This cube steak is tender, juicy, and packed with a ton of flavor. Did I mention how easy it is to prepare? One thing I love is a good ol' meal that doesn’t take much time to prepare. That’s why I love my Southern smothered cube Steak. It's the perfect steak dinner to have on the dinner table within minutes!
I love serving my cube steaks with some delicious buttery mashed potatoes and gravy drizzled over the top. Whew!!! Doesn’t that sound good?! Yes, I know. Another side that goes well with cubed steak recipes is stovetop macaroni. You will truly enjoy the smothered goodness.
Do you have to let your cube steak sit in milk?
No, you don’t have to use milk at all—one thing I love about this steak is how easy they are to make. You don’t have to add extra steps for them to taste simply delicious.
Yes, if you want to take your taste buds for a drive down the flavor lane, you can season your meat and flour. When seasoning your cube steaks, make sure you thoroughly rub the spices into each piece of steak.
Tips and tricks?
1) Make sure to tenderize your cube steak. Not too much, just enough. Sometimes, depending on the size of the cube steak, it will begin to tear, and you don’t want that, so be gentle when tenderizing.
2) Massage the seasoning gently into your meat for more flavor.
3) Try to buy the cube steaks the same day you plan to cook them. Sometimes freezing them can lessen the quality and taste of your smothered steak.
Is this meal budget-friendly?
Cube steak is definitely one of those meats you can buy and not have to break the bank. So, it is a budget-friendly cube steak recipe as well.
How to make cube steak?
Cube steak is so simple to cook, and this is one of the easiest beef cube recipes. The first thing I do is make sure to thaw the steak. Then I use a flat pan and place all of my pieces of cube steak in the pan one by one so that I can take my time and season them front and back. This next step may sound strange, but it adds so much flavor to the meat. After washing your hands, massage the seasonings gently into each cube steak. Once you do so, you are ready to begin cooking the steak. To ensure we are on the same page, let me give you clear instructions on getting the best flavor from your cube steak!!
After tenderizing the meat, place your cube steak pieces separately onto an oiled flat pan.
You can also chop sweet onions and bell peppers to place on top of the cube steak when frying. This part is optional, but it definitely brings out more flavor.
Pour about ½ cup of oil in the pan and preheat on medium-high.
Tip: To know that the oil is hot enough, either uses a food thermometer or take a tiny, and I do mean a tiny sprinkle of water to see if the oil pops when the droplets hit the grease. If you are new to frying, I would suggest a thermometer.
Get your bowl of flour and mix all of the seasonings into it. Then stir the flour and seasonings together.
Dip the cube of steak into the flour mixture. Make sure to coat both sides of each cube steak thoroughly with this mixture.
Place each cubed steak into the oil and put onions and pepper on top. Cook on each side for about 4 minutes or until you no longer see red juice released when the steaks are poked with a fork.
Warning: Unless you like rare meat, please make sure to cook until you see no red liquid because the steaks go straight into the gravy.
You can also have this homemade gravy with any meal you like. You can use some of the drippings from the cube steaks to make this gravy, which gives it even more flavor!
Turn on the stove to medium-low
In a frying pan add in butter, onions and peppers.
Optional: I prefer to add onions and pepper for flavor.
Once the butter has melted add in the flour. Stir the flour until the flour is dissolved and the flour is brown. Continue to stir and reduce heat
Add in all black pepper, salt, and garlic powder.
Add in the beef broth or any other broth you would like. Continue to stir until gravy thickens
Add in any herbs that you choose at this point.
Add the cube steak into the mixture and have a blast with the best cube steak and gravy!
Last Updated on October 26, 2023 by Ronalyn Alston | Published: September 29, 2020
September 29, 2020