27 Delectable Cube Steak Recipes for the Oven

Ever find yourself staring at cube steak in the grocery store, wondering how to turn it into something spectacular? You’re in luck! This collection of 27 oven-baked recipes transforms this humble cut into juicy, tender comfort food with minimal fuss. From quick weeknight dinners to cozy weekend feasts, get ready to discover delicious new favorites that will have everyone asking for seconds. Let’s dive in!

Savory Herb-Rubbed Cube Steak Bake

Venturing into a comforting, hands-off dinner? This savory herb-rubbed cube steak bake transforms an economical cut into a tender, flavor-packed meal with minimal active effort. Perfect for busy weeknights, it delivers rich, herby aromas and satisfying textures with a straightforward, oven-based approach.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

– 1 ½ pounds cube steak
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon fresh rosemary, finely minced
– 1 tablespoon fresh thyme leaves
– 3 cloves garlic, minced
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 large yellow onion, thinly sliced
– 1 pound baby Yukon Gold potatoes, halved
– 1 cup low-sodium beef broth
– 2 tablespoons unsalted butter, cut into small cubes

Instructions

1. Preheat your oven to 375°F (190°C) and position a rack in the center.
2. Pat the cube steak completely dry with paper towels to ensure a proper sear.
3. In a small bowl, combine the extra-virgin olive oil, minced rosemary, thyme leaves, minced garlic, kosher salt, and black pepper to form a thick herb paste.
4. Rub the herb paste evenly over all surfaces of the cube steak, coating it thoroughly.
5. Arrange the thinly sliced yellow onion and halved baby Yukon Gold potatoes in a single layer in a 9×13-inch baking dish.
6. Place the herb-rubbed cube steak on top of the vegetable bed.
7. Pour the low-sodium beef broth evenly around the steak and vegetables in the baking dish.
8. Dot the surface of the steak and vegetables with the small cubes of unsalted butter.
9. Cover the baking dish tightly with aluminum foil, creating a seal to trap steam.
10. Bake, covered, at 375°F for 30 minutes to gently braise the steak and soften the vegetables.
11. Carefully remove the foil and continue baking, uncovered, for an additional 15 minutes, or until the potatoes are fork-tender and the steak’s surface has developed a light golden hue.
12. Remove the dish from the oven and let it rest, uncovered, for 5 minutes to allow the juices to redistribute.

Presenting a fork-tender steak infused with aromatic herbs, this bake yields potatoes that have absorbed the savory broth and melted butter, becoming creamy within. The onions caramelize slightly, adding a subtle sweetness that balances the dish’s robust flavors. For a vibrant finish, garnish with a sprinkle of fresh parsley or serve alongside a crisp green salad dressed with a sharp vinaigrette.

Garlic Butter Oven-Baked Cube Steak

Just when you think cube steak can’t get any more comforting, this garlic butter oven-baked version transforms a humble cut into a tender, flavor-packed main. Juicy, savory, and incredibly easy, it’s a weeknight dinner that feels special without the fuss. Follow these steps closely for perfect results every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 1.5 pounds cube steak, patted dry
– 1/2 cup all-purpose flour
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon smoked paprika
– 3 tablespoons clarified butter
– 4 tablespoons unsalted butter
– 6 garlic cloves, minced
– 2 tablespoons fresh parsley, finely chopped
– 1/2 cup low-sodium beef broth

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. In a shallow dish, combine the all-purpose flour, kosher salt, freshly ground black pepper, and smoked paprika.
3. Dredge each piece of cube steak in the flour mixture, shaking off any excess to ensure a light, even coating that will crisp nicely.
4. Heat a large, oven-safe skillet over medium-high heat and add the clarified butter, swirling to coat the pan evenly.
5. Sear the cube steak for 2–3 minutes per side until a golden-brown crust forms, working in batches to avoid overcrowding the pan, which can lead to steaming instead of browning.
6. Transfer all seared steak back to the skillet in a single layer.
7. In a small saucepan over low heat, melt the unsalted butter and add the minced garlic, cooking for 1–2 minutes until fragrant but not browned to prevent bitterness.
8. Pour the garlic butter mixture evenly over the cube steak in the skillet.
9. Add the low-sodium beef broth to the skillet, pouring it around the edges to deglaze and create a flavorful base.
10. Transfer the skillet to the preheated oven and bake, uncovered, for 15–18 minutes until the steak is tender and the sauce has slightly thickened.
11. Remove the skillet from the oven and let it rest for 5 minutes to allow the juices to redistribute, ensuring maximum tenderness.
12. Garnish with the finely chopped fresh parsley just before serving.
Velvety and rich, this dish boasts a melt-in-your-mouth texture with deep, savory notes from the garlic-infused butter and beef broth. Serve it over creamy mashed potatoes or buttered egg noodles to soak up every drop of the luscious pan sauce, or slice it thinly for a hearty sandwich filling.

Italian-Style Cube Steak with Tomato Sauce

Now, let’s transform humble cube steak into a comforting Italian-inspired dish that’s perfect for a weeknight dinner yet impressive enough for guests. This recipe uses a simple tomato sauce to create tender, flavorful meat that pairs beautifully with pasta or crusty bread. You’ll be amazed at how a few quality ingredients can elevate this affordable cut.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

– 4 (6-ounce) cube steaks, patted dry
– 2 tablespoons extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 (28-ounce) can San Marzano whole peeled tomatoes, crushed by hand
– 1 tablespoon tomato paste
– 1 teaspoon dried oregano
– 1 teaspoon granulated sugar
– ½ cup dry red wine (such as Chianti)
– ½ cup low-sodium beef broth
– 2 tablespoons unsalted butter
– Kosher salt and freshly ground black pepper
– ¼ cup freshly grated Parmigiano-Reggiano cheese
– 2 tablespoons fresh basil leaves, chiffonade

