Serving: Serve hot with mashed potatoes, steamed vegetables, or over rice.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Variations
Country-Style Cubed Steak: Add onions and mushrooms to the pan while cooking for extra flavor.
Creamy Gravy: Stir in a splash of cream to the pan gravy for a richer taste.
Spicy Twist: Add a pinch of paprika, cayenne, or chili powder to the flour coating for a bit of heat.
FAQ
1. Why is it called cubed steak?
Cubed steak is tenderized with a meat mallet, leaving small indentations (“cubes”) in the meat, which helps it cook quickly and absorb flavors.
2. Can I bake cubed steak instead of frying?
Yes! Coat the steaks in flour and sear quickly on the stove, then bake at 350°F (175°C) for 15–20 minutes until cooked through.
3. How do I make it extra tender?
Marinating the steaks in milk or buttermilk for 30–60 minutes before cooking can enhance tenderness.
This simple cubed steak recipe is quick, easy, and delivers tender, flavorful results every time.
