Learn how to cook cube steak perfectly so that it’s tender with a great crust. Serve it on its own, or make some real comfort food with onions, gravy, and a side of mashed potatoes.
Cube steak is a budget-friendly cut of beef that comes already-tenderized but can still be a bit dry and chewy. Most people counter that by smothering it in gravy. But, there’s another way! I’ve figured out the technique to make cube steak tender and juicy on its own so that you can use it in all kinds of recipes.
Learn more about how to cook cube steak perfectly below or click here to head straight to the recipe.
Video: Cooking Perfect Cube Steaks
What Is Cube Steak?
Cube steak, sometimes called “cubed steak” or “minute steak” is a thin, economical cut of beef. (There’s also Pork Cube Steaks.) It’s usually from the top or bottom round, that has been mechanically tenderized by a machine that punctures and breaks apart the tough meat fibers, leaving behind a cube pattern in the process. You’ll often see this prepared as “country fried steak” or “chicken fried steak” on restaurant menus.
Without this cubing process, the slices of beef would be too tough and chewy to enjoy as a quick-cook meal and would require a long, slow braise to tenderize the meat.
Cube steaks can be found in just about any grocery store, often where the steaks are sold.
Getting Tender Cube Steak
Even with the mechanical tenderizing process, cube steaks can still be a little tough, chewy, and dry. I tested a few different versions of cooking cube steak to find the best one. I pan-fried in oil as well as browning in the pan, then adding some stock. Those versions were okay, but ended up chewy and even a little dry.
To keep them moist and tender, first dredge the steaks in all-purpose flour. The flour not only helps to form a flavorful outside crust on the steak, but it also helps retain moisture by locking in juices. I was skeptical but this was truly the best way to cook cube steaks.
How To Cook Cube Steak
To make the cube steaks, sprinkle salt evenly over each side of each steak, and then dredge each steak in all-purpose flour. Shake off any excess flour and set the steaks aside and get the skillet ready for pan frying.
Heat the oil over medium-high heat until it begins to shimmer or ripple in the pan. Add the cube steaks and let these cook, undisturbed, for three minutes. If any sticking occurs, use a spatula to gently lift any part that may have stuck to the pan.
Flip each steak and cook for three minutes more, which will give you a well-done (but not overcooked) steak. A medium-rare or rare cube steak will always be chewy, so it’s best to cook this all of the way through.
At this point, the steaks are ready to serve as they are, or with a gravy.
What Pan Should I Use?
The cast iron skillet is probably the only pan that could cook all four steaks at once because of how the heat is distributed. It keeps a constant temperature up the sides of the pan, whereas even stainless can’t really do that very well. This also helps with browning and evaporation. In a stainless, even an AllClad or similar, steam would take over with this much crowding.
It’s important to keep the heat at medium-high the entire time – nothing will burn because the steaks are not in the pan for very long.
If a cast iron pan isn’t available these should be cooked in a 14-inch stainless or non-stick pan, or cooked in batches in a 10 or 12-inch stainless or non-stick pan.
Making Gravy
A pan gravy can be made in the same pan the steaks were cooked in. If making your own pan gravy, first remove the steaks from the pan so the outside crust on the steaks doesn’t become soggy, and then make the gravy according to your favorite recipe. It’s popular to serve cube steak with a gravy with mushrooms or onions, often along with mashed potatoes.
Once the gravy is ready, the steaks can be nestled back into the pan just before serving, or they can be served with the gravy on the side. I prefer to serve the gravy on the side because the gravy softens the crust on the steaks, but if you prefer a softer texture to the outside of the steaks, you’ll enjoy the steaks nestled in the gravy.
Podcast Episode: Cooking Cube Steak
Listen to me explain briefly about how to make this cube steak, along with some other great tips, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
Print
How to Cook Cube Steak Recipe
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Method: Stovetop
- Cuisine: American
DESCRIPTION
Learn how to cook cube steak perfectly so that it’s tender with a great crust. If desired, finish with a delicious gravy.
