Description
Learn how to cook tender cube steak quickly with simple techniques that deliver juicy, flavorful results perfect for busy weeknights and comforting meals. This affordable cut becomes tender and delicious when coated and cooked properly, making it a versatile and budget-friendly option for family dinners.
Ingredients
Scale
Main Ingredients
- 1 lb fresh, tenderized cube steak
- 1/2 cup all-purpose flour
- Salt, to taste
- Black pepper, to taste
- 1 tsp onion powder or 1 small fresh onion, finely chopped
- 2 tbsp butter or oil (for frying)
- 1 cup beef broth or stock
- Optional herbs: 1 tsp fresh thyme or parsley, chopped
Instructions
- Prepare the Steak: Pat the cube steak dry with paper towels to remove excess moisture, which helps the flour stick better and ensures a crispy crust. Season both sides generously with salt, pepper, and optionally, onion powder or fresh onion for added flavor.
- Coat the Steak: Spread the flour evenly on a flat plate and dredge each piece of cube steak, pressing lightly to create a thin, even coating. Shake off any excess flour to prevent clumping during cooking.
- Heat the Pan: In a large skillet, heat butter or oil over medium-high heat until shimmering but not smoking. This ensures the coating crisps quickly and locks in the juices.
- Cook the Steak: Place the coated cube steak in the hot pan and cook for about 2-3 minutes on each side until deeply golden and crusty. Avoid overcrowding the pan to maintain consistent heat and browning.
- Make the Sauce (Optional): After removing the steak, reduce heat to medium and add beef broth along with any drippings and optional herbs to the skillet. Scrape up browned bits from the bottom and simmer to thicken into a flavorful pan sauce perfect for spooning over the steak.
Notes
- Use room temperature steak for even cooking by letting it sit out for 15 minutes before cooking.
- Dredge thoroughly in flour to achieve a perfect crispy exterior.
- Do not overcook; cube steak cooks quickly and can become tough if cooked too long.
- Let the steak rest for 5 minutes after cooking to allow juices to redistribute.
- Using a cast iron skillet helps achieve the best sear and heat retention.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 steak (approx. 4 oz)
- Calories: 300
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg