Introduction
This cube steak is cooked in a delicious brown gravy with onions and can be prepared on the stovetop or in a slow cooker. Serve it over mashed potatoes with sides like cornbread, roasted green beans, or carrots.
I originally sent my husband to buy ground beef, but he came back with cube steak instead. It wasn’t what I expected, but it turned out to be a happy surprise! If you like hamburger steaks, this recipe is a great change. It’s even easier than chicken-fried steak since it doesn’t need breading. Plus, the seasoning will really impress you!
A Happy Accident in the Kitchen – My Cube Steak Story
Sometimes the best recipes start with a little mistake. I had to laugh when I sent my husband to the store for ground beef, but he came home with cube steak instead.
It wasn’t what I asked for, but it turned out to be a delicious surprise. I usually make hamburger steaks, but this time I decided to try something different. This recipe became a new favorite in our house—plus, it’s even easier than my Chicken Fried Steak because there’s no breading needed.
And let me tell you—the seasoning will WOW you!
What is Cube Steak?
- Cube steak is a cut of meat from the top round or top sirloin.
- It’s tenderized by pounding with a mallet, which leaves small square indentations (“cubes”) on the surface.
- This tenderizing breaks down muscle fibers, making the meat softer and easier to chew.
How It’s Made:
- Usually comes from Top Round or Top Sirloin cuts of beef.
- The meat is pounded with a textured mallet or passed through a machine.
- This process leaves small square indentations (like little cubes) on the surface.
- Tenderizing helps break down the muscle fibers, making the steak less tough.
Why You’ll Love Cube Steak
- Affordable: Usually cheaper than many other steak cuts.
- Tender and Juicy: The tenderizing process makes it softer.
- Quick to Cook: Perfect for busy nights.
- Versatile: Works well with gravies, sauces, or simple seasoning.
Cooking Tip
Since cube steak is already tenderized, avoid overcooking it can become dry. A quick sear in a hot pan with butter or oil works best. You can also slow cook it with gravy for a softer, melt-in-your-mouth texture.
Fun Fact
Ingredients and Tools Needed
- Cube steaks (about 1/2 inch thick after tenderizing)
- Seasoning mix (your favorite blend)
- Flour (for coating)
- Olive oil and butter
- Onions (optional)
- Beef broth and chicken broth (for gravy)
- Optional: Mushrooms
- Tools:
- Meat tenderizer
- Silicone spatula
- Deep skillet or cast iron pan
- Meat thermometer
How to Cook Cube Steak on the Stove
- Tenderize and Season
- Pound steaks until about 1/2 inch thick.
- Rub with seasoning mix, then coat lightly with flour.
- Sear the Steaks
- Heat olive oil over medium-high heat.
- Cook steaks for about 3 minutes on each side until browned.
- Remove and set aside.
- Make the Gravy
- Melt butter in the skillet over medium heat.
- Use a silicone spatula to scrape the pan bottom (this fond adds flavor).
- Add onions and sauté for 15-20 minutes until almost caramelized.
- Add beef and chicken broth along with other gravy ingredients.
- Bring to a boil, then reduce to a simmer.
- Combine and Simmer
- Return steaks to the pan and spoon gravy over them.
- Simmer partially covered for 5-7 minutes until the gravy thickens and the steak is cooked to your liking.
Slow Cooker Method
- Tenderize, season, and lightly sear steaks (2-3 minutes per side).
- Prepare the gravy as above and transfer everything to the slow cooker.
- Cook on low for 7-8 hours or on high for 3-4 hours.
- Pro tip: You can do the prep the night before and cook the next day.
Make-Ahead Tips
- Tenderize, season, sear steaks, and prepare the gravy.
- Cool the gravy, then store steaks and gravy together in an airtight container in the fridge for 1-2 days.
- Reheat on the stove, adding a bit of beef broth or water if the gravy is too thick.
Adding Mushrooms (Optional)
- Cook mushrooms separately to release water and get a nice golden color.
- Add them back at the end of cooking to keep their texture and flavor.
- Alternatively, add mushrooms with onions during the last 3-5 minutes of sautéing.
Pro Tips for Perfect Cube Steak
- Aim for an internal temperature of about 125°F (52°C) for tender meat; it will continue cooking after removal.
- Use a cast-iron skillet for a nice crust on the steaks.
- The gravy uses both beef and chicken broth for better flavor, but you can use just beef broth if preferred.
- Tenderizing the meat twice makes a big difference.
- You can skip onions or use mushrooms instead.
- Cornbread is a perfect side dish with this meal!
Storage
- Keep leftovers in an airtight container in the fridge for up to 3 days.
- You can freeze for up to 3 months.
What to Serve With Cube Steak
- Mashed potatoes
- Buttermilk biscuits
- Corn casserole
- Roasted vegetables like green beans or carrots
Recommended Kitchen Tools (Amazon Affiliate Links)
- Meat Tenderizer — For soft, tender meat.
- Silicone Spatula — Great for scraping flavor bits from the pan.
- Deep 13-inch Skillet — Perfect for cooking and searing.
- Meat Thermometer — To check steak doneness.
- Better Than Bouillon — Easy-to-use concentrated broth for rich gravy.
- Magnetic Measuring Spoons — Keeps your kitchen organized.
Sources
- Recipe adapted and simplified from the original home cooking guide on cube steak and gravy techniques.
- For more tips and kitchen tools, see Amazon Kitchen Essentials (affiliate link).