Cube Steak in Gravy

Combine flour, cornstarch, a pinch of black pepper, and a small amount of salt in a shallow dish. Sprinkle 1 tablespoon of the flour mixture onto a plate; gently press each cube steak into the flour mixture to coat it evenly.

Arrange the coated steaks on a work surface and use a meat tenderizer to pound each steak several times on both sides, dispersing the flour mixture throughout the meat. Pound each steak a second time to further distribute the flour mixture into the meat.

Heat butter in a large skillet over medium-high heat until it reaches 350 degrees F (175 degrees C). Cook the steaks in hot butter, browning them on both sides for 2 to 3 minutes. Transfer the steaks and any stray pieces of meat to a plate, covering them with aluminum foil to keep warm. Allow the skillet to cool slightly.

Reheat the same skillet over low heat. Pour enough milk into the skillet to cover its bottom, creating a milky liquid. Whisk 1 tablespoon of the flour mixture into the hot milk until it reaches a creamy consistency, taking about 10 to 15 minutes. Add more flour mixture as needed to thicken the gravy. Reintroduce any steak scraps back into the skillet and season the gravy with salt and black pepper.

Position hot steaks on plates and top them with the warm gravy.