprinkle the reserved flour over the pan drippings. Cook for 2 minutes, stirring continuously to loosen the browned bits. Reduce heat if the flour begins to scorch.

Whisk in the warm milk and cook, stirring slowly and constantly, until gravy comes to a boil and thickens, about 3 minutes. Add another pinch of pepper and taste for salt.

Return the meat to the pan, reduce the heat to low, partially cover, and simmer gently until warmed through, about 2 minutes.

Serve warm with hot biscuits.