Cube Steak with Gravy Recipe

Cube steaks: Tenderized cuts of beef, often from the round or chuck, that are perfect for quick cooking and absorbing flavors.

All-purpose flour: Used for dredging the steaks, which helps create a crispy exterior and thickens the gravy.

Vegetable oil: Used for frying the steaks, providing a neutral flavor that doesn't overpower the dish.

Beef broth: Forms the base of the gravy, adding depth and richness to the sauce.

Onion: Adds sweetness and a savory depth to the gravy when cooked down.

Garlic powder: Enhances the flavor of the gravy with a subtle garlic taste.

Onion powder: Adds an extra layer of onion flavor to the gravy.

Salt: Essential for seasoning the steaks and enhancing the overall flavor of the dish.

Pepper: Adds a touch of heat and complexity to the seasoning of the steaks.

When browning the cube steaks, make sure the oil is hot enough before adding the meat. This ensures a good sear, which locks in the juices and enhances the flavor. To test if the oil is ready, sprinkle a tiny bit of flour into the skillet; if it sizzles, the oil is hot enough.

• cube steaks - Substitute with round steak: Round steak is a similar cut of beef that can be tenderized and used in place of cube steak.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a gluten-free alternative for dredging and thickening the gravy.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option with a similar cooking profile.

• beef broth - Substitute with chicken broth: Chicken broth can be used if beef broth is unavailable, though it will slightly alter the flavor.

• sliced onion - Substitute with shallots: Shallots offer a milder and sweeter flavor compared to onions.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more robust and aromatic flavor.

• onion powder - Substitute with dried minced onion: Dried minced onion can be used for a similar flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish.

• pepper - Substitute with white pepper: White pepper can be used for a milder and slightly different flavor.

• Allow the cube steaks and gravy to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled cube steaks and gravy into an airtight container. If you have multiple steaks, layer them with parchment paper to prevent sticking.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. For longer storage, place the container in the freezer.
• When freezing, consider portioning the cube steaks and gravy into individual servings. This makes it easier to reheat only what you need.
• Label the container with the date of storage to keep track of freshness. Frozen cube steaks and gravy can be stored for up to 3 months.
• To reheat, thaw the frozen cube steaks and gravy in the refrigerator overnight. This ensures even reheating and maintains the texture.
• Reheat the cube steaks and gravy in a skillet over medium heat, adding a splash of beef broth if the gravy has thickened too much.
• Alternatively, you can reheat in the microwave. Place the cube steaks and gravy in a microwave-safe dish, cover loosely, and heat on medium power in 1-minute intervals, stirring the gravy occasionally to ensure even heating.
• Always check the internal temperature of the cube steaks to ensure they are heated through. They should reach an internal temperature of 165°F (74°C) for safe consumption.
• Serve the reheated cube steaks with freshly made sides like mashed potatoes or steamed vegetables to elevate the meal.

• Stovetop Method

  1. Place a skillet over medium heat and add a splash of beef broth or water.
  2. Add the leftover cube steak and gravy to the skillet.
  3. Cover the skillet with a lid to retain moisture.
  4. Heat for about 5-7 minutes, turning the steak occasionally, until warmed through.
  5. Stir the gravy occasionally to prevent it from sticking to the skillet.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover cube steak and gravy in an oven-safe dish.
  3. Cover the dish with aluminum foil to keep the moisture in.
  4. Heat in the oven for about 20-25 minutes, or until the steak is thoroughly warmed.
  5. Stir the gravy halfway through the reheating process to ensure even heating.

• Microwave Method

  1. Place the leftover cube steak and gravy in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 2-3 minutes.
  4. Stir the gravy and flip the steak halfway through the heating process.
  5. Continue heating in 1-minute intervals until the steak is warmed through.

• Slow Cooker Method

  1. Place the leftover cube steak and gravy in the slow cooker.
  2. Add a splash of beef broth or water to prevent drying out.
  3. Set the slow cooker to low heat.
  4. Heat for 1-2 hours, stirring occasionally to ensure even heating.
  5. Check periodically to make sure the steak is heated through and the gravy is smooth.

• Skillet: A large, flat-bottomed pan used for browning the cube steaks and cooking the onions.

• Tongs: Useful for flipping the steaks to ensure they brown evenly on both sides.

• Whisk: Essential for gradually whisking in the beef broth to create a smooth gravy.

• Measuring cups: Necessary for accurately measuring the flour and beef broth.

• Knife: Used for slicing the onion.

• Cutting board: Provides a safe surface for slicing the onion.

• Plate: Handy for holding the browned steaks temporarily while you cook the onions and make the gravy.

• Wooden spoon: Ideal for stirring the onions and incorporating the flour into the skillet.

• Spatula: Can be used to scrape any browned bits from the bottom of the skillet, adding flavor to the gravy.

• Measuring spoons: Needed for measuring the garlic powder, onion powder, salt, and pepper.

• Paper towels: Useful for patting the cube steaks dry before seasoning and dredging them in flour.

Pre-slice the onion: Slice the onion ahead of time and store it in an airtight container in the fridge.

Use a large skillet: A larger skillet allows you to brown all the cube steaks at once, saving time.

Pre-measure ingredients: Measure out the flour, beef broth, and spices before you start cooking.

Simmer with a lid: Cover the skillet while simmering to speed up the cooking process.

Double the recipe: Make extra cube steaks and gravy to have leftovers for another meal.