There is something deeply satisfying about a pan seared cube steak, crusty and golden with just a hint of seasoning, releasing a warm savory aroma as it hits the hot skillet.
This recipe is perfect for a weeknight dinner when you want hearty comfort food without spending hours in the kitchen, delivering tender meat and a rich gravy over creamy mashed potatoes or buttered noodles.
SaveI first perfected this dish in my small apartment kitchen, and it quickly became the go to meal my friends always ask me to make when they need a taste of home cooked love.
Cube Steak Recipe
Ingredients
Steak and coating
Gravy
Instructions
- Pat steak dry and season flour mixture
Thoroughly pat the cube steak pieces dry with paper towels so the coating will stick well. In a shallow dish, whisk together the flour, salt, pepper, garlic powder, and onion powder until evenly combined.
- Coate each steak piece in flour
Press each steak firmly into the flour mixture, covering both sides completely and shaking off any excess. The thin seasoned crust helps tenderize the meat as it cooks and builds flavor.
- Preheat skillet and heat oil
Place a large heavy bottomed skillet over medium high heat and add the oil or clarified butter. Allow it to become hot enough that a cube steak sizzles immediately on contact.
- Sear steaks in hot oil
Lay the floured steaks in the hot skillet without crowding, working in batches if necessary. Sear until deeply golden brown, about 3 to 4 minutes per side, then transfer to a plate.
- Make the roux for gravy
Reduce the heat to medium, add the butter to the same skillet, and let it melt. Sprinkle the flour over the melted butter and whisk constantly for 1 to 2 minutes to cook out the raw flour taste.
- Deglaze and add liquids
Pour in the beef broth while scraping the bottom of the pan to release any browned bits. Stir in the milk or cream, soy sauce or Worcestershire, and minced garlic if using.
- Simmer until gravy thickens
Bring the mixture to a gentle simmer, stirring frequently, until it becomes smooth and coats the back of a spoon, about 3 to 5 minutes.
- Return steaks and finish cooking
Return the seared cube steaks to the skillet, nestling them into the gravy. Cover partially and let the steaks cook gently for 8 to 10 minutes, or until they are tender and reach your preferred internal temperature.
- Rest before slicing
Turn off the heat and let the steaks rest in the gravy for about 5 minutes. This keeps them juicy and allows the flavors to meld.
- Serve hot with your favorite sides
Slice the cube steak if desired, spoon generous gravy over mashed potatoes, egg noodles, or roasted vegetables, and enjoy right away.
Substitutions and variations
- Use pork loin or veal cutlets if you prefer a different protein.
- Substitute beef broth with vegetable broth for a vegetarian style gravy.
- Replace whole milk with oat milk or another plant based milk.
- If you do not have garlic powder, use 1 small clove of fresh garlic, finely minced.
Chloe's tips
- Pat the steaks very dry before dredging for a better crust.
- Do not skip resting the steak in gravy; it prevents dryness.
- For extra richness, stir in a splash of heavy cream at the end.
- If you prefer a thicker gravy, mix 1 teaspoon cornstarch with 1 tablespoon water and stir it in while simmering.
How to store it
- Cool leftovers quickly and store in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of broth if needed to loosen the gravy.
Serving suggestions
Serve these juicy cube steaks with creamy mashed potatoes and buttered green beans for a classic comforting plate.
- Creamy mashed potatoes
- Buttered egg noodles
- Roasted vegetables
- Steamed green beans
Frequently asked questions
Can I use a meat mallet to tenderize the steaks instead of buying cube steak?
Yes, you can gently pound a beef round steak with a meat mallet until even and about 1 inch thick, then proceed with the recipe as written.
Why did my gravy turn out too thin?
If the gravy is too thin, simmer it a few minutes longer while stirring, or whisk in a small slurry of cornstarch and cold water until it thickens.
Can I make this in a slow cooker?
Absolutely. Sear the steaks first, then cook them on low with the gravy ingredients in the slow cooker for 4 to 6 hours until tender.
What can I do if the gravy is too salty?
Add unsalted beef broth or water to dilute the saltiness, and balance with a pinch of sugar if needed.
Let's get cooking!
This cozy cube steak dinner is quick to prepare, deeply flavorful, and perfect for weeknight comfort. With a crisp crust, tender meat, and silky gravy, it is sure to become a staple in your weekly meal rotation.
