Beef Cube Steak With Gravy Recipes

Cube Steak Recipe

by Stephanie on March 14, 2021   (Updated August 31, 2021)  109 *This post may contain affiliate links. Read more »

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

I had to laugh when I sent my husband to the shop for some ground beefiness and he came dwelling with cube steak. Not exactly the same matter, but it was definitely a happy blow. Although I dearest making hamburger steaks, sometimes information technology's more fun to switch things upwardly.

This recipe is a dandy style to change things upward 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 y'all!)

What is Cube Steak

• Cube steak is a cut of Top Round or Top Sirloin that'due south 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

Come across recipe card below this post for ingredient quantities and full instructions.

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

Sear the steaks in olive oil over medium-loftier estrus for about 3 minutes per side.

Set the steaks aside on a plate. Cook 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 together onions to the butter and toss to coat. Sauté for xv-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 dorsum 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 flavor the steaks as outlined.
• Sear for 2-iii minutes per side instead of four-5 and gear up aside.
• Gear up gravy as outlined, then transfer to the Slow Cooker along with the steaks.
• PRO TIP: The higher up steps can be done the night before and cooked in the Slow Cooker the next day.
• Cook on low for vii-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 closed container in the fridge for i-two days, then reheat on the stove acme.
• Add a little beefiness goop 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 squeamish golden color. Remove them and merely add together them back at the end when the gravy is finished. This lets them retain their colour, texture, and flavour.
• Otherwise, feel costless to add them during the last 3-5 minutes of softening the onions and keep them in the pan for the residuum of the cooking procedure.

Pro Tips

• Aim for an internal temperature of 125° or and so for tender results. It will increase an additional v° or so after information technology's removed from the oestrus.
• The gravy recipe uses a combination of beef and chicken broth for depth of flavor, merely all beefiness broth may exist used.
• Tenderizing the meat is key for melt-in-your-oral fissure texture. (Even though cube steak has already been tenderized, a second circular at home makes a huge difference.)
• Onions can be omittedif preferred, or mushrooms tin be used instead.
• Abandage iron skilletwill requite your steaks a nice crusty sear.
• Cornbread makes a not bad side dish with this repast!

Storage

Store in an airtight container and refrigerate for upward 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 hither.

Tools For This Recipe

(Amazon chapter links)- Check out all of my kitchen essentials here.

• Meat Tenderizer– Makes meat soft and tender, especially in this recipe.
• Silicone Spatula– Used to 'clean' the lesser 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 1 forever.
• Meat Thermometer– To cheque the doneness of the meat.
• Better Than Bouillon– This is what I use every time I make gravy. Information technology's easy to measure out customized amounts based on what yous need for a recipe and it takes upwards very footling infinite in the fridge.
• 1/ii cup Rubbermaid containers with lids: Add together my cornstarch/cold h2o to these containers and comprehend & milkshake to combine. Information technology'due south the perfect size and takes seconds to combine the 2.
• Magnetic Measuring Spoons– I have these, they'll keep your drawer organized.

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This Tender Cube Steak is smothered in a delicious chocolate-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 greenish beans or carrots!

• ▢ four cube steaks
• ▢ 3 Tablespoons flour
• ▢ 2 Tablespoons olive oil
• ▢ 3 tablespoons common cold unsalted butter, separated

Meat Seasoning

• ▢ 1 teaspoon brown carbohydrate
• ▢ 1/4 teaspoon blackness pepper
• ▢ ½ teaspoon common salt
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon chili pulverisation
• ▢ ½ teaspoon paprika

Gravy

• ▢ ¼ loving cup cold water + three tablespoons corn starch
• ▢ 1 cup chicken goop
• ▢ i cup beef goop
• ▢ 1 beef bouillon cube, or tsp amend than bouillon
• ▢ 1 teaspoon onion powder
• ▢ ½ teaspoon garlic powder
• ▢ 1 ½ teaspoons Worcestershire sauce
• ▢ one large yellowish onion, sliced into ½ inch strings

• See notes section below for Slow Cooker instructions.

• Seasoning Prep: Combine the meat seasoning mix and prepare bated.

• Gravy Prep: Combine the cornstarch and common cold water in a medium bowl and whisk until incorporated and smooth. Add 1 cup craven goop, 1 cup beef broth, 1 beefiness bouillon, 1 tsp onion pulverisation, ½ tsp garlic pulverization and ane ½ tsp Worcestershire sauce. Whisk to combine and set aside.

• Meat Prep: Place saran wrap over each cube steak and utilize the rough end of a meat tenderizer to pound information technology thin, about ½ inch thick or so. This really makes a squeamish difference in the consistency of the meat even though cube steak has already been tenderized.

• Rub seasoning mix on each side of the steak, and so rub with flour.

• Heat 2 tablespoons olive oil in a big skillet over medium-high rut. Sear 2 steaks at a fourth dimension for almost 3 minutes per side. (Add together a splash more olive oil if needed and arrange heat upwards or downwards slightly as needed every bit the steaks cook.) Set steaks on a plate to rest.

• Leave the meat flecks in the pan, this is called "addicted" and it volition add together flavor to the gravy. If you have any black/burnt areas, use a damp newspaper towel to carefully make clean that out.

• Cook two 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 fifteen-25 minutes, until desired consistency is obtained. I like mine very soft and reduced, about caramelized. Exist sure to stir them often as they cook.

• 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, and then reduce to a simmer.

• Add the steaks and whatsoever juices dorsum to the pan and spoon some gravy on the tiptop of each steak. Simmer with the lid partially covered for five minutes or and so, until the gravy is thickened and the meat is cooked to your liking.

• Optional: Remove from oestrus and melt two Tablespoons cold butter at the finish for a silky, velvety end. This is a technique that chefs utilize called "monter au beurre".

Pro Tips:

• Aim for an internal temperature of 125° or so for tender results. It will increase an additional 5° or and then after it'southward removed from the heat.
• The gravy recipe uses a combination of beef and chicken goop for depth of flavor, just all beef broth may exist used.
• Onions can be omittedif preferred, or mushrooms tin be used instead.
• Acast iron skilletwill give your steaks a nice crusty sear.
• Cornbread makes a nifty side dish with this repast.

---

Dull Cooker Method:

• Tenderize and season the steaks as outlined.
• Sear for 2-3 minutes per side instead of four-v and ready aside.
• Prepare gravy every bit outlined, then transfer to the Slow Cooker along with the steaks.
• PRO TIP: The above steps tin exist washed the dark before and cooked in the Slow Cooker the next day.
• Melt on low  for 7-8 hours or on high for three-four.

Calories: 538 kcal , Carbohydrates: 18 g , Protein: 38 yard , Fatty: 35 g , Saturated Fat: 14 one thousand , Polyunsaturated Fat: ii 1000 , Monounsaturated Fatty: 15 g , Trans Fat: 1 g , Cholesterol: 145 mg , Sodium: 1102 mg , Potassium: 750 mg , Fiber: 1 thou , Sugar: 3 g , Vitamin A: 464 IU , Vitamin C: 7 mg , Calcium: 66 mg , Iron: iv mg

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Source: https://thecozycook.com/cube-steak-recipe/

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