Cubed Steak Recipe

This Tender Cube Steak is smothered in a delicious brown gravy with onions and pan fried on the stove top or in the Slow Cooker! Serve this over mashed potatoes with cornbread, roasted green beans or carrots!

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!)

Tenderize the cube steaks until about 1/2 inch thick. Rub with seasoning mix and then with flour.

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 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.

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

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Cube Steak Recipe

This Tender Cube Steak is smothered in a delicious brown gravy with onions and pan fried on the stove top or in the Slow Cooker! Serve this over mashed potatoes, noodles, or rice, with roasted green beans or carrots!

Prep: 15min

Total: 45min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 538 kcal, Carbohydrate 18 g, Protein 38 g, Fat 35 g, Saturated Fat 14 g, Trans Fat 1 g, Cholesterol 145 mg, Sodium 1102 mg, Fiber 1 g, Sugar 3 g, unSaturated Fat 17 g, servingSize 1 serving

Ingredients:

• 4 cube steaks
• 3 Tablespoons flour
• 2 Tablespoons olive oil
• 3 tablespoons cold unsalted butter (separated)
• 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
• ¼ cup cold water + 3 tablespoons corn starch
• 1 cup chicken broth
• 1 cup beef broth
• 1 beef bouillon cube (or tsp better than bouillon)
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• 1 ½ teaspoons Worcestershire sauce
• 1 large yellow onion (sliced into ½ inch strings)

Instruction:

1. See notes section below for Slow Cooker instructions.
2. Seasoning Prep: Combine the meat seasoning mix and set aside.
3. Gravy Prep: Combine the cornstarch and cold water in a medium bowl and whisk until incorporated and smooth. Add 1 cup chicken broth, 1 cup beef broth, 1 beef bouillon, 1 tsp onion powder, ½ tsp garlic powder and 1 ½ tsp Worcestershire sauce. Whisk to combine and set aside.
4. 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.
5. Rub seasoning mix on each side of the steak, then rub with flour.
6. 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.
7. 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.
8. 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.
9. Add the liquid gravy mixture 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.
10. 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.
11. 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”.
12. Serve with mashed potatoes, buttermilk biscuits, and roasted carrots or green beans.

Cube Steak

This easy cube steak recipe is as tender as can be and irresistible when smothered in a quick gravy made from onion soup mix.

Prep: 20min

Total: 1h

Yield: 4 serving(s)

Nutrition Facts: calories 541 Calories, Fat 24 g, Saturated Fat 11 g, Trans Fat 0 g, Cholesterol 140 mg, Sodium 849 mg, Carbohydrate 32 g, Fiber 2 g, Sugar 3 g, Protein 44 g

Ingredients:

• 2 lb. cube steak (about 4 pieces)
• 2 tsp. kosher salt
• 1 1/2 tsp. freshly ground black pepper
• 1 c. all-purpose flour
• 2 tsp. garlic powder
• 1 tsp. vegetable oil
• 1 large yellow onion, sliced into 1/2″ rings
• 3 tbsp. butter
• 1 (1-oz.) packet onion soup mix
• 1 1/2 c. low-sodium beef broth

Instruction:

1. Season steaks with salt and pepper. Mix flour and garlic powder in a large shallow plate and dredge steaks. Reserve remaining dredge mixture.
2. In a large skillet over medium-high heat, heat oil. Fry steaks in batches until deeply golden, about 2 minutes per side. Transfer steaks to a plate.
3. Reduce heat to medium and add onion to pan. Cook, scraping down the bottom of pan, until onions are softened and turn golden, about 10 minutes.
4. Melt butter into onions, then sprinkle in onion soup mix and 1 tablespoon of reserved dredge mixture. Cook, stirring constantly until bubbling and beginning to turn a golden color, another 10 minutes.
5. Gradually add broth, a 1/4 cup at a time. Let simmer lightly until gravy is thickened. Transfer steaks to pan with gravy and turn to coat.
6. Serve steaks smothered with gravy.

Southern Style Cube Steak and Gravy Recipe | Ray Mack’s Kitchen & Grill

FAQ

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