Instructions

1. Season both sides of the cube steaks generously with kosher salt and freshly ground black pepper.
2. Heat extra-virgin olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the cube steaks for 3 minutes per side until deeply browned, then transfer to a plate. Tip: Avoid overcrowding the pan; work in batches if necessary to ensure proper browning.
4. Reduce heat to medium and add the finely diced yellow onion to the same skillet.
5. Sauté the onion for 5 minutes until translucent and softened, scraping up any browned bits from the bottom.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Stir in the tomato paste and cook for 1 minute to deepen its flavor.
8. Pour in the dry red wine to deglaze the pan, scraping thoroughly with a wooden spoon.
9. Simmer the wine for 2 minutes until reduced by half.
10. Add the hand-crushed San Marzano tomatoes, dried oregano, granulated sugar, and low-sodium beef broth.
11. Bring the sauce to a gentle simmer, then reduce heat to low.
12. Return the seared cube steaks and any accumulated juices to the skillet, submerging them in the sauce.
13. Cover the skillet and simmer gently for 30 minutes until the meat is fork-tender. Tip: Maintain a bare simmer—bubbles should just break the surface—to prevent the meat from toughening.
14. Remove the skillet from heat and stir in the unsalted butter until melted and emulsified into the sauce.
15. Taste the sauce and adjust seasoning with kosher salt and freshly ground black pepper if needed. Tip: Always season at the end when using reduced liquids to avoid over-salting.
16. Plate the cube steaks and spoon the tomato sauce generously over the top.
17. Garnish each serving with freshly grated Parmigiano-Reggiano cheese and chiffonade of fresh basil leaves.

What results is cube steak that’s remarkably tender, having braised slowly in a rich, slightly sweet tomato sauce with layers of onion and garlic. The Parmigiano-Reggiano adds a salty, nutty finish, while the fresh basil provides a bright contrast. For a complete meal, serve this over creamy polenta or alongside roasted vegetables to soak up every drop of the savory sauce.

Oven-Braised Cube Steak with Creamy Mushroom Gravy

Sometimes, a comforting, hearty meal is just what you need to unwind after a long day, and this oven-braised cube steak with creamy mushroom gravy delivers exactly that. By using the oven’s gentle, even heat, you’ll achieve tender, fall-apart steak and a rich, velvety gravy with minimal hands-on effort—perfect for a cozy weeknight dinner that feels special.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 1 hour 30 minutes

Ingredients

• 1 ½ pounds cube steak, patted dry
• Kosher salt and freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons clarified butter
• 1 medium yellow onion, finely diced
• 8 ounces cremini mushrooms, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 cup dry red wine, such as Cabernet Sauvignon
• 2 cups beef stock
• 2 sprigs fresh thyme
• 1 bay leaf
• ½ cup heavy cream
• 1 tablespoon Dijon mustard
• 2 tablespoons unsalted butter, cold and cubed
• Fresh parsley, finely chopped, for garnish

Instructions

1. Preheat your oven to 325°F.
2. Season the cube steak generously on both sides with kosher salt and freshly ground black pepper.
3. Dredge the seasoned steak in the all-purpose flour, shaking off any excess. Tip: This light coating helps create a golden crust and thickens the gravy later.
4. Heat the clarified butter in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
5. Sear the cube steak in the hot butter for 3-4 minutes per side, until deeply browned. Work in batches to avoid overcrowding. Transfer the seared steak to a plate.
6. Add the finely diced yellow onion to the pot and sauté for 5 minutes, stirring occasionally, until softened and translucent.
7. Add the thinly sliced cremini mushrooms and cook for 8-10 minutes, until they release their moisture and turn golden brown.
8. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
9. Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate any browned bits. Tip: This step, called fond, builds a deep, complex flavor base.
10. Simmer the wine for 5 minutes, allowing it to reduce by half.
11. Add the beef stock, fresh thyme sprigs, and bay leaf, bringing the mixture to a gentle simmer.
12. Return the seared cube steak to the pot, nestling it into the liquid. The steak should be mostly submerged.
13. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
14. Braise for 1 hour and 15 minutes, until the steak is fork-tender.
15. Carefully remove the pot from the oven. Discard the thyme sprigs and bay leaf.
16. Transfer the steak to a serving platter and tent it loosely with aluminum foil to keep warm.
17. Place the pot with the braising liquid over medium heat on the stovetop.
18. Stir in the heavy cream and Dijon mustard, bringing the gravy to a simmer.
19. Whisk in the cold, cubed unsalted butter one piece at a time until fully incorporated and the gravy is glossy and slightly thickened. Tip: Adding cold butter off the heat emulsifies the sauce for a smooth, luxurious texture.
20. Season the gravy with additional salt and pepper if needed, then pour it over the braised steak.
21. Garnish with finely chopped fresh parsley before serving.

Hearty and satisfying, this dish features cube steak that becomes meltingly tender from the slow braise, paired with a creamy mushroom gravy that’s rich with umami depth from the wine and beef stock. Serve it over a bed of buttery mashed potatoes or egg noodles to soak up every drop of gravy, or alongside roasted root vegetables for a comforting, complete meal that’s sure to become a family favorite.

