Smothered Cube Steak Recipe: A Comfort Food Classic

There’s something about a plate of smothered cube steak that screams comfort. This Southern-inspired dish is all about tender, flavorful meat swimming in rich, creamy gravy. Perfect for busy weeknights or lazy Sundays, this recipe is both easy to make and guaranteed to impress.

But what exactly is smothered cube steak? It’s a dish that transforms a humble cut of beef into a melt-in-your-mouth masterpiece. Stick around as we guide you through creating this classic recipe step-by-step!

Tips for Perfect Smothered Cube Steak

Choosing the Best Cube Steak

Look for steaks with a good marbling of fat for flavor and tenderness.

How to Prevent Tough Meat

Marinate the meat in buttermilk for an hour before cooking to help tenderize it.

Ingredients

Key Ingredients for the Cube Steak

• 4 cube steaks (approximately 1 lb total)
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder

Pantry Staples for the Gravy

• 2 tbsp vegetable oil or butter
• 1 medium onion, thinly sliced
• 2 cups beef broth
• ½ cup heavy cream
• 2 tbsp cornstarch (optional, for thickening)

How to Prepare Smothered Cube Steak

Prepping the Cube Steaks

Begin by patting the cube steaks dry with a paper towel. This step helps the flour stick better and gives you a perfect sear.

Making the Seasoned Flour

Mix flour, salt, pepper, and garlic powder in a shallow dish. Coat each steak thoroughly, shaking off any excess.

Cooking the Cube Steak

Searing the Steaks

Heat oil or butter in a skillet over medium heat. Sear the steaks on both sides until golden brown, about 3-4 minutes per side. Remove and set aside.

Building the Flavorful Gravy

In the same skillet, add onions and sauté until caramelized. Slowly whisk in beef broth and heavy cream, scraping the bottom of the pan to incorporate the flavorful bits.

Combining the Steak and Gravy

Simmering to Perfection

Return the steaks to the skillet, covering them with the gravy. Cover with a lid and simmer on low heat for 25-30 minutes until the steaks are tender.

Ensuring Tenderness

To keep the meat tender, avoid overcooking. Check occasionally and add a splash of water if the gravy thickens too much.

Serving Suggestions

Best Side Dishes

Serve smothered cube steak over fluffy mashed potatoes, steamed rice, or buttery egg noodles.

Beverage Pairings

Pair with iced tea for a Southern twist or a glass of red wine for elegance.

Common Mistakes to Avoid

Overcooking the Steak

Keep an eye on the simmering time to avoid dry, tough meat.

Skipping the Gravy

The gravy is the heart of this dish—don’t rush through making it!

FAQs

Q: Can I use other cuts of meat?
Yes, round steak or even chicken can be used as substitutes.

Q: How do I thicken the gravy if it’s too thin?
Add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) to the gravy.

Q: Can I make this recipe in a slow cooker?
Absolutely! Sear the steaks first, then cook in the slow cooker on low for 6-8 hours.

Q: What’s the best way to tenderize cube steak?
Using a meat tenderizer or marinating in buttermilk works wonders.

Q: Is cube steak gluten-free?
Not usually, but you can use gluten-free flour for coating the steaks.

Conclusion

Smothered cube steak is a true culinary gem that turns an ordinary weeknight dinner into something special. From its rich, creamy gravy to its fork-tender meat, this dish is a testament to the beauty of home-cooked meals.

Notes

Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Heat the steak and gravy in a skillet over low heat, stirring occasionally until fully warmed. If the gravy thickens too much, add a bit of water or broth to thin it out.

Freezing: Allow the dish to cool completely, then transfer it to airtight, freezer-safe containers or bags. Store in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator before warming it up.

Mushrooms: For added flavor, sauté mushrooms with the softened onions for 2-3 minutes before proceeding with the recipe.

Tenderizing: Although cube steak is pre-tenderized, you can make it even softer by lightly pounding it with a meat mallet or the back of a heavy pan.

Resting: Let the cooked steaks sit in the gravy for a few minutes before serving. This resting period ensures the juices redistribute, making the meat juicier and more flavorful.