This beef cube steak recipe turns an inexpensive cut of beef into a hearty, comforting dinner with tender steak, sweet onions, and a rich brown gravy. The steaks are quickly seared in a skillet, then finished in the gravy so they soak up plenty of flavor. Serve them over mashed potatoes, rice, or egg noodles for an easy meal that feels much more special than its simple ingredients suggest.
What Is Cube Steak?
Cube steak is usually made from a tougher cut such as top round or top sirloin that has been mechanically tenderized. The small indentations across the surface give the steak its familiar cubed appearance and help it cook more tenderly. It is a budget-friendly cut, but the key is not to treat it like a thick steak. A quick sear followed by a short simmer in gravy gives it a much better texture.
What You Can Do Better
The biggest difference between an average cube steak and a really good one is how you handle the meat. Pat the steaks dry before seasoning so they brown instead of steam. If your steaks are thick or feel firm, gently tenderize them again before cooking. Also, do not rush the onions. Letting them soften and brown slowly gives the gravy a deeper flavor. Finally, scrape the browned bits from the bottom of the skillet when you add the gravy. Those little bits are packed with flavor and make a noticeable difference.
Ingredients
For the Beef
- 4 beef cube steaks
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon chili powder
For the Onion Gravy
- 1 large yellow onion, thinly sliced
- 1 cup beef broth
- 1 cup chicken broth
- 2 tablespoons cornstarch
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon cold unsalted butter, optional
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How to Make Beef Cube Steak
1. Prepare the Steaks
Place the cube steaks between sheets of plastic wrap or parchment paper and gently pound them with the textured side of a meat mallet. You do not need to flatten them aggressively; just aim for an even thickness. Pat the steaks dry with paper towels.
2. Season and Flour the Beef
Mix the brown sugar, salt, black pepper, garlic powder, onion powder, paprika, and chili powder in a small bowl. Rub the seasoning over both sides of each steak. Lightly coat the steaks with flour, then shake off any excess.
3. Sear the Cube Steaks
Heat the olive oil in a large heavy skillet over medium-high heat. Cook the steaks in batches so the pan does not become crowded. Sear for about 3 minutes per side, or until nicely browned. Transfer the steaks to a plate while you prepare the gravy.
4. Cook the Onions
Reduce the heat to medium and add the butter to the same skillet. Scrape up the browned bits from the bottom of the pan as the butter melts. Add the sliced onion and cook for about 15 minutes, stirring regularly, until the onions are soft and lightly caramelized.
5. Make the Gravy
Whisk the cornstarch into the beef broth and chicken broth until smooth. Stir in the Worcestershire sauce, garlic powder, and onion powder. Pour the mixture into the skillet with the onions, scraping the bottom again to release any remaining browned bits. Bring the gravy to a gentle boil, then reduce the heat and let it simmer until it begins to thicken.
6. Finish the Steak
Return the seared cube steaks and any juices from the plate to the skillet. Spoon some of the gravy and onions over the steaks. Cover the skillet partially and simmer for about 5 to 7 minutes, or until the gravy is thick and the steaks are cooked to your preferred doneness.
7. Add the Finishing Touch
For a smoother, richer gravy, remove the skillet from the heat and stir in a tablespoon of cold butter. This is optional, but it gives the sauce a glossy finish and rounds out the flavor.
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What to Serve With Beef Cube Steak
This is the kind of dinner that works best with something that can catch all that gravy. Creamy mashed potatoes are the classic choice, but cooked rice, egg noodles, or roasted potatoes are also excellent. Add a green vegetable such as green beans, peas, broccoli, or roasted carrots to make the meal more complete.
| Side Dish | Why It Works |
|---|---|
| Mashed potatoes | Soaks up the onion gravy beautifully. |
| Egg noodles | Makes the dish filling without overpowering the beef. |
| Steamed rice | A simple option for catching the extra gravy. |
| Green beans | Adds freshness and a little crunch. |
| Roasted carrots | The natural sweetness pairs well with the savory gravy. |
Tips for Tender Cube Steak
- Do not skip the tenderizing step. Even though cube steak has already been tenderized, gently pounding it again can improve the texture.
- Do not overcrowd the skillet. Cook the steaks in batches if necessary so they brown properly.
- Keep the browned bits. The fond left behind after searing adds excellent flavor to the gravy.
- Cook the onions slowly. Soft, browned onions give the gravy much more depth than quickly cooked onions.
- Do not boil the steaks aggressively. A gentle simmer helps keep the meat from becoming tough.
- Use a heavy skillet. Cast iron works particularly well because it holds heat and gives the beef a good sear.
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Can You Make Cube Steak in a Slow Cooker?
Yes. Sear the seasoned and floured steaks briefly in a skillet first, then prepare the gravy and transfer everything to a slow cooker. Cook on low for about 7 to 8 hours or on high for about 3 to 4 hours. The longer cooking time allows the tougher beef to soften in the gravy. This method is especially useful when you want dinner ready without standing over the stove.
How to Store Leftovers
Let the steak and gravy cool, then transfer them to an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over low to medium heat. If the gravy becomes too thick, add a small splash of beef broth or water while reheating. The cooked cube steak can also be frozen with the gravy for up to 3 months.
Nutritional Information
The following is an approximate estimate per serving, based on four servings and the ingredients used in this recipe. Actual values can vary depending on the size of the steaks, amount of flour and butter used, and the specific broth or bouillon selected.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 538 kcal |
| Protein | 38 g |
| Carbohydrates | 18 g |
| Fat | 35 g |
| Saturated Fat | 14 g |
| Cholesterol | 145 mg |
| Sodium | 1,102 mg |
| Potassium | 750 mg |
| Fiber | 1 g |
| Sugar | 3 g |
| Iron | 4 mg |
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Frequently Asked Questions
Is cube steak the same as ground beef?
No. Cube steak is a whole piece of beef, usually from a tougher cut that has been mechanically tenderized. Ground beef is chopped or ground beef that has a completely different texture.
Why is my cube steak tough?
Cube steak can become tough if it is cooked too aggressively or for too short a time in the wrong conditions. Tenderizing the meat, searing it briefly, and then gently simmering it in gravy helps produce a more tender result.
Can I use only beef broth?
Yes. Beef broth can replace the chicken broth. Using both gives the gravy a slightly more rounded flavor, but using all beef broth works perfectly well.
Can I add mushrooms?
Absolutely. Sliced mushrooms are a natural match for cube steak and gravy. For better browning, cook them separately until golden, then add them to the finished gravy before returning the steaks to the skillet.
What is the best skillet for cube steak?
A heavy-bottomed skillet or cast-iron pan is a good choice because it holds heat well and helps the steaks develop a browned crust.
