Cubed Steak Recipe: Cubed steak is a humble dish that holds a place in countless family dinner rotations. It’s cheap, tasty, and with the right recipe, incredibly satisfying.
Whether you’re frying it up for a hearty Southern-style meal or smothering it in rich gravy, cubed steak delivers the kind of comfort only home-cooked meals can.
In this guide, we’ll walk you through every step of making the perfect cubed steak — from choosing the right cut of meat to serving it hot with classic sides.
Introduction to Cubed Steak
Cubed steak, often mistaken for minute steak, is typically made from top round or top sirloin and mechanically tenderized until it resembles ground beef in texture — hence the “cubed” appearance. It’s one of those cuts that turns magical when cooked low and slow or pan-fried to perfection.
What makes cubed steak such a standout? It’s the versatility and affordability. You can season it a dozen different ways, serve it with mashed potatoes, rice, or even bread, and it absorbs flavors like a dream. It also cooks relatively quickly, making it ideal for busy weeknights.
If you’ve ever had chicken-fried steak or steak and gravy, chances are you’ve already enjoyed cubed steak without realizing it. In this guide, we’re focusing on a classic pan-fried version that ends with a rich brown gravy that soaks into every bite.
Ingredients Needed for Cubed Steak
Let’s start with what you’ll need. This is a simple, budget-friendly recipe, but the right ingredients make all the difference in flavor and texture.
Essential Ingredients:
- 4 pieces of cubed steak (about 1.5–2 lbs)
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper to taste
- 1 egg
- ½ cup milk
- ¼ cup vegetable oil or shortening (for frying)
Optional Flavor Boosters:
- Hot sauce (add to egg mixture for kick)
- Worcestershire sauce (dash in gravy)
- Fresh herbs like thyme or parsley for garnish
- Beef bouillon cube (for richer gravy)
The flour coating mixed with seasoning creates a crispy, golden crust. The egg and milk combo helps the coating stick better. And don’t skimp on the seasoning — this is where the flavor really shines.
Tools and Equipment You’ll Need
Great meals start with the right tools. Luckily, cubed steak doesn’t require any fancy gadgets.
Basic Kitchen Tools:
- Cast iron skillet or heavy-bottom frying pan
- Shallow bowls or plates for dredging
- Tongs or fork for flipping
- Paper towels and plate for draining excess oil
Optional But Helpful:
- Meat mallet (if you want to pound the steaks further)
- Thermometer (to check oil temp or meat doneness)
- Whisk (for mixing gravy)
A cast iron skillet really brings out the best in cubed steak. It holds heat well and gives you that even, golden sear. If you’re going for oven-baked or slow-cooked, a Dutch oven or crockpot will work wonders too.
Preparing the Cubed Steak
Even though cubed steak is already mechanically tenderized, prepping it properly will take your dish to the next level.
Step 1: Tenderize Further (Optional)
Use a meat mallet to lightly pound the steaks. This step is totally optional but can help ensure melt-in-your-mouth texture. Be gentle — don’t turn it into mush.
Step 2: Season the Meat
Pat the steaks dry with a paper towel (helps the flour stick). Then season both sides generously with salt, pepper, garlic powder, onion powder, and paprika. Let them sit for 10 minutes so the seasoning can sink in.
Step 3: Prepare Dredging Station
- In one shallow dish, mix the flour with a pinch of each seasoning.
- In another bowl, beat the egg with milk.
Dip each steak first in the flour, then into the egg mixture, then back in the flour. This double-dredge method creates that crispy Southern crust we’re aiming for. Shake off excess flour so it doesn’t burn during frying.
Cooking Methods for Cubed Steak
Here’s where the real magic happens. There are several ways to cook cubed steak, each delivering a slightly different texture and flavor profile.
1. Pan-Frying (Classic Southern Style)
- Heat oil in your skillet over medium-high heat.
- Once hot (around 350°F), add the steaks. Don’t overcrowd the pan.
- Fry for 3–4 minutes per side until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain.
After frying all the steaks, you can use the drippings to make a quick gravy. Just add a bit of leftover seasoned flour, whisk it into the oil, and slowly pour in milk or broth until thickened. This gravy over the steaks? Next-level comfort food.
2. Oven-Baking (Less Mess)
- Preheat oven to 375°F.
- Place breaded steaks on a greased baking sheet or wire rack.
- Bake for 25–30 minutes, flipping halfway through.
Oven-baking gives a crispy outer layer without using too much oil. It’s a great hands-off option if you’re cooking multiple servings.
3. Slow Cooker (Fork-Tender Style)
- Brown the steaks first (for flavor).
