This smothered cube steak recipe has been passed down from my mother to me and it has become a family favorite in my household. This is not just any smothered cube steak, but this is a smothered cube steak made with pan gravy from scratch. So, let’s say thank you June Etchison, for teaching us all how to make this tender and delicious meal.
Can we all agree that cooking anything from scratch may take a little bit of time and love? However, the result is spectacular and worth it. Making the gravy from scratch is a technique that I used to be so afraid of because I thought it was some technical trick people were doing. Nope, it’s basically like making a roux. If you want to see it physically being made, there is a video below for you to watch step by step.
WHAT YOU NEED
- A good heavy pan that can go from stove to oven
- 3 lbs beef cube steak
- Vegetable Oil
- Seasoned salt
- Black Pepper
- Granulated Onion (powdered onion)
- Granulated Garlic (powdered garlic)
- Chicken Broth and/or Water
Okay… that’s about it! Grab your apron and let’s get to cooking
HOW TO MAKE THESE CUBE STEAKS
For a full list of ingredients and instructions to make these cube steaks, please scroll down to the recipe at the bottom of the page.
First, preheat your oven to 275 degrees (this is how I get my steaks tender because we’re going let them cook for about 45 minutes. However, you can cook them at 350 degrees for about 15 minutes, but they won’t be as tender)
Season both sides of your cube steaks with seasoned salt, granulated onion, granulated garlic, and black pepper.
Heat oil in pan over medium heat.
Brown each cube steak for about 2-3 minutes each side just to brown them. You do not want to cook them all the way through.
Remove and place on a plate. Repeat process until all cube steaks are browned.
Sauté onions until golden brown and remove from pan.
LET’S MAKE THE GRAVY
Add two tbsp of oil and one tbsp butter. Once butter has melted, add about 2 tbsp flour and begin whisking breaking up the clumps.
Add 1 cup of water or broth and continue whisking until gravy is smooth. Add more liquid if needed to get it to the consistency you are looking for. Season and taste as you go. Once it begins to boil, add in meat and onions, in layers.
Turn the stove off, cover, and put in oven for 45 minutes. Serve with rice or mashed potatoes.
CHEF PATRICE’S TIPS FOR TENDER CUBE STEAKS
Take steaks out the fridge about 20 minutes before beginning the process. This helps to take the chill off and relax.
Season the onions and gravy to continue the flavor profile throughout the entire cooking process.
Add 1 tbsp butter to gravy before adding meat and onions. It gives it a creamier texture (my sister Tamara shared that with me).
Remember, low and slow makes it tender. If you can cook it for one hour, do that!
WHAT TO SERVE WITH SMOTHERED CUBE STEAKS
Gravy always goes good with mashed potatoes or rice. Spoon the cube steaks with gravy over top of your mashed potatoes or rice and you’re in for such a great treat. Serve with a vegetable of your choice (we love sweet green peas) and you have a complete meal.
If you have leftovers, keep in a the fridge, in an air-tight container for 5 days.
It can be frozen for up to 2 months. When you want to eat, I suggest putting it in an aluminum foil pan, place in oven and again cook low and slow.
Smothered Cube Steak
- 3 lbs Cube Steak
- 4 tbsp Vegetable oil divided
- to taste Seasoned salt
- to taste Garlic powder
- to taste Onion powder
- to taste Black pepper
- 1 Onion cut into slices
- 1 tbsp Butter
- 2 tbsp Flour
- 1 cup Chicken broth or water
- Preheat oven to 275 degrees.
- Season both sides of cube steaks with seasoned salt, granulated onion, granulated garlic, and black pepper.
- Heat oil in pan over medium heat.
- Brown each cube steak for about 2-3 minutes each side just to brown them.
- Remove and place on a plate. Repeat process until all cube steaks are browned.
- Sauté onions until golden brown and remove from pan.
MAKE THE GRAVY
- Add two tbsp of oil and one tbsp of butter to the pan.
- Once butter has melted, add about 2 tbsp flour and begin whisking breaking up the clumps.
- Add 1 cup of water or broth and continue whisking until gravy is smooth. (Add more liquid if needed to get it to the consistency you are looking for.)
- Season and taste as you go.
- Once it begins to boil, add in meat and onions, in layers.
- Turn the stove off, cover, and put in oven for 45 minutes.
- Serve with rice or mashed potatoes and a green vegetable.