Spicy Southwest Baked Cube Steak

Yearning for a hearty, flavor-packed meal that comes together with minimal fuss? This Spicy Southwest Baked Cube Steak transforms an economical cut into a tender, zesty centerpiece. Let’s walk through the process together, one simple step at a time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

– 1.5 lbs cube steak
– 2 tbsp avocado oil
– 1 cup fire-roasted diced tomatoes
– 1/2 cup low-sodium chicken stock
– 1/4 cup adobo sauce (from canned chipotle peppers)
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tbsp smoked paprika
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1/2 tsp fine sea salt
– 1/4 tsp freshly cracked black pepper
– 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and position a rack in the center.
2. Pat the cube steak completely dry with paper towels to ensure proper searing.
3. Heat the avocado oil in a large, oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
4. Season the steak on both sides with the fine sea salt and freshly cracked black pepper.
5. Sear the steak for 3 minutes per side, until a deep golden-brown crust forms.
6. Transfer the seared steak to a clean plate, leaving the drippings in the skillet.
7. Reduce the heat to medium and add the finely diced yellow onion to the skillet.
8. Sauté the onion for 5 minutes, stirring occasionally, until translucent and softened.
9. Add the minced garlic, smoked paprika, ground cumin, and dried oregano to the skillet.
10. Cook the spice mixture for 1 minute, stirring constantly, until fragrant.
11. Pour in the low-sodium chicken stock to deglaze the pan, scraping up any browned bits from the bottom.
12. Stir in the fire-roasted diced tomatoes and adobo sauce until fully combined.
13. Bring the sauce to a gentle simmer and let it cook for 3 minutes to allow the flavors to meld.
14. Nestle the seared cube steak back into the skillet, spooning some of the sauce over the top.
15. Carefully transfer the entire skillet to the preheated oven.
16. Bake, uncovered, for 25-30 minutes, until the steak is fork-tender and the sauce has thickened slightly.
17. Remove the skillet from the oven and let the dish rest for 5 minutes before serving.
18. Garnish with the freshly chopped cilantro just before plating.
Lusciously tender, the steak practically falls apart under the rich, smoky sauce with a slow-building heat. The fire-roasted tomatoes add a subtle sweetness that balances the spices perfectly. For a complete meal, serve it over a bed of creamy cilantro-lime rice or with warm corn tortillas for scooping up every last bit of the flavorful sauce.

Classic Country-Style Cube Steak with Onions

You’d be hard‑pressed to find a more comforting, satisfying weeknight dinner than this classic country‑style cube steak with onions. This methodical recipe walks you through every step, ensuring tender, flavorful results even if you’re new to the kitchen.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 4 (6‑ounce) cube steaks
– 1 cup all‑purpose flour
– 2 teaspoons kosher salt
– 1 teaspoon freshly ground black pepper
– ½ teaspoon smoked paprika
– ¼ cup clarified butter
– 2 large yellow onions, thinly sliced
– 2 cups low‑sodium beef broth
– 2 tablespoons Worcestershire sauce
– 1 tablespoon unsalted butter
– 2 tablespoons fresh flat‑leaf parsley, finely chopped

Instructions

1. Pat the cube steaks completely dry with paper towels to ensure a proper sear.
2. In a shallow dish, whisk together the all‑purpose flour, kosher salt, black pepper, and smoked paprika.
3. Dredge each cube steak thoroughly in the flour mixture, shaking off any excess.
4. Heat the clarified butter in a large, heavy‑bottomed skillet over medium‑high heat until shimmering, about 2 minutes.
5. Sear the steaks for 3 minutes per side, until a deep golden‑brown crust forms; transfer to a plate.
6. Reduce the heat to medium and add the thinly sliced onions to the skillet.
7. Sauté the onions for 8–10 minutes, stirring occasionally, until deeply caramelized and soft.
8. Pour in the low‑sodium beef broth and Worcestershire sauce, scraping the bottom of the skillet to incorporate any browned bits.
9. Return the seared steaks to the skillet, nestling them into the onion‑broth mixture.
10. Simmer, uncovered, for 10 minutes, turning the steaks once halfway through.
11. Remove the skillet from the heat and swirl in the unsalted butter until the sauce is glossy and slightly thickened.
12. Garnish with the finely chopped fresh flat‑leaf parsley.

The resulting dish offers fork‑tender steak enveloped in a rich, savory onion gravy. This hearty meal pairs beautifully with creamy mashed potatoes or buttery egg noodles for soaking up every last drop of sauce.

Honey Garlic Glazed Cube Steak in the Oven

Now, let’s transform humble cube steak into a succulent, restaurant-worthy dish with a sticky-sweet honey garlic glaze, all prepared conveniently in your oven. This method ensures even cooking and a beautifully caramelized exterior without the fuss of stovetop splatter. You’ll achieve tender, flavorful results perfect for a weeknight dinner that feels special.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 4 cube steaks (approximately 6 ounces each)
– 1/4 cup extra-virgin olive oil
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 1/2 cup raw, unfiltered honey
– 6 large garlic cloves, finely minced
– 1/4 cup low-sodium soy sauce
– 2 tablespoons unsalted butter
– 1 tablespoon fresh lemon juice
– 1 teaspoon cornstarch
– 2 tablespoons cold water
– 2 tablespoons finely chopped fresh parsley

Instructions

1. Preheat your oven to 400°F (204°C) and position a rack in the center.
2. Pat the cube steaks completely dry with paper towels to ensure proper searing.
3. Brush both sides of each steak evenly with the extra-virgin olive oil.
4. Season both sides of the steaks uniformly with the fine sea salt and freshly cracked black pepper.
5. Place the seasoned steaks on a wire rack set inside a rimmed baking sheet to allow air circulation.
6. Roast the steaks in the preheated oven for 10 minutes to develop initial browning.
7. While the steaks roast, combine the raw, unfiltered honey, finely minced garlic cloves, low-sodium soy sauce, unsalted butter, and fresh lemon juice in a small saucepan.
8. Bring the glaze mixture to a simmer over medium heat, stirring constantly with a whisk for 2 minutes until the butter melts and the ingredients emulsify.
9. In a separate small bowl, create a slurry by whisking the cornstarch into the cold water until completely smooth.
10. Gradually whisk the cornstarch slurry into the simmering glaze and continue cooking for 1 minute, until the glaze thickens to a syrup-like consistency that coats the back of a spoon.
11. Remove the steaks from the oven after 10 minutes and brush the top of each steak generously with half of the prepared honey garlic glaze.
12. Return the glazed steaks to the oven and continue roasting for 8 minutes.
13. Remove the steaks from the oven again, carefully flip each one using tongs, and brush the second side with the remaining glaze.
14. Return the steaks to the oven for a final 5-7 minutes of roasting, until the internal temperature reaches 145°F (63°C) for medium doneness and the glaze is deeply caramelized and bubbling.
15. Transfer the glazed steaks to a serving platter and let them rest undisturbed for 5 minutes to allow juices to redistribute.
16. Garnish the rested steaks with the finely chopped fresh parsley just before serving.

