Cube Steak: The Ultimate Guide to Cooking, Recipes, and More

Cube Steak: Just the name might conjure up images of tough, chewy meat, right? But what if I told you that properly prepared, cube steak can be incredibly tender, flavorful, and a weeknight dinner champion? Forget those preconceived notions because we’re about to unlock the secrets to making the best cube steak you’ve ever tasted!

Cube steak, sometimes called minute steak, has a fascinating history. It’s essentially a cut of beef, usually top round or sirloin, that has been tenderized by pounding and running it through a mechanical tenderizer. This process breaks down the muscle fibers, resulting in a more palatable texture. While not a dish steeped in ancient tradition, cube steak gained popularity in the mid-20th century as an affordable and quick-cooking option for families.

So, why do people love cube steak? Well, when cooked right, it’s incredibly versatile. Its relatively thin profile allows it to cook quickly, making it perfect for busy weeknights. Plus, it readily absorbs flavors from marinades and sauces. Whether you’re craving a classic country fried steak with creamy gravy, a savory Swiss steak simmered in tomatoes and vegetables, or a simple pan-fried steak with a sprinkle of herbs, cube steak delivers. The key is in the preparation and cooking method, and I’m here to guide you every step of the way to ensure your cube steak is a culinary triumph!

this Recipe

Ingredients:

• 1.5 lbs Cube Steak (about 4-6 pieces)
• 1/2 cup All-Purpose Flour
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Onion Powder
• 1/4 teaspoon Paprika
• 1/4 cup Vegetable Oil (or other cooking oil with a high smoke point)
• 1 medium Yellow Onion, thinly sliced
• 2 cloves Garlic, minced
• 4 cups Beef Broth
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon Dried Thyme
• 1/2 teaspoon Dried Rosemary
• 2 tablespoons Cornstarch
• 1/4 cup Cold Water
• Cooked Mashed Potatoes, for serving (optional)
• Cooked Rice, for serving (optional)
• Egg Noodles, for serving (optional)

Preparing the Cube Steak:

Okay, let’s get started! First, we need to prepare our cube steak for a delicious, tender meal. This involves getting the seasoning just right and ensuring the steak is ready for browning.

1. Combine the Dry Ingredients: In a shallow dish or a large zip-top bag, combine the flour, salt, pepper, garlic powder, onion powder, and paprika. Whisk or shake well to ensure everything is evenly distributed. This mixture will be our breading for the cube steak, adding flavor and helping to create a nice crust.
2. Prepare the Cube Steak: If your cube steak pieces are particularly large, you can cut them in half for easier handling and more even cooking. Make sure they are relatively dry; pat them down with paper towels if needed. This helps the flour mixture adhere better.
3. Dredge the Cube Steak: One piece at a time, dredge each cube steak in the flour mixture, ensuring it’s completely coated on both sides. Press the flour mixture gently into the steak to help it stick. Shake off any excess flour; we want a light coating, not a thick, pasty one. Set the dredged cube steak aside on a clean plate.

Browning the Cube Steak:

Now comes the fun part – browning the cube steak! This step is crucial for developing a rich, savory flavor and creating a beautiful sear. Don’t skip it!

1. Heat the Oil: In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. You want the oil to be hot enough to sizzle when the steak hits the pan, but not so hot that it burns. A good way to test is to sprinkle a tiny bit of flour into the oil; if it sizzles and browns quickly, you’re ready to go.
2. Brown the Cube Steak: Carefully place the dredged cube steak into the hot oil, making sure not to overcrowd the pan. Overcrowding will lower the temperature of the oil and cause the steak to steam instead of brown. Work in batches if necessary. Brown the steak for about 2-3 minutes per side, or until it’s nicely browned and slightly crispy. You’re not trying to cook it through at this point, just develop a good sear.
3. Remove and Set Aside: Once the cube steak is browned on both sides, remove it from the skillet and set it aside on a clean plate. Don’t worry if it’s not cooked all the way through; it will finish cooking in the gravy.

Making the Gravy:

The gravy is the heart and soul of this dish! It’s what brings everything together and makes the cube steak incredibly tender and flavorful. We’ll use the fond (the browned bits stuck to the bottom of the pan) to create a rich, delicious gravy.

1. Sauté the Onion and Garlic: In the same skillet you used to brown the cube steak (don’t drain the oil!), add the sliced onion and cook over medium heat until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. The onions will pick up all those delicious browned bits from the bottom of the pan, adding tons of flavor to the gravy.
2. Add the Garlic: Add the minced garlic to the skillet and cook for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Deglaze the Pan: Pour in about 1/2 cup of the beef broth and use a wooden spoon to scrape up all the browned bits from the bottom of the skillet. These browned bits are called “fond,” and they are packed with flavor. This process is called deglazing, and it’s essential for a flavorful gravy.
4. Add Remaining Ingredients: Pour in the remaining beef broth, Worcestershire sauce, dried thyme, and dried rosemary. Stir to combine.
5. Return the Cube Steak: Gently return the browned cube steak to the skillet, nestling it into the gravy. Make sure the steak is mostly submerged in the liquid.
6. Simmer: Bring the gravy to a simmer, then reduce the heat to low, cover the skillet, and let it simmer for at least 1 hour, or up to 2 hours, or until the cube steak is very tender and easily pierced with a fork. The longer it simmers, the more tender the steak will become. Check the liquid level occasionally and add more beef broth if needed to prevent the gravy from drying out.
7. Thicken the Gravy: In a small bowl, whisk together the cornstarch and cold water until smooth. This is called a cornstarch slurry. Gradually pour the cornstarch slurry into the simmering gravy, stirring constantly, until the gravy thickens to your desired consistency. It should only take a minute or two. If you prefer a thinner gravy, use less cornstarch. If you prefer a thicker gravy, use a little more.
8. Season to Taste: Taste the gravy and adjust the seasoning as needed. You may want to add more salt, pepper, or Worcestershire sauce to taste.

