cube steak

This hearty and indulgent country-fried steak and gravy recipe will have your family and friends asking for seconds. To ensure the steaks cook perfectly, pound them out to ¼-inch thick before dredging and frying. After frying, pour out the oil and use the same pan to make the gravy. Don’t throw away the brown bits at the bottom, they are full of flavor!

Country Fried Steak And Gravy Recipe by Tasty

oz cube steak, 4 steaks, 8 oz (225 g) each

kosher salt,

black pepper,

eggs

¾ cups whole milk, divided

garlic powder

onion powder

paprika

vegetable oil

unsalted butter

heavy cream

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Set a steak in the center of a cutting board and cover with a piece of plastic wrap. Using a meat mallet, pound the steak evenly to ¼-inch (½ cm) thick. Season with salt and pepper on both sides. Repeat with the remaining meat.

In a wide, shallow dish, whisk together the eggs and 1 cup (240 ml) of milk. In a separate shallow dish, mix together the 1 ½ cups (190 g) of flour, pepper, salt, garlic powder, onion powder, and paprika.

Dredge the steaks in the flour mixture, then dip in the egg mixture, letting any excess egg drip off. Coat again in the flour mixture. Set aside for 10-15 minutes, until the coating has dried out a bit.

Meanwhile, heat the oil in a 10-inch (25.5 cm) pan over medium-high heat until it reaches 375˚F (190˚C).

Fry the steaks, 2 at a time, for 3 minutes, until golden brown and crispy. Flip and cook on the other side for 3 minutes more, until golden brown and cooked through when the internal temperature reaches 155˚-165˚F (170˚-175˚C). Transfer the steaks to a paper towel-lined plate or baking sheet and immediately season with salt. Once all of the steaks are done frying, transfer to the oven while you prepare the gravy.

Pour the hot oil into a heatproof bowl and let cool before discarding. 9. Leave any browned bits in the pan.

In the same pan, without wiping it out, melt the butter over medium heat. Add the remaining 3 tablespoons of flour, whisking to incorporate. Cook for 2-3 minutes, until the roux is a light brown color.  Add the heavy cream and remaining milk. Bring to a simmer and cook, whisking constantly, until thickened, 5-7 minutes. Season with salt and pepper.

Ladle the gravy over the steaks and serve with your favorite side dishes.

https://vid.tasty.co/output/132194/landscape_480/1557425801

Through good times and bad, the cube steak has remained a wallflower among meat cuts. Old-fashioned and a little mysterious, it’s a steak without pretension, or maybe a hamburger with humble aspirations.

The term “cube” can be a little murky. It doesn’t refer to the shape of the meat, which is usually beef but is sometimes made from pork, elk or other animals. Rather, it refers to both the shape of the dimples that checkerboard the surface of cube steak and the process that puts the dimples there. 

Those dimples provide more surface area for flour to cling to, which makes for crisper cutlets in recipes like this simply-prepared (no batter, just a generous dusting of flour) chicken-fried steak.

Chicken-Fried Steak

Vegetable oil

flour

salt

pepper

milk

cube steak,

Heat oven to 200 degrees. Pour a half-inch of oil into a cast-iron or other large, heavy skillet and place over medium-high heat.

Put flour, salt and pepper in a large zip-top bag or in a large baking dish and mix well. Pour milk into a large bowl. Dip each piece of steak in milk, shake off excess and then shake in bag of flour or press into dish of flour, making sure both sides are well coated. Shake off excess.

Lay steaks into hot oil until skillet is full, but not crowded. Cook for about 3 minutes a side, or until a good crust is formed. You may need to do this in batches, moving steaks to a platter in the warm oven as they cook. When done, pour off all but about 4 tablespoons of fat from pan, leaving in as many browned bits as possible, and turn off heat.

Pour milk into a saucepan and add enough water to make 3 cups. Heat over medium heat until just before boiling point.

Turn heat under frying pan to medium. When oil is hot, sprinkle in 3 tablespoons of flour mixture, 1 tablespoon at a time, quickly stirring until flour starts to brown, 1 to 2 minutes. Gradually add liquid, stirring constantly to remove lumps and cook until thickened. Adjust seasoning.

Cube steaks are cooked low and slow in the oven with a savory balsamic onion gravy.