Ultimately, this oven method yields cube steak with a wonderfully sticky, lacquered exterior that gives way to surprisingly tender meat beneath. The glaze reduces to a glossy, savory-sweet coating with pronounced garlic notes that caramelize beautifully in the oven’s dry heat. For a complete meal, serve these steaks over a bed of creamy mashed cauliflower or alongside roasted broccolini to soak up the extra glaze.

Teriyaki Oven-Baked Cube Steak Delight

Let’s create a comforting weeknight dinner that transforms economical cube steak into a glossy, savory delight with minimal effort. This teriyaki oven-baked version delivers tender meat coated in a sweet-savory glaze, perfect for busy evenings when you crave something satisfying yet simple to prepare.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 1.5 pounds cube steak, patted dry with paper towels
– 1/4 cup low-sodium soy sauce
– 3 tablespoons mirin
– 2 tablespoons light brown sugar, packed
– 1 tablespoon fresh ginger, finely grated
– 2 garlic cloves, minced
– 1 tablespoon cornstarch
– 2 tablespoons cold water
– 2 tablespoons avocado oil
– 1 teaspoon toasted sesame seeds
– 2 scallions, thinly sliced

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. In a small saucepan over medium heat, combine the low-sodium soy sauce, mirin, light brown sugar, finely grated fresh ginger, and minced garlic cloves.
3. Whisk the mixture constantly until the light brown sugar fully dissolves, about 2 minutes.
4. In a separate bowl, create a slurry by whisking the cornstarch with 2 tablespoons of cold water until completely smooth.
5. Gradually pour the cornstarch slurry into the saucepan while whisking continuously to prevent lumps.
6. Bring the sauce to a gentle simmer, then reduce heat to low and cook for 3-4 minutes until thickened to a glaze consistency.
7. Pat the cube steak completely dry with paper towels to ensure proper browning.
8. Heat a large oven-safe skillet over medium-high heat and add the avocado oil.
9. Sear the cube steak for 2 minutes per side until a golden-brown crust forms.
10. Pour the prepared teriyaki glaze evenly over the seared cube steak in the skillet.
11. Transfer the skillet to the preheated oven and bake for 15 minutes.
12. Remove the skillet from the oven and let the cube steak rest for 5 minutes to allow juices to redistribute.
13. Garnish the teriyaki oven-baked cube steak with toasted sesame seeds and thinly sliced scallions.

Delight in the contrast between the caramelized exterior and the fork-tender interior of the steak, which absorbs the balanced teriyaki glaze beautifully. The glossy sauce clings to each piece, offering notes of umami from the soy sauce, subtle sweetness from the mirin, and warmth from the ginger and garlic. For a complete meal, serve it over steamed jasmine rice with a side of quick-pickled vegetables to cut through the richness.

Fall-Off-The-Bone Tender Cube Steak Casserole

Often overlooked in favor of pricier cuts, cube steak transforms into something extraordinary when slow-braised in this comforting casserole. Our methodical approach ensures even beginners achieve perfectly tender results every time, with minimal hands-on effort required throughout the cooking process.

Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes

Ingredients

– 2 lbs cube steak, patted dry
– ¼ cup all-purpose flour
– 2 tsp kosher salt, divided
– 1 tsp freshly cracked black pepper
– 3 tbsp clarified butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 8 oz cremini mushrooms, sliced
– 2 tbsp tomato paste
– 1 cup dry red wine
– 2 cups beef stock
– 2 sprigs fresh thyme
– 1 bay leaf
– 1 lb Yukon Gold potatoes, cut into 1-inch chunks
– 3 large carrots, cut into ½-inch rounds

Instructions

1. Preheat your oven to 325°F (163°C).
2. Combine the all-purpose flour, 1 teaspoon of kosher salt, and the freshly cracked black pepper in a shallow dish.
3. Dredge each piece of patted-dry cube steak in the flour mixture, shaking off any excess.
4. Heat the clarified butter in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
5. Sear the dredged cube steaks in batches for 3-4 minutes per side until a deep golden-brown crust forms, transferring them to a plate once seared.
6. Tip: Do not overcrowd the pan during searing, as this steams the meat instead of creating a proper fond.
7. In the same pot, add the finely diced yellow onion and cook for 5 minutes until translucent.
8. Add the minced garlic and sliced cremini mushrooms, cooking for an additional 4 minutes until the mushrooms release their liquid and begin to brown.
9. Stir in the tomato paste and cook for 1 minute until it darkens slightly and becomes fragrant.
10. Deglaze the pot with the dry red wine, using a wooden spoon to scrape up any browned bits from the bottom, and simmer for 3 minutes until reduced by half.
11. Tip: This deglazing step is crucial for building a rich, complex sauce base.
12. Pour in the beef stock and add the fresh thyme sprigs and bay leaf, then bring the mixture to a gentle simmer.
13. Return the seared cube steaks and any accumulated juices to the pot, nestling them into the liquid.
14. Scatter the Yukon Gold potato chunks and carrot rounds evenly over the meat.
15. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
16. Braise for 2 hours, checking once at the 90-minute mark to ensure the liquid is at a gentle simmer; if bubbling vigorously, reduce the oven temperature by 25°F.
17. After 2 hours, carefully remove the pot from the oven and discard the thyme sprigs and bay leaf.
18. Tip: For the most tender result, let the casserole rest, covered, for 15 minutes before serving to allow the meat fibers to relax.
19. Gently stir the remaining 1 teaspoon of kosher salt into the sauce and adjust seasoning if necessary.