Serving:

Finally, the moment we’ve all been waiting for – serving up this delicious cube steak and gravy! Here are a few suggestions for serving:

1. Serve over Mashed Potatoes: This is a classic pairing! Creamy mashed potatoes are the perfect base for the tender cube steak and rich gravy.
2. Serve over Rice: Fluffy white rice or brown rice also works well as a base for this dish. The rice will soak up all the delicious gravy.
3. Serve over Egg Noodles: Egg noodles are another great option for serving with cube steak and gravy. They add a nice texture and complement the flavors perfectly.
4. Garnish: Garnish with fresh parsley or chopped chives for a pop of color and freshness.

Tips for Success:

• Don’t Overcrowd the Pan: When browning the cube steak, make sure not to overcrowd the pan. This will lower the temperature of the oil and prevent the steak from browning properly. Work in batches if necessary.
• Simmer Low and Slow: Simmering the cube steak in the gravy for a long time is key to making it incredibly tender. Don’t rush this step!
• Adjust the Seasoning: Taste the gravy and adjust the seasoning as needed. Everyone’s taste preferences are different, so don’t be afraid to experiment.
• Use High-Quality Beef Broth: Using a good-quality beef broth will make a big difference in the flavor of the gravy.
• Make it Ahead: Cube steak and gravy can be made ahead of time and reheated. In fact, it often tastes even better the next day!

Variations:

• Mushroom Gravy: Add sliced mushrooms to the skillet along with the onions and garlic for a delicious mushroom gravy.
• Onion Soup Mix: For a richer, more intense flavor, add a packet of onion soup mix to the gravy.
• Red Wine: Add 1/2 cup of red wine to the skillet after deglazing for a deeper, more complex flavor.
• Spicy: Add a pinch of red pepper flakes to the gravy for a little bit of heat.

Conclusion:

And there you have it! This isn’t just another recipe; it’s a gateway to incredibly tender and flavorful cube steak that will have your family begging for more. I know, I know, cube steak sometimes gets a bad rap, but trust me, this method transforms it into something truly special. The secret lies in the combination of the simple marinade and the perfect searing technique, which guarantees a juicy and delicious result every single time.

Why is this a must-try? Because it’s quick, easy, and delivers restaurant-quality flavor without the restaurant price tag. We’re talking about a weeknight dinner hero that requires minimal effort but yields maximum satisfaction. Plus, it’s incredibly versatile!

Think of this recipe as a blank canvas for your culinary creativity. Feeling adventurous? Add a splash of Worcestershire sauce or a dash of hot sauce to the marinade for an extra kick. Want to make it a complete meal? Serve it alongside creamy mashed potatoes and steamed green beans for a classic comfort food experience. Or, for a lighter option, try it with a fresh salad and some crusty bread to soak up all those delicious pan juices.

Here are a few more serving suggestions to get your creative juices flowing:

Serving Suggestions & Variations:

* Cube Steak Sandwiches: Slice the cooked cube steak and pile it high on toasted rolls with your favorite toppings like lettuce, tomato, and a creamy horseradish sauce.
* Cube Steak Fajitas: Slice the cube steak into strips and sauté it with bell peppers and onions for a flavorful fajita filling. Serve with warm tortillas, salsa, guacamole, and sour cream.
* Cube Steak Stroganoff: Create a creamy mushroom stroganoff sauce and add the cooked cube steak for a hearty and satisfying meal. Serve over egg noodles or rice.
* Cube Steak with Mushroom Gravy: Prepare a rich and savory mushroom gravy and smother the cube steak for a classic and comforting dish.
* Cube Steak Stir-Fry: Cut the cube steak into bite-sized pieces and stir-fry it with your favorite vegetables and a flavorful sauce like teriyaki or soy sauce.

Don’t be afraid to experiment and make this recipe your own! That’s the beauty of cooking, right? It’s all about creating something delicious that you and your loved ones will enjoy.

I truly believe that this recipe will become a staple in your kitchen. It’s a simple, reliable, and incredibly tasty way to prepare cube steak. So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking!

I’m so excited for you to try this recipe and experience the magic of perfectly cooked cube steak. Once you do, I’d absolutely love to hear about your experience. Did you make any variations? What did you serve it with? What did your family think? Share your thoughts and photos in the comments below! Your feedback is invaluable and helps me continue to create recipes that you’ll love. Happy cooking!