- Layer them in a crockpot with onions and a simple gravy mix.
- Cook on low for 6–8 hours.
Slow cooking transforms the steaks into ultra-tender bites soaked in savory goodness. Perfect for a Sunday meal.
Serving Suggestions for Cubed Steak
Cubed steak is a versatile dish that pairs beautifully with a variety of sides. Whether you’re cooking it with rich gravy or keeping it crispy, what you serve alongside can elevate your meal from good to unforgettable.
Classic Southern Sides:
- Mashed Potatoes: A fluffy, buttery mound of mashed potatoes is the go-to side. It absorbs the gravy like a sponge and makes every bite comforting.
- Green Beans or Collard Greens: For a touch of green and a bit of nutrition, steamed or sautéed green beans or collard greens work wonderfully.
- Cornbread or Biscuits: Something to mop up all that gravy! Flaky biscuits or sweet cornbread make perfect companions.
- Macaroni and Cheese: Southern-style mac ‘n cheese is creamy, cheesy, and comforting. A side of this next to cubed steak is a match made in heaven.
Light & Modern Pairings:
- Roasted Vegetables: Carrots, Brussels sprouts, or zucchini with a little olive oil and seasoning offer a healthier contrast.
- Simple Garden Salad: Fresh greens with a tangy vinaigrette can balance out the richness of the steak.
- Cauliflower Mash: A low-carb, creamy alternative to mashed potatoes that still holds up with gravy.
Presentation tip: Serve your cubed steak on a warm plate, spoon gravy generously on top, and garnish with chopped parsley or green onions for a fresh finish.
Tips and Tricks for Perfect Cubed Steak
Even though the recipe is simple, a few small tricks can take your cubed steak to the next level.
1. Don’t Rush the Dredging Process
Let the coated steaks rest for a few minutes before frying. This helps the flour adhere better and forms a better crust during cooking.
2. Keep the Oil at the Right Temperature
If your oil is too hot, the outside burns before the inside cooks. If it’s too cool, the steak absorbs too much oil. Keep the temperature around 350°F for that perfect fry.
3. Use the Right Pan
A cast iron skillet retains heat and promotes even cooking. It’s especially good for achieving a crisp, golden-brown crust.
4. Let the Steaks Rest Before Serving
Once cooked, let the steaks sit for a few minutes. This redistributes the juices and prevents them from becoming dry.
5. Get Creative with Flavors
Try adding Cajun seasoning, Italian herbs, or even a dash of soy sauce to mix things up. Cubed steak is like a blank canvas for flavor.
Making Gravy from Pan Drippings
The gravy is where the flavor lives. And when made from pan drippings, it’s next-level delicious. Here’s a quick guide:
Ingredients:
- 2 tbsp leftover seasoned flour
- 2 tbsp pan drippings or butter
- 1½ cups milk (or beef broth for a deeper flavor)
- Salt and pepper to taste
Instructions:
- Remove any excess oil from the skillet, leaving about 2 tablespoons.
- Stir in the seasoned flour over medium heat to make a roux.
- Slowly add milk or broth, whisking constantly to prevent lumps.
- Simmer until thickened (5–7 minutes), then taste and adjust seasoning.
This gravy is rich, flavorful, and perfect for drizzling over steaks, potatoes, or even bread.
How to Store and Reheat Leftovers
Cubed steak is great as leftovers, and storing it properly means you can enjoy it again without sacrificing flavor.
Storing Tips:
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Wrap each piece in foil or plastic wrap, then place in a freezer bag. Good for up to 3 months.
Reheating Instructions:
- Oven: Reheat at 350°F for 15–20 minutes for the best texture.
- Microwave: Use for convenience, but know it may soften the crispy crust.
- Skillet: Reheat on low with a splash of broth or water to prevent drying out.
Pro tip: Reheat with some gravy to bring back moisture and flavor!
Variations of Cubed Steak Recipes
Cubed steak isn’t just one dish—it’s a gateway to multiple flavor profiles. From global twists to regional spins, you can transform this simple cut of beef into something extraordinary with just a few adjustments.
1. Chicken-Fried Cubed Steak
- This Southern classic involves a thick, crunchy batter and creamy white gravy.
- Dip the steak in buttermilk before dredging in seasoned flour for extra flavor.
- The gravy is made from pan drippings, milk, and a touch of black pepper. It’s rich, comforting, and a must-try.
2. Swiss Cubed Steak
- A slow-cooked variation often baked with tomatoes, onions, and green peppers.
- The acidity of the tomatoes helps tenderize the meat further.
- Serve it with white rice or buttered egg noodles for an old-school diner-style meal.
