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Cube Steak Recipe
A quick, comforting, pan-fried meal that transforms budget-friendly cube steak into juicy perfection, topped with a rich, homemade gravy.
Cube steak—often overlooked at the butcher counter—gets a delicious makeover here. Every forkful bursts with savory seasoning, tenderized just right, and finished with a silky gravy that clings to every bite. You know what? This isn’t some fussy, time-consuming dish. With a simple flour dredge, a hot skillet, and a handful of pantry staples, you’ll have a hearty meal on the table in under 30 minutes. Whether it’s a chilly weeknight or a weekend gathering, this Cube Steak Recipe delivers that classic comfort food vibe your family will rave about.
Why You’ll Love This Cube Steak Recipe
– Budget-friendly cut transforms into restaurant-quality tender steak without breaking the bank.
– Ready in under 30 minutes—perfect for busy weeknight dinners or last-minute entertaining.
– No mechanical tenderizer required; a simple marinade and pan-fry do all the work.
– Homemade gravy from pan drippings adds rich flavor and cuts down on processed ingredients.
– One-skillet cooking means fewer dishes and easy cleanup—ideal for minimalists.
– High-protein, low-carb meal option that pairs beautifully with mashed potatoes, rice, or veggies.
– Customizable seasoning lets you dial up the spice or keep it classic.
– Kid-friendly recipe that adults will love just as much—comfort food at its finest.
Ingredients for a Perfect Cube Steak Recipe
• 4 (6-oz) cube steak cuts (USDA Choice or grass-fed for leaner meat) – pat dry at room temperature
• 1 cup all-purpose flour (swap with gluten-free blend if needed)
• 1 tsp garlic powder (or 2 minced garlic cloves)
• 1 tsp onion powder
• 1 tsp smoked paprika (regular paprika works too)
• ½ tsp freshly cracked black pepper
• 1 tsp kosher salt
• 2 tbsp vegetable oil (or 1 Tbsp avocado oil + 1 Tbsp butter for extra flavor)
• 1 small yellow onion, thinly sliced (Vidalia is sweet and mellow)
• 2 cups low-sodium chicken broth (Swanson brand recommended for consistency)
• 1 Tbsp Worcestershire sauce (boosts umami)
• 1 Tbsp cornstarch + 2 Tbsp cold water (for optional gravy thickening)
• Fresh parsley, chopped (for garnish)
Tip: Pat the steak completely dry—this helps the flour stick and creates a better crust. Using a cast-iron skillet boosts heat retention for an even sear.
Directions for Cube Steak Recipe
1. Season and Dredge
In a shallow dish, whisk together flour, garlic powder, onion powder, paprika, salt, and pepper. One piece at a time, press cube steak into the flour mix, coating both sides; shake off excess. (Pro tip: If you double-dredge, you’ll get an extra-crispy crust.)
2. Heat the Skillet
Warm a heavy skillet over medium-high heat. Once hot, add oil and swirl until it shimmers. You want a surface temperature around 350°F—use an infrared thermometer if you have one.
3. Pan-Fry the Steak
Carefully place steaks in the skillet—work in batches so you don’t overcrowd. Cook 3–4 minutes per side until golden brown. Transfer to a plate and tent with foil to rest.
4. Sauté the Onions
Lower heat to medium. Add sliced onions to the same pan, stirring to coat in drippings. Sauté 4–5 minutes until soft and caramelized edges appear.
5. Deglaze and Build Gravy
Pour in chicken broth and Worcestershire sauce, scraping up browned bits with a wooden spoon. Let it bubble gently for about 3 minutes.
6. Thicken to Perfection
If you prefer thicker gravy, stir cornstarch slurry (cornstarch + cold water) into the broth. Simmer 1–2 minutes until you see a velvety, spoon-coating sauce.
7. Finish the Dish
Nestle steaks back into the gravy, spoon sauce over the top, and warm through for another 1–2 minutes. Check internal temperature: 145°F for medium-rare, 160°F for well done.
8. Garnish and Serve
Sprinkle with fresh parsley and serve immediately—this Cube Steak Recipe is best enjoyed hot, alongside creamy mashed potatoes or buttered egg noodles.
Servings & Timing
• Makes 4 servings
• Prep Time: 10 minutes (plus optional 15-minute marinade for extra tenderness)
• Cook Time: 20 minutes
• Total Time: About 30 minutes
Variations
• Mushroom Lovers: Add 1 cup sliced cremini mushrooms when sautéing onions for an earthy twist.
