What Cut of Beef Is Used for Cube Steak

Cube Steak Recipe

past Stephanie on March 14, 2021   (Updated August 31, 2021)  109 *This post may comprise affiliate links. Read more »

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 with cornbread, roasted green beans or carrots!

I had to laugh when I sent my husband to the store for some ground beefiness and he came home with cube steak. Not exactly the same matter, but it was definitely a happy blow. Although I honey making hamburger steaks, sometimes it'south more than fun to switch things up.

This recipe is a great mode to change things up and is a chip easier than my Chicken Fried Steak recipe considering at that place'south no breading involved. (Although the seasoning on this steak is going to WOW yous!)

What is Cube Steak

• Cube steak is a cut of Summit Round or Tiptop Sirloin that'south been tenderized, (pounded with a textured mallet), which leaves pocket-size indentations on the meat. This helps break down the muscle fibers, which makes it less tough and more than tender.

How to Make It

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

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

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

Gear up the steaks aside on a plate. Cook butter in the skillet over medium heat and use a silicone spatula to "clean" the bottom of the pan with the fond. (The addicted is what is leftover in the pan from searing the meat and adds good flavor to the gravy.)

Add together onions to the butter and toss to coat. Sauté for fifteen-20 minutes, until reduced to desired size/texture. (I like mine to cook until almost caramelized.)

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

Add the steaks back to the pan and spoon gravy over the meridian. Simmer, partially covered, for 5-seven minutes or until gravy is thick and meat is to your desired level of doneness. Serve with mashed potatoes and buttermilk biscuits.

Tedious Cooker Method

• Tenderize and flavor the steaks as outlined.
• Sear for ii-3 minutes per side instead of 4-5 and set aside.
• Set 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-iv.

Make-Ahead Method

• Tenderize, season, and sear the steaks equally outlined. Fix bated, and fix the gravy as outlined.
• Remove from heat and permit the gravy cool.
• Store the steaks and gravy together in an airtight container in the fridge for one-2 days, and so reheat on the stove top.
• Add together a little beef goop or a splash of h2o if y'all need to thin the gravy out during the reheating process.

Adding Mushrooms

• For all-time results, cook mushrooms separately to release some of the water, concentrate their flavour, and requite them a prissy gold 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, experience costless to add them during the last 3-5 minutes of softening the onions and continue 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. Information technology will increase an boosted five° or and then after information technology's removed from the heat.
• The gravy recipe uses a combination of beef and chicken goop for depth of season, but all beefiness goop may be used.
• Tenderizing the meat is key for melt-in-your-mouth texture. (Fifty-fifty though cube steak has already been tenderized, a second round at dwelling house makes a huge departure.)
• Onions tin can be omittedif preferred, or mushrooms tin can be used instead.
• Abandage iron skilletwill requite your steaks a overnice crusty sear.
• Cornbread makes a groovy side dish with this meal!

Storage

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

What to Serve With Cubed Steak

• Mashed Potatoes, Buttermilk Biscuits, and Corn Casserole are all great options. Come across all of my side dish recipes here.

Tools For This Recipe

(Amazon chapter links)- Bank check out all of my kitchen essentials here.

• Meat Tenderizer– Makes meat soft and tender, particularly in this recipe.
• Silicone Spatula– Used to 'make clean' the bottom of the pot and work any meat remnants into the gravy for actress season. I apply these every time I cook.
• Deep thirteen-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 mensurate out customized amounts based on what you need for a recipe and it takes up very petty space in the fridge.
• i/2 cup Rubbermaid containers with lids: Add together my cornstarch/cold water to these containers and comprehend & 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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This Tender Cube Steak is smothered in a delicious brown gravy with onions and pan fried on the stove top or in the Ho-hum Cooker! Serve this over mashed potatoes, noodles, or rice, with roasted green beans or carrots!