Glistening with a deeply savory, wine-infused gravy, the cube steak becomes impossibly tender, shredding effortlessly with a fork. The potatoes and carrots soak up the rich flavors while retaining a pleasant bite, creating a complete, hearty meal. For a delightful twist, serve portions over a bed of creamy polenta or with crusty bread to soak up every last drop of the luxurious sauce.

Parmesan Crusted Cube Steak with Cheesy Topping

Facing a busy weeknight but craving something indulgent? This Parmesan Crusted Cube Steak with Cheesy Topping transforms an affordable, quick-cooking cut into a crispy, savory masterpiece with minimal effort. Follow these precise steps for a guaranteed crowd-pleaser.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

– 4 (6-ounce) cube steaks, patted dry with paper towels
– 1 cup all-purpose flour, for dredging
– 3 large pasture-raised eggs, lightly beaten
– 1 ½ cups fine Italian-style breadcrumbs
– 1 cup finely grated Parmigiano-Reggiano cheese
– 2 teaspoons dried oregano
– 1 teaspoon garlic powder
– ½ teaspoon freshly ground black pepper
– ¼ cup clarified butter
– 2 tablespoons extra-virgin olive oil
– 8 ounces fresh mozzarella cheese, thinly sliced
– ¼ cup finely chopped fresh flat-leaf parsley

Instructions

1. Arrange three shallow dishes: place the all-purpose flour in the first, the lightly beaten pasture-raised eggs in the second, and combine the fine Italian-style breadcrumbs, finely grated Parmigiano-Reggiano cheese, dried oregano, garlic powder, and freshly ground black pepper in the third.
2. Dredge each patted-dry cube steak thoroughly in the all-purpose flour, shaking off any excess.
3. Dip the floured steak into the lightly beaten eggs, ensuring full coverage.
4. Press the steak firmly into the breadcrumb and cheese mixture, coating both sides completely. Tip: For an extra-crispy crust, let the coated steaks rest on a wire rack for 10 minutes before cooking.
5. Preheat your oven to 400°F (204°C).
6. In a large, heavy-bottomed skillet, heat the clarified butter and extra-virgin olive oil over medium-high heat until shimmering, about 2 minutes.
7. Carefully place two coated steaks into the hot skillet. Cook for 3-4 minutes per side, or until the crust is deeply golden brown and crispy.
8. Transfer the seared steaks to a baking sheet lined with parchment paper. Repeat the cooking process with the remaining two steaks.
9. Top each cooked steak evenly with the thinly sliced fresh mozzarella cheese.
10. Bake in the preheated 400°F oven for 5-7 minutes, or just until the mozzarella is melted and bubbly. Tip: Avoid over-baking to prevent the cheese from becoming rubbery.
11. Remove the baking sheet from the oven and let the steaks rest for 5 minutes. Tip: This resting period allows the juices to redistribute, ensuring a tender bite.
12. Garnish each steak with the finely chopped fresh flat-leaf parsley before serving.
Delightfully, the result is a textural symphony: a shatteringly crisp, cheesy crust gives way to a tender, juicy interior. The nutty Parmigiano-Reggiano and creamy mozzarella create a rich, savory depth that pairs beautifully with a simple arugula salad dressed in lemon vinaigrette to cut through the richness. For a heartier meal, serve atop a bed of creamy polenta to soak up every last bit of flavor.

Oven Roasted Cube Steak with Root Vegetables

This comforting one-pan meal transforms humble cube steak and earthy root vegetables into a satisfying dinner with minimal effort. Through a simple roasting technique, the steak develops a savory crust while the vegetables caramelize to sweet perfection, creating a balanced dish that’s both hearty and wholesome.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

– 1 ½ lbs cube steak, patted dry
– 3 tbsp extra-virgin olive oil, divided
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1 lb Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
– 2 large carrots, peeled and cut into ½-inch rounds
– 1 large parsnip, peeled and cut into ½-inch pieces
– 1 medium yellow onion, peeled and cut into 1-inch wedges
– 2 sprigs fresh rosemary

Instructions

1. Preheat your oven to 425°F and position a rack in the center.
2. In a small bowl, combine the kosher salt, black pepper, garlic powder, and smoked paprika to create a dry rub.
3. Pat the cube steak completely dry with paper towels, then rub 1 tablespoon of the extra-virgin olive oil over all surfaces.
4. Evenly coat the steak with the prepared dry rub, pressing gently to adhere.
5. On a large, rimmed baking sheet, toss the cubed Yukon Gold potatoes, carrot rounds, parsnip pieces, and onion wedges with the remaining 2 tablespoons of extra-virgin olive oil.
6. Arrange the vegetables in a single, even layer on the baking sheet, leaving space in the center for the steak.
7. Place the seasoned cube steak in the center of the baking sheet and nestle the fresh rosemary sprigs among the vegetables.
8. Roast in the preheated oven for 20 minutes.
9. Using tongs, carefully flip the cube steak over.
10. Stir the vegetables gently to promote even browning.
11. Continue roasting for an additional 12–15 minutes, or until the steak reaches an internal temperature of 145°F for medium doneness and the vegetables are fork-tender with caramelized edges.
12. Remove the baking sheet from the oven and transfer the steak to a cutting board.
13. Let the steak rest, uncovered, for 5 minutes to allow the juices to redistribute.
14. Slice the steak against the grain into ½-inch strips.
15. Discard the rosemary sprigs and divide the roasted vegetables among four plates.
16. Arrange the sliced steak over the vegetables and serve immediately.

Succulent and savory, the rested cube steak yields tender, juicy slices that pair beautifully with the sweet, caramelized root vegetables. For a vibrant finish, garnish with a sprinkle of flaky sea salt and a drizzle of high-quality balsamic glaze just before serving.

