Cube Steak Recipe
Cube Steak Recipe: juicy, tenderized, pan-fried steaks in savory gravy—this classic comfort food never fails to warm the heart.
Here’s the thing: cube steak is really just top-round or top-sirloin cut that’s been gently pounded (that’s the tenderizing magic) so it cooks up fast and soft. Growing up, I watched my mother dredge hers in flour and seasoning, then sear each piece in a heavy skillet until the edges curled just so. It’s an every-season favorite—easy enough for a weeknight meal, yet special enough for Sunday company. Nutritionally speaking, you’re looking at roughly 400–450 calories per serving with about 30 grams of protein, making this hearty dish a solid pick when you need protein-packed comfort. Plus, you can tweak the spices, gravy thickness, or even swap in almond flour for a gluten-free twist.
Why You’ll Love This Recipe
- Ready under 40 minutes—perfect for busy evenings.
- Tenderizing step ensures melt-in-your-mouth steak every time.
- Uses simple pantry staples: flour, spices, butter, broth.
- One-skillet cooking means fewer dishes.
- Versatile gravy adapts to mushrooms, onions, or red wine.
- High in protein—satisfying and filling.
- Classic comfort food that feels like a hug on a plate.
- Easy to double or halve for larger crowds or meal prep.
Ingredients
• 1½ pounds cube steak (about four 6-ounce pieces)
• 1 cup all-purpose flour (or ¾ cup gluten-free flour blend)
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika (smoked paprika adds depth)
• 4 tablespoons unsalted butter (divided)
• 2 tablespoons olive oil (or avocado oil)
• 1 medium yellow onion, thinly sliced
• 2 cups low-sodium beef broth (prefer grass-fed brands)
• ½ cup whole milk or half-and-half (for richer gravy)
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for extra thick gravy)
• Fresh parsley, chopped (for garnish)
Tips:
– Let the steaks rest at room temperature 10 minutes before cooking for even browning.
– If you love crispy edges, pat the flour off lightly—too much coating steams instead of browns.
– Swap butter for ghee if you need dairy-free richness.
Directions
-
Season and dredge
Pat cube steak dry with paper towels. In a shallow dish, whisk flour, salt, pepper, garlic powder, and paprika. Press each steak into the flour mix, shaking off excess. (You want a light coating—think velvety, not gummy.) -
Heat the pan
Warm 2 tablespoons butter and the olive oil in a 12-inch cast-iron or heavy skillet over medium-high heat. The fat should shimmer but not smoke. -
Pan-fry the steaks
Place steaks in a single layer. Cook 3–4 minutes per side until a golden crust forms and edges curl slightly. Transfer steaks to a plate; cover loosely with foil to rest. -
Sauté the onions
Reduce heat to medium. Add remaining 2 tablespoons butter. Toss in sliced onions and sauté until soft and translucent, about 5 minutes—use a wooden spoon to scrape up those browned bits (hello, extra flavor!). -
Build the gravy
Pour in beef broth and stir, scraping the pan. Let it bubble gently for 4 minutes. Stir in milk. If you prefer a thicker sauce, whisk in the cornstarch slurry now. Simmer until gravy coats the back of a spoon. -
Bring it all together
Nestle steaks back into the gravy. Simmer for 2 minutes more, basting them lightly. Taste and adjust seasoning—sometimes a pinch of salt or dash of pepper brings it home.
Servings & Timing
Makes 4 servings
Prep Time: 15 minutes (including resting time)
Cook Time: 20 minutes
Total Time: 35 minutes
Variations
• Mushroom-onion twist: Add 8 ounces sliced cremini mushrooms with the onions.
• Red wine gravy: Deglaze pan with ½ cup dry red wine before adding broth.
• Southwestern style: Stir in 1 teaspoon chili powder and a pinch of cumin.
• Dairy-free: Swap milk for coconut cream and use ghee or a vegan butter.
• Slow-cooker shortcut: Brown steaks, then transfer to slow cooker with all ingredients; cook on low 4 hours.
• Herb infusion: Add a sprig of rosemary or thyme while simmering.
Storage & Reheating
Store in an airtight container in the fridge up to 3 days. Freeze portions in freezer-safe bags for up to 2 months—flattened bags thaw faster. To reheat, warm gently in a skillet over low heat, adding a splash of broth or milk to loosen the gravy. For microwave reheating, cover loosely and stir halfway through to distribute heat. Make-ahead tip: dredge and season steaks a day before; keep coated steaks in the fridge on a parchment-lined tray.
Notes
I learned that letting the steaks rest under foil makes a big difference in juiciness—skip that and you’ll lose moisture. Also, if your gravy seems thin, don’t pour more slurry; just simmer a few extra minutes. And yes, using a cast-iron skillet adds a little extra iron to your meal (my doc says that’s a bonus!). For an ultra-silky sauce, swirl in a teaspoon of cold butter off the heat.
FAQs
Q: Can I use round steak instead of cube steak?
A: Yes—just pound it with a meat mallet until about ¼-inch thick before dredging.
Q: My gravy is lumpy—what went wrong?
A: Likely the cornstarch mix wasn’t fully whisked; stir slurry until smooth and whisk continuously when adding.
Q: How do I know when the steaks are done?
A: They cook quickly; you’re aiming for an internal temp of 145°F for medium, or cook longer for a firmer texture.
Q: Can I skip the milk?
A: You can—just use extra broth or a splash of cream substitute for richness.
Q: Is this recipe keto-friendly?
A: Swap flour for almond or coconut flour and use heavy cream. You’ll still get that pan-fried crust.
Q: What sides go best with cube steak?
A: Mashed potatoes, steamed green beans, or buttery egg noodles soak up the gravy beautifully.
Q: Can I marinate the steaks in advance?
A: If you like more flavor, a simple garlic–herb marinade 2 hours ahead works—but pat them dry before coating.
Q: Why is it called cube steak?
A: Because the tenderizing process leaves a dimpled, cube-like pattern on the meat’s surface.
Conclusion
From the tenderizing step to that rich, homey gravy, this cube steak recipe ticks all the boxes for a cozy, protein-packed meal. Give it a whirl on your next busy night or lazy weekend—your skillet (and your family) will thank you. Let me know how yours turns out, and feel free to explore more of my skillet favorites for sides and sauces!
Cube Steak Recipe
Ingredients
- 1½ pounds cube steak about four 6-ounce pieces
- 1 cup all-purpose flour or ¾ cup gluten-free flour blend
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika smoked paprika adds depth
- 4 tablespoons unsalted butter divided
- 2 tablespoons olive oil or avocado oil
- 1 medium yellow onion thinly sliced
- 2 cups low-sodium beef broth prefer grass-fed brands
- ½ cup whole milk or half-and-half for richer gravy
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for extra thick gravy)
- Fresh parsley chopped (for garnish)
Instructions
- Pat cube steak dry with paper towels. In a shallow dish, whisk flour, salt, pepper, garlic powder, and paprika. Press each steak into the flour mix, shaking off excess.
- Warm 2 tablespoons butter and the olive oil in a skillet over medium-high heat. The fat should shimmer but not smoke.
- Cook steaks 3–4 minutes per side until a golden crust forms. Transfer steaks to a plate; cover loosely with foil to rest.
- Add remaining butter to the skillet. Sauté onions until soft and translucent, about 5 minutes.
- Pour in beef broth and stir, scraping the pan. Let it simmer for 4 minutes. Stir in milk. Whisk in cornstarch slurry for thicker gravy if desired.
- Nestle steaks back into the gravy. Simmer for 2 minutes, basting them lightly. Taste and adjust seasoning.
