Cube steak cuts, though sometimes disregarded, are definitely deserving of a place at the dinner table. When cooked properly, they make for a budget-friendly, delicious recipe that meets all the criteria for a cozy weekday meal.
They are also quick and easy to cook, with a total cooking duration of just under an hour. Furthermore, there are a plethora of side dish alternatives to pick from, all of which promise savory and fulfilling outcomes.
Follow the instructions in this guide to correctly cook a cube steak, and also take note of our recommendations and timing guidelines for the best results.
Cube steak nutrition facts
Tips for cooking cube steak
Below we have compiled a number of tips, suggestions, and guidelines to enable you successfully cook cube steaks and obtain the right results every time:
What is a cube steak? – Cube steak is a tenderized (typically pounded with a textured mallet) steak cut of top round or top sirloin that has little indentations on the surface. This tenderizing action aids in the breakdown of muscle fibers, making them less hard and more delicate.
When buying cube steaks – Look out for cube steaks that have already been prepared; check at a meat counter. The meat mallet produces tiny dimples in the steak cuts as it shrinks and tenderizes them to the thickness of roughly a chicken cutlet, so this cut should stand out with these features.
While cube steak is what may be on the package, it is usually cut from top round or top sirloin cuts. You may also choose to buy thin pieces of these steak cuts, then pound them by yourself using a meat mallet, but getting the butcher to do this for you will be much easier.
How to get tender results with cube steak recipes – There are three important practices that can guarantee tender cube steaks:
- The first one is using a meat mallet to tenderize the meat.
- Secondly, before searing the steaks, bread them with flour.
- Finally, simmering cube steaks in gravy can help get tender results.
Cube steaks should typically be cooked quickly or braised for a long time to keep them tender.
Cooking time for cube steak
The following timing guidelines are ideal for cube steak recipes, so follow them to get the best out of yours:
| Cooking Procedure | Cooking Time |
| Cooking cube steaks in a skillet over medium-high heat | 3 minutes per side of initial searing; 5 minutes of final cooking, covered |
Cube steak recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
This classic cube steak recipe features tenderized, pan-fried steaks simmered in a rich onion gravy until fork-tender and deeply flavorful.
Ingredients
- 4 cube steaks
- 3 tablespoons of flour
- 2 tablespoons of olive oil
- 3 tablespoons of cold unsalted butter, separated
For the Meat Seasoning
- 1 teaspoon of brown sugar
- 1/4 teaspoon of black pepper
- 1/2 teaspoon of salt
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of paprika
For the Gravy
- 1/4 cup of cold water plus 3 tablespoons of cornstarch
- 1 cup of chicken broth
- 1 cup of beef broth
- 1 beef bouillon cube, or 1 teaspoon better than bouillon
- 1 teaspoon of onion powder
- 1/2 teaspoon of garlic powder
- 1 1/2 teaspoon of Worcestershire sauce
- 1 large yellow onion, sliced into 1/2 inch strings
Instructions
- Prepare seasonings. Mix the meat seasoning blend together and set it aside.
- Mix gravy base. Whisk the cornstarch with cold water in a medium bowl until smooth. Add the chicken broth, beef broth, beef bouillon, onion powder, garlic powder, and Worcestershire sauce, then whisk well and set aside.
- Pound the steaks. Wrap each cube steak in plastic wrap and pound to about ½-inch thickness using the rough side of a meat tenderizer, even if the steaks are already tenderized.
- Season and flour. Rub all sides of each steak with the seasoning mix, then coat thoroughly with flour.
- Cook the steaks. Heat olive oil in a large skillet over medium-high heat and cook two steaks at a time for about 3 minutes per side. Adjust oil and heat as needed, then transfer the steaks to a plate to rest.
- Preserve the fond. Leave the browned bits in the pan for flavor, wiping out only any black or burned spots with a damp paper towel if necessary.
- Cook the onions. Add butter to the skillet over medium heat and loosen the fond with a silicone spatula. Add the onions and sauté, stirring frequently, for 15 to 25 minutes until softened and reduced, with a lightly caramelized texture.
- Add gravy mixture. Scrape the sides and bottom of the pan, then pour in the gravy mixture. Bring it to a boil, then reduce the heat to low.
- Simmer with steak. Return the steaks and their juices to the pan, spooning gravy over each piece. Cover slightly and cook for about 5 minutes, or until the sauce thickens and the steaks are cooked through.
- Finish with butter. Remove the pan from the heat and, if desired, swirl in cold butter for a smooth, velvety finish.
- Serve and enjoy. Serve the steaks with your choice of sides, such as mashed potatoes, buttermilk biscuits, green beans, or roasted carrots.
Nutrition
- Serving Size:
- Calories: 195
- Sugar: 3.2 g
- Sodium: 688.4 mg
- Fat: 16.1 g
- Carbohydrates: 11.6 g
- Protein: 2.6 g
- Cholesterol: 24.2 mg
