This post was sponsored by Better Than Bouillon as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
The secret to truly tender cube steak on the stove is a buttermilk soak — and a long, slow simmer in a rich mushroom and onion gravy. This is the kind of comfort food dinner that smells incredible the whole time it’s cooking and tastes like something your grandmother would have made on a Sunday.
Sunday dinners were serious in my house growing up. My mom didn’t play around when it came to feeding her family — we’re talking fried chicken, pot roast, collard greens, baked mac and cheese. The whole deal. And one of the things she made that I absolutely loved was cube steak. Smothered in onions and mushrooms, swimming in a thick, savory gravy, served over a mountain of mashed potatoes. It was one of those meals that made you want to sit at the table a little longer.
When I started cooking on my own, I could not figure out how to get cube steak tender the way my mom did. I tried everything. I simmered them. I used a meat tenderizer. I cooked them longer. They still came out tough. If you’ve been there, you know exactly how frustrating that is — because tough cube steak is really just not it.
The thing that finally cracked the code for me was buttermilk. I learned about soaking tougher proteins in milk from watching a cooking show — they were using it on liver to break down the texture — and I decided to try it on my cube steaks. Marinated them in buttermilk for a full hour, then cooked them the same way I always had. The difference was immediate and obvious. Fork tender. Every time. That buttermilk soak is the answer people.
How to Make Cube Steak Tender — The Buttermilk Soak Method
This is the technique that changed everything for me, and I want to explain exactly why it works so you can trust the process.
Buttermilk is mildly acidic, and that acidity is what does the work here. When you submerge cube steak in buttermilk and let it sit for at least an hour, the acid gently breaks down the muscle fibers in the meat. The result is beef that’s already on its way to tender before it ever hits the pan.
A minimum of 1 hour in the buttermilk is the baseline. If you have the time, 2 to 4 hours is even better. I wouldn’t go overnight for cube steak specifically — the texture can start to get mushy rather than tender if you soak it too long. An hour to a few hours is the sweet spot.
When you pull the steaks out of the buttermilk, shake off the excess — you don’t want to pat them completely dry because that thin coating of buttermilk actually helps the flour dredge stick, which gives you a better crust in the pan.
The Second Secret: Don’t Skip the Low and Slow Simmer
The buttermilk soak gets the cube steak headed in the right direction, but the simmer in the gravy is what finishes the job. After you brown the steaks in the skillet, you’re going to add them back to the pan with the gravy, cover it with a lid, and let everything cook together on low heat for a full 30 minutes.
I know that feels like a long time when you’re hungry and dinner is almost ready. But this is where the magic happens. The collagen in the meat continues to break down in that low, moist heat environment, the flour from the dredge thickens the gravy, and all those flavors — the beef, the mushrooms, the onions, the Worcestershire — meld together into something that tastes like it cooked all day.
Don’t crank the heat to try to speed this up. A low, steady simmer under the lid is what you need. High heat will seize the meat back up and undo all the work the buttermilk did.
Cooking Tips for Perfect Cube Steak on the Stove
Brown them — don’t cook them through.
When you put the dredged cube steaks in the hot oil, the goal is color, not doneness. You’re looking for a deep golden-brown crust on both sides — about 3 to 4 minutes per side. They should not be cooked through at this stage. They’re going back into the pan to finish cooking in the gravy for 30 minutes, so if you overcook them in the sear, they’ll be tough by the time they hit the table.
Don’t discard the pan drippings.
After the steaks come out of the pan, there’s going to be a layer of browned bits stuck to the bottom. That is pure flavor. When you add the onions and the liquid for the gravy, scrape all of those bits up from the bottom — that process is called deglazing, and those drippings are what give your gravy that deep, rich, beefy color and taste. Don’t skip this.
Use Better Than Bouillon instead of regular broth.
I’ve been using Better Than Bouillon in this recipe since I first made it and I’m not switching. The flavor is more concentrated and more complex than standard beef broth, it dissolves instantly into the liquid, and there’s no gritty aftertaste. A little goes a long way — just a couple of teaspoons is all you need to take the gravy from good to really good. You can find it in the soup aisle at most grocery stores.
The cornstarch slurry thickens the gravy.
The flour from dredging the steaks does most of the thickening work as everything simmers, but the cornstarch slurry (cornstarch mixed with a tiny bit of water before adding to the pan) gives the gravy that final silky thickness without making it gloppy. Make sure you mix the cornstarch with cold water before it goes into the hot pan — adding dry cornstarch directly to hot liquid creates lumps.
Season at the end, not just at the beginning.
You season the steaks with salt and pepper before they go in the pan, which is right. But the gravy also needs to be seasoned separately and tasted before you serve it. The bouillon adds saltiness, the Worcestershire adds depth, but you still need to taste and adjust. A dish that looks perfect but isn’t properly seasoned is always going to feel like it’s missing something.
What to Serve with Cube Steak and Gravy
Mashed potatoes are the move and I will not be taking questions. The gravy soaks into those potatoes and the whole thing becomes one perfect bite. Egg noodles are a close second — they hold onto gravy really well and make this feel almost like a stroganoff situation.
For sides, anything that can hold its own against rich comfort food works well here. Green beans and bacon, Southern collard greens, roasted corn, or a simple side salad to cut through the richness a little. Warm dinner rolls to swipe up extra gravy from the plate are also non-negotiable in this house.
