Mouthwatering Cube Steak Recipe

Make dinner a night to remember with this delicious recipe for Tender Cube Steak with savory brown gravy and caramelized onions. You can prepare this amazing meal using your stovetop in a slow cooker. This dish is perfect with sides like homemade mashed potatoes, roasted green beans, cornbread, or glazed roasted carrots!

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Cubed Steak

I couldn’t help but laugh when my hubby came home from the store. Instead of buying ground beef (which I clearly wrote on his list), he purchased some cube steak because, by his logic, beef is beef, right? But everything works perfectly, and while I enjoy making hamburger steaks, it’s fun to switch things up occasionally.

This has become one of my favorite cube steak recipes, and that’s guaranteed to shake things up. Plus, I found preparing it was a little easier than making my favorite Chicken Fried Steak recipe since you don’t have to worry about bread. (That said, the seasoning I use for this cube steak recipe will knock your socks off!)

Cube Steak Explained

  • Cube steak is simply a cut from Top Sirloin or Top Round that’s been tenderized (beaten thoroughly using a textured mallet), a process that leaves the meat with a few tiny indentations. Pounding the steak serves to break down its muscle fibers, which removes a lot of the toughness, making it more tender.

How to Cook Cube Steak Recipe

Check out our recipe card below for the exact ingredient quantities and a full list of instructions.

Start by tenderizing your cube steaks until you get them to about 1/2 thick. Next, start rubbing them with your seasoning mix before flouring.

Over medium heat, sear your cube steaks in a pan with olive oil for around three minutes on each side.

Once finished, set your cube steaks on a side plate. Then melt some butter in the skillet using medium heat. You take a silicone spatula and use it to scrape up all that delicious fond from the bottom. (Fond is the tasty leftover in the pan after searing meat, it really makes a huge difference in flavoring your gravy).

Now, it’s time to add your onions to the butter. Sauté until they are soft (between 15-20 minutes), and be sure to stir them well to soak up all that yummy fond.

Sautéed onions

Add the rest of your gravy ingredients, then bring the skillet to a boil before reducing it to a simmer.

Reintroduce your cubed steaks back into the pan and use a spoon to cover them in gravy. Partially cover your skillet while allowing everything to continue simmering for about 5-7 minutes. If you feel the gravy isn’t thick enough or the meat isn’t tender enough, allow for more time. Two of my favorite sides for this dish are buttermilk biscuits and mashed potatoes.

buttermilk biscuits in basket

Preparing in a Slow Cooker

  • Season and tenderize your cube steaks as mentioned above.
  • Sear your cube steaks for a shorter duration, only 2-3 minutes per side, then set them aside.
  • Prepare your gravy as mentioned above, then transfer everything to your slow cooker, including your cube steaks.
  • Pro Tip: You can complete the steps mentioned above the night before and then cook everything in your slow cooker the following day.
  • Cook everything on low heat for between 7-8 hours or cook on high heat for 3-4 hours.

Making This Recipe Ahead of Time

  • Season, tenderize, and sear your cube steaks, as mentioned above. Then set them aside and prepare your gravy using the steps mentioned above.
  • Remove the skillet from the fire and allow the gravy to cool.
  • Store your gravy and steaks together in the fridge inside an airtight container for between 1-2 days, and reheat everything on your stovetop.
  • If gravy is too thick, you can thin it out with a splash of water or a bit of beef broth while everything’s reheating.

Including Mushrooms

To give your dish a more delicious umami flavor, add mushrooms. But, sauté the mushrooms separately to release excess water.

Notes

Pro Cooking Tips

  • Try to bring the internal temperature of your cubed steaks up to 125 degrees or closer to get the most tender results. You may need to increase the temperature an extra 5 degrees or so after removing it from the heat.
  • The recipe for the gravy calls for a combination of chicken and beef broth to add extra depth to the flavor, but you can also just use beef broth.
  • You can also make this recipe without onions, substituting mushrooms instead.
  • Use a cast iron skillet to give your cubed steak a lovely crusty sear.
  • Cornbread is a fantastic side dish for this meal.

Meal Storage

The best storage solution is an airtight container. You can refrigerate this meal for up to three days or freeze it for three months.

Best Side Dishes to Serve with Cubed Steak Recipes

corn casserole

Corn Casserole, Buttermilk Biscuits, and mashed potatoes are all excellent options. You can see all of my delicious side dish recipe ideas here.

Tools Used to Make This Cubed Steak Recipe

  • Meat Tenderizer – This makes the beef tender and soft, especially in this cube steak recipe.
  • Better than Bouillon – I use it every time I need to make gravy. It’s super-easy to measure out just the amounts you need for your recipe, plus it doesn’t take up much room in the fridge.
  • Silicone Spatula – I used this to scrape and ‘clean’ the bottom of my pot to collect the “fond” or cubed steak remnants to give the gravy more flavor. I use these for all my cooking projects.
  • Meat Thermometer – Used to determine the meat’s temperature, which also determines its “doneness.”
  • Deep 13-inch skillet – This one will last you forever.
  • Magnetic Measuring Spoons – These keep my drawer nice and organized.
  • 1/2 cup Plastic Rubbermaid containers, including lids – I used these to combine my cold water and cornstarch. Just put the ingredients in, put the top on, and shake. It’s the ideal size and only takes a second to mix the two ingredients.

