I had to laugh when I sent my husband to the store for some ground beef and he came home with cube steak. Not exactly the same thing, but it was definitely a happy accident. Although I love making hamburger steaks, sometimes it’s more fun to switch things up. This recipe is a great way to change things up and is a bit easier than my Chicken Fried Steak recipe because there’s no breading involved. (Although the seasoning on this steak is going to WOW you!)
What is Cube Steak
Cube steak is a cut of Top Round or Top Sirloin that’s been tenderized, (pounded with a textured mallet), which leaves small indentations on the meat. This helps break down the muscle fibers, which makes it less tough and more tender.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Tenderize the cube steaks until about 1/2 inch thick. Rub with seasoning mix and then with flour.
Sear the steaks in olive oil over medium-high heat for about 3 minutes per side.
Set the steaks aside on a plate. Melt butter in the skillet over medium heat and use a silicone spatula to “clean” the bottom of the pan with the fond. (The fond is what is leftover in the pan from searing the meat and adds good flavor to the gravy.)
Add onions to the butter and toss to coat. Sauté for 15-20 minutes, until reduced to desired size/texture. (I like mine to cook until almost caramelized.)
Add the remaining gravy ingredients. Bring to a boil, reduce to a simmer.
Add the steaks back to the pan and spoon gravy over the top. Simmer, partially covered, for 5-7 minutes or until gravy is thick and meat is to your desired level of doneness. Serve with mashed potatoes and buttermilk biscuits.
Slow Cooker Method
Tenderize and season the steaks as outlined. Sear for 2-3 minutes per side instead of 4-5 and set aside. Prepare gravy as outlined, then transfer to the Slow Cooker along with the steaks. PRO TIP: The above steps can be done the night before and cooked in the Slow Cooker the next day. Cook on low for 7-8 hours or on high for 3-4.
Make-Ahead Method
Tenderize, season, and sear the steaks as outlined. Set aside, and prepare the gravy as outlined. Remove from heat and let the gravy cool. Store the steaks and gravy together in an airtight container in the fridge for 1-2 days, then reheat on the stove top. Add a little beef broth or a splash of water if you need to thin the gravy out during the reheating process.
Adding Mushrooms
For best results, cook mushrooms separately to release some of the water, concentrate their flavor, and give them a nice golden color. Remove them and only add them back at the end when the gravy is finished. This lets them retain their color, texture, and flavor. Otherwise, feel free to add them during the last 3-5 minutes of softening the onions and keep them in the pan for the remainder of the cooking process.
Pro Tips
Aim for an internal temperature of 125° or so for tender results. It will increase an additional 5° or so after it’s removed from the heat. The gravy recipe uses a combination of beef and chicken broth for depth of flavor, but all beef broth may be used. Tenderizing the meat is key for melt-in-your-mouth texture. (Even though cube steak has already been tenderized, a second round at home makes a huge difference.) Onions can be omitted if preferred, or mushrooms can be used instead. A cast iron skillet will give your steaks a nice crusty sear. Cornbread makes a great side dish with this meal!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
What to Serve With Cubed Steak
Mashed Potatoes, Buttermilk Biscuits, and Corn Casserole are all great options. See all of my side dish recipes here.
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Meat Tenderizer– Makes meat soft and tender, especially in this recipe. Silicone Spatula– Used to ‘clean’ the bottom of the pot and work any meat remnants into the gravy for extra flavor. I use these every time I cook. Deep 13-inch skillet– You’ll have this one forever. Meat Thermometer– To check the doneness of the meat. Better Than Bouillon– This is what I use every time I make gravy. It’s easy to measure out customized amounts based on what you need for a recipe and it takes up very little space in the fridge. 1/2 cup Rubbermaid containers with lids: Add my cornstarch/cold water to these containers and cover & shake to combine. It’s the perfect size and takes seconds to combine the two. Magnetic Measuring Spoons– I have these, they’ll keep your drawer organized.
