Reserve remaining dredge mixture. Place the cube steaks in the milk and turn them to coat them in the mixture. Pour beef broth over … Soak in milk at least 2 hours. We like onion powder added. Serve your tender cube steak and gravy with brown rice and green beans.Whisk together 2 eggs and the can of evaporated milk in a bowl. Season the cube steaks on both sides with seasoning salt, garlic and black pepper. Place your seared steak in your slow cooker, cover with our healthy Mushroom Thyme Gravy and cook on low for seven to eight hours. If you’ve ever eaten venison that didn’t quite taste right, I’m willing to bet you’ve looked into the milk-soaking method. Step 3) Start massaging the salt into the meat, ensuring that the salt stays on the meat. Do one steak after another on the same plate to utilize the salt entirely. Great for frying steaks, makes them really tender. I always leave mine in milk overnight. Neutralization Some folks don’t like what many identify as “gamey” flavors. Then, lay the steak on the salt and pour the remaining half of salt on top of the steak. Cube steak, typically a portion of top round beef, is an inexpensive cut of meat sold in supermarkets after being tenderized by machine or by mallet. Place some rings of onion on top of steaks, then add chunks of potatoes, then a few more onions.Sprinkle potatoes and onions with a little more of the seasoning. Tender steak smothered in flavorful milk gravy, this dish is yet another bit of proof that simple food is often times the best! Fry as you would tenderized steak. Flip the steaks over to the other side and pour the reserved marinade over the steaks. Rinse meat and cover with milk. Soak meat in mixture for 2 hours. Step 2) Now, pour half of your salt you set aside on one plate. Mix flour and garlic powder in a large shallow plate and dredge steaks. Cover the frying pan and cook the steaks for three to four minutes or until they reach approximately 130 degrees F. Cooking the deer meat to higher temperatures will dry the meat out and make it tough. Step 1) Take your steaks and rinse them off. Season steaks with salt and pepper. It wasn’t this easy to make back in the old days… My mother says the first time she remembered having cubed steak and milk gravy was when she was just a little girl. https://wearychef.com/recipe/cube-steak-and-gravy-over-rice Will soaking cube steak in milk make it tender? In a large skillet over medium-high heat, heat oil. Round steak works well but if you want to splurge you can use ribeye or New York strip. The point is to make sure that you’re using the dairy to enhance the dish you plan on cooking with your wild game. Start with a thin cut of beef steak. Take the steaks out of the refrigerator and allow them to come to room temperature in the milk mixture. Like a marinade, however, you will get best results by soaking the steaks for four hours or overnight. Mix 1/2 cup vinegar and water. 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