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Tell me about cube steak. Recipes, techniques, etc.
Posted on 10/6/26 at 9:19 am
Posted on 10/6/26 at 9:19 am
I've had cube steak with rice and gravy at diners. I remember eating it growing up, sometimes with rice and gravy and even sometimes with red gravy and spaghetti.
I tried it last week. Coated in a little flour and browned in oil. Then let it simmer in a gravy for about 2 hours. Is there a better way?
Besides chicken fried steak, do you have any recipes, techniques, etc?
I tried it last week. Coated in a little flour and browned in oil. Then let it simmer in a gravy for about 2 hours. Is there a better way?
Besides chicken fried steak, do you have any recipes, techniques, etc?
Posted on 10/6/26 at 9:35 am to 3BlockUber
Besides rice and gravy, I’ll cut them up and do beef tips and noodles too
Posted on 10/6/26 at 10:05 am to 3BlockUber
Use in vegetable soup.
Posted on 10/6/26 at 10:58 am to 3BlockUber
In gravy is my favorite, but I have sliced them into fingers and fried like chicken. Nice and crispy.
Posted on 10/6/26 at 11:26 am to Professor Dawghair
Cut them up and use them in a stroganoff recipe.
Posted on 10/6/26 at 11:29 am to 3BlockUber
Swiss steak is my preferred way of cooking cube steak. There are plenty of different recipes online; find one you like.
Posted on 10/6/26 at 2:39 pm to 3BlockUber
i like mine cooked in milk, boiled over hard, it pairs well with a side of raw jelly beans
Posted on 10/6/26 at 4:05 pm to Thewingnut323
quote:
i like mine cooked in milk, boiled over hard, it pairs well with a side of raw jelly beans
So good after a day of Charlie work.
Posted on 10/6/26 at 5:06 pm to 3BlockUber
Season them with your favorite seasoning. I use Cajun Two Step. Then dredge in egg wash and then in Italian bread crumbs. Press down firmly 4 or 5 times alternating on each side. They will almost double in size by smashing them into the bread crumbs.
Pan fry until golden brown on both sides. Then finish in a 350 degree oven for 10 minutes on a wire rack placed over a sheet pan.
Pan fry until golden brown on both sides. Then finish in a 350 degree oven for 10 minutes on a wire rack placed over a sheet pan.
Posted on 10/6/26 at 7:42 pm to 3BlockUber
For nostalgia, I sometimes slice them into steak fingers and fry like mom used to do for me and my siblings. A perfect white cream gravy, garlic mashed potatoes and Texas garlic toast is good comfort food to me.
Posted on 10/7/26 at 7:01 am to Duane Dibbley
quote:
Swiss steak is my preferred way of cooking cube steak.
That's a good idea. I have made Swiss Steak before, but I never thought to use cubed steaks.
Posted on 10/7/26 at 8:14 am to 3BlockUber
When you're cooking beef tips for say a Stroganoff, after you brown them, do you find it's better to cook them for a short time or a longer amount of time for them to be tender?
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