Cube Steak with Gravy: A Comfort Food Classic Recipe

Cube steak with gravy is a hearty, comforting meal that’s surprisingly easy to make. This dish transforms a budget-friendly cut of meat into a tender and flavorful delight, perfect for a weeknight dinner or a cozy weekend meal. The rich, savory gravy complements the steak beautifully, making it a truly satisfying dish. This comprehensive guide will walk you through every step of creating the perfect cube steak with gravy, from selecting the right ingredients to mastering the cooking techniques.

## What is Cube Steak?

Before we dive into the recipe, let’s understand what cube steak actually is. Cube steak is typically a cut of beef, often top round or sirloin, that has been tenderized by pounding with a meat tenderizer. This process flattens the steak and creates small indentations, giving it a distinctive ‘cubed’ appearance. Tenderizing the meat in this way breaks down the tough muscle fibers, resulting in a more tender and palatable steak.

## Why Cube Steak with Gravy?

Cube steak, on its own, can sometimes be a bit tough if not cooked properly. That’s where gravy comes in! The gravy not only adds flavor but also helps to keep the steak moist and tender during cooking. The slow simmering process in gravy allows the steak to absorb the flavors and become incredibly tender. This combination of tender steak and flavorful gravy makes for a truly delicious and comforting meal.

## Ingredients You’ll Need:

* **Cube Steak:** 4-6 pieces (about 1.5-2 pounds)
* **All-Purpose Flour:** 1/2 cup, plus more for dredging
* **Salt:** 1 teaspoon, plus more to taste
* **Black Pepper:** 1/2 teaspoon, plus more to taste
* **Garlic Powder:** 1/2 teaspoon
* **Onion Powder:** 1/2 teaspoon
* **Paprika:** 1/2 teaspoon
* **Vegetable Oil:** 2-3 tablespoons
* **Onion:** 1 medium, chopped
* **Garlic:** 2-3 cloves, minced
* **Beef Broth:** 3 cups
* **Worcestershire Sauce:** 1 tablespoon
* **Dried Thyme:** 1/2 teaspoon (optional)
* **Bay Leaf:** 1 (optional)
* **Butter:** 2 tablespoons (for gravy enrichment – optional)
* **Fresh Parsley:** Chopped, for garnish (optional)

## Equipment Needed:

* **Large Skillet or Dutch Oven:** A large skillet with a lid or a Dutch oven is ideal for browning the steak and simmering in gravy.
* **Meat Tenderizer (Optional):** If your cube steak isn’t already well-tenderized, you might want to use a meat tenderizer for additional tenderizing.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Mixing Bowls:** For preparing the flour mixture and the gravy.
* **Whisk:** For smoothly incorporating the flour into the gravy.
* **Tongs:** For handling the steak during browning.

## Step-by-Step Instructions:

### 1. Prepare the Cube Steak

* **Pat the Steaks Dry:** Use paper towels to pat the cube steaks dry. This helps them to brown better in the skillet.
* **Season the Flour Mixture:** In a shallow dish or ziplock bag, combine the 1/2 cup of all-purpose flour, salt, pepper, garlic powder, onion powder, and paprika. Mix well to ensure the spices are evenly distributed.
* **Dredge the Steaks:** One at a time, dredge each cube steak in the flour mixture, making sure to coat both sides thoroughly. Shake off any excess flour. This coating will help create a nice crust on the steak and thicken the gravy later.

### 2. Brown the Cube Steak

* **Heat the Oil:** Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. The oil should be hot but not smoking. A good test is to flick a tiny bit of flour into the oil; if it sizzles gently, the oil is ready.
* **Brown the Steaks:** Carefully place the dredged cube steaks in the hot skillet, making sure not to overcrowd the pan. Work in batches if necessary. Overcrowding the pan will lower the temperature of the oil and prevent the steaks from browning properly.
* **Sear on Both Sides:** Cook the steaks for about 2-3 minutes per side, until they are nicely browned. You’re not trying to cook them through at this point, just to develop a flavorful crust. Remove the browned steaks from the skillet and set them aside.

### 3. Make the Gravy

* **Sauté the Aromatics:** In the same skillet, add the chopped onion and minced garlic. Cook over medium heat, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. This step adds depth of flavor to the gravy.
* **Add Flour (if needed):** If there isn’t enough flour left in the pan from browning the steaks to create a thick gravy, sprinkle 1-2 tablespoons of additional flour over the onions and garlic. Cook, stirring constantly, for 1-2 minutes to cook the flour and prevent a raw flour taste. Be careful not to burn the flour.
* **Deglaze the Pan:** Pour in the beef broth, scraping up any browned bits from the bottom of the skillet. These browned bits, also known as fond, are packed with flavor and will add richness to the gravy. Use a wooden spoon or spatula to ensure you’ve loosened all the fond from the pan.
* **Add Seasonings:** Stir in the Worcestershire sauce, dried thyme (if using), and bay leaf (if using). Bring the gravy to a simmer.

### 4. Simmer the Cube Steak in Gravy

* **Return the Steaks to the Skillet:** Gently place the browned cube steaks back into the skillet with the gravy. Make sure the steaks are mostly submerged in the gravy. If necessary, add a little more beef broth to cover the steaks.
* **Simmer:** Reduce the heat to low, cover the skillet or Dutch oven, and let the cube steak simmer in the gravy for at least 1 to 1.5 hours, or until the steaks are very tender. The longer it simmers, the more tender the steak will become. Check the gravy periodically and add more beef broth if it becomes too thick.
* **Check for Tenderness:** After an hour, check the tenderness of the steak by gently poking it with a fork. It should be very easy to pierce and pull apart. If it’s still tough, continue simmering for another 30 minutes or longer.