Cranberry Orange Glazed Cube Steak

Kick off your holiday cooking with this festive twist on a classic comfort dish that’s surprisingly simple to master. This recipe transforms humble cube steak into a vibrant, tangy-sweet centerpiece perfect for cozy winter dinners, using a glossy cranberry-orange glaze that comes together in minutes. Follow each step carefully for a foolproof result that will impress even seasoned cooks.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 4 cube steaks (about 6 ounces each)
– 1 tablespoon clarified butter
– 1 cup fresh cranberries
– ½ cup granulated sugar
– ½ cup freshly squeezed orange juice
– 1 tablespoon orange zest
– 1 teaspoon finely grated fresh ginger
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– 1 tablespoon all-purpose flour
– ½ cup low-sodium beef broth
– 2 tablespoons unsalted butter, cold and cubed

Instructions

1. Pat the cube steaks completely dry with paper towels to ensure a proper sear.
2. Season both sides of the steaks evenly with kosher salt and freshly ground black pepper.
3. Heat a large skillet over medium-high heat and add 1 tablespoon of clarified butter, swirling to coat the pan.
4. Sear the steaks for 3–4 minutes per side until a deep golden-brown crust forms, then transfer to a plate.
5. Reduce the heat to medium and add 1 cup of fresh cranberries, ½ cup of granulated sugar, and ½ cup of freshly squeezed orange juice to the skillet.
6. Simmer the mixture for 5–7 minutes, stirring occasionally, until the cranberries burst and the liquid thickens slightly.
7. Stir in 1 tablespoon of orange zest and 1 teaspoon of finely grated fresh ginger, cooking for 1 additional minute to meld the flavors.
8. Sprinkle 1 tablespoon of all-purpose flour over the cranberry mixture and whisk continuously for 1 minute to cook out the raw flour taste.
9. Gradually pour in ½ cup of low-sodium beef broth while whisking to create a smooth, lump-free sauce.
10. Return the seared cube steaks and any accumulated juices to the skillet, spooning the glaze over them.
11. Cover the skillet and simmer gently for 8–10 minutes, or until the steaks are tender and reach an internal temperature of 145°F.
12. Remove the skillet from heat and whisk in 2 tablespoons of cold, cubed unsalted butter until the sauce is glossy and emulsified.
Delve into the contrasting textures of this dish: the cube steak becomes fork-tender beneath its savory crust, while the glaze offers a vibrant balance of tart cranberries and bright citrus. For a creative presentation, slice the steaks and fan them over a bed of creamy polenta or buttery mashed potatoes to catch every drop of the glossy sauce. This recipe’s bold flavors and elegant finish make it ideal for holiday gatherings or a special weeknight treat.

Balsamic-Drizzled Cube Steak with Roasted Potatoes

Here’s a simple yet elegant weeknight dinner that transforms humble cube steak into a restaurant-worthy meal with minimal effort. By pairing tender, pan-seared steak with crispy roasted potatoes and a glossy balsamic reduction, you’ll create a balanced plate that’s both satisfying and visually impressive.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

– 1 ½ pounds cube steak, patted dry
– 2 pounds Yukon Gold potatoes, cut into 1-inch cubes
– 3 tablespoons extra-virgin olive oil, divided
– 2 tablespoons clarified butter
– 4 garlic cloves, minced
– 1 tablespoon fresh rosemary, finely chopped
– ½ cup balsamic vinegar
– 1 teaspoon granulated sugar
– Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper.
2. Toss the potato cubes with 2 tablespoons of olive oil, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper on the prepared sheet.
3. Roast the potatoes for 25–30 minutes, turning halfway through, until golden brown and fork-tender.
4. While the potatoes roast, season both sides of the cube steak generously with salt and pepper.
5. Heat the clarified butter and remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
6. Sear the steaks for 3–4 minutes per side, without moving them, to develop a deep brown crust.
7. Transfer the seared steaks to a plate and tent loosely with aluminum foil to rest.
8. Reduce the skillet heat to medium and add the minced garlic and chopped rosemary, sautéing for 30 seconds until fragrant.
9. Pour in the balsamic vinegar and sugar, stirring to combine and scrape up any browned bits from the pan.
10. Simmer the mixture for 5–7 minutes, stirring occasionally, until it reduces to a syrupy consistency that coats the back of a spoon.
11. Slice the rested steaks against the grain into ½-inch strips.
12. Arrange the roasted potatoes on a serving platter, top with the sliced steak, and drizzle everything with the warm balsamic reduction.
Creating this dish yields a delightful contrast: the steak remains juicy and tender, while the potatoes offer a crispy exterior. Consider serving it over a bed of arugula for a peppery note that cuts through the rich balsamic glaze, or pair it with a glass of medium-bodied red wine to complement the savory flavors.

BBQ Sauced Cube Steak Oven Pleasure

Haven’t you ever wished for a comforting, hands-off dinner that delivers big flavor with minimal fuss? This BBQ Sauced Cube Steak Oven Pleasure is exactly that—a simple, one-pan wonder where the oven does the heavy lifting, transforming economical cube steak into a tender, saucy masterpiece perfect for a busy weeknight.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

– 1.5 lbs cube steak
– 2 tbsp extra-virgin olive oil
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper
– 1 cup high-quality BBQ sauce
– 1/2 cup low-sodium beef broth
– 1 tbsp apple cider vinegar
– 1 tbsp Worcestershire sauce
– 1 small yellow onion, thinly sliced
– 2 cloves garlic, minced

