Cube Steak: The Ultimate Guide to Cooking, Recipes, and More

Cube Steak, often misunderstood but undeniably delicious, is about to become your new weeknight hero. Forget tough, chewy memories of the past! We’re diving deep into creating a tender, flavorful, and utterly satisfying cube steak experience that will have your family begging for more.

While its exact origins are shrouded in a bit of mystery, cube steak is believed to have emerged as a clever way to tenderize tougher cuts of beef. The process of “cubing” – running the meat through a machine that flattens and tenderizes it – breaks down the muscle fibers, making it more palatable and quicker to cook. This ingenious technique transformed less desirable cuts into an affordable and accessible meal for families.

But why is cube steak so beloved? It’s all about versatility and ease! Its relatively thin profile allows for incredibly fast cooking times, perfect for busy weeknights. Plus, the tenderized texture readily absorbs marinades and sauces, resulting in a burst of flavor in every bite. Whether you’re craving a classic chicken fried steak, a savory smothered steak, or a quick and easy skillet dinner, cube steak delivers on both taste and convenience. Get ready to rediscover this humble cut of beef and unlock its full potential!

Ingredients:

• 1.5 lbs Cube Steak (about 4-6 pieces)
• 1/2 cup All-Purpose Flour
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Paprika
• 1/4 cup Vegetable Oil (or other cooking oil with a high smoke point)
• 1 medium Yellow Onion, thinly sliced
• 2 cloves Garlic, minced
• 2 cups Beef Broth
• 1 cup Water
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon Dried Thyme
• 1/2 teaspoon Dried Rosemary
• 2 tablespoons All-Purpose Flour (for thickening the gravy)
• 1/4 cup Cold Water (for slurry)
• Optional: Fresh Parsley, chopped, for garnish

Preparing the Cube Steak:

Okay, let’s get started! First things first, we need to prep our cube steak. This is a super simple process, but it’s crucial for getting that perfect, tender texture we’re after.

1. Pound the Cube Steak (Optional but Recommended): While cube steak is already tenderized, I like to give it a little extra love. Place each piece of cube steak between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet or rolling pin, gently pound the steak to an even thickness, about 1/4 inch. This helps to further tenderize the meat and ensures even cooking. Be careful not to over-pound, or you’ll end up with shredded steak!
2. Prepare the Seasoning Mix: In a shallow dish or on a large plate, combine the 1/2 cup of all-purpose flour, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of paprika. Whisk everything together really well to make sure the spices are evenly distributed throughout the flour. This is our dredging mixture, and it’s going to give our cube steak a beautiful crust and tons of flavor.
3. Dredge the Cube Steak: Now, one piece at a time, dredge each cube steak in the flour mixture, making sure to coat it completely on both sides. Press the flour mixture into the steak to help it adhere. Shake off any excess flour – we want a nice, even coating, not a thick, gloppy mess. Place the dredged cube steak on a clean plate or baking sheet until you’re ready to cook it.

Searing the Cube Steak:

This is where the magic happens! Searing the cube steak is essential for developing a rich, flavorful crust and locking in those delicious juices. Don’t skip this step!

1. Heat the Oil: In a large skillet or Dutch oven, heat the 1/4 cup of vegetable oil over medium-high heat. You want the oil to be hot but not smoking. A good way to test if the oil is ready is to flick a tiny bit of flour into the pan – if it sizzles immediately, you’re good to go.
2. Sear the Cube Steak: Carefully place the dredged cube steak in the hot oil, making sure not to overcrowd the pan. Work in batches if necessary to avoid lowering the temperature of the oil too much. Sear the steak for about 2-3 minutes per side, or until it’s nicely browned and crusty. You’re not trying to cook it all the way through at this point, just develop that beautiful sear.
3. Remove and Set Aside: Once the cube steak is seared on both sides, remove it from the skillet and set it aside on a plate. Don’t worry if it’s not cooked through – it will finish cooking in the gravy later.

Making the Gravy:

The gravy is the heart and soul of this dish! It’s what brings everything together and makes it so comforting and delicious. We’re going to use the fond (those browned bits stuck to the bottom of the pan) from searing the steak to create a super flavorful gravy.

1. Sauté the Onion and Garlic: In the same skillet you used to sear the steak (don’t clean it!), add the thinly sliced yellow onion. Cook over medium heat, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
2. Deglaze the Pan: Pour in the 2 cups of beef broth and use a wooden spoon or spatula to scrape up all the browned bits from the bottom of the pan. These browned bits are called fond, and they’re packed with flavor. This process is called deglazing, and it’s essential for making a delicious gravy.
3. Add Seasonings: Stir in the 1 cup of water, 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, and 1/2 teaspoon of dried rosemary. Bring the mixture to a simmer.
4. Return the Cube Steak to the Pan: Gently place the seared cube steak back into the skillet, nestling it into the gravy. Make sure the steak is mostly submerged in the liquid.
5. Simmer and Braise: Reduce the heat to low, cover the skillet, and let the cube steak simmer in the gravy for at least 1 hour, or up to 1.5 hours. The longer it simmers, the more tender the steak will become. Check the liquid level occasionally and add a little more water if needed to keep the steak mostly submerged.
6. Thicken the Gravy: In a small bowl, whisk together the 2 tablespoons of all-purpose flour and 1/4 cup of cold water to create a slurry. Make sure there are no lumps. Slowly pour the slurry into the simmering gravy, stirring constantly. Continue to simmer for another 5-10 minutes, or until the gravy has thickened to your desired consistency. If the gravy is too thick, add a little more beef broth or water. If it’s not thick enough, mix another tablespoon of flour with a tablespoon of cold water and add it to the gravy.
7. Taste and Adjust Seasoning: Taste the gravy and adjust the seasoning as needed. You may want to add a little more salt, pepper, or Worcestershire sauce to taste.