3. Asian-Inspired Cubed Steak
- Marinate cubed steak in soy sauce, garlic, and ginger, then sear it and stir-fry with veggies.
- Serve over steamed jasmine rice with a sprinkle of sesame seeds and scallions.
- Great for a quick weeknight dinner with bold flavors.
4. Gravy-Free Garlic Butter Steak
- Instead of coating and frying, sear seasoned cubed steaks in garlic butter and herbs.
- Finish with a splash of lemon juice for brightness.
- This is a lighter option, but still packs a flavor punch.
Changing up the spices, marinades, or cooking methods makes this recipe endlessly customizable. You can cater it to your family’s tastes or impress guests with something new.
Nutritional Information and Considerations
Cubed steak, like many comfort foods, can be indulgent—but it doesn’t have to be unhealthy. With a few swaps, you can make it fit into most dietary lifestyles.
Standard Nutrition Per Serving (Pan-Fried with Gravy):
- Calories: 450–600 (depending on oil and gravy)
- Protein: 30g
- Fat: 25g
- Carbs: 20–30g
Healthier Modifications:
- Use leaner cuts or trim visible fat from the cubed steak.
- Bake or air-fry instead of deep-frying to reduce oil.
- Use whole wheat flour or almond flour for dredging.
- Make gravy with broth instead of cream or full-fat milk.
- Serve with vegetables or cauliflower mash instead of heavy sides.
Being mindful of portion sizes and cooking methods lets you enjoy this dish guilt-free more often.
Common Mistakes to Avoid
Making cubed steak seems easy, but there are a few traps that can leave you with a chewy or bland dish. Let’s help you dodge those kitchen disasters.
1. Overcooking the Steak
Cubed steak cooks quickly. Overcooking it will make it tough and dry. Stick to 3–4 minutes per side if frying, and keep a close eye if baking or broiling.
2. Skipping the Seasoning
Cubed steak doesn’t have much natural fat, so it needs flavor from seasoning. Salt, pepper, garlic powder, and paprika are simple, but crucial.
3. Not Letting It Rest
If you cut into your steak right after cooking, you’ll lose all the juices. Let it rest for a few minutes so the meat stays juicy and tender.
4. Frying in Cold Oil
If your oil isn’t hot enough, the coating will absorb it instead of crisping up. Test with a pinch of flour—if it sizzles right away, it’s ready.
5. Skipping the Gravy
You don’t have to make gravy, but it ties the whole dish together. Even a quick pan sauce with broth or onions can elevate your meal.
Avoiding these simple mistakes ensures your cubed steak comes out mouthwatering every time.
FAQs about Cubed Steak Recipe
1. What is cubed steak made from?
Cubed steak is typically made from top round or top sirloin beef that has been tenderized using a meat mallet or mechanical tenderizer, giving it a “cubed” appearance.
2. Is cubed steak the same as minute steak?
While they are often used interchangeably, minute steak is usually thinner and may not always be tenderized. Cubed steak is always tenderized, making it more tender and ideal for frying or braising.
3. How do I keep cubed steak from becoming tough?
To keep cubed steak tender, cook it low and slow—especially if braising—or quickly pan-fry it to prevent overcooking. Avoid high heat for extended periods.
4. Can I cook cubed steak in the oven?
Yes! Cubed steak can be baked in the oven, often with gravy or a sauce to keep it moist. Bake at 350°F (175°C) for about 30–40 minutes until fork-tender.
5. What’s the best way to season cubed steak?
A simple seasoning of salt, pepper, garlic powder, and onion powder works well. For richer flavor, you can marinate it or add steak seasoning before cooking.
6. Can I freeze cooked cubed steak?
Absolutely. Let it cool completely, store in an airtight container, and freeze for up to 2–3 months. Reheat gently to avoid drying it out.
7. What side dishes go well with cubed steak?
Popular sides include mashed potatoes, gravy, green beans, rice, or cornbread. Southern-style sides pair especially well.
Conclusion
Cubed steak is the unsung hero of the dinner table—a budget-friendly cut that, when treated right, becomes the centerpiece of a truly comforting meal. Whether you’re frying it up Southern-style with rich gravy or experimenting with new flavors, there’s something deeply satisfying about a well-cooked cubed steak.
With this step-by-step guide, you’ve got all the tools, tips, and inspiration you need to master the recipe. From choosing the right meat and seasoning to cooking, serving, and even reheating leftovers, every detail counts. Don’t be afraid to make it your own. Add spices, switch up sides, and experiment until it becomes a recipe your family asks for again and again.
So grab your skillet, season with love, and enjoy every tender, crispy, flavorful bite.
