Cube steak might not be the first thing to come to mind when you’re looking for a cheap and easy weeknight meal, but I’m here to remind you about this tasty cut! Simply seasoned and smothered in a rich onion gravy, this cube steak recipe really impresses on a tight budget. It’s super tender and flavorful, and the gravy really takes it to the next level.
Pin this recipe for later!
Pin ItI’ve always used cube steak to make one dish and one dish only—chicken fried steak. Recently, I’ve been wondering what else this inexpensive cut of beef could be used for, though. For this recipe, I took the Salisbury steak route and cooked the beef in a rich gravy. I think it really worked well! This cube steak recipe is a step up from Salisbury steak but still fits into a tight budget.
Tips for Beginners
- Bring the steaks to room temperature for 30 minutes before cooking.
- Even if the meat has already been tenderized, pound it again to help it become even more tender.
- Take care not to overcook the meat. Use an instant-read thermometer and remove it from the heat about 5°F before the desired temperature.
Cube Steak Recipe
Equipment
-
Cast Iron Skillet
Ingredients
For the Steaks
- ⅓ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper or to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 4 cube steaks (about 4 ounces each)
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter (⅛ stick)
For the Pan Gravy
- 2 tablespoons unsalted butter (¼ stick)
- 1 yellow onion thinly sliced
- 3 cloves garlic minced
- 1 tablespoon minced fresh rosemary
- 1 cup low-sodium beef broth
- 1-2 tablespoons sherry vinegar to taste
- Kosher salt and freshly ground black pepper to taste
- 1 teaspoon cornstarch + 1 teaspoon cool water; optional, to thicken gravy
Instructions
-
In a shallow bowl, whisk the flour, salt, pepper, garlic powder, and onion powder.⅓ cup all-purpose flour, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder
-
Dredge the steaks in the flour mixture, shaking off any excess.4 cube steaks
-
Heat the oil and butter in a large skillet over medium heat until melted. Add in the steaks and cook for 3-4 minutes per side. Remove from the pan and set aside.1 tablespoon vegetable oil, 1 tablespoon unsalted butter
-
To the same pan, melt the remaining butter. Add in the onions and cook, stirring often, over medium heat until softened and beginning to carmelize, about 10-12 minutes.2 tablespoons unsalted butter, 1 yellow onion
-
Stir in the garlic and rosemary. Cook, stirring until fragrant, about 60 seconds.1 tablespoon minced fresh rosemary, 3 cloves garlic
-
Stir in the beef broth and sherry vinegar. Bring to a simmer and cook, stirring occasionally, until the sauce has reduced slightly, 5-7 minutes. Taste and season with salt and pepper to taste.1 cup low-sodium beef broth, 1-2 tablespoons sherry vinegar, Kosher salt and freshly ground black pepper
-
If you would like the gravy to thicken further, remove the pan from the what and whisk in the cornstarch and water mixture. Return to the heat and stir constantly until the sauce simmers.1 teaspoon cornstarch
-
Return the steak to the pan. Spoon the gravy over the steaks.
Video
Nutrition
How to Cook Cube Steak Step by Step
Season the Flour: In a shallow bowl, whisk ⅓ cup of all-purpose flour, ½ teaspoon of kosher salt, ¼ teaspoon of ground black pepper, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder.
Dredge the Steaks: Dredge 4 cube steaks in the flour mixture, shaking off any excess.
Sear the Steaks: Heat 1 tablespoon of vegetable oil and 1 tablespoon of unsalted butter in a large skillet over medium heat until melted. Add in the steaks and cook for 3-4 minutes per side. Remove from the pan and set aside.
Caramelize the Onions: To the same pan, melt the remaining 2 tablespoons of unsalted butter. Add in 1 thinly sliced yellow onion and cook, stirring often, over medium heat until softened and beginning to carmelize, about 10-12 minutes.
Make the Gravy: Stir in 3 minced cloves of garlic and 1 tablespoon of minced fresh rosemary. Cook, stirring until fragrant, about 60 seconds. Stir in 1 cup of low-sodium beef broth and 1-2 tablespoons of sherry vinegar. Bring to a simmer and cook, stirring occasionally, until the sauce has reduced slightly, 5-7 minutes. Taste and season with salt and pepper to taste.
Thicken and Serve: If you would like the gravy to thicken further, remove the pan from the what and whisk in 1 mixture of 1 teaspoon of cornstarch and 1 teaspoon of water. Return to the heat and stir constantly until the sauce simmers. Return the steak to the pan. Spoon the gravy over the steaks.
How to Store and Reheat
Store leftover cube steaks in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pan set over medium-low heat until warmed through. I like to add a splash of broth or milk to help loosen up the gravy.
Serving Suggestions
I like to serve this cube steak over mashed potatoes to sop up all that luscious gravy. It’s also great with rice or buttered noodles. For veggies, I’ll usually do some simple green beans or air fryer broccoli.
more steak recipes to try
The post Cube Steak appeared first on The Cookie Rookie®.
0 Commentaires