Ingredients
- 4 cube steaks
- 1/2 tsp. salt
- 1/2 cup all-purpose flour
- 3 Tbsp. cooking oil
Instructions
- Season cube steaks evenly on both sides with the salt.
- Dredge each side of each steak in flour, shake off excess and set aside.
- In a large skillet, heat oil over medium-high heat until shimmering.
- Place cube steaks in pan. Cook 3 minutes each side. Serve immediately.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
Just how I make it because that’s how my parents made it. Depending on who made it, a little garlic powder and/or Hungarian paprika added to the flour. Thanks for this so others may know how to make tender cube steak!
Thanks for sharing, Izzy! Enjoy.
Easy simple and hopefully delicious will make recipe tonight. I don’t like to cook so recipes must be simple and only a few ingredients but tasty . every cubed steak I’ve cooked have always been tough,ihopetjis one is not.
Melissa, I hope you liked it! Thanks for giving it a try, and come back and let me know what you think.
Have tried to cook cube steak before….was trying one more time before giving up. Found your recipe for frying. Honestly, i didnt know steak of any kind could taste this good. My husband and i were delighted. Had to admit watching those steaks cook for 3 minutes on each side was not comforting. But we followed what you said to do….and it truly was delicious, tender and juicy. I did use some montreal steak seasoning before the flour. I really am amazed. I have stayed away from any steak for years because of my inability to chew the meat. I did treat myself ONCE to a prime cut of steak. Yes, i liked that but it would always be a saved up for treat. With your recipe for the cubed steak, we can have it anytime we want it! Limited budget as seniors, but this fits in perfectly with all the variations of use. Can you hear it in my typing how excited I am! Thank you…
I’m so happy to hear that, Barbara! Thanks for trusting my recipe and sharing your excitement with us. :)
Very helpful about your minute steak recipe…
I’m glad you found it helpful, Patrick!
Simple and the steak comes out so tender. Thank you for this!
You’re welcome, Rob! Glad you enjoyed.
Great recipe!!!!
Thanks, Bev! I’m so happy you like it!
Try this recipe because I have not been able to make cube steaks tender no matter what I do with it so I’m going to do this one. This is my first time. Thank you for the recipe.
You’re welcome, Jeri! That’s exactly why I did all the testing to find out how to make them without getting tough. I think you’ll be pleased!
That’s just how I make mine, only I add pepper paprika for a little kick
That sounds wonderful, Cathy! Thank you for sharing.
Very simple recipe
Simple and delicious! Thanks, Janice.
Made my life easier ty so much
Happy to hear it, Sabrina! Easier is great.
Most of the recipes for cube steak I find have it in gravy. I wanted to know how to cook it if I wasn’t going to cook it in gravy, and I found your recipe. So happy I did. This is exactly what I wanted to know. They turned out great and now I can try making them in a bunch of different ways based on this method. 5 STARS from me!
Charles, I know exactly what you mean. I wanted to make a take on chicken parm using cube steak but wasn’t sure how best to cook it when it isn’t simmering in sauce. That’s why I figured out how to make it like this. The Beef Parmesan version will be coming soon! Thank you for your comment :-)
5 Stars First time cooking a cube steak recipe & it was delicious. After reading how tough cube steaks are, I was surprised at how tender it was.
Thank you!
You’re welcome, Joan! I’m so glad you loved it.
This is the same way I learned to make beef Liver – tasty, tender, delicious. Thank you for the refresher on how to make the best of the less desirable cuts of meat.
You’re welcome, Nadine! It took some testing, but it was worth it.
Simple, to tge point … lets eat!!
Enjoy, Alex!
This is awesome thank you for sharing
You’re welcome, Terra! So happy you enjoyed.
Delicious!!!
Thank you, Michelle. I’m so happy you liked it!
I love finding different recipes for less expensive cuts of meat. This recipe is so simple but so delicious.