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Tasty Cube Steak Recipes

If you are looking for a budget-friendly cut of beef that transforms into a mouthwatering, tender meal with very little effort, cube steak is your best friend. Often misunderstood because of its humble appearance, this cut gets its name from the mechanical tenderizer that punches small, distinct cubes into the top and bottom of the beef round. This process breaks down the tough muscle fibers, resulting in a piece of meat that practically melts in your mouth when cooked right.

Whether you want to recreate a cozy, nostalgic Southern classic smothered in rich onion gravy or try something with a bit of a zesty kick, mastering the art of cooking cube steak opens up a world of culinary possibilities. It cooks remarkably fast, making it an ideal choice for busy weeknight dinners when you want something hearty, savory, and satisfying on the table in under thirty minutes.

Ingredients

To whip up a classic, comforting skillet of smothered cube steak and gravy, gather the following simple pantry and refrigerator staples:

• 1.5 pounds cube steak (about 4 to 6 steaks)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 cup all-purpose flour (divided)
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 1 large yellow onion, thinly sliced
• 2 cups low-sodium beef broth
• 1 teaspoon Worcestershire sauce

Step-by-Step Instructions

Follow these easy steps to ensure your cube steak turns out juicy, tender, and coated in a deeply flavorful brown gravy:

1. Pat the cube steaks completely dry with paper towels. In a small bowl, mix together the salt, black pepper, garlic powder, and onion powder. Season both sides of the steaks generously with this spice blend.
2. Place about 1/3 cup of the all-purpose flour in a shallow dish. Dredge each seasoned steak in the flour, shaking off any excess so the coating is light and even.
3. Heat the vegetable oil and 1 tablespoon of butter in a large skillet (cast iron works wonderfully) over medium-high heat.
4. Once the butter is melted and foaming, add the cube steaks to the skillet in a single layer. Fry for about 3 to 4 minutes on each side until nicely browned and crispy. Remove the steaks from the pan and set them aside on a plate.
5. In the same skillet with the remaining pan drippings, add the remaining tablespoon of butter and toss in the sliced onions. Sauté for 5 to 7 minutes until the onions are soft and caramelized.
6. Sprinkle the remaining tablespoons of flour directly over the onions and cook for 1 minute, stirring constantly to get rid of the raw flour taste.
7. Slowly pour in the beef broth and Worcestershire sauce while whisking vigorously to scrape up any delicious browned bits stuck to the bottom of the pan. Bring the liquid to a simmer until it thickens into a rich gravy.
8. Return the cooked cube steaks and any accumulated juices back into the skillet, nestling them into the gravy. Reduce the heat to low, cover the pan with a lid, and let it simmer gently for 10 to 15 minutes to ensure the meat becomes melt-in-your-mouth tender.

Tips and Variations

Cube steak is wonderfully versatile and easily adapts to your favorite flavor profiles:

• The Buttermilk Soak: If you find gamey flavors overpowering, soak your cube steaks in buttermilk for 30 minutes before seasoning and dredging. This adds an extra layer of tenderness.
• Mushroom Gravy: Elevate the classic recipe by adding sliced button or cremini mushrooms right along with the onions.
• Parmesan Crust: Mix a quarter cup of grated Parmesan cheese into your flour dredge for a nutty, crispy crust that pairs brilliantly with a simple marinara sauce.

Serving Suggestions

Because cube steak produces an incredible pan gravy, it practically begs to be served alongside dishes that can soak up every last drop of flavor. Creamy mashed potatoes are the gold standard pairing, though a big scoop of buttery white rice or egg noodles works exceptionally well too. Balance out the richness of the beef and gravy by serving steamed green beans, roasted broccoli, or a crisp garden salad on the side.

Storage Instructions

If you happen to have leftovers, let the cube steaks and gravy cool completely before transferring them to an airtight container. They can be stored safely in the refrigerator for up to 3 to 4 days. To reheat, warm them gently on the stovetop over medium-low heat with a splash of beef broth or water to thin out the gravy, ensuring the meat doesn’t dry out. You can also freeze cooked cube steak for up to 2 months, though the texture of the gravy may separate slightly upon thawing.

Frequently Asked Questions

Can I make cube steak without using flour?

Yes, absolutely! While flour helps create a wonderful crust and thickens the gravy, you can skip it if you are following a low-carb or gluten-free diet. Simply sear the seasoned steaks in oil and butter, and use a cornstarch slurry or a keto-friendly thickener later for your sauce.

Why did my cube steak turn out tough and chewy?

Cube steak comes from the round primal cut, which has very little fat and can easily toughen if overcooked on high heat or not cooked long enough to break down. To fix this, ensure you either give it a very quick sear on high heat or braise it gently in liquid over low heat for at least 15 to 20 minutes.

Can I cook cube steak in a slow cooker?

The slow cooker is fantastic for cube steak! After quickly browning the seasoned, floured steaks on the stovetop, place them in the slow cooker with your sliced onions, broth, and Worcestershire sauce. Cook on low for 4 to 6 hours, and you will end up with exceptionally tender meat and rich gravy.