{"id":28529,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/cube-steaks-with-gravy\/"},"modified":"2024-06-30T09:53:45","modified_gmt":"2024-06-30T14:53:45","slug":"cube-steaks-with-gravy","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/cube-steaks-with-gravy\/","title":{"rendered":"Cube Steak"},"content":{"rendered":"

Cube steak isn’t the sexiest of beef cuts. It’s not meant for fancy steak recipes<\/a> 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).<\/p>\n

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.<\/p>\n

What is cube steak?<\/h2>\n

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!<\/p>\n

How to Cook Cube Steak<\/h2>\n

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.<\/p>\n

Another way to cook cube steaks is in a hot skillet, like with\u00a0cast-iron steak<\/a>. 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<\/a> or chicken-fried steak<\/a>.<\/p>\n

Cube Steak Ingredients<\/h2>\n