Cube Steak with Red Gravy

Cube steak is another inexpensive cut of meat that – with proper treatment, can yield a delicious meal for the whole family. (See also my round steak recipe for London Broil Recipe here). This Cube Steak with Red Gravy recipe is one my mom used to make all the time. With five kids to feed, it was a lifesaver . . . literally.

Quick Answer: To cook cube steak, pat it dry, dredge in seasoned flour, and pan-fry in hot oil for about 2 minutes per side until golden brown. From there, it’s ready to eat as-is, or simmered in a gravy — like the tomato-based red gravy in this recipe — for extra flavor and tenderness.

Cube Steak With Red Gravy – What is “Cube Steak”?

Cube steak (also known as “Minute Steak”, depending on where you grew up) is a rather tough little cut of meat taken from the rump area. Because it’s so tough, it’s almost always pre-tenderized prior to packaging.

The tenderizing breaks up the tougher areas of this cut and makes it easy to cut and chew, making it a very versatile cut. Without tenderizing, the meat is often cubed (hence the name) and used as stew meat – a cut that requires very long cooking time to make it edible. But the tenderized version can be used in lots of different ways – for example, the ever-popular Chicken Fried Steak.

You can tenderize your own steak, if you want. Just purchase some fresh cube steaks and check out this video on how do to it. And if you’re looking for the tenderizer – check out the Amazon link below.

Today, we’re making Chicken-Fried-Steak’s cousin, Cube Steak with Red Gravy. It’s just as southern, but I find it more fun and flavorful.

Preparation Tips for Cube Steak with Red Gravy

When it comes to cube steak, you just need a good browned surface. This carmelization provides a lot of flavor to both the meat and the gravy, so don’t take it out too early. Pat the steak dry to avoid steaming, give it a good dredge on both sides and fry. Make sure your oil is shimmering hot.

If you have trouble with the crust falling off when you remove the steak from the pan, take extra care in drying the steak before dredging – or, you can dredge and then set the steaks on a rack to dry for an hour while you prepare the peppers and onion.

The red gravy is really up to you. There simply is no standard recipe for red gravy! It’s all about your taste and what makes your family happy. I like to use an orange bell pepper and some Sambal chili paste in mine – I like the color from the pepper and the zing from the chili paste. But you can add dried red pepper flakes and green pepper if you want. Even mix it up with the wild variety of Mexican peppers out there! The sky’s the limit.

Cube Steak with Red Gravy – Questions and Answers

What exactly is cube steak, and can I use a different cut instead?
Cube steak is a tenderized cut from the rump, recognizable by the small dimpled marks left by the tenderizing process. It’s sold pre-tenderized at most grocery stores. If you can’t find it, ask your butcher to tenderize a round steak or top sirloin for you — just don’t skip the tenderizing step, or the meat will be too tough to cut.

What’s the best way to cook cube steak?
Pan-frying is the classic method. Pat the steak dry, dredge both sides in seasoned flour, and fry in shimmering-hot oil for about 2 minutes per side until golden brown. Because cube steak is pre-tenderized, it cooks fast — the key is getting a good sear without overcrowding the pan. From there, you can serve it plain, smother it in gravy like this red gravy version, or use it in dishes like chicken-fried steak.

Why did the breading fall off my steaks?
This usually means the steak wasn’t dry enough before dredging, or it went into oil that wasn’t hot enough. Pat the steaks thoroughly dry with paper towels first, and let dredged steaks rest on a rack for about an hour before frying if you have time. Make sure the oil is shimmering hot before adding the meat.

Can I make this ahead of time?
Yes. The gravy actually tastes better the next day. Fry and refrigerate the steaks and gravy separately, or store them together, then reheat gently on the stovetop until warmed through.

Can I freeze cube steak with red gravy?
Yes, this dish freezes well. Cool completely, then store in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop, adding a splash of beef stock if the gravy has thickened too much.

What peppers work best in the red gravy?
Any pepper works — bell peppers (green, yellow, or orange) give a milder, sweeter gravy, while poblano or serrano add more heat. Sambal chili paste or red pepper flakes can boost the spice level further. Use whatever you have on hand.

What should I serve with cube steak and red gravy?
Mashed potatoes are the classic pairing, since they soak up the gravy well. Rice, egg noodles, or a side of cornbread also work.

Can I make this in a slow cooker?
Yes. Brown the steaks first as directed, then transfer everything — steaks, onion, peppers, garlic, tomatoes, and stock — to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours.

Cube Steak with Red Gravy Deserves a Good Skillet

This One-Pan Meal is best prepared in a heavy, cast-iron skillet. Nothing gives a good hard sear on meat like cast iron. And cast-iron is something that will last a lifetime – so buy the best quality you can.

“Oh, but cast-iron is so hard to clean!” Nah. When seasoned properly, a cast-iron skillet can be just as non-stick as that chemical-coated thing you’re using – and it won’t wear out in a year or two! Check out this video on the Dos and Don’ts of Cast Iron Care (and YES, you can clean it with soap and water):

• 12 INCH CAST IRON SKILLET. This seasoned skillet is ready to use and is extremely versatile. It has a 12 inch diameter and is 2 inches deep. The ergonomic design allows this skillet to be taken from the campfire or stovetop to the table, making it essential for every kitchen.
• PRE-SEASONED COOKWARE. A good seasoning makes all the difference. Lodge provides pre-seasoned cookware with no synthetic chemicals; just soy based vegetable oil. The more you use your iron, the better the seasoning becomes.
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