This Fried Cube Steak recipe with rich onion gravy turns an affordable cut of meat into a crispy, golden masterpiece that's comfort food at its finest. You will have a satisfying dinner ready in just 30 minutes with perfectly seasoned coating and juicy steaks!
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🥩 Cube steak is one of the most affordable cuts of beef available, yet this recipe turns it into something that tastes restaurant-quality!
My 2 Best Tips For Making Fried Cube Steak
Proper Dredging: Press the flour coating firmly onto each steak and shake off excess between each dredging step to prevent the coating from becoming too thick or falling off during frying. Let the dredged steaks rest for 2-3 minutes before frying to help the coating adhere better. This technique ensures an even, crispy crust that won't separate from the meat.
Don't Overcrowd: Frying too many steaks at once will lower the oil temperature and result in greasy, soggy coating instead of crispy perfection. Work in batches if necessary, keeping finished steaks warm in a 200°F oven. Give each steak plenty of space in the pan for even browning and proper heat circulation.
I use clean oil for the best flavor and to prevent any off-tastes from transferring to the steaks. Canola or vegetable oil works best due to their high smoke points and neutral flavors.
Fried cube steak pairs beautifully with creamy mashed potatoes or fluffy biscuits to soak up all that delicious onion gravy. It goes with any classic comfort food sides, and this recipe has become a regular weeknight dinner at our house.
You can even enjoy the leftover steaks in sandwiches the next day! I love slicing them up and adding them to a hearty salad or serving them alongside scrambled eggs for breakfast.
🩷 Melissa
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Easy Fried Cube Steak Recipe
Equipment
- Thermoworks MK4 Thermapen
Ingredients
- 1 ½ pounds beef cube steaks
- 1 ⅓ cup flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon paprika
- 2 eggs
- ¼ cup milk
Onion Gravy
- 2 tablespoons butter
- 2 onions (sliced)
- 1 packet gravy mix
Instructions
- Dry cube steaks off with a paper towel.
- In a pie plate, combine the flour, onion powder, garlic powder, sat, pepper, and paprika.
- In a seperate pie plate, whisk together the milk and eggs.
- In a cast iron skillet, heat up ¼ cup canola oil until shimmering.
- Dredge each cube steak first in the flour, then in the egg mixture, and then again in the flour. Shake off any excess between dredge steps.
- Repeat with each steak.
- Fry in the oil for 4-6 minutes per side, until the internal temperature registers 165ºF. Do not crowd the pan, you may have to work in batches.
- Place on a paper towel once cooked.
- If making the onion gravy, melt the butter in a saucepan.
- Add the sliced onions and cook until soft and translucent.
- Make the gravy according to the package directions in the same pan with the onions.
- Let simmer with the onions 2-3 minutes.
- Serve gravy over the cube steak.
Notes
Nutrition
How To Make Fried Cube Steaks
Step 1: Dry the steaks thoroughly. Combine the flour and seasonings on one pie plate, and whisk the milk and eggs in another.
Step 2: Dredge each cube steak first in the seasoned flour, then in the egg mixture, and finally back in the flour again, shaking off the excess in between.
Step 3: Fry the coated steaks in hot oil for 4-6 minutes per side until golden brown and internal temperature reaches 165°F.
Step 4: Make the onion gravy by cooking the onions in butter in the same pan. Then prepare gravy according to package directions in the same pan. Let simmer 2-3 minutes before serving over the steaks.
Recipe FAQs
Cube steak is an excellent option for an affordable and delicious cut of beef. While it may not be the same as a sirloin or ribeye steak, it still packs a lot of good flavor when cooked correctly. And as it's been pre-tenderized, it's ideal for a quick and easy meal!
Cooking cube steak on high heat for too long can cause it to become tough and chewy. To avoid this, make sure you cook the steak at medium heat until it reaches an internal temperature of 165°F.
Yes, you can use thin-cut pork chops, chicken cutlets, or even tenderized round steak. Just adjust cooking times accordingly, as different meats may require longer or shorter cooking times to reach safe internal temperatures.
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Dave Wise
Followed everything you suggest but substituted bacon drippings and butter instead of the seed oil and it came out perfect. I like your site for the lack of obnoxious ads and unnecessary narration, just simple, direct and to the point directions. My wife ate every scrap! Best of luck with your farm and business, I'll be visiting here again for more ideas. Cheers!