Cube steak may not be the most glamorous cut of beef, but don’t let that fool you! It’s not designed for serving at upscale dinner parties, nor is it the steak of choice when you’re craving something juicy off the grill. However, I always keep a supply of cube steaks in my freezer, ready to be thawed for a moment’s notice. Once I discovered the secret to making cube steak tender, I realized that few cuts can compete with its robust beef flavor—especially given its budget-friendly price.
Transforming a tough cut into a satisfying meal is incredibly gratifying. This simple cube steak recipe requires just a few ingredients and yields a dish where the slow-cooked meat becomes melt-in-your-mouth tender. The homemade gravy ties the whole meal together beautifully when poured over a bed of creamy mashed potatoes or buttery noodles.
What is Cube Steak?
Cube steak, also known as cubed steak or minute steak, comes from top round or top sirloin that has been flattened and tenderized. The term “cube” in cube steak describes the small, cube-shaped indentations created by a meat mallet or mechanical tenderizer. These tools pound the steak into an even thickness and break down the tough muscle fibers. The result is a cut that resembles ground beef, making it easy to mistakenly grab the wrong package at the grocery store!
How to Cook Cube Steak
Improper cooking can lead to tough and chewy cube steak, which is something you want to avoid. To keep it tender, I prefer to braise or slow-cook cube steaks. The low-and-slow method breaks down the tough fibers, creating a pass-the-fork-tender dish. Generally, cube steaks need roughly eight hours in a slow cooker or about two hours on the stovetop to reach that ideal tenderness.
You can also cook cube steaks in a hot skillet, the same way as with cast-iron steak. While the steaks are pre-tenderized, I like to pound them again with a meat mallet once I get them home. For pan-seared cube steaks, flattening them to 1/4-inch thick makes them less likely to be chewy. A light flour coating allows the meat’s natural flavors to shine, or you can dredge them more heavily for dishes like cubed steaks Parmigiana or chicken-fried steak.
Cube Steak Ingredients
- Beef cube steaks: If you can’t find pre-packaged cube steaks, you can easily create your own by using top round or top sirloin. Cut the steak into 4-ounce pieces. Gently pound each piece with a meat tenderizer, using the spiky end to achieve the signature cubed appearance. Aim for steaks that are roughly 1/2 to 1/4 inch thick.
- All-purpose flour: A light dusting of flour gives the steaks a nice caramelized crust and thickens the gravy while the dish cooks.
- Onion: Sliced onions enhance the flavor of the cooking liquid and add depth to the gravy.
- Gravy mixes: For delicious flavor with ease, we combine brown gravy, mushroom gravy, and onion gravy packets.
- Mashed potatoes or cooked noodles: You can use leftover mashed potatoes, prepare make-ahead mashed potatoes, or whip up a fresh batch while the steaks simmer. Buttered egg noodles also pair wonderfully with cube steaks and gravy.
Directions
Step 1: Dredge the Cube Steaks
To begin, place the flour in a shallow dish. Add in the steaks one or two at a time, turning them to ensure they’re fully coated.
Step 2: Sear the Cube Steaks
Next, in a skillet, heat oil and sear the steaks until they’re lightly browned on both sides. After searing, transfer the steaks to a 3-quart slow cooker.
Editor’s Tip: To elevate the flavor, add a splash of water, wine, or broth to deglaze the pan, scraping up the browned bits (the fond) stuck to the skillet. Incorporate the deglazed mixture into the slow cooker for an extra flavor boost.
Step 3: Slow-Cook the Cube Steaks
Now, add chopped onions and 2 cups of water to the slow cooker. Cover it and let the steaks cook on low for eight hours or until tender.
Step 4: Prepare the Cube Steak Gravy
In a separate bowl, whisk together the brown gravy, mushroom gravy, and onion gravy mixes with the remaining water.
After mixing, pour the gravy mixture into the slow cooker, and let the steaks cook for an additional 30 minutes.
Finally, serve the cube steaks and gravy over a mound of mashed potatoes or noodles.
Recipe Variations
- Make it on the stovetop: To prepare this dish on the stovetop, sauté the onions in the same skillet after removing the seared cube steaks. Once they’re tender, return the steaks to the skillet with water and gravy packets. Cover and simmer until they reach your desired tenderness. For an ultra-tender cube steak, simmer for around two hours—if you prefer a firmer texture, you can simmer for as little as five minutes as we do in cube steak stroganoff.
- Season the cube steaks: For additional flavor, mix herbs and spices into the flour for a seasoned coating. Alternatively, marinate the cube steaks for a flavor boost, similar to seasoned cube steaks.
- Substitute homemade gravy: Use a homemade gravy mix or whip up a roux-based gravy on the stovetop. Any brown gravy recipe works wonders, just like the gravy from hamburger steaks with mushroom gravy or Salisbury steak with onion gravy made with beef stock.
- Turn it into Swiss steak: Instead of using gravy mix, incorporate canned tomato sauce in the slow cooker for a delicious Swiss steak variation.
How to Store Cube Steak
Store any leftover cube steak with gravy in an airtight container in the refrigerator for up to four days. Keeping the meat in the gravy helps maintain moisture, preventing it from drying out too much. Reheat the cube steak and gravy in a covered skillet over medium heat until warm.
Can You Freeze Cube Steak?
Yes, you can freeze uncooked cube steak for up to six months. It’s best to remove the steaks from their original packaging, wrap them individually, and place them in a freezer-safe bag for optimal preservation. Remember to thaw the steaks in the refrigerator overnight.
To freeze leftover cube steak, transfer it with the gravy to a freezer-safe container and freeze for up to three months. Thaw in the refrigerator overnight and reheat as desired.
Cube Steak Tips
What is the best way to tenderize cube steak?
Since cube steak is already tenderized, the right cooking method is crucial to keep it that way. Ensure juicy results by searing the steak in a hot skillet, followed by braising or slow-cooking it for the best outcome. If you choose to pan-sear, consider pounding the meat to 1/4-inch thickness with a meat mallet to enhance tenderness.
What meat is used to make cubed steak?
Cube steak is typically made from top round or top sirloin, but it can also be from the rump or bottom round. These cuts are often used as stew meat, making them a more economical choice than premium options like ribeye or tenderloin.
What do you serve with cubed steak?
For a delightful serving, dish cube steaks over mashed potatoes or buttered noodles, drenching everything with flavorful gravy. To complete your meal, consider pairing it with vegetable side dishes such as creamed peas, old-fashioned green beans, or oven-roasted carrots.