### 5. Finish the Gravy (Optional)

* **Enrich with Butter:** For a richer, more decadent gravy, stir in 2 tablespoons of butter at the end of the cooking time. This will add a lovely sheen and velvety texture to the gravy.
* **Adjust Seasoning:** Taste the gravy and adjust the seasoning as needed. Add more salt and pepper to your liking. Remember that the flavors will intensify as the gravy cools slightly.

### 6. Serve and Enjoy!

* **Remove the Bay Leaf:** Before serving, remove the bay leaf from the gravy.
* **Serve Hot:** Serve the cube steak with gravy hot, spooning the gravy generously over the steaks.
* **Garnish (Optional):** Garnish with chopped fresh parsley for a pop of color and freshness.

## Serving Suggestions:

Cube steak with gravy is a versatile dish that pairs well with a variety of sides. Here are a few serving suggestions:

* **Mashed Potatoes:** A classic pairing! Creamy mashed potatoes are perfect for soaking up all that delicious gravy.
* **Rice:** Another great option for absorbing the gravy. Serve with white rice, brown rice, or even wild rice.
* **Noodles:** Egg noodles or buttered noodles are also a fantastic choice.
* **Vegetables:** Serve with steamed green beans, broccoli, carrots, or a side salad for a complete and balanced meal.
* **Biscuits or Cornbread:** Perfect for sopping up the gravy.

## Tips for the Best Cube Steak with Gravy:

* **Don’t Overcrowd the Pan:** When browning the steak, work in batches to avoid overcrowding the pan. This will ensure that the steaks brown properly and develop a nice crust.
* **Don’t Skip the Browning Step:** Browning the steak is crucial for developing flavor. The Maillard reaction, which occurs when the steak is browned, creates hundreds of flavor compounds that contribute to the overall taste of the dish.
* **Simmer Low and Slow:** Simmering the steak in gravy for a long time is key to tenderizing the meat. The low and slow cooking process allows the tough muscle fibers to break down, resulting in a tender and flavorful steak.
* **Adjust the Gravy Consistency:** If the gravy is too thick, add more beef broth until it reaches your desired consistency. If the gravy is too thin, you can thicken it by whisking together a tablespoon of cornstarch with two tablespoons of cold water and stirring it into the gravy during the last 15 minutes of cooking. However, the flour from dredging the steak should naturally thicken the gravy.
* **Use Quality Beef Broth:** The quality of your beef broth will greatly impact the flavor of the gravy. Use a good quality beef broth or homemade beef stock for the best results.
* **Season Generously:** Don’t be afraid to season the steak and gravy generously with salt, pepper, and other spices. Taste and adjust the seasoning as needed.
* **Add a Splash of Red Wine (Optional):** For an even richer flavor, add a splash of red wine to the gravy after sautéing the onions and garlic. Let the wine reduce slightly before adding the beef broth.
* **Use a Dutch Oven:** If you have a Dutch oven, it’s the perfect vessel for making cube steak with gravy. The heavy bottom of the Dutch oven helps to distribute heat evenly, preventing the steak from burning.
* **Let the Steak Rest:** After simmering, let the steak rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

## Variations and Adaptations:

* **Creamy Mushroom Gravy:** Add sliced mushrooms to the skillet along with the onions and garlic to create a creamy mushroom gravy.
* **Onion Soup Mix Gravy:** For a quick and easy gravy, substitute the beef broth with a packet of onion soup mix and water. Follow the instructions on the packet for the water ratio.
* **Spicy Cube Steak with Gravy:** Add a pinch of red pepper flakes to the flour mixture or a dash of hot sauce to the gravy for a spicy kick.
* **Slow Cooker Cube Steak with Gravy:** This recipe can easily be adapted for the slow cooker. Simply brown the steak as directed, then transfer it to the slow cooker along with the onions, garlic, beef broth, and seasonings. Cook on low for 6-8 hours, or on high for 3-4 hours, until the steak is very tender.
* **Instant Pot Cube Steak with Gravy:** After browning the cube steak in the Instant Pot, remove it and saute onions and garlic. Deglaze the pot with beef broth and add Worcestershire sauce, thyme, and bay leaf. Return the cube steak to the Instant Pot. Cook on high pressure for 25 minutes, followed by a natural pressure release for 10 minutes.

## Make-Ahead Instructions:

Cube steak with gravy is a great make-ahead dish. You can prepare the entire dish ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven before serving. The flavors will actually meld together and improve over time.

## Storage and Reheating Instructions:

* **Storage:** Store leftover cube steak with gravy in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the cube steak with gravy on the stovetop over low heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be careful not to overcook the steak.

## Nutritional Information (Approximate):

* Calories: 350-450 per serving (depending on portion size and ingredients)
* Protein: 30-40 grams
* Fat: 15-25 grams
* Carbohydrates: 15-25 grams

## Conclusion:

Cube steak with gravy is a classic comfort food dish that’s easy to make and incredibly satisfying. With its tender steak and flavorful gravy, it’s sure to become a family favorite. Whether you’re looking for a quick weeknight dinner or a cozy weekend meal, this recipe is a winner. So, gather your ingredients, follow these simple steps, and enjoy a delicious and comforting plate of cube steak with gravy!