The Cozy Cook

Cube Steak Recipe

This Tender Cube Steak is smothered in a delicious 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 green beans or carrots!

A pile of mashed potatoes topped with cubed steak with brown gravy and onions with green beans on the side.

I had to laugh when I sent my husband to the store for some ground beef and he came home with cube steak. Not exactly the same thing, but it was definitely a happy accident. Although I love making hamburger steaks, sometimes it’s more fun to switch things up.

This recipe is a great way to change things up 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 you!)

What is Cube Steak

  • Cube steak is a cut of Top Round or Top Sirloin that’s 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

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

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

Cube steak with seasoning and flour on top before being cooked.

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

Cube Steak before and after searing in a skillet.

Set the steaks aside on a plate. Melt 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.)

Seared beef steak next to a skillet with butter melting in fond in a skillet.

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.)

Onions in a skillet before and after being softened and reduced.

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

A skillet with brown gravy before and after it's thickened.

Add the steaks back 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.

A skillet with cube steak smothered in brown gravy with onions.

Slow Cooker Method

  • Tenderize and season the steaks as outlined.
  • Sear for 2-3 minutes per side instead of 4-5 and set aside.
  • Prepare gravy as outlined, then transfer to the Slow Cooker along with the steaks.
  • PRO TIP: The above steps can be done the night before and cooked in the Slow Cooker the next day.
  • Cook on low for 7-8 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 airtight container in the fridge for 1-2 days, then reheat on the stove top.
  • Add a little beef broth 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 nice golden color. Remove them and only add them back at the end when the gravy is finished. This lets them retain their color, texture, and flavor.
  • Otherwise, feel free to add them during the last 3-5 minutes of softening the onions and keep them in the pan for the remainder of the cooking process.

Pro Tips

  • Aim for an internal temperature of 125° or so for tender results. It will increase an additional 5° or so after it’s removed from the heat.
  • The gravy recipe uses a combination of beef and chicken broth for depth of flavor, but all beef broth may be used.
  • Tenderizing the meat is key for melt-in-your-mouth texture. (Even though cube steak has already been tenderized, a second round at home makes a huge difference.)
  • Onions can be omitted if preferred, or mushrooms can be used instead.
  • cast iron skillet will give your steaks a nice crusty sear.

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

What to Serve With Cubed Steak

A skillet with cube steak smothered in brown gravy with parsley on top.

Tools For This Recipe

(Amazon affiliate 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 bottom 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 one forever.
  • Meat Thermometer– To check the doneness of the meat.
  • Better Than Bouillon– This is what I use every time I make gravy. It’s easy to measure out customized amounts based on what you need for a recipe and it takes up very little space in the fridge.
  • 1/2 cup Rubbermaid containers with lids: Add my cornstarch/cold water to these containers and cover & shake to combine. It’s the perfect size and takes seconds to combine the two.
  • Magnetic Measuring Spoons– I have these, they’ll keep your drawer organized.

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Cube Steak smothered in brown gravy with onions on a pile of mashed potatoes.

Cube Steak Recipe

4.91 from 22 ratings
This Tender Cube Steak is smothered in a delicious 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 green beans or carrots!

Ingredients

  • 4 cube steaks
  • 3 Tablespoons flour
  • 2 Tablespoons olive oil
  • 3 tablespoons cold unsalted butter, separated

Meat Seasoning

  • 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

Gravy

  • ¼ cup cold water + 3 tablespoons corn starch
  • 1 cup chicken broth
  • 1 cup beef broth
  • 1 beef bouillon cube, or tsp 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

