Cube Steak Recipe: Step-By-Step Southern Comfort Guide

Berdean’s Cube Steak: A Classic Southern Comfort Dish

If you are searching for a soul-warming, nostalgic dinner, Berdean’s Cube Steak delivers with tender beef, a rich homemade gravy, and family-friendly flavors. This timeless recipe has been shared in home kitchens for generations, and it’s easy to see why—it’s hearty, budget-friendly, and absolutely delicious. Let’s explore every step to making this comfort food classic, from ingredients and preparation to expert tips and answers to common questions.

What is Cube Steak?

Cube steak is a cut of beef—often top round or top sirloin—that has been tenderized by pounding with a meat mallet or run through a mechanical tenderizer. This process leaves a characteristic cube-shaped pattern on the surface, hence the name. Cube steak is beloved for its ability to turn an inexpensive cut of beef into a tender, flavorful dish when prepared correctly.

Ingredients for Berdean’s Cube Steak

Simple, pantry-friendly ingredients transform cube steaks into something special. Here’s what you’ll need:

• Cube Steaks: 4 steaks (about 4 ounces each), tenderized and ready to cook
• Salt and Pepper: To season the steaks before dredging
• All-Purpose Flour: For coating the steaks and thickening the gravy
• Vegetable Oil: For frying the steaks to golden brown perfection
• Water: Added to deglaze the pan and create the base for the gravy
• Beef Bouillon Granules: For a boost of rich, beefy flavor in the gravy

Optional Add-Ins

• Onions and Garlic: For extra depth and aromatic sweetness
• Fresh Herbs: Such as thyme or parsley, for garnish
• Mushrooms: Add for an earthy twist

Equipment You’ll Need

• Large skillet (preferably cast iron or heavy-bottomed)
• Tongs
• Measuring cups and spoons
• Whisk (for gravy)
• Shallow bowl or plate (for dredging)

Step-by-Step Instructions

Making Berdean’s Cube Steak is straightforward. Here’s how to achieve that perfect, fork-tender result every time:

1. Prepare the Steaks

• Season the Steak: Generously season both sides of the cube steaks with salt and pepper.
• Dredge in Flour: Coat each steak evenly in all-purpose flour, shaking off any excess.

2. Brown the Steaks

• Heat Oil: Pour the vegetable oil into the large skillet and heat over medium-high until shimmering.
• Sear: Add the floured steaks to the hot oil, cooking on both sides until deep golden brown, about 2–3 minutes per side. Do not overcrowd the pan—work in batches if necessary.
• Remove Steaks: Take the browned steaks out of the skillet and set aside on a plate.

3. Make the Gravy

• Deglaze the Pan: Pour a bit of water into the hot skillet, scraping up the browned bits with a wooden spoon (these are packed with flavor!).
• Add Bouillon: Stir in the beef bouillon granules, mixing until fully dissolved.
• Thicken: Gradually add more water and sprinkle in a bit more flour (if needed) to thicken the gravy as desired. Whisk constantly to prevent lumps.

4. Simmer & Finish

• Return Steaks: Place the browned cube steaks back into the skillet, nestling them into the gravy.
• Cover & Simmer: Lower the heat to a gentle simmer. Cover and cook for 30–40 minutes, until the steaks are tender and the gravy has thickened to your liking.
• Adjust Seasoning: Taste and add salt or pepper as needed before serving.

Serving Suggestions

Berdean’s Cube Steak pairs perfectly with simple, comforting sides. Here are a few serving ideas:

• Mashed potatoes (to soak up all that luscious gravy)
• Buttered egg noodles
• Steamed white rice
• Classic Southern biscuits
• Green beans or steamed broccoli

Tips for Perfect Cube Steak

• Don’t Overcrowd: Give each steak plenty of space in the skillet for effective browning.
• Use Enough Oil: Ensure the bottom of the pan is well-coated so the steaks brown, not steam.
• Low and Slow: After browning, simmer gently to ensure the meat becomes fork-tender.
• Rest if Possible: Allowing the cooked steaks to rest for 5 minutes before serving helps the juices redistribute for maximum tenderness.
• Customize the Gravy: Stir in sautéed onions or mushrooms, or swap water for low-sodium beef broth for additional flavor.

Cube Steak Variations

Storing and Reheating

• Refrigerate: Store leftover cube steak and gravy in an airtight container for up to 3 days.
• Freeze: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm gently on the stovetop or microwave, adding a splash of water or broth to loosen the gravy if needed.

Frequently Asked Questions (FAQs)

Q: Can I use a different cut of beef?

A: Cube steak is preferred for tenderness and quick cooking, but thinly pounded round steak or sirloin can be substituted if tenderized thoroughly.

Q: Is it necessary to flour the steaks?

A: Yes, flouring helps achieve a crispy exterior and also thickens the gravy later on. Skip at your own risk—the texture and sauce won’t be the same.

Q: Can I make this gluten-free?

A: Absolutely! Use a gluten-free all-purpose flour blend for dredging and thickening. Check that your bouillon is gluten-free as well.

Q: What should I do if the gravy is too thick or thin?

A: If too thick, whisk in a few tablespoons of water or beef broth. If too thin, let simmer uncovered until reduced, or make a slurry with a teaspoon of flour mixed into a tablespoon of cold water and whisk in slowly.

Q: What other seasonings go well in this recipe?

A: In addition to salt and pepper, try garlic powder, paprika, or a sprinkle of onion powder in the flour dredge. For a little zing, add a splash of Worcestershire sauce to the gravy.

Nutrition Information (Per Serving, Approximate)

• Calories: 350–400
• Protein: 28g
• Fat: 20g
• Carbohydrates: 12g
• Sodium: 450mg

(Nutrition data will vary based on specific ingredients and serving sizes. For accurate results, consult your packaging or use a nutrition calculator.)

Why You’ll Love Berdean’s Cube Steak

• Quick & Easy: Most of the active cooking time is spent browning the meat and building the gravy.
• One-Pan Meal: All the magic happens in a single skillet—minimal cleanup required!
• Budget Friendly: Uses affordable beef cuts and simple ingredients.
• Family Favorite: Kid-friendly flavors and great for sharing.
• Classic Comfort: The gravy-soaked steaks evoke cozy, home-cooked dinners and Southern hospitality.

More Tips for Success

• Let the steaks come to room temperature for 15 minutes before cooking for even results.
• Pound the steaks again gently if desired for extra tenderness.
• If you love more gravy, double the bouillon and water, thickening as needed.

Conclusion

Berdean’s Cube Steak is a classic recipe that proves you don’t need fancy ingredients to create a memorable, satisfying meal. This Southern staple features perfectly seared cube steaks nestled in a savory, robust gravy—ideal for pairing with your favorite sides and sharing with family and friends. Whether you’re craving a taste of nostalgia or introducing your family to the comfort food classics, this recipe is guaranteed to please.

Try it tonight and see why Berdean’s Cube Steak has stood the test of time!

Author

Shinta

 

Shinta is a biotechnologist turned writer. She holds a master's degree in Biotechnology from Karunya Institute of Technology and Sciences and a PG Diploma in cellular and molecular diagnostics from Manipal University. Shinta realised her love for content while working as an editor for a scientific journal.

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