Mouthwatering Cube Steak Recipe

cubed steak recipes

cubed steak recipes

Cube Steak Recipe

Make dinner a night to remember with this delicious recipe for Tender Cube Steak with savory brown gravy and caramelized onions. This dish is perfect with sides like homemade mashed potatoes, rice, noodles, roasted green beans, cornbread, or glazed roasted carrots!
5 from 5 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 4
Calories 538 kcal

Ingredients
  

  • 4 cube steaks
  • 3 Tbsp of cold butter unsalted
  • 3 Tbsp of flour
  • 2 Tbsp of olive oil

Meat Seasoning

  • ½ Tsp of salt
  • 1 Tsp brown sugar
  • ¼ Tsp of black pepper
  • ½ Tsp chili powder
  • ½ Tsp onion powder
  • ½ Tsp of paprika

Gravy

  • 1 cup of chicken broth
  • ¼ cup of cold water plus 3 Tbsp of cornstarch
  • 1 cup of beef broth
  • 1 Tsp of onion powder
  • 1 Cube of beef bouillon or Tsp of Better than Bouillon
  • 1 ½ Tsp of Worcestershire sauce
  • 1 Yellow Onion large and sliced into ½-inch strings
  • ½ Tsp of garlic powder

Instructions
 

Go to the notes section to see instructions for preparing in a slow cooker.

  • Seasoning Preparation: Combine your meat seasoning mixture, then set aside.
  • Gravy Preparation: Combine the cold water and cornstarch using a medium-sized bowl. Stir with a whisk until the mixture is smooth. Next, add 1 cup of beef broth, 1 cup of chicken broth, 1 tsp of onion powder, 1 cube of beef bouillon, 1½ tsp of Worcestershire sauce, and ½ Tsp of garlic powder. Whisk ingredients together to combine, then set aside.
  • Meat Preparation: Put plastic wrap over each cube steak, then using the rough end of your meat tenderizer, pound each steak into thin ½-inch thick pieces. The thickness makes a world of difference regarding the meat's consistency, even if the cube steak was already tenderized.
  • Rub your seasoning mixture on both sides of the cube steak, then coat them in flour.
  • Heat 2 Tbsp of olive oil over medium heat in a large skillet. Sear two steaks at a time, about three minutes on each side. (You can also add a splash or two more olive oil as needed while adjusting the heat up or down as your cube steaks are cooking. Afterward, set your cube steaks on a plate, allowing them to rest.
  • Don't remove the leftover meat tissue (fond) at the bottom of your skillet. You will incorporate this to add more flavor to your gravy. If there are any burnt/black areas, use a moist paper towel to remove them.
  • Melt 2 Tbsps. of butter in the skillet over medium heat while using a silicone spatula to scrape the bottom of the pan, releasing the fond. Next, add your onions and toss them in the butter, and fond to coat. Cook your onions for about 15-25 minutes or until they reach satisfactory consistency. I prefer mine reduced, very soft, and nearly caramelized. Make sure you continue to stir the onions as they cook.
  • Add your gravy mixture, and once again, using your silicone spatula, scrape the sides and bottom of the pan again to release more flavorful fond. Then, bring everything to a boil before reducing your skillet to a simmer.
  • Finally, add the cube steaks along with all their juices back into the skillet and spoon a bit of gravy on top of every steak. Allow everything to simmer with the skillet lid partially covering for about five minutes or so until your gravy's consistency is thickened and cube steaks are cooked to your satisfaction.
  • Optional step: Remove the skillet from the heat and melt two Tbsps. of cold butter in the dish to add a velvety, silky finish. This technique is what world-class chefs often call "monter au beurre."
  • Serve with buttermilk biscuits, mashed potatoes, green beans, and roasted carrots.

Pro Recipe Tips

  • Try to bring the internal temperature of your cube steaks up to 125 degrees or close to get the most tender results. You may need to increase the temperature an extra 5 degrees or so after removing it from the heat.
  • The recipe for the gravy calls for a combination of chicken and beef broth to add extra depth to the flavor, but you can also use only beef broth.
  • You can also make this recipe without onions, substituting mushrooms instead.
  • Use a cast iron skillet to give your cube steak a lovely crusty sear.
  • Cornbread is a fantastic side dish for this meal.

Slow Cooker Tips

  • Season and tenderize the cube steaks as mentioned in the pan-fried recipe
  • Sear the cubed steaks for 2-3 minutes on each side (as opposed to 4-5 minutes), then set them aside.
  • Prepare your cubed steak gravy as mentioned, then move into the slow cooker with your cube steaks.
  • PRO TIP: You can complete the steps mentioned above the night before and cook the entire meal in the slow cooker the next day.
  • Cook your meal on low heat for 7-8 hours, or you can cook on high heat for 3-4 hours.

Nutrition

Calories: 538kcalCarbohydrates: 18gFat: 35g
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Mouthwatering Cubed Steak Recipe Video

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Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
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