How to Store and Reheat Leftovers
Refrigerator: Store the cube steaks and gravy together in an airtight container for up to 3 to 4 days. Keeping them in the gravy is important — it’s what keeps the meat from drying out.
Reheating: Reheat on the stove in a covered skillet on low heat, adding a splash of water or beef broth to loosen the gravy back up if needed. The microwave works in a pinch but the stovetop gives you better results — lower risk of the meat getting rubbery.
Freezing: This recipe freezes well. Let the cube steaks and gravy cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat on the stove.
Commonly Asked Questions
Two things: a buttermilk soak before cooking, and a low, slow simmer in the gravy after browning. The buttermilk’s mild acidity breaks down the muscle fibers before the steak ever hits the pan. The 30-minute covered simmer in the gravy finishes the job. Both steps matter — don’t skip either one.
At minimum, one full hour. Two to four hours is even better if you have the time. I wouldn’t go longer than overnight — soaking too long can start to affect the texture in the wrong direction, making the meat mushy rather than tender.
You can make a quick substitute: add one tablespoon of white vinegar or lemon juice to one cup of regular milk, stir, and let it sit for 5 minutes. It won’t be identical to real buttermilk but the acidity is there and it will still help tenderize the steak.
You can, but the results are going to be hit or miss. The buttermilk soak is genuinely the difference between cube steak that’s tender and cube steak that’s chewy. If you’re skipping it due to time, at least plan on a longer simmer in the gravy — 45 minutes instead of 30 — and keep the heat very low.
Cube steak is typically cut from top round or top sirloin, then run through a mechanical tenderizer — which is what creates those distinctive cube-shaped indentations on the surface. It’s an economical cut that, when prepared correctly, is genuinely delicious.
What can I use instead of Better Than Bouillon?
Use beef broth in place of the water, and add a packet of onion soup mix for additional flavor. That combination covers the depth and seasoning that the Better Than Bouillon provides. You can also use a regular beef bouillon cube dissolved in water if that’s what you have on hand.
Similar Recipes
If you like this recipe, you will like some of the ones below:
- Easy Baked Beef Brisket
- Homemade Beef Stew
- Quick and Easy Beef Stroganoff
- Pan-Seared Rib Eye Steak with Creamy Asparagus and Tomato Sauce
Tender Cube Steak Recipe with Mushrooms and Onions
- Total Time: 50 mins
- Yield: 6 1x
Description
These Tender Cube Steaks with Mushroom and Onions is a delicious comfort meal that will satisfy any family for dinner! Just serve with mashed potatoes.
Ingredients
For the Steak:
4 cups buttermilk
6 cube steaks
½ cup all-purpose flour
1 tsp salt
½ tsp black pepper
1 cup canola or vegetable oil
For the Gravy:
2 tbsp unsalted butter
1 medium yellow onion, sliced into half moons
6 oz canned mushrooms, drained (or 8 oz fresh cremini mushrooms, sliced)
2 garlic cloves, minced
3 cups water
2½ tsp Better Than Bouillon Beef Base
1 tbsp Worcestershire sauce
½ tsp onion powder
½ tsp garlic powder
1½ tsp cornstarch mixed with 1½ tsp cold water (cornstarch slurry)
Salt and pepper to taste
Instructions
- Place the cube steaks in a shallow dish or container. Pour the buttermilk over the steaks, making sure they’re fully submerged. Cover and refrigerate for at least 1 hour, up to 4 hours.
- Remove the cube steaks from the buttermilk and shake off the excess. Season both sides generously with salt and pepper. Pour the flour into a shallow dish and dredge each steak on both sides, shaking off any excess.
- Heat the oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Working in batches if needed, add the dredged cube steaks and cook until deep golden brown, about 3 to 4 minutes per side. The steaks should be browned but not fully cooked through at this point. Remove to a plate and set aside.
- Carefully pour off most of the oil, leaving about 1 tablespoon in the pan along with any drippings. Add the butter and let it melt. Add the sliced onions and cook over medium heat until softened, about 5 to 7 minutes. Add the mushrooms and cook for an additional 3 minutes. Add the garlic and cook until fragrant, about 2 minutes.
- Add the water to the pan and scrape up any browned bits from the bottom — those drippings are the foundation of your gravy flavor. Stir in the Better Than Bouillon, Worcestershire sauce, onion powder, and garlic powder.
- Give the cornstarch slurry a quick stir (cornstarch settles fast) and add it to the pan. Stir to combine. Taste the gravy and adjust salt and pepper as needed.
- Return the cube steaks to the pan, nestling them into the gravy. Cover with a lid and reduce heat to low. Simmer for 30 to 45 minutes, turning the steaks once halfway through, until the steaks are fork-tender and the gravy has thickened. Check periodically and add a splash of water if the gravy gets too thick.
- Serve immediately over mashed potatoes or egg noodles, with gravy spooned generously over the top.
Notes
- The buttermilk soak is not optional — it is the technique that makes these tender. Don’t skip it.
- If you don’t have Better Than Bouillon, substitute beef broth for the water and add a packet of onion soup mix for flavor.
- Fresh cremini mushrooms can be substituted for canned — use 8 oz sliced and cook until browned before adding the garlic.
- Best served with mashed potatoes. Egg noodles are a great second option.
- Leftovers keep in the refrigerator for 3 to 4 days. Store the steaks in the gravy to keep them moist.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Main Dish
- Method: Cook
- Cuisine: American
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