Serving:

Now for the best part – serving up this delicious cube steak! There are so many ways to enjoy it, but here are a few of my favorites.

1. Serve Over Mashed Potatoes: This is a classic pairing for a reason! Creamy mashed potatoes are the perfect base for soaking up all that delicious gravy.
2. Serve Over Rice: Another great option for soaking up the gravy. Fluffy white rice or brown rice both work well.
3. Serve with Noodles: Egg noodles or wide noodles are also a fantastic choice.
4. Serve with Vegetables: Steamed green beans, peas, or carrots are all great side dishes to complement the cube steak.
5. Garnish (Optional): Sprinkle with fresh chopped parsley for a pop of color and freshness.

Tips for Success:

• Don’t Overcrowd the Pan: When searing the cube steak, make sure not to overcrowd the pan. This will lower the temperature of the oil and prevent the steak from browning properly. Work in batches if necessary.
• Low and Slow: Simmering the cube steak in the gravy for a long time is key to getting that super tender texture. Don’t rush the process!
• Adjust the Gravy: The gravy is the star of the show, so make sure it’s seasoned to your liking. Taste it often and adjust the seasoning as needed.
• Make it Ahead: This dish is even better the next day! The flavors meld together beautifully as it sits. You can make it a day or two in advance and reheat it when you’re ready to serve.

Variations:

• Mushroom Gravy: Add sliced mushrooms to the skillet along with the onion and garlic for a delicious mushroom gravy.
• Onion Soup Mix: For an extra boost of flavor, add a packet of onion soup mix to the gravy.
• Red Wine: Add 1/2 cup of red wine to the gravy after deglazing the pan for a richer, more complex flavor.
• Spicy Kick: Add a pinch of red pepper flakes to the gravy for a little bit of heat.

Conclusion:

So, there you have it! This isn’t just another weeknight dinner; it’s a culinary hug on a plate. I truly believe this cube steak recipe is a must-try for anyone looking for a comforting, flavorful, and surprisingly easy meal. From the tenderized steak that practically melts in your mouth to the rich, savory gravy that blankets everything in deliciousness, it’s a symphony of textures and tastes that will leave you completely satisfied.

But why is it a must-try, you ask? Beyond the incredible flavor profile, it’s the sheer versatility and simplicity that makes this recipe a winner. We’re talking about a dish that can be on your table in under an hour, using ingredients you likely already have in your pantry. No fancy techniques, no complicated steps – just honest-to-goodness, home-style cooking at its finest. And let’s be honest, who doesn’t love a good gravy? This gravy is the star of the show, transforming humble cube steak into a restaurant-worthy experience.

Now, let’s talk serving suggestions and variations because the possibilities are endless! My personal favorite is serving this cube steak over a bed of creamy mashed potatoes. The gravy soaks into the potatoes, creating a heavenly combination that’s pure comfort food bliss. But don’t stop there! You can also serve it with fluffy white rice, egg noodles, or even creamy polenta. For a healthier option, try pairing it with roasted vegetables like broccoli, asparagus, or green beans.

Feeling adventurous? Let’s explore some variations! For a spicier kick, add a pinch of red pepper flakes to the gravy. Or, for a richer flavor, try using beef broth instead of chicken broth. You could even add some sliced mushrooms to the gravy for an earthy twist. If you’re short on time, you can use a store-bought gravy mix, but I highly recommend making it from scratch – it’s so much better! Another great variation is to add a splash of Worcestershire sauce to the gravy for an extra layer of umami.

Serving Suggestions:

• Creamy mashed potatoes
• Fluffy white rice
• Egg noodles
• Creamy polenta
• Roasted vegetables (broccoli, asparagus, green beans)

Variations:

• Add a pinch of red pepper flakes for spice
• Use beef broth instead of chicken broth
• Add sliced mushrooms to the gravy
• Add a splash of Worcestershire sauce to the gravy

I’m so excited for you to try this recipe and experience the magic of perfectly cooked cube steak. It’s a dish that’s sure to become a family favorite, and I can’t wait to hear what you think.

So, go ahead, grab your ingredients, and get cooking! Don’t be afraid to experiment with different variations and make it your own. And most importantly, don’t forget to share your experience with me! I’d love to see your photos and hear your feedback. You can tag me on social media or leave a comment below. Happy cooking, and enjoy every delicious bite of this incredible cube steak! I’m confident that once you try this recipe, you’ll be making it again and again. It’s a guaranteed crowd-pleaser and a surefire way to impress your family and friends. Let me know what you think!

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