Instructions

1. Preheat your oven to 325°F and position a rack in the center.
2. Pat the cube steak completely dry with paper towels to ensure proper searing.
3. Season both sides of the steak evenly with the kosher salt and freshly cracked black pepper.
4. Heat the extra-virgin olive oil in a large, oven-safe skillet over medium-high heat until it shimmers.
5. Sear the cube steak for 2-3 minutes per side until a deep golden-brown crust forms, working in batches to avoid overcrowding the pan.
6. Transfer all seared steak back to the skillet and remove the pan from heat.
7. Scatter the thinly sliced yellow onion and minced garlic evenly over and around the steak.
8. In a separate bowl, whisk together the BBQ sauce, beef broth, apple cider vinegar, and Worcestershire sauce until fully combined.
9. Pour the sauce mixture over the steak and onions, gently shaking the pan to distribute the liquid.
10. Cover the skillet tightly with a lid or heavy-duty aluminum foil.
11. Carefully transfer the covered skillet to the preheated oven and braise for 45 minutes.
12. After 45 minutes, remove the skillet from the oven and let it rest, covered, for 10 minutes to allow the meat fibers to relax and reabsorb juices.
13. Uncover the skillet and use a slotted spoon to transfer the steak and onions to a serving platter.
14. For a glossy finish, simmer the remaining sauce in the skillet over medium heat for 3-5 minutes until slightly thickened, then spoon it over the plated steak.
Succulent and fall-apart tender, the cube steak melts under the rich, tangy-sweet BBQ glaze. Serve it over a mound of creamy mashed potatoes or buttery egg noodles to soak up every drop of that incredible sauce, or shred it for the ultimate BBQ steak sandwich.

Maple Bourbon Glazed Cube Steak

Zesty and comforting, this Maple Bourbon Glazed Cube Steak transforms an economical cut into a sophisticated dinner centerpiece. Perfect for weeknights yet impressive enough for guests, it combines sweet, smoky, and savory notes in a dish that’s both approachable and elegant. Follow these methodical steps to achieve tender, flavorful results every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

– 4 cube steaks (approximately 6 ounces each)
– 1/4 cup pure maple syrup
– 1/4 cup bourbon whiskey
– 2 tablespoons Dijon mustard
– 2 tablespoons unsalted butter, divided
– 1 tablespoon Worcestershire sauce
– 1 teaspoon smoked paprika
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1 tablespoon clarified butter
– 2 cloves garlic, minced
– 1/4 cup low-sodium beef broth

Instructions

1. Pat the cube steaks completely dry with paper towels to ensure proper searing.
2. Season both sides of the steaks evenly with kosher salt and freshly ground black pepper.
3. Heat a large cast-iron skillet over medium-high heat until a drop of water sizzles and evaporates immediately.
4. Add 1 tablespoon of clarified butter to the hot skillet, swirling to coat the surface.
5. Sear the cube steaks for 3 minutes per side, or until a deep golden-brown crust forms.
6. Transfer the seared steaks to a plate and tent loosely with aluminum foil to rest.
7. Reduce the skillet heat to medium and add 1 tablespoon of unsalted butter.
8. Sauté the minced garlic for 30 seconds, or until fragrant but not browned.
9. Deglaze the skillet with bourbon whiskey, scraping up any browned bits from the bottom with a wooden spoon.
10. Simmer the bourbon for 1 minute to cook off the alcohol, allowing the flavor to concentrate.
11. Whisk in pure maple syrup, Dijon mustard, Worcestershire sauce, smoked paprika, and low-sodium beef broth until fully combined.
12. Bring the sauce to a gentle simmer and cook for 5 minutes, or until it thickens slightly and coats the back of a spoon.
13. Stir in the remaining 1 tablespoon of unsalted butter until melted and emulsified into the sauce.
14. Return the rested cube steaks and any accumulated juices to the skillet, spooning the glaze over them.
15. Cook for an additional 2 minutes, basting frequently, until the steaks are heated through and well-coated.
16. Remove from heat and let stand for 3 minutes before serving to allow the flavors to meld.
Vibrant and richly glazed, the cube steaks emerge tender with a caramelized exterior that gives way to juicy, flavorful meat. The maple bourbon glaze creates a glossy, sticky-sweet coating with subtle smoky undertones from the paprika and bourbon. For a creative presentation, slice the steaks against the grain and fan them over creamy mashed potatoes, drizzling any remaining sauce generously over the top.

Lemon Pepper Cube Steak with Herb-Infused Rice

Venturing into a comforting yet sophisticated weeknight dinner? This lemon pepper cube steak with herb-infused rice delivers bold, zesty flavors with a methodical approach that ensures perfect results every time. Let’s walk through each step together, focusing on technique to build layers of flavor in this satisfying dish.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1 ½ pounds cube steak, patted dry with paper towels
• 2 tablespoons clarified butter, divided
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 2 teaspoons freshly cracked black pepper
• 1 teaspoon fine sea salt
• 2 garlic cloves, minced
• 1 cup long-grain white rice, rinsed until water runs clear
• 2 cups low-sodium chicken stock
• 2 tablespoons unsalted butter
• ¼ cup finely chopped fresh flat-leaf parsley
• 2 tablespoons finely chopped fresh chives

Instructions

1. Season both sides of the cube steak evenly with fine sea salt and freshly cracked black pepper.
2. Heat 1 tablespoon of clarified butter and 1 tablespoon of extra-virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
3. Carefully place the seasoned cube steak in the hot skillet, ensuring the pieces do not touch.
4. Sear the steak for 3 minutes without moving it to develop a deep golden-brown crust.
5. Flip each piece using tongs and sear the second side for 3 minutes.
6. Transfer the seared cube steak to a clean plate and tent loosely with aluminum foil.
7. Reduce the skillet heat to medium and add the remaining 1 tablespoon of clarified butter.
8. Sauté the minced garlic in the butter for 45 seconds until fragrant but not browned.
9. Pour the freshly squeezed lemon juice into the skillet, scraping the bottom with a wooden spoon to incorporate the browned bits.
10. Simmer the lemon-garlic mixture for 1 minute until slightly reduced.
11. Return the cube steak and any accumulated juices to the skillet, spooning the sauce over the meat.
12. Remove the skillet from the heat and let the steak rest in the sauce for 5 minutes.
13. While the steak rests, combine the rinsed long-grain white rice and low-sodium chicken stock in a medium saucepan.
14. Bring the mixture to a boil over high heat, then immediately reduce the heat to low and cover tightly.
15. Simmer the rice for 18 minutes without lifting the lid.
16. Remove the saucepan from the heat and let the rice stand, covered, for 5 minutes.
17. Fluff the cooked rice with a fork, then fold in the unsalted butter, finely chopped fresh flat-leaf parsley, and finely chopped fresh chives until evenly distributed.

