Smothered Cube Steak Recipe

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Cube steak is tenderized breaded beef, pan fried, and smothered in a delicious homemade brown gravy. Serve this savory dinner entree with mashed potatoes and your favorite veggies, for a mouthwatering meal.

Course Beef

Cuisine American

Keyword cube steak, steak

Cook Time 45

Total Time 45

Servings servings

Calories 681kcal

Author Tamara J.

Equipment

Meal Prep Stainless Steel Mixing Bowls Set, Home, Refrigerator, and Kitchen Food Storage Organizers | Ecofriendly, Reusable, Heavy Duty By WHYSKO (With Black Lids)
Reynolds Kitchens Parchment Paper Roll, 60 Square Feet
Cooling Racks for Cooking and Baking,Estmoon Stainless Steel Wire Rack,15 Inch Heavy Duty Baking Rack Fits Baking Sheet,Rust-Resistant Rack for Roasting Grilling Drying,Oven &Dishwasher Safe
Crisco Vegetable Oil, 128 oz
StarPack Basics Silicone Kitchen Tongs (9-Inch & 12-Inch) - Stainless Steel with Non-Stick Silicone Tips, High Heat Resistant to 480°F, For Cooking, Serving, Grill, BBQ & Salad (Teal Blue)
Legend Cast Iron Skillet with Lid | Large 12” Frying Pan with Glass Lid & Silicone Handle for Oven

Ingredients

Vegetable oil for frying
6 cube Steaks
1 1/2 tablespoon Seasoned salt adjust to taste
1/2 tablespoon Garlic powder
1/2 tablespoon Onion powder
2 teaspoons Black pepper
1 teaspoon Paprika
2 cups Flour same seasonings added to flour mixture

Gravy:

3 tablespoons Reserved oil from frying cubes steaks
3-4 tablespoons Flour to absorb the hot oil
3 cups Beef broth or vegetable broth
1 teaspoon Browning seasoning
1 tablespoon Seasoned salt adjust to taste
2 teaspoons black pepper

Instructions

Heat your oil in a cast iron skillet over medium high heat until it reaches 350°F.
Place the cube steaks on a clean flat surface. Mix all of your seasonings together in a small bowl, including the seasoned salt, garlic powder, onion powder, black pepper, and paprika.
Sprinkle the seasoning over each cube steak, both on the front and the back. Use your hand to press the seasoning into each side of the steak.
Add your flour to a large mixing bowl or Ziploc bag. Season the flour with the same seasonings you used for the cube steaks.
Place each cube steak in the flour mixture, one at a time. Press the flour into the steaks until they are fully coated all the way around. Remove them from the flour and set them on a wire rack so that the coating can settle.
Once all of the cube steaks have been lightly breaded in the flour mixture, gently place them in the hot oil one at a time. Be careful not to overcrowd the skillet.
Fry them on each side for 7 minutes, or until they are golden brown. Remove them from the oil and place them on a clean wire cooling rack (use a bed of paper towels if needed), to drain the excess oil.
Making the gravy: Remove all but 3-4 tablespoons of the oil from the skillet and heat it up over medium. Slowly sprinkle the flour into the oil and use a whisk to mix it together. The flour should start to absorb the oil.
Once most, or all of the oil is absorbed, slowly pour in the beef broth while whisking at the same time. Continue whisking until it starts to thicken. If it begins to get too thick, add more broth, one tablespoon at a time.
Sprinkle in all of the seasonings and mix until everything is combined.
Nestle the cube steaks back into the gravy. Cover with a lid, or aluminum foil, and allow the steaks to simmer over medium-low for another 30 minutes. Check it every 10 minutes to carefully stir the gravy so that it does not stick to the bottom
or burn.
Serve over a bed of mashed potatoes, or with your favorite sides.

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