Cook Cube Steak

Less expensive cuts of beef like round or chuck steak have great flavor, but they tend to be a little tough. Cubing, or tenderizing, these cuts helps to make them more palatable, and they can be downright delicious when they're prepared and cooked properly. Buy pre-tenderized cube steak from the butcher or grocery store, or make your own by using a meat tenderizer to pound a thinly cut chuck steak or round steak.

  • Prep time (Skillet): 20-25 minutes
  • Cook time: 6 minutes per steak
  • Total time: 25-40 minutes

Ingredients

Skillet Cube Steak

  • 2 pounds cube steak
  • 2 eggs, beaten
  • 1 cup flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • Canola or peanut oil

Oven-Baked Cube Steak

  • 2 pounds cube steak
  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 1/2 cup shallots, chopped
  • 1 Teaspoon dried sage
  • 1/3 cup cooking sherry
  • 1/2 cup half and half
  • Salt and pepper

Slow Cooker Cube Steak

  • 2 pounds cube steak
  • 2 cans cream of mushroom soup (not condensed)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper

Steps

Skillet Cube Steak

  1. Remove the meat from the packaging. Cut the steaks four to six pieces, depending the serving size portions you prefer.
  2. Rinse each steak with cool water. Pat them dry with paper towels. Set them on a plate and sprinkle salt and pepper on both sides of the steaks.
  3. In a shallow bowl, mix the flour, spices, and salt. Use a whisk to thoroughly combine the mixture. Place the beaten eggs in a separate shallow bowl.
  4. Set a large skillet on a burner and turn it to medium high. Pour in about an inch of cooking oil, enough to come halfway up the sides of the skillet. Allow the oil to heat to 370 degrees Fahrenheit (188 degrees Celsius).
  5. Test the heat of the oil using a candy thermometer. If you don't have one, insert a wooden spoon handle into the oil. When it starts to boil rapidly, the oil is ready to fry.
  6. Dredge a steak in the egg on both sides. Shake it lightly to remove excess egg.
  7. Dredge the steak in the flour mixture to coat well on both sides. Set the steak in the skillet.
  8. Repeat until all of the steaks have been dredged in egg, then flour, and are cooking in the skillet.
  9. Flip the steaks when the batter turns brown around the edges. The steaks should cook for about three minutes on both sides. They are ready when the batter is golden brown and no red juice is released when the steaks are poked with a fork.
  10. Drain the steaks on a plate lined with paper towels. This dish is classically served with white gravy and potatoes.

Oven-Baked Cube Steak

  1. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
  2. Remove the meat from the packaging. Cut the steaks four to six pieces, depending the serving size portions you prefer.
  3. Rinse each steak with cool water. Pat them dry with paper towels.
  4. Sprinkle the steaks with flour, salt and pepper on both sides. Set them on a plate.
  5. Place one tablespoon of butter in a glass or metal baking pan. Place the pan in the oven and allow the butter to melt and the pan to heat.
  6. Remove the pan from the oven. Tilt it from side to side to coat the bottom with the melted butter. Lay the steaks in the pan, making sure none of them overlap. Cover the pan with aluminum foil.
  7. Place the pan in the oven and bake for 55 to 65 minutes. Turn the steaks once, midway through cooking. The steaks are ready when no red juice is released when they are poked with a fork.
  8. While the steaks are cooking, place a saucepan over medium heat. Place the other tablespoon of butter in the pan.
  9. When the butter is melted, add the shallots and sage. Sauté until the sage is translucent, about 3 minutes.
  10. Add the sage, the sherry, and the cream. Reduce the heat to medium low. Cook, stirring occasionally, until the sauce is thickened.
  11. To serve, place each steak on a plate. Portion the sauce over the steaks, and season to taste with salt and pepper.

Slow Cooker Cube Steak

  1. Remove the meat from the packaging. Cut the steaks four to six pieces, depending the serving size portions you prefer.
  2. Rinse each steak with cool water. Pat them dry with paper towels.
  3. Pour a can of cream of mushroom soup into the slow cooker.
  4. Lay the steaks into the slow cooker. Pour in the second can of mushroom soup.
  5. Stir in the salt, garlic powder, and cayenne pepper.
  6. Place the lid on the slow cooker. Turn it on, and cook the steak until done.
    • This dish can be prepared the night before you want to eat it by using the slow cooker's lowest setting.
    • If you want to eat the steak the same day you prepare it, use a higher setting on the slow cooker.
  7. Serve with noodles or rice.



Tips

  • Substituting butter for oil or shortening may result in over-browning.
  • Select a heavy skillet large enough to prevent cube steaks from overlapping. Overlapping will prevent even browning and cooking.
  • When estimating how much meat you will need, allow 4 to 6 ounces (113.3- 170g) uncooked meat per person to be served.

Warnings

  • Wash your hands and all surfaces that the raw steak touches with warm, soapy water.
  • Care should be taken when placing the steaks in the hot oil to prevent spattering.

Things You'll Need

  • Ingredients listed above
  • Heavy skillet
  • Oven proof pan
  • Lid or aluminum foil for oven proof pan
  • Slow cooker

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Sources and Citations

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