Go Back
Cube Steak Recipes​

Classic Pan-Fried Cube Steak With Smothered Onion Gravy

Transform budget-friendly cube steak into restaurant-quality meals with this crispy pan-fried preparation and rich smothered onion gravy. Perfect comfort food that delivers exceptional flavor at a fraction of premium steak prices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: American, Southern
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For Classic Pan-Fried Cube Steak
  • 4 cube steaks 6-8 oz each, room temperature
  • 1 cup all-purpose flour substitute: almond flour for gluten-free
  • 2 large eggs beaten until frothy
  • 1 cup panko breadcrumbs substitute: crushed cornflakes for extra crunch
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper adjust to taste
  • salt to taste
  • freshly ground black pepper to taste
  • 3 tablespoons vegetable oil substitute: avocado oil for higher smoke point
For Smothered Gravy
  • 2 large yellow onions thinly sliced
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups beef broth low-sodium preferred
  • 1/2 cup heavy cream substitute: coconut milk for dairy-free
  • 1 teaspoon Worcestershire sauce
  • fresh thyme sprigs
Optional Flavor Enhancers
  • 2 cloves garlic minced
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon liquid smoke

Equipment

  • Cast Iron Skillet
  • Wire Rack
  • Shallow Dishes
  • Meat Thermometer
  • Whisk

Method
 

  1. Set up three shallow dishes in assembly-line fashion. Combine flour with garlic powder, onion powder, paprika, cayenne, salt, and pepper in the first dish. Beat eggs with a tablespoon of water in the second dish for better adhesion. Mix panko breadcrumbs with additional seasoning in the third dish. This systematic approach ensures even coating and prevents soggy breading.
  2. Pat cube steaks completely dry with paper towels—moisture is the enemy of crispy coating. Season both sides generously with salt and pepper, then let them rest for 5 minutes. This brief resting period allows the salt to penetrate the meat fibers, enhancing flavor from within.
  3. Dredge each steak in seasoned flour, shaking off excess. Dip into beaten eggs, ensuring complete coverage. Finally, press firmly into breadcrumb mixture, coating both sides thoroughly. Place coated steaks on a wire rack for 2-3 minutes—this helps the coating adhere better during cooking.
  4. Heat oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until shimmering but not smoking (approximately 350°F). Gently place steaks in hot oil, avoiding overcrowding. Cook for 3-4 minutes per side until golden brown and internal temperature reaches 145°F. The mechanical tenderizing means these cook faster than regular steaks.
  5. In the same skillet with remaining drippings, add butter and sliced onions. Cook for 8-10 minutes until caramelized and golden. Sprinkle flour over onions, stirring constantly for 2 minutes to eliminate raw flour taste. Gradually whisk in beef broth, then cream, creating a smooth gravy. Season with Worcestershire sauce and fresh thyme.
  6. Return seared steaks to the gravy, spooning sauce over top. Reduce heat to low, cover, and simmer for 5 minutes. This final step ensures the meat stays moist while flavors meld beautifully. Let rest for 3 minutes before serving.

Notes

Cube steak cooks 40% faster than regular steak due to mechanical tenderizing. Ensure proper oil temperature (350°F) for crispy coating. Store meat and gravy separately when refrigerating. For meal prep, prepare coating mixtures and slice onions up to 2 days ahead. Air fryer option: cook at 400°F for 8-10 minutes to reduce calories by 30%.
QR Code linking back to recipe