Cube Steak is a tenderized beef steak seared in beef broth, onion and garlic powder then made with the BEST Mushroom Gravy. A simple and delicious meal made in less than 30 minutes!

Sometimes I just need to cook some beef and steak is one of my favorites! For more simple to make steak recipes try this Garlic Butter Herb Steak Bites with Potatoes, Brown Sugar Garlic Flank Steak or Creamy Garlic Steak Bites with Mushrooms.

Cube Steak

What is Cube Steak:

Cube steak or cubed steak is a type of beef cut that is known to be a tough piece of meat that is tenderized. Usually it is either top round or top sirloin when purchased. It is then flattened by pounding and tenderized before cooking. Cube steak got its name because of the indentations that are on the cube steak after it has been tenderized by a meat tenderizer.

Cube Steak Ingredients:

Flour

Pepper

Salt

Onion Powder

Garlic Powder

Olive Oil

Cube Steaks

Mushroom Gravy:

Olive Oil

Onion

Mushrooms

Beef Broth

Onion Soup Mix

Cornstarch

Water

How to Cook Cube Steak:

How to Cook Cube Steak:

In a small bowl combine the flour, pepper, salt, onion, powder and garlic powder. Add the cube steak and coat with the flour on each side. In a medium sized skillet add the olive oil. Over medium high heat add the cube steak and cook for about 3-4 minutes on each side. Remove from the skillet and set aside. To make the mushroom gravy: Add the olive oil and sliced onions. Sauté for 4-5 minutes and add in the mushrooms until they are tender and mushrooms are golden. Add in the beef broth and onion soup mix and mix until dissolved. Combine the cornstarch and water and whisk in a small bowl. Add to the gravy and mix. Add the cube steaks back to the gravy and let simmer until sauce has started to thicken.

Tips for Making Cube Steak:

Thicken gravy: Mix together a slurry or roux of cornstarch or flour with water. Slowly add it to the mushroom gravy for the desired thickness.

Mix together a slurry or roux of cornstarch or flour with water. Slowly add it to the mushroom gravy for the desired thickness. Beef broth: For more flavor add in beef broth instead of water.

For more flavor add in beef broth instead of water. Also, instead of plain water, it would be better to add beef broth when doing the slow cooking method.

To tenderize the meat, simply pound on it using a manual meat tenderizer. Feel free to tenderize your own meat and not rely on the electric tenderizers at a market. This way, you can be sure of the quality of your beef.

It is important not overcook the beef, or else, the steak will become rubbery.

Make your onions FIRST: Here is a quick tutorial on how to make either Fried (aka quick) or Caramelized (aka slow) Onions. Both are great on top of this steak – make what you have time for!

Make sure to pat the cube steaks dry with paper towels to remove moisture. This will help the meat sear and get a good crust. Moisture is the enemy of searing!

Season well with salt and pepper.

Ideally, take the steaks out of the fridge 15 to 30 minutes before cooking as meat that is not ice-cold sears better and more evenly.

I usually use Ghee but any high-heat cooking fat works. Readers have commented that they have used Avocado Oil, Peanut Oil, and some even use Olive Oil.

Cube Steak (even grass-fed) is pretty cheap so stock up. Once you cook this recipe, it will quickly become a family favorite!

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