How to Cook Pork Cube Steak Perfectly

Learn how to cook pork cube steak perfectly with a light breading so it stays juicy and tender every time.

Pork cube steak is an economical cut of meat, but since it’s a thinner cut, you need to know how to keep it tender and not overcook it. I’ve found a very light coat of flour and pan-frying produces the best and most delicious results.

Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.

Video: Cooking Pork Cube Steak

What Is Pork Cube Steak?

Pork cube steaks usually come from the pork shoulder or pork loin. Like beef cube steaks, it’s really more about how they are processed and prepared. This cut of meat is mechanically tenderized by a machine that punctures and breaks apart the tough meat fibers and gives you a thinner piece of pork. It also leaves behind a cube pattern in the meat, which is where we get the name “cube steak” from. The process results in a more tender piece of meat, compared to one that has not been cubed.

This is different from a Pork Steak, which is larger and fattier and often comes bone-in and has not undergone the cubing process. If you have boneless pork chops though, you can approximate cube steak. For thicker chops, you can hit them with the spike side of a tenderizing mallet like this to both thin them and break up the meat in a way that similar to the cubing process. If you have thinner pork chops though (like this kind of thin pork chop), you’re better off to not thin them out any more and instead just score them with a sharp knife to achieve some of the same effect.

Getting Tender Cube Steak 

Now, even though this cut of pork has had a head start on tenderness, there is a correct way to cook it to keep it extra-tender. I tested different methods and found that dredging the cube steaks in flour before pan frying worked the best to keep the meat tender and juicy.

How To Cook Pork Cube Steaks

Start by seasoning your pork cube steaks on both sides. I like to use garlic powder and dried oregano along with salt and pepper. Next, dredge the steaks in flour and shake off any excess. 

Heat oil in a large skillet over medium-high heat until it’s shimmering. Carefully add your coated steaks to the pan and cook until well browned. These pork steaks are thin, so they don’t take very long to cook completely. Mine took 3-4 minutes on each side. 

They can be served immediately, or set aside while you make a quick gravy (see info about gravy below). Pairing them with mashed potatoes always makes for a delicious dish.

What Pan Should I Use?

This cast iron skillet is my choice to 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 steel can’t really do that very well. This also helps with browning and evaporation. In a stainless pan, steam would take over with this much crowding.

It’s important to keep the heat at medium-high the entire time – nothing should burn because the cube steaks are not in the pan for very long. But do check underneath periodically and if they’re getting dark quickly, turn your heat down.

If you don’t have a cast iron pan, you can cook in a 14-inch stainless or non-stick pan, or cook the pork steaks in batches in a 10 or 12-inch stainless or non-stick pan. 

Making Pan 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 pork from the pan so the outside crust on the steaks doesn’t become soggy, and then make the gravy according to your favorite recipe. Look at my homemade pork gravy recipe for flavor inspiration or try this amazing onion gravy.

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 it’s tasty with them nestled in the gravy too.

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