Cube Steak

Cube steak isn’t the sexiest of beef cuts. It’s not meant for fancy steak recipes designed to impress dinner guests. And I certainly wouldn’t grill cube steak when I’m in the mood for a juicy steak. Yet, I always have a stash of cube steaks in my freezer, ready to thaw at a moment’s notice. Once I learned how to make cube steak tender, I realized that few steaks can rival its rich, beefy flavor (especially considering its inexpensive price tag).

There’s something oh-so-satisfying about turning a tough, chewy cut into a hearty meal. With only a handful of ingredients, this cube steak recipe does precisely that. The slow-cooked meat becomes meltingly tender, and the easy gravy ties it all together when spooned over mashed potatoes or buttery noodles.

What is cube steak?

Cube steak (aka cubed steak or minute steak) is a cut of top round or top sirloin that’s been flattened and tenderized. The “cube” in cube steak recipes refers to the small, cube-shaped indentations made by a meat mallet or mechanical tenderizer. These tools pound the steaks into an even flatness and break down the meat’s tough muscle fibers. Those indentations on the surface can make cube steak look a lot like ground beef, so it’s easy to accidentally pick up the wrong package at the store!

How to Cook Cube Steak

Cube steak can become tough and chewy if it’s not cooked properly. To avoid a jaw workout, I like to braise or slow-cook cube steaks. The low-and-slow cooking environment transforms the tough meat, making it meltingly tender. Cube steaks typically cook for about eight hours in a slow cooker or two hours on the stovetop.

Another way to cook cube steaks is in a hot skillet, like with cast-iron steak. Even though the steaks are already tenderized, I always pound cube steaks with a meat mallet once I get them home. Pan-seared cube steaks are less likely to be chewy if they’re flattened to 1/4-inch thickness. Lightly coat the steaks flour to let the meat flavor shine, or give them a thicker dredging for dishes like cubed steaks Parmigiana or chicken-fried steak.

Cube Steak Ingredients

• Beef cube steaks: If you can’t find cube steaks at the store, make your own cube steak with top round or top sirloin steak. Trim the steak into 4-ounce pieces. Gently pound each piece with a meat tenderizer, using its spiky end to give the steak its signature “cubed” appearance. Aim for about 1/2- to 1/4-inch thick steaks.
• All-purpose flour: A light flour coating gives the steaks a caramelized crust and thickens the gravy as the dish slow-cooks.
• Onion: Sliced onions flavor the cooking liquid and add depth to the cube steak gravy.
• Gravy mixes: For maximum flavor with minimal effort, we combine three gravy packets: brown gravy, mushroom gravy and onion gravy.
• Mashed potatoes or cooked noodles: You can use leftover mashed potatoes, prep make-ahead mashed potatoes or whip up a fresh batch of mashed potatoes while the steaks simmer in the gravy. Buttered egg noodles are a great choice if you prefer to serve cube steaks and gravy over noodles.

Directions

Step 1: Dredge the cube steaks

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Place the flour in a shallow dish. Add the steaks, one or two at a time, and turn them to coat them completely.

Step 2: Sear the cube steaks

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In a skillet, cook the steaks in oil until they’re lightly browned on each side. Transfer them to a 3-quart slow cooker.

Editor’s Tip: Add a splash of water, wine or broth to the pan to deglaze it, removing the browned bits (the fond) left stuck to the pan. Add the deglazed mixture to the slow cooker to give the cooking liquid a flavor boost.

Step 3: Slow-cook the cube steaks

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Add the onion and 2 cups of water. Cover the slow cooker and cook the steaks on low for eight hours, or until the meat is tender.

Step 4: Prepare the cube steak gravy

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In a bowl, whisk together the brown gravy, mushroom gravy and onion gravy mixes with the remaining water.

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Add the mixed gravy to the slow cooker, and cook the steaks for 30 minutes longer.

Serve the cube steaks and gravy over mashed potatoes or noodles.

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Recipe Variations

• Make it on the stovetop: To make this recipe on the stovetop, add the onions to the skillet after removing the seared cube steaks. Cook them until they’re tender. Return the steaks to the skillet along with the water and gravy packets. Simmer everything, covered, until the steaks reach your preferred level of tenderness. I like ultra-tender cube steaks that simmer for about two hours, but if you want a firmer texture you can simmer them for as little as five minutes, like we do with cube steak Stroganoff.
• Season the cube steaks: Add herbs and spices to the flour to give the steaks a seasoned coating. Another way to add flavor to cube steak is with a flavorful marinade, like the one used in this seasoned cube steaks recipe.
• Substitute homemade gravy: Use a homemade ready gravy mix or make a gravy with roux on the stovetop. Any brown gravy recipe works here, like the gravy from hamburger steaks with mushroom gravy, Salisbury steak with onion gravy or turkey gravy made with beef stock.
• Turn it into Swiss steak: Instead of using gravy mix, add canned tomato sauce to the slow cooker to make a slow-cooker Swiss steak.

How to Store Cube Steak

Transfer any leftover cube steak and gravy to an airtight container and store it in the refrigerator for up to four days. Storing the meat with the gravy keeps the steak moist so it doesn’t dry out as much. Reheat the cube steak and gravy in a covered skillet over medium heat until they’re warmed through.

Can you freeze cube steak?

You can freeze uncooked cube steak for up to six months. When freezing steak, it’s best to remove the steaks from their original packaging, wrap them individually and place them in a freezer-safe bag. Thaw the steaks in the refrigerator overnight.

To freeze leftover cube steak, transfer the steak and gravy to a freezer-safe container. Freeze them for up to three months. Thaw them in the refrigerator overnight, then reheat them as directed.

Cube Steak Tips

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What is the best way to tenderize cube steak?

Cube steak has already been tenderized, so using the right cooking method is the best way to keep it tender. Lock in those juices by searing the steak in a hot skillet, then braise or slow-cook it for best results. If you’re pan-searing cube steak instead of slow-cooking it, consider pounding the meat to 1/4-inch thickness with a meat mallet to ensure you make the tough meat tender.

What meat is used to make cubed steak?

Cube steak is usually made from top round or top sirloin, although it can also be made from rump or bottom round. These types of steak are typically used as stew meat, so they’re significantly more affordable than premium cuts like ribeye or beef tenderloin.

What do you serve with cubed steak?

Serve cube steaks over mashed potatoes or buttered noodles, making sure to spoon some of the tasty gravy over every bite. For vegetable side dishes, try creamed peas, old-fashioned green beans or oven-roasted carrots.