Cube Steaks with Balsamic Onion Gravy

cube steaks

olive oil

butter

onions

red wine (or beef broth)

beef broth (+ 1 cup, not low sodium)

balsamic vinegar

Dijon mustard

rosemary (chopped)

salt and black pepper

corn starch

Preheat oven to 350°F.

Combine flour, salt, & pepper in a shallow plate. Dredge the meat in the flour mixture.

Heat olive oil over medium heat in a dutch oven. Brown steaks on each side (adding additional olive oil if needed). Set aside.

Melt the butter in the dutch oven and cook onions in it until they are tender, add the wine and cook until it reduces. Top with browned steaks.

Add remaining ingredients except for cornstarch. Cover and place in the oven. Cook for 2 ½-3 hours or until fork-tender. Halfway through cooking, add 1 more cup of broth so the meat is covered with liquid.

Remove the dutch oven from oven and remove the steaks from the pot and place on a plate covered with foil.

Combine cornstarch with 1 tablespoon water. Bring liquid in the pot to a boil. Stir in cornstarch slurry and stir until thickened.

Serve over mashed potatoes.

Cube steaks, dredged in seasoned flour, fried in fat and bacon drippings and drizzled with a peppered milk gravy.

Chicken Fried Steak with Southern Style Peppered Milk Gravy

cooking oil, bacon fat or butter

salt (like Lawry's)

black pepper

buttermilk or whole milk

unsalted butter,

salt and freshly cracked black pepper,

Cube steak is the secret to quick, delicious meals. Learn how to cook it perfectly with this easy recipe and tips. Try it out tonight!

Cube Steak Recipe

vegetable or canola oil

lbs. steak

Tony's seasoning

hot sauce

Worcestershire sauce

Salt and pepper

Make an assembly line with a baking sheet, two pie plates, and paper towel lined plate.

In one pie plate, add the flour and Tony's seasoning and a little black pepper.

In the other pie plate, add the buttermilk and gently whisk in the egg and hot sauce.

Sprinkle steaks with salt, pepper, and Worcestershire.

Dredge steaks in flour, then dip in buttermilk mixture, then dredge in flour again. Or if you want even more breading, start by dipping in the milk, then flour, then milk again, then flour again. You may need to add more flour and/or more milk to your pans. Lay steaks on baking sheet.

Heat oil on medium in a large cast-iron skillet. When oil is hot, place two to three pieces of steak in skillet and fry each side until golden brown, 3-4 minutes per side.

Remove steaks and place on a paper-towel lined plate. Serve immediately.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1626187731/z32tqzj84z4myxcxqu26.mp4

Cube steak is best floured and fried in a skillet. Tender and delicious, cube steak cooks quickly so it's perfect for a weeknight meal. This is Southern comfort food at its best!

Fried Cube Steak

Pan fried cube steak in a mushroom and onion gravy in just one pot - this easy cube steak recipe goes from fridge to fork in less than 30 minutes!

Cube Steak in Gravy Recipe

steak (5 cube steaks)

oz cremini mushrooms, sliced

garlic, diced finely

onion,

beef broth

Season steak generously with salt and pepper.

Heat butter in a large skillet (preferably cast...

Heat butter in a large skillet (preferably cast iron) over medium-high heat.

Add cube steaks and cook on medium high...

Add cube steaks and cook on medium high until well browned on each side, about 4 minutes per side. Remove steaks from pan when browned and set aside.

Add second half butter to pan and melt.

Add onions and mushrooms and sauté on medium,...

Add onions and mushrooms and sauté on medium, stirring often, until onions are soft and mushrooms have browned slightly.

Add garlic and cook until soft and fragrant,...

Add garlic and cook until soft and fragrant, another 2 minutes.

Stir in beef stock, stirring to deglaze pan...

Stir in beef stock, stirring to deglaze pan as you add stock.

Bring to a boil and let reduce, about...

Bring to a boil and let reduce, about 4 minutes.

When gravy has thickened, add steaks back to...

When gravy has thickened, add steaks back to pan.

Toss in gravy to coat.

Serve immediately.

Leftovers may be stored for up to four...

Leftovers may be stored for up to four days in an airtight container in the refrigerator - up to three months in a freezer.

If freezing, let thaw naturally in the refrigerator...

If freezing, let thaw naturally in the refrigerator overnight and reheat in pan on the stove. Add up to 2 cups beef stock to make more gravy if needed.

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The most viewed cube steak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine