Pan-Fried Cube Steaks with Simple Pan Sauce
Pan-Fried Cube Steaks with Simple Pan Sauce
Cube steak is a cut of meat from the top round or bottom round, run through a mechanical tenderizer. It's usually sold in 4–8-ounce portions, and sometimes called "minute steak"—because it takes only minutes to prepare. This recipe stays true to classic home cooking, with a crispy sear and a rich pan sauce that uses every bit of flavor from the pan.
| Prep Time | Cook Time | Servings |
| 10 Minutes | 15 Minutes | 3 |
Ingredients
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24 ounces cube steak, cut into 1-inch pieces
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Salt and freshly ground black pepper
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3 tablespoons unsalted butter, divided
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⅓ cup Worcestershire sauce, divided
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½ cup water
Directions
Step 1
Pat the cube steaks dry with a paper towel.
This helps them achieve a better sear. Lightly season both sides with salt and pepper.
Step 2
In a Sanho Nonstick Ceramic Frying Pan over medium heat, melt 1 tablespoon of the butter.Once the butter is foaming, carefully add the steaks. Drizzle about half of the Worcestershire sauce (roughly 2 teaspoons per steak) directly over them as they cook. Sear for 3–4 minutes.
Step 3
Turn the steaks over and drizzle the remaining Worcestershire sauce over them. Continue cooking for another 3–4 minutes, or until the steaks are firm to the touch and juicy in the center. For perfect doneness, an instant-read thermometer should read 135°F (57°C).
Step 4
Without cleaning the skillet, pour in the ½ cup of water. Increase the heat to medium-high and use a whisk or wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. Let it simmer and reduce for about 2 minutes.
Step 5
Remove the skillet from the heat. Swirl in the remaining 2 tablespoons of butter until it melts and creates a slightly glossy, rich sauce.
Step 6
Plate the cube steaks and spoon the generous pan sauce over the top.
Chef's Notes & Tips
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For the Perfect Sear: Ensuring your steaks are thoroughly patted dry is the key to a beautiful, crispy crust, not a steamy finish.
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Don't Crowd the Pan: If your skillet isn't large enough, cook the steaks in two batches. Overcrowding will steam them instead of searing them.
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Resting is Key: Allowing the steaks to rest tented under foil allows the juices to redistribute throughout the meat, resulting in a much more tender and flavorful bite.
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Sauce Consistency: The sauce will seem thin at first, but will thicken slightly as the butter emulsifies into it. For a thicker sauce, let it reduce for an extra minute before adding the butter.
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Deglazing Tip: If your browned bits are particularly stuck, you can add a splash of beef broth instead of, or in addition to, the water for an even richer flavor.