• ▢ four cube steaks
• ▢ 3 Tablespoons flour
• ▢ two 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 pulverization
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon chili powder
• ▢ ½ teaspoon paprika

Gravy

• ▢ ¼ cup cold water + three tablespoons corn starch
• ▢ one cup chicken broth
• ▢ 1 cup beef broth
• ▢ i beefiness bouillon cube, or tsp better than bouillon
• ▢ 1 teaspoon onion powder
• ▢ ½ teaspoon garlic powder
• ▢ i ½ teaspoons Worcestershire sauce
• ▢ 1 large yellow onion, sliced into ½ inch strings

• Encounter notes section below for Slow Cooker instructions.

• Seasoning Prep: Combine the meat seasoning mix and fix aside.

• Gravy Prep: Combine the cornstarch and cold water in a medium bowl and whisk until incorporated and smooth. Add 1 cup chicken goop, i cup beef broth, 1 beef bouillon, 1 tsp onion pulverization, ½ tsp garlic pulverization and 1 ½ tsp Worcestershire sauce. Whisk to combine and gear up aside.

• Meat Prep: Place saran wrap over each cube steak and use the rough end of a meat tenderizer to pound it thin, nearly ½ inch thick or so. This really makes a dainty divergence in the consistency of the meat even though cube steak has already been tenderized.

• Rub seasoning mix on each side of the steak, and so rub with flour.

• Heat 2 tablespoons olive oil in a big skillet over medium-high heat. Sear two steaks at a fourth dimension for about 3 minutes per side. (Add a splash more than olive oil if needed and adjust heat upwards or downward slightly as needed equally the steaks cook.) Set steaks on a plate to rest.

• Leave the meat flecks in the pan, this is chosen "addicted" and information technology will add flavor to the gravy. If you accept any black/burnt areas, utilise a damp paper towel to advisedly make clean that out.

• Cook ii tablespoons butter over medium heat and use a silicone spatula to 'clean' the bottom of the pan. Add the onions and toss to glaze. Cook the onions for 15-25 minutes, until desired consistency is obtained. I like mine very soft and reduced, virtually caramelized. Be sure to stir them often as they cook.

• Add together the liquid gravy mixture and use a silicone spatula to clean the bottom and sides of the pan in one case once more. Bring to a eddy, then reduce to a simmer.

• Add the steaks and any juices dorsum to the pan and spoon some gravy on the elevation of each steak. Simmer with the lid partially covered for 5 minutes or and so, until the gravy is thickened and the meat is cooked to your liking.

• Optional: Remove from heat and melt ii Tablespoons cold butter at the end for a silky, velvety terminate. This is a technique that chefs utilize called "monter au beurre".

Pro Tips:

• Aim for an internal temperature of 125° or and so for tender results. Information technology will increase an additional 5° or then afterwards information technology's removed from the heat.
• The gravy recipe uses a combination of beefiness and craven broth for depth of flavor, but all beef broth may exist used.
• Onions can be omittedif preferred, or mushrooms can be used instead.
• Acast iron skilletwill give your steaks a nice crusty sear.
• Cornbread makes a not bad side dish with this repast.

---

Tedious Cooker Method:

• Tenderize and flavour the steaks equally outlined.
• Sear for 2-3 minutes per side instead of 4-five and ready aside.
• Prepare gravy as outlined, then transfer to the Tiresome Cooker along with the steaks.
• PRO TIP: The to a higher place steps tin be done the night earlier and cooked in the Slow Cooker the next solar day.
• Cook on low  for vii-8 hours or on high for 3-4.

Calories: 538 kcal , Carbohydrates: 18 yard , Poly peptide: 38 m , Fat: 35 g , Saturated Fatty: 14 grand , Polyunsaturated Fat: two g , Monounsaturated Fatty: 15 g , Trans Fat: 1 chiliad , Cholesterol: 145 mg , Sodium: 1102 mg , Potassium: 750 mg , Fiber: 1 g , Carbohydrate: three one thousand , Vitamin A: 464 IU , Vitamin C: seven mg , Calcium: 66 mg , Iron: four mg

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Source: https://thecozycook.com/cube-steak-recipe/

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