Buttery, herbaceous rice provides a delicate counterpoint to the robust, peppery steak, with the bright lemon sauce cutting through the richness. For a vibrant presentation, spoon the rice onto plates, top with the steak and pan sauce, and garnish with additional fresh herbs. The cube steak remains remarkably tender, while the rice absorbs the aromatic flavors beautifully, creating a harmonious balance in every bite.

Honey Mustard Oven-Roasted Cube Steak

Venturing into a comforting weeknight dinner doesn’t require complicated techniques or hours of prep. This honey mustard oven-roasted cube steak transforms an economical cut into a tender, flavor-packed main course with minimal hands-on effort, perfect for a beginner cook looking to impress. The oven does most of the work, melding sweet and tangy notes into a glossy glaze while the meat becomes fork-tender.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 1.5 pounds cube steak
– 2 tablespoons Dijon mustard
– 2 tablespoons raw honey
– 1 tablespoon extra-virgin olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1/4 cup low-sodium beef broth
– 1 tablespoon unsalted butter

Instructions

1. Preheat your oven to 400°F (204°C) and position a rack in the center.
2. Pat the cube steak completely dry with paper towels to ensure proper browning.
3. In a small bowl, whisk together the Dijon mustard, raw honey, extra-virgin olive oil, smoked paprika, fine sea salt, and freshly cracked black pepper until emulsified.
4. Brush the honey mustard mixture evenly over both sides of the cube steak, coating every surface.
5. Place the coated steak on a wire rack set inside a rimmed baking sheet to allow air circulation for even cooking.
6. Transfer the baking sheet to the preheated oven and roast for 20 minutes.
7. Carefully remove the baking sheet from the oven. Tip: The internal temperature should read 145°F (63°C) for medium doneness when checked with an instant-read thermometer inserted into the thickest part.
8. Transfer the steak to a clean cutting board and tent loosely with aluminum foil to rest for 5 minutes, which allows the juices to redistribute.
9. While the steak rests, place the used baking sheet on the stovetop over medium heat.
10. Pour the low-sodium beef broth into the baking sheet, using a wooden spoon to scrape up any browned bits (fond) from the bottom.
11. Simmer the broth for 2-3 minutes until slightly reduced, then swirl in the unsalted butter off the heat until melted and the sauce is glossy.
12. Slice the rested steak against the grain into 1/2-inch strips.
13. Arrange the sliced steak on a platter and drizzle with the pan sauce.
Lusciously tender with a caramelized, sticky-sweet crust, the steak offers a perfect balance of honey’s floral notes and mustard’s sharp tang. The pan sauce, enriched with savory fond, adds a luxurious finishing touch. For a creative presentation, serve it over a bed of creamy stone-ground grits or alongside roasted fingerling potatoes tossed with fresh thyme.

Classic Cube Steak with Creamy Garlic Mashed Potatoes

Unlocking the secrets to a comforting, restaurant-quality dinner at home begins with mastering two simple components: tender cube steak and velvety mashed potatoes. This methodical guide walks you through each step to ensure perfect results every time, even for beginners.

Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

– 4 cube steaks (approximately 6 ounces each)
– 1 cup all-purpose flour
– 2 teaspoons kosher salt, divided
– 1 teaspoon freshly ground black pepper, divided
– 2 tablespoons clarified butter
– 2 tablespoons extra-virgin olive oil
– 4 large Yukon Gold potatoes, peeled and quartered
– 4 cloves garlic, minced
– 1 cup heavy cream
– 4 tablespoons unsalted butter
– 1/4 cup whole milk, warmed to 110°F

Instructions

1. Pat the cube steaks completely dry with paper towels to ensure proper browning.
2. Combine the all-purpose flour, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a shallow dish.
3. Dredge each cube steak thoroughly in the flour mixture, shaking off any excess.
4. Heat the clarified butter and extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Sear the cube steaks for 3-4 minutes per side until a deep golden-brown crust forms and the internal temperature reaches 145°F.
6. Transfer the steaks to a plate and tent loosely with aluminum foil to rest.
7. Place the quartered Yukon Gold potatoes in a large pot and cover with cold water by 1 inch.
8. Bring the water to a boil over high heat, then reduce to a simmer and cook for 15-18 minutes until the potatoes are fork-tender.
9. Drain the potatoes thoroughly and return them to the warm pot to evaporate any residual moisture.
10. In a small saucepan over medium-low heat, combine the minced garlic, heavy cream, and unsalted butter, heating until the butter melts and the mixture is warm, about 3 minutes.
11. Pour the warm cream mixture over the drained potatoes.
12. Add the remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper to the potatoes.
13. Mash the potatoes with a potato masher or ricer until smooth and creamy, then stir in the warmed whole milk until fully incorporated.
14. Divide the creamy garlic mashed potatoes among four plates and top each with a rested cube steak.

You’ll find the cube steak boasts a savory, crisp exterior that gives way to juicy tenderness, perfectly complemented by the luxurious, garlic-infused potatoes. For a creative twist, drizzle the steaks with a quick pan sauce made from the skillet drippings and a splash of red wine, or serve alongside roasted seasonal vegetables for a complete, hearty meal.

Conclusion

Ultimately, this collection proves cube steak is a versatile, budget-friendly hero for your oven. We hope it inspires you to try something new! Please leave a comment with your favorite recipe and share this roundup on Pinterest to help fellow home cooks discover these delicious ideas.