Crock Pot Cube Steak with Buttermilk Gravy (8 Hours)
This Crock Pot cube steak with buttermilk gravy is one of our favorite dinners around here. The kids ask for it often and I love it because it takes me 5 minutes to get it into the Crock Pot and cooking. This is the perfect recipe for beginners or anyone wanting a true Southern dinner.
| Prep Time | Cook Time | Servings | Prep Level |
|---|---|---|---|
| 5 minutes | 8 hours | 4-6 | Beginner + |
Why Cube Steak Works So Well In The Slow Cooker
Cube steak is usually cut from tougher beef (often top round), then run through a tenderizer, and that’s what gives it that “cubed” texture. It’s budget-friendly, but it can turn chewy fast if you cook it the wrong way, but the slow cooker fixes that.
Low heat and long cook time are what break down that tougher muscle so it becomes tender. And because we’re cooking the steak right in a simple buttermilk gravy, you get a lot of flavor.
I love serving this with a big ole’ plate of homemade mashed potatoes. You can make them the day before in your slow cooker and heat them up when you’re ready. You can also add some moist Jiffy cornbread on the side to soak up some of that gravy.
How To Make Crock Pot Cube Steak With Buttermilk Gravy
Add your cube steak to the slow cooker. I lay it in as evenly as I can. Overlapping a little bit is fine because it’s going to cook down and get tender either way. Sprinkle the minced onion on top.
Dried minced onion is one of those pantry ingredients I keep around because it’s easy to grab and use. It also doesn’t leave you with big chunks (which my kids will absolutely pick out with detective-level accuracy).
Start by whisking the buttermilk, flour, and water in a bowl or measuring cup until it’s smooth.
TIP: This is the step that makes or breaks the gravy. Flour needs to be fully dissolved before it cooks, because the slow cooker doesn’t get hot enough fast enough to get the lumps out. I whisk for a good 30–45 seconds, scrape the sides of the bowl, and whisk again.
Pour the buttermilk over the cube steak. Cover and cook on LOW for 8 hours, until the cube steak is fork-tender. If it still seems a little tough, let it cook about 30 more minutes and check again.
Be sure to cook on LOW. Cube steak is one of those cuts that rewards patience. If you rush it with high heat, it can tighten up and turn tougher instead of more tender.
What To Expect When It’s Done
When you lift the lid at the end, the gravy will be light tan, and the cube steak will be tender enough to pull apart with a fork. The gravy comes out pretty thick, so if you want to thin it out a little, add a splash of chicken broth.
Julie’s Tips (So You Don’t Have To Learn The Hard Way)
Whisking – Don’t “stir.” Whisk. Flour clings to the sides and bottom of a bowl, so scrape and whisk again before pouring.
Layering – If your cube steaks are in a big stack, try to separate them into a couple of layers so the gravy gets between them. They’ll still cook fine overlapping, but more contact with the liquid means more even tenderness.
Cook on LOW – Low heat gives the connective tissue time to break down. High heat can make cube steak firm up and stay that way.
Don’t lift the lid – Every time you open the slow cooker, you drop the temperature and add cook time. I know it’s tempting. I tempted to do it, too. But this one does better when you leave it alone.
Storage And Leftovers
If you have some leftovers, put them in an airtight container and refrigerate for up to 3 days.
When reheating, warm it gently in a saucepan over low heat or in the microwave at reduced power, stirring the gravy partway through. If it thickens more in the fridge, add a small splash of water or chicken broth while reheating and stir.
Can You Freeze Cube Steak With Buttermilk Gravy?
You can, but here’s the honest truth: dairy-based gravies can change texture after freezing. Sometimes they’re perfectly fine, and sometimes they separate a little when reheated.
If you do freeze it, I recommend:
- cooling completely first
- freezing in a freezer-safe container
- thawing overnight in the fridge
- reheating slowly and stirring well
It’ll still taste good, but the gravy may not look quite as silky as day one. If you’re picky about gravy texture, stick to the fridge and enjoy it within a few days.
FAQs
Do I need to brown the cube steak first?
No. This recipe is for putting right into the slow cooker. Browning it will add some more flavor, but it also adds a pan to wash, and this gravy still turns out delicious without having to brown it.
Can I cook it on HIGH instead of LOW?
For cube steak, LOW for 8 hours is the sweet spot for tenderness. High heat often leaves the cube steak tougher. If you absolutely have to speed it up, just know I haven’t tested a “perfect” high-heat version with this buttermilk gravy method, and beef tenderness is where you’ll notice the difference.
Can I double the recipe?
Yes, as long as your slow cooker is large enough to hold everything without being filled to the very top. You still want the lid to sit properly. Cook time should stay close to the same on LOW, but in a very full slow cooker, it can take a little longer to get truly fork-tender, so expect that it might take longer to cook.
Crock Pot Cube Steak with Buttermilk Gravy (8 Hours)
Ingredients
- 2 lbs cube steak
- 1 1/2 cups buttermilk
- 4 tablespoons all-purpose flour
- 1 tablespoon dried minced onion
- 1/3 cup water
Instructions
- Place the cube steak in the bottom of the slow cooker.
- Sprinkle the dried minced onion over the cube steak.
- In a bowl, whisk together the buttermilk, flour, and water until smooth. Then, pour over the cube steak.
- Cover and cook on the LOW temperature for 8 hours, until the cube steak is fork-tender.
Video
Nutrition
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