Learn How to Cook Cube Steak in a few simple steps. This pan-fried cube steak is ready in under half an hour. Combine with fried onions and parsley for an easy and naturally gluten free dinner!
Let’s talk about Cube Steak.
You might be asking: “What exactly is cube Steak?” I didn’t know either, until recently, when I purchased a grass-fed meat bundle and wound up with almost 5 lbs of it.
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.
HOW DO YOU COOK 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 – no thanks!) and a few variations on a sandwich using crappy ingredients.
After reading up on it for a while, the consensus is that you either cook it low and slow or very quickly over high heat.
Since I have so much of it, I will be experimenting a bit, but for now, I think this super quick technique is tasty and makes for an unbelievably easy weeknight dinner.
Plus, Cube Steak (even grass-fed) is pretty cheap!
COOKING CUBE STEAK: DIFFERENT WAYS TO COOK CUBE STEAK
So, what are your options when it comes to cooking cube steak? In this recipe, I pan fry my cube steak. There are other ways to cook cube steak and end up with a delicious result though – here are some ideas.
- Fried cube steak
HOW TO MAKE CUBE STEAK TENDER
The texture of cube steak is different from other cuts of beef and it can easily become too chewy if you don’t cook it correctly. Because of this, cube steak has an unwarranted reputation for being a tough cut of beef – but this isn’t necessarily true. Just prepare and cook it the right way and your cube steak will come out tender and flavorful.
Baked cube steak isn’t recommended for a tender result. Cooking your cube steak in the oven generally doesn’t lock in juices and flavors in the same way as pan frying or braising the steak does. Some people love baked cube steak – and you might, too! But if you’re looking to get the most flavorful bite, I recommend trying an alternative cooking method.
Grilled cube steak? Same idea – it’s just more difficult to end up with a tender piece of beef this way. This cut is really meant for sauteing, pan frying, and braising. I’m choosing to pan fry my cube steak in this recipe because it works well and cuts down on cooking time when compared to braising.
WHAT TO SERVE WITH CUBE STEAK?
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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!
- 2 Tablespoons butter (or Ghee)
- 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.
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.
very hot, add 1/2 Tablespoon of butter 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!
- How To Make Fried or Caramelized Onions: 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!
UPDATE NOTES: Please note that this recipe was originally published in February 2014, but was updated in November 2018 with nutritional information, updated photos, recipe tips, and more helpful information.