• Creamy Twist: Stir in ½ cup sour cream or crème fraîche off-heat for a tangy, velvety gravy.
• Spicy Kick: Mix ¼ tsp cayenne pepper into the flour blend and top with red pepper flakes.
• Gluten-Free: Use a certified gluten-free flour blend in place of all-purpose flour.
• Herb Infusion: Toss in a sprig of fresh thyme or rosemary while simmering the gravy.
• Wine-Enhanced: Substitute half the chicken broth with dry red wine for deeper flavor.
Storage & Reheating
• Refrigerator: Store in an airtight container for up to 3–4 days.
• Freezer: Freeze steaks and gravy separately in freezer-safe bags for up to 2 months.
• Reheating: Gently warm in a skillet over low heat—add a splash of broth if it seems dry. Microwaving works too; use 30-second bursts and stir in between.
• Make-Ahead Tip: Cook steaks fully, store chilled, then reheat just before serving. Gravy may need a whisk with warm broth to loosen.
Notes
I’ve tested this Cube Steak Recipe with both nonstick and cast-iron pans; cast-iron gives a superior sear but requires careful heat management. If your gravy tastes flat, a pinch more salt or a dash of soy sauce amps up the umami. Resting the steaks under tented foil for 5 minutes keeps juices locked in. For the crispiest edges, pat off extra flour after dredging—too much coating can steam rather than fry.
FAQs
Q: What exactly is cube steak?
A: Cube steak is a tougher cut (usually top round) that’s been mechanically tenderized, leaving small indentations or “cubes” in the meat.
Q: Can I skip the flour dredge?
A: Sure—you’ll have less crust and a thinner gravy, but the meat will still be tasty if you season and pan-fry it.
Q: How do I know when the steak is done?
A: Use an instant-read thermometer: 145°F for medium-rare, 160°F for medium. Alternatively, look for a blush-pink center.
Q: Is this recipe suitable for gluten-free diets?
A: Absolutely—just swap the all-purpose flour for a gluten-free blend and use a cornstarch slurry to thicken the gravy.
Q: Can I bake cube steak instead of pan-frying?
A: Yes—after dredging, place on a baking sheet at 400°F for 12–15 minutes, then simmer in gravy on the stovetop.
Q: How do I make the gravy richer?
A: Stir in a tablespoon of butter off-heat or a splash of heavy cream right before serving.
Q: What sides pair well with cube steak?
A: Mashed potatoes, buttered noodles, roasted carrots, or a crisp green salad.
Q: Why did my gravy turn out lumpy?
A: Lumps usually mean the cornstarch slurry wasn’t whisked smoothly or the pan wasn’t hot enough—whisk slurry thoroughly before adding.
Conclusion
This Cube Steak Recipe turns a humble cut into a crowd-pleasing, pan-fried delight with a silky homemade gravy that feels like a warm hug on a plate. Quick, forgiving, and utterly delicious, it’s the kind of comfort food you’ll return to again and again. Give it a try tonight, leave a comment to let me know how it turned out, and explore more cozy skillet meals here!
Cube Steak Recipe
Ingredients
- 4 cube steak cuts pat dry
- 1 cup all-purpose flour
- 1 tsp garlic powder or 2 minced garlic cloves
- 1 tsp onion powder
- 1 tsp smoked paprika or regular paprika
- 1/2 tsp freshly cracked black pepper
- 1 tsp kosher salt
- 2 tbsp vegetable oil or 1 Tbsp avocado oil + 1 Tbsp butter
- 1 small yellow onion thinly sliced
- 2 cups low-sodium chicken broth Swanson brand recommended
- 1 tbsp Worcestershire sauce
- 1 tbsp cornstarch + 2 Tbsp cold water (for optional gravy thickening)
- Fresh parsley chopped (for garnish)
Instructions
- Whisk flour, garlic powder, onion powder, paprika, salt, and pepper. Press cube steak into the flour mix, coating both sides. Shake off excess.
- Warm skillet over medium-high heat. Add oil and coat the skillet.
- Cook steaks in batches until golden brown on both sides. Transfer to a plate and tent with foil.
- Cook sliced onions in the same pan until caramelized.
- Pour in chicken broth and Worcestershire sauce. Let it simmer to develop flavors.
- If desired, add cornstarch slurry to thicken the gravy.
- Return steaks to the gravy, warm through, and garnish with parsley.
