Have savory steak any night of the week with Pan-Fried Cube Steak—a budget-friendly recipe that takes only a few ingredients to prepare a hearty meal.
I try to spoil my family as often as possible—what can I say? I love ’em! Most of the time I show my love by cooking them their favorite meals. Maybe it’s a guy thing but they all seem partial to steak. Unfortunately, I don’t always have the budget to show that much love every day of the week. Luckily, there is cube steak.
Cube steak comes from the top round or top sirloin, so it’s a tougher cut of beef. That’s why it is mechanically tenderized before hitting the shops. It’s an economic way to serve up steak without having to take out a small loan at the bank before hitting up the butcher’s. I also like that the recipe is short but sweet (or savory, I suppose, is more appropriate). No need for special sauces or spices. Everything I need is already in my kitchen. Heck, everything I need is already on my kitchen table!
Despite being a simple and humble cut of meat, I find you can do a surprising amount with it. While you can serve it up as an entree alongside your favorite side (more on that later), you can also use it in a sandwich, slice it up for a stir-fry, fill up fajitas with it, or dice it up and use it in a soup (though this last one may be more of an option when trying to decide what to do with leftovers).
Try this recipe and you’ll see, for so little time and effort (and money), you get so much out of the cube steak!
How Do I Know When the Steaks are Done?
With steak, you have a bit more leeway when it comes to required cooking times, which is good considering I have a family who each like their steaks done a certain way. I always keep my meat thermometer nearby to assign a number to it and take the guesswork out of it (when I’m busy in the kitchen, I find I easily lose track of how long each steak has been in the pan for). It is recommended the steak reaches a minimum internal temperature of 145°F for medium-rare, 160°F for medium, or 170°F for well-done. If you don’t have a thermometer, you can judge by looking at the steak. Once it has developed a golden-brown crust, it should be about ready. You can also press gently on the meat. You’ll want to remove it from the heat before it gets too tough, which is a sign you’ve overcooked it. One other thing, as I mention below, cutting into the steak before it has had an opportunity to sit interferes with the redistribution of its juices, so it’s really in your best interests to invest in a thermometer.
Can I prep the steaks ahead of time?
Sure. In fact, read the question below where I talk about marination. Attending to your steaks just 15 minutes ahead of time will result in more tender meat.
Serving Suggestions
If you’re looking for a gravy, I recommend my Mushroom Gravy in the FAQs section, but if you’re hoping for something more substantial, you should try Boursin Mashed Potatoes. Along with the gravy, these squashed spuds could be a meal unto itself. It’s almost iconic. For a veggie, serve up Roasted Brussels Sprouts, which taste great with or without the gravy. Last, this Cornbread, Sausage & Pecan Stuffing is a filling and flavorful side (it’s up to you whether you include the sausage).
Pan-Fried Cube Steak
Ingredients
- 4 beef cube steaks
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Season the steaks with the salt and pepper then pat the meat so the seasoning sticks.
- Place a heavy-based skillet over MED-HIGH heat and melt in the butter.
- Add the steaks to the hot pan. Cook for 4–5 minutes.
- Flip the steaks over and cook for another 4–5 minutes, until cooked through.
- Let the steaks rest for a few minutes. Serve and enjoy!
would like to know the rest of this recipe of what you put this on a bed of?
Hi Deborah, I did a basic coleslaw like salad with shredded cabbage, white beans, rice, and a bit of spinach. For the dressing I used this coleslaw dressing.