Classic Cube Steak Recipe
Experience tender, smothered cube steak in a rich pan gravy. This Southern comfort staple features a perfectly seasoned crust and a velvety sauce with a hint of savory Dijon and Worcestershire.
Equipment
- Large cast-iron skillet
- Whisk
- Shallow dish
Ingredients
- 3/4 cup self-rising flour (or 1 cup all-purpose flour and 1 teaspoon baking powder)
- 1 1/2 teaspoons Lawry’s Seasoned Salt or 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 6 cube steaks (about 4 ounces each)
- 3 tablespoons vegetable shortening or vegetable oil
- 3 tablespoons butter
- 2 cups whole milk warmed
- Hot biscuits for serving
Instructions
Season and Dredge
- In a large plate or shallow dish, whisk together the flour, seasoned salt, black pepper, garlic powder, and onion powder until the mixture is evenly specked.
- Coat each cube steak on both sides, pressing the seasoned flour mixture firmly into the meat surface. Set the steaks aside in a single layer and reserve 4 tablespoons of the leftover flour mixture for the gravy.
Sear the Steaks
- Heat a large cast-iron skillet over medium-high heat and melt the shortening and butter together until the mixture is foamy.
- Add the steaks in batches to avoid crowding the pan. Sear for about 3 minutes per side until a deep golden-brown crust forms.
- Transfer the browned steaks to a plate and cover loosely with foil to keep warm.
Build the Pan Gravy
- Reduce the heat to medium. Sprinkle the 4 tablespoons of reserved flour into the pan drippings and stir constantly for 2 minutes to cook out the raw flour taste and scrape up the browned bits (fond).
- Slowly whisk in the warmed milk, stirring constantly until the gravy reaches a boil and thickens, about 3 minutes.
- Stir in 1 teaspoon of Worcestershire sauce and 1/2 teaspoon of Dijon mustard. Taste and adjust seasoning with extra salt or pepper if desired.
Finish and Serve
- Return the steaks to the skillet. Reduce heat to low, partially cover, and simmer for 2 minutes to warm the meat through and let the coating settle into the gravy.
- Serve immediately, spooning plenty of gravy over the steaks with hot biscuits on the side.
Notes
Temperature Control: Pull steaks at 145 degrees F for medium-rare or 160 degrees F for medium to ensure they stay juicy and tender.
Smooth Gravy Tip: Use warmed milk instead of cold milk to prevent lumps from forming when you add it to the hot roux.
The Fond Factor: Do not wash the skillet between searing the meat and making the gravy. Those browned bits are essential for a deep, beefy flavor.
Resting: Allow the steaks to rest for 5 minutes before serving to keep the juices inside the meat.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.