Instructions

  • See notes section below for Slow Cooker instructions.
  • Seasoning Prep: Combine the meat seasoning mix and set aside.
  • Gravy Prep: Combine the cornstarch and cold water in a medium bowl and whisk until incorporated and smooth. Add 1 cup chicken broth, 1 cup beef broth, 1 beef bouillon, 1 tsp onion powder, ½ tsp garlic powder and 1 ½ tsp Worcestershire sauce. Whisk to combine and set aside.
  • Meat Prep: Place saran wrap over each cube steak and use the rough end of a meat tenderizer to pound it thin, about ½ inch thick or so. This really makes a nice difference in the consistency of the meat even though cube steak has already been tenderized.
  • Rub seasoning mix on each side of the steak, then rub with flour.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear 2 steaks at a time for about 3 minutes per side. (Add a splash more olive oil if needed and adjust heat up or down slightly as needed as the steaks cook.) Set steaks on a plate to rest.
  • Leave the meat flecks in the pan, this is called “fond” and it will add flavor to the gravy. If you have any black/burnt areas, use a damp paper towel to carefully clean that out.
  • Melt 2 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 15-25 minutes, until desired consistency is obtained. I like mine very soft and reduced, almost caramelized. Be 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, then reduce to a simmer.
  • Add the steaks and any juices back to the pan and spoon some gravy on the top of each steak. Simmer with the lid partially covered for 5 minutes or so, until the gravy is thickened and the meat is cooked to your liking.
  • Optional: Remove from heat and melt 2 Tablespoons cold butter at the end for a silky, velvety finish. This is a technique that chefs use called “monter au beurre”.

Notes

Pro Tips:
  • Aim for an internal temperature of 125° or so for tender results. It will increase an additional 5° or so after it's removed from the heat.
  • The gravy recipe uses a combination of beef and chicken broth for depth of flavor, but all beef broth may be used.
  • Onions can be omitted if preferred, or mushrooms can be used instead.
  • cast iron skillet will give your steaks a nice crusty sear.

Slow Cooker Method:
  • Tenderize and season the steaks as outlined.
  • Sear for 2-3 minutes per side instead of 4-5 and set aside.
  • Prepare gravy as outlined, then transfer to the Slow Cooker along with the steaks.
  • PRO TIP: The above steps can be done the night before and cooked in the Slow Cooker the next day.
  • Cook on low for 7-8 hours or on high for 3-4.

Nutrition

Calories: 538kcal, Carbohydrates: 18g, Protein: 38g, Fat: 35g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 145mg, Sodium: 1102mg, Potassium: 750mg, Fiber: 1g, Sugar: 3g, Vitamin A: 464IU, Vitamin C: 7mg, Calcium: 66mg, Iron: 4mg

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59 comments on “Cube Steak Recipe”

  1. Hmm. The flavor is good but I cooked the steaks for the recommended time but my meat is chewy not tender , I tenderized them as called for but it wasn’t the constant I would’ve liked . 

    • Hi Marium, is it possible that the steaks were cooked over a higher-heat when they were added to the sauce, as opposed to a gentle simmer? That would cause them to become tough.

  2. Delish!

  3. We made this recipe, and it was amazing! It took some time to prep; however, it was well worth it!  Oh my good ness it was so good!  We ended following the instructions for the crockpot.  So good!

  4. can I buy and tenderize a top round or top sirloin steak instead of a cube steak?

  5. there must be an easier way to prepare/cook seaks

    • This method ensures a tender, flavorful, quality end result. I’m sure there are many other easier ways, but the end result will likely not be as good 😉 Cube steak in particular is prone to becoming tough so the method used here is important.

  6. This just made my taste buds jump for joy. Meat tender and gravy silky smooth.

  7. I made this recipe yesterday it was  so delicious I have the recipe and I’ll be making it again! 
    I didn’t have chicken or beef broth but I did have in my refrigerator a jar of better than bouillon beef and better than bullion roasted chicken used a heaping teaspoon of both and added 2 cups of Hot water and it worked out perfect thanks again

    • Hi Margaret! I am so happy to hear that you enjoyed it! Better Than Bouillon is what I always use as well, it’s so easy to store! 🙂 Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie

  8. Oh my goodness!! My family loves this! Thank you!

    • I’m so happy to hear that Charlotte! Such a great way to turn a budget friendly cut into a delicious meal😋. Thanks so much for taking the time to leave a review!

  9. I have now made this three times since finding your recipe and it has become my husband’s favorite meal! I don’t use cut up onions. I just replace it with extra granulated onion for the gravy because onions don’t sit well in my stomach but it doesn’t miss a beat! Thank you for posting this wonderful recipe. I looked for something when we bought a quarter of a cow and it came with cubed steak that I’ve never dealt with. Now that I’ve used all of it, I have to be sure to go find and stock up on more.

    • I’m so happy you and your husband are enjoying this Cube Steak Tonya! It’s funny, we got our first piece of cube steak by accident too. My husband accidentally brought it home and I was determined to make it yummy. Thanks so much for the great comments and review!❤️

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