What Is Beef Cube Steak?

When shopping for meat, you may see both ground beef and cube steak on the shelves, but these two types of beef are actually entirely different cuts. We want to give you a proper introduction to this interesting cut of beef and show you how to prepare it because cubed steak frequently doesn’t receive the recognition it merits.

Cube steak, sometimes labeled as cubed steak or minute steak, is an inexpensive, flavorful cut of beef that’s pre-tenderized. It’s taken from the top or bottom round — a tough portion near the rump of the cow. Round steak is commonly purchased for stewing.

What is Cube Steak

  • Top Round or Top Sirloin that has been tenderized (pounded with a textured mallet) and has small indentations on the meat is known as cube steak. It becomes less tenacious and more tender as a result of this helping to break down the muscle fibers.

How to Make It

For a recipe card with complete instructions and ingredient measurements, see the post below.

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

Over medium-high heat, sear the steaks for about 3 minutes per side in olive oil.

Set the steaks aside on a plate. Melt the butter in the skillet over medium heat, then “clean” the pan’s bottom with the fond using a silicone spatula. (The fond is the meat-searing pan residue that gives the gravy a flavorful boost. ).

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 remaining gravy ingredients. Bring to a boil, reduce to a simmer.

Put the steaks back in the pan and top with gravy. For 5-7 minutes or until the gravy is thick and the meat is cooked to your preferred doneness, simmer with a partially covered pot. Serve with mashed potatoes and buttermilk biscuits.

  • Tenderize and season the steaks as outlined.
  • Instead of 4-5 minutes, sear each side for 2-3 minutes, then set aside.
  • After making the gravy as directed, add it to the slow cooker with the steaks.
  • PRO TIP: The actions listed above can be completed the previous evening and cooked the following day in a slow cooker.
  • Cook for 7-8 hours on low or 3-4 hours on high.
  • Tenderize, season, and sear the steaks as outlined. Set aside, and prepare the gravy as outlined.
  • Remove from heat and let the gravy cool.
  • For 1-2 days, place the steaks and gravy in the refrigerator in an airtight container. Reheat over the stove.
  • If you need to thin the gravy out while reheating, add some beef broth or a little water.
  • Cook mushrooms separately for the best results to concentrate their flavor, release some of the water, and give them a nice golden color. Remove them and only reintroduce them once the gravy is done. This lets them retain their color, texture, and flavor.
  • If not, feel free to add them in the final 3–5 minutes of softening the onions and cook them for the remaining time with them in the pan.
  • For tender results, aim for an internal temperature of around 125°. After being taken out of the heat, it will rise by about 5°.
  • For greater flavor depth, the gravy recipe calls for a combination of beef and chicken broth; however, only beef broth may be used.
  • Tenderizing the meat is key for melt-in-your-mouth texture. (A second round of home tenderization makes a significant difference even though cube steak has already been done this. ).
  • You can substitute mushrooms for the onions if you’d like.
  • Your steaks will get a nice crusty sear in a cast iron skillet.
  • Cornbread makes a great side dish with this meal!

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

What to Serve With Cubed Steak

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What Is Beef Cube Steak?

  • 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
  • 2 tablespoons cornstarch
  • 1 cup chicken broth
  • 1 cup beef broth
  • 1 cube of beef bouillon or 1 teaspoon of 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
  • See notes section below for Slow Cooker instructions.
  • Seasoning Prep: Combine the meat seasoning mix and set aside.
  • In a medium bowl, whisk together the cornstarch and the beef or chicken broth to make the gravy. 1 beef bouillon cube, 1 tsp. each of onion, garlic, and pepper, and 1 1/2 tsp. Worcestershire sauce should be whisked in. Set aside.
  • Meat preparation: Wrap each cube steak in saran wrap before using the rough end of a meat tenderizer to pound it to about a half-inch thickness. Despite the fact that cube steak has already been tenderized, this really improves the consistency of the meat.
  • After seasoning the steak on both sides, rub it with flour.
  • In a sizable skillet, heat 2 tablespoons of olive oil over medium-high heat. 2 steaks should be seared at once for about 3 minutes per side. (As the steaks cook, add a little more olive oil if necessary and moderate the heat as necessary. ) Set steaks on a plate to rest.
  • Keep the meat flecks in the pan; this is known as “fond,” and it will give the gravy flavor. If you have any burned or blackened areas, carefully clean them out with a damp paper towel.
  • Melt 2 tablespoons of butter over medium heat, then scrape the pan’s bottom with a silicone spatula. Add the onions and toss to coat. The onions should be cooked for 15 to 25 minutes to reach the desired consistency. I like mine very soft and reduced, almost caramelized. Be sure to stir them often as they cook.
  • Add the liquid gravy mixture (from step 3) and give the pan’s bottom and sides one more thorough wipe with a silicone spatula. Bring to a boil, then reduce to a simmer.
  • Return the steaks and any juices to the pan and top each steak with some gravy. For approximately five minutes, simmer with the lid partially covered, or until the gravy has thickened and the meat is cooked to your preference.
  • Optional: To finish with a silky, velvety texture, turn off the heat and melt 2 Tablespoons of cold butter. Chefs use a method known as “monter au beurre” for this.
  • Serve with roasted carrots or green beans, buttermilk biscuits, and mashed potatoes.
  • For tender results, aim for an internal temperature of around 125°. After being taken out of the heat, it will rise by about 5°.
  • For greater flavor depth, the gravy recipe calls for a combination of beef and chicken broth; however, only beef broth may be used.
  • You can substitute mushrooms for the onions if you’d like.
  • Your steaks will get a nice crusty sear in a cast iron skillet.
  • Cornbread makes a great side dish with this meal.
  • Tenderize and season the steaks as outlined.
  • Instead of 4-5 minutes, sear each side for 2-3 minutes, then set aside.
  • After making the gravy as directed, add it to the slow cooker with the steaks.
  • PRO TIP: The actions listed above can be completed the previous evening and cooked the following day in a slow cooker.
  • Cook for 7-8 hours on low or 3-4 hours on high.

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

FAQ

Is cube steak a good steak?

Cube steak is one of the least expensive cuts of steak, but that doesn’t mean you should stay away from it. In fact, this cut is well-liked for inexpensive meals like burgers and country-fried steaks. Avoid cooking it for too long on high heat by being careful with how you prepare it.

How do you cook cube steak so it’s not tough?

Cube steak usually is round steak that has been tenderized. A cube steak is typically a round steak that has been put through a machine that physically breaks down some of the tough connective tissue to tenderize the cut. A tenderizer is an interesting machine.

What is the difference between cube steak and regular steak?

Chuck steak is often used to make ground beef. Cube Steak: Top round, which is extracted from the cow’s large hindquarter muscles, is typically used to make cube steak.

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