Cubed Steak Recipe: Comfort Food in Under 30 Minutes!
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Craving a hearty, satisfying meal but short on time? Look no further than this incredible cubed steak recipe! Often overlooked, cubed steak is a budget-friendly cut of beef that, when cooked right, can be incredibly tender and flavorful. This recipe transforms humble cubed steak into a restaurant-worthy dish that’s perfect for a weeknight dinner. We’ll show you how to achieve that perfect balance of crispy coating and juicy, melt-in-your-mouth tenderness, all smothered in a rich and savory gravy. Get ready to experience comfort food at its finest!
Why This Recipe Works
This isn’t just any cubed steak recipe; it’s designed for consistent results and maximum flavor. Here’s why it works so well:
- Tenderizing Technique: The “cubing” process itself tenderizes the steak, but we take it a step further with a simple trick that ensures maximum tenderness.
- Seasoned Coating: A well-seasoned flour mixture creates a flavorful and crispy crust that complements the savory steak. The blend of spices adds depth and complexity without being overpowering.
- Proper Searing: Searing the steak at a high temperature in hot oil is crucial for developing a beautiful golden-brown crust and locking in the juices.
- Rich Gravy: The pan drippings from searing the steak are the foundation for a luscious gravy. This gravy is packed with flavor and perfectly complements the steak and any side dishes you choose.
- Quick Cooking Time: Cubed steak cooks relatively quickly, making this recipe ideal for busy weeknights. You can have a delicious and satisfying meal on the table in under 30 minutes.
Ingredients
- 4 cubed steaks (about 1/4 inch thick)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 cup vegetable oil
- 1 1/2 cups beef broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (for gravy)
- Optional: 1/4 cup chopped onion
- Optional: 1/4 cup sliced mushrooms
Instructions
- Prepare the Steak: Gently pound the cubed steaks with a meat mallet or the back of a heavy skillet to further tenderize them. This helps break down the muscle fibers and ensures a more tender result. Pat the steaks dry with paper towels. This helps the flour adhere better.
- Combine Dry Ingredients: In a shallow dish, whisk together the 1 cup of all-purpose flour, salt, pepper, garlic powder, onion powder, and paprika. This is your seasoned coating for the steak.
- Coat the Steak: Dredge each steak in the flour mixture, ensuring it’s completely coated on all sides. Press the flour into the steak to help it adhere. Shake off any excess flour.
- Sear the Steak: Heat the vegetable oil in a large skillet over medium-high heat. The oil should be shimmering but not smoking. Carefully place the coated steaks in the hot oil, being careful not to overcrowd the pan. You may need to cook them in batches.
- Cook the Steak: Sear the steaks for about 2-3 minutes per side, or until they are golden brown and cooked through. Cubed steak cooks quickly, so be careful not to overcook it. Overcooked cubed steak can become tough. Remove the steaks from the skillet and set them aside on a plate.
- Make the Gravy: If using, add the chopped onion and sliced mushrooms to the skillet and cook until softened, about 3-5 minutes. Add the butter to the skillet and let it melt. Sprinkle the 2 tablespoons of flour over the onions and mushrooms (if using) and cook for 1-2 minutes, stirring constantly, until the flour is lightly browned. This creates a roux, which will thicken the gravy.
- Add the Broth: Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the skillet. Bring the gravy to a simmer and cook for 5-7 minutes, or until it has thickened to your desired consistency. Season with salt and pepper to taste.
- Return the Steak to the Gravy: Return the seared steaks to the skillet with the gravy. Spoon the gravy over the steaks and let them simmer for a few minutes to absorb the flavors.
- Serve: Serve the cubed steak immediately, smothered in gravy. It’s delicious with mashed potatoes, rice, noodles, or your favorite vegetables.
Tips for Success
- Don’t Overcrowd the Pan: Overcrowding the pan will lower the oil temperature and prevent the steak from searing properly. Cook the steaks in batches if necessary.
- Use Hot Oil: Make sure the oil is hot before adding the steaks to the skillet. This will ensure a crispy crust.
- Don’t Overcook the Steak: Cubed steak cooks quickly, so be careful not to overcook it. Overcooked cubed steak can become tough.
- Adjust Gravy Thickness: If the gravy is too thick, add a little more beef broth. If it’s too thin, simmer it for a few more minutes to allow it to thicken.
- Add Flavor to the Gravy: Feel free to add other seasonings to the gravy, such as Worcestershire sauce, soy sauce, or a pinch of red pepper flakes.
- Variations: Add a splash of red wine to the gravy for a richer flavor. You can also add other vegetables, such as carrots or celery, to the gravy.
Storage Instructions
Leftover cubed steak and gravy can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over medium heat or in the microwave. You may need to add a little beef broth to the gravy if it has thickened too much during storage.
FAQ
Q: What is cubed steak?
A: Cubed steak is a cut of beef that has been mechanically tenderized by running it through a machine with blades or needles. This process breaks down the muscle fibers, making the steak more tender and easier to cook.
Q: Can I use a different type of oil?
A: Yes, you can use other types of oil with a high smoke point, such as canola oil or peanut oil.
Q: Can I use a different type of broth?
A: While beef broth is recommended for the most authentic flavor, you can substitute chicken broth or vegetable broth if needed.
Q: Can I make this recipe in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Sear the steak as directed in the recipe. Then, place the steak in the slow cooker, pour the gravy over the steak, and cook on low for 4-6 hours or on high for 2-3 hours.
Q: What are some good side dishes to serve with cubed steak?
A: Cubed steak is delicious with mashed potatoes, rice, noodles, green beans, corn, or a side salad.
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Conclusion
This cubed steak recipe is a surefire way to create a comforting and delicious meal that the whole family will love. With its crispy coating, tender steak, and rich gravy, it’s a dish that’s both satisfying and easy to make. So, the next time you’re looking for a quick and budget-friendly dinner option, give this recipe a try. You won’t be disappointed!