Cube Steak Recipe
Juicy, tenderized, pan-fried steaks in savory gravy—a classic comfort food that never fails to warm the heart.
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.
Notes
Let the steaks rest at room temperature before cooking for even browning. Pat flour off lightly for crispy edges. Swap dairy for dairy-free options if needed.
Nutrition
Calories: 425kcalProtein: 30g
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