Learn How to Cook Cube Steak in a few simple steps. Combine with fried onions and parsley for an easy and naturally gluten-free dinner!
Let’s talk about Cube Steak or as I like to call it, “what to make for dinner when you only have 10 minutes”. A while back, I purchased a grass-fed meat bundle from a local farmer and got 5 pounds of cube steak.I tried a bunch of different cooking methods and found myself repeating this easy method over and over again. It’s minutes of cook time, so much flavor, and no added junk! I knew I had to share it with you ASAP.
WHAT IS CUBE STEAK?
It is a cut of beef, usually from the top sirloin or top round, that is tenderized through an electric tenderizer. The cuts are thin and resemble a cutlet of some sort but have a “cubed” surface appearance from the tenderizer machine.
Here is the official Wiki for Cube Steak if you want to learn more. Cube steak can look similar to ground beef in the package, but it’s an entirely different cut of meat and a formed “steak” ready to be cooked.
HOW DO YOU COOK CUBE STEAK?
When I first started cooking cube steak, I searched “How To Cook Cube Steak” on Google and Pinterest and found the same couple of recipes over and over (dump in a slow cooker with onion soup mix or bread and fry) and a few variations on a sandwich using crappy ingredients. I wanted something lighter, easier and made in minutes that was also gluten-free.
After reading way too many cube steak recipes, the consensus is that you either cook it low and slow or very quickly over high heat. The most common cooking methods are:
- Fried (either deep-fried or pan-fried)
- Sauteed
- Braised
After endless experimentation with all of these methods, I have found that pan-frying cube steak is the tastiest, the quickest, and the easiest!
CUBE STEAK RECIPE TIPS
- 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!
- To Reheat: Gently warm in a skillet on medium-low heat for 1 to 2 minutes per side OR microwave for 30 to 45 seconds.
WHAT TO SERVE WITH CUBE STEAK?
We love to serve it alongside a vegetable and starch or starch imposter like mashed cauli. Here are some ideas:
Creamy Mashed Cauliflower with Ghee
Arugula Salad with Lemon Balsamic Dressing
Healthy Sweet Potato Casserole
Did you make this recipe? Please give it a star rating below!
Learn How to Cook Cube Steak in a few simple steps. Combine with fried onions and parsley for an easy and naturally glute-free dinner!
- 2 Tablespoons butter or Ghee, Avocado Oil, or Peanut Oil (high-heat fat)
- 2 pounds cube steaks (approx 8 cutlets)
- 2 teaspoons kosher salt divided
- 1 teaspoon freshly ground black pepper divided
- 1 cup caramelized onions (or fried onions) (approx 1 pound raw onion - see Notes)
- 1/4 cup parsley leaves chopped
-
Make sure to make your fried or caramelized onions first and set aside as those can take some time. See NOTES below for instructions.
-
Pat dry each cube steak with paper towels to remove moisture.
Sprinkle both sides of each Cube Steak cutlet with kosher salt and freshly ground black pepper.
-
Heat a large frying pan - large enough to hold 2 of the Cube Steaks with some room between them (a 12" frying pan worked perfectly for me) over high heat.
Once very hot, add 1/2 Tablespoon of cooking fat to frying pan. Add 2 of the Steaks to the pan and cook, undisturbed, for 3 minutes.
-
Turn and cook an additional 2 to 3 minutes. Repeat with the butter and steaks until all are cooked.
Serve topped with fried (or caramelized) onions and chopped parsley and Enjoy!
- 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!
- To Reheat: Gently warm in a skillet on medium-low heat for 1 to 2 minutes per side OR microwave for 30 to 45 seconds.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
UPDATE NOTES: Please note that this recipe was originally published in February 2014, but was updated in December 2019 with updated photos, in-process photos, cooking tips, and updated nutritional information.
I always add Worcestershire sauce just before cooking.
I bet that adds a lot of flavor!
I made this last night and it was so good! We had to walk away to stop ourselves from eating all the steaks at once! I was going to bring some to work for lunch, but the hubby begged me to let him have the leftovers! Will definitely be making this again!
Hi Melissa! So glad to hear it – thanks for taking the time to share and let me know!!