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
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Make sure to make your fried or caramelized onions first and set aside as those can take some time. See NOTES below for instructions.
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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.
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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.
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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.
Trish Malone says
Heidi,season both sides of the meat with the spices and some salt and pepper if you like. Melt a couple of tablespoons of butter n the skillet on medium high heat. Once the butter is hot, place the meat in the skillet for about 3 minutes per side to brown. Take the steaks out and put aside. Cut up the onions, if you have any, and place them in the still hot skillet. Let cook for about 8 minutes to soften somewhat. Put meat into a baking dish. Mix the spices into the tomato sauce to create a zesty sauce. You may want to add some water or chicken broth to the sauce to thin it some. Pour the sauce over the meat. Put onions on top of the sauce. Cover the dish and let cook at 325* or 350* for about 2 hours. This would taste great served on a bed of wide noodles or some other pasta. I hope you have noodles, spaghetti, fetuccine or some type of pasta. Good eating to you and your daughter sister!
Cheryl says
The BEST cube steak I’ve ever had. Thank you for the recipe and doing the research. I’m definitely subscribing!
EverydayMaven says
Wow!! Thanks so much Cheryl! Day made 😉
Heidi says
What if you dont have the soup mix what else could i use?
Heidi says
Ok i have 3 cube steaks and nomidea how to cook them, no milk no flour. Got tomatoe sauce, spices. No oil but i got butter, any sugestions. Its dinner for my daughter and myself.
Momma Rose says
Im so disappointed with cooking cubed steak, no matter what I do it always comes out so tuff, WHAT CAN I DO???? HELP PLEASE. MOMMA ROSE.
EverydayMaven says
Hi Momma Rose – have you tried my technique? I have found the most success with QUICK cooking at high temp.
Aimee says
Cube steak should be cooked til it’s starts to brown, you might feel as though your over cooking it, but cooking on low in butter with salt and pepper is best. I don’t think your cooking it long enough. It’s done but that’s why it’s still tough
Cindy Price says
I also make my cube steaks in the crockpot with salt pepper and cream of mushroom soup cook slow on 6 hours I put in the morning then I serve it over rice
Joy M GA says
Why does the meat come out so tough?
EverydayMaven says
It shouldn’t Joy! You have to very quickly cook these steaks or they will become tough!
Carolyn Fuller says
I like to make chicken fried steak and add to brown onion gravy. Place over grits or rice
EverydayMaven says
Sounds yummy!
Christa says
A favorite meal of mine that my mother always made with cubed steak we called Swiss steak and is very simple. Coat the steak in a flower mixture and pre-cook. Meanwhile, sauté onions and add canned tomatoes (when I say canned, I’m referring to preserved at home in a pressure cooker and canning jars, but I guess you could use canned from the store as well) to onions. I try to use a jar with quartered tomatoes and more tomatoes that juice. Let these flavors mix together while slowly heating. Afterwards, add the tomato/onion mixture to the meat and sauté on low to allow all the flavors to mix together. We serve with mashed potatoes and sweet peas.
EverydayMaven says
Sounds fantastic Christa!
SHERI says
My mom used to do Swiss steaks also when I was a child growing up, and it’s been along time since I have had it. I think it’s what’s for dinner tonight.
EverydayMaven says
Hope you loved it!
Ruth says
I also cook it slow, adding sliced peppers , onions and cover with small can of diced tomatoes, add mushrooms , if you like them, serve with garlic mashed potatoes and veggie of choice.
EverydayMaven says
That sounds yummy Ruth!
Kat says
I make mine the way my mama used to. It’s very similar but with onions and peppers. Braised but then slow cooked on the stove. Yum.
EverydayMaven says
Love adding onions and peppers! Sounds good Kat 🙂