Cube Steak Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 people
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Calories
538 kcal
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Course
Main Course
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Cuisine
American
Cube Steak Recipe
Description
The recipe begins by tenderizing cube steaks to about half an inch thickness using a meat tenderizer, enhancing their texture despite pre-tenderization. A spice rub combining brown sugar, black pepper, salt, garlic, onion, chili powder, and paprika is applied to both sides, then the steaks are dusted with flour to help sear and thicken the gravy later. The steaks are browned in olive oil over medium-high heat until browned on each side, which creates a flavorful crust and preserves juiciness.
The pan drippings are retained to build the gravy, which combines chicken and beef broth mixed with cornstarch for thickening. Beef bouillon, onion powder, garlic powder, and Worcestershire sauce deepen the gravy's flavor. The dish pairs well with sides like cornbread and can be cooked in a slow cooker by preparing steps in advance and letting it cook slowly for tender results.
Onions sliced thinly cook down to add sweetness and texture to the gravy, although they can be omitted or replaced with mushrooms if preferred. Proper cooking temperature and resting time contribute to the steak's tenderness.
Ingredients
- 4 cube steak
- 3 Tablespoons flour
- 2 Tablespoons olive oil
- 3 tablespoons butter separated, cold unsalted
Meat Seasoning
- 1 teaspoon brown sugar
- 1/4 teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon paprika
Gravy
- 2 tablespoons cornstarch
- 1 cup chicken broth
- 1 cup beef broth
- 1 beef bouillon cube or 1 tsp better than bouillon
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ½ teaspoons Worcestershire sauce
- 1 yellow onion sliced into ½ inch strings, large
Instructions
- See notes section below for Slow Cooker instructions.
- Seasoning Prep: Combine the meat seasoning mix and set aside.
- Gravy Prep: Combine the cornstarch and chicken/beef broth in a medium bowl and whisk until incorporated and smooth. Whisk in 1 beef bouillon cube, 1 tsp onion powder, ½ tsp garlic powder and 1 ½ tsp Worcestershire sauce. Set aside.
- Meat Prep: Place saran wrap over each cube steak and use the rough end of a meat tenderizer to pound it thin, about ½ inch thick or so. This really makes a nice difference in the consistency of the meat even though cube steak has already been tenderized.
- Rub seasoning mix on each side of the steak, then rub with flour.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear 2 steaks at a time for about 3 minutes per side. (Add a splash more olive oil if needed and adjust heat up or down slightly as needed as the steaks cook.) Set steaks on a plate to rest.
- Leave the meat flecks in the pan, this is called “fond” and it will add flavor to the gravy. If you have any black/burnt areas, use a damp paper towel to carefully clean that out.
- Melt 2 tablespoons butter over medium heat and use a silicone spatula to ‘clean’ the bottom of the pan. Add the onions and toss to coat. Cook the onions for 15-25 minutes, until desired consistency is obtained. I like mine very soft and reduced, almost caramelized. Be sure to stir them often as they cook.
- Add the liquid gravy mixture (from step 3) and use a silicone spatula to clean the bottom and sides of the pan once again. Bring to a boil, then reduce to a simmer.
- Add the steaks and any juices back to the pan and spoon some gravy on the top of each steak. Simmer with the lid partially covered for 5 minutes or so, until the gravy is thickened and the meat is cooked to your liking.
- Optional: Remove from heat and melt 2 Tablespoons cold butter at the end for a silky, velvety finish. This is a technique that chefs use called “monter au beurre”.
- Serve with mashed potatoes, buttermilk biscuits, and roasted carrots or green beans.
Notes
- Use a meat tenderizer to pound cube steaks to about ½ inch thickness for better texture.
- The gravy combines beef and chicken broth for flavor complexity but can be made with all beef broth if desired.
- Onions can be skipped or replaced by mushrooms based on preference.
- A cast iron skillet helps develop a well-seared crust on the steaks.
- For slow cooker method, sear steaks and prepare gravy, then cook on low for 7-8 hours or high for 3-4 hours for maximum tenderness.
- Cornbread serves as a traditional and complementary side dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 18g | 6% |
| Protein | 38g | 76% |
| Fat | 35g | 54% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 1102mg | 46% |
| Potassium | 750mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 464IU | 9% |
| Vitamin C | 7mg | 8% |
| Calcium | 66mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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