How do you make cube steak tender?

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.

How long should I soak cube steak in buttermilk?

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.

Can I make this without buttermilk?

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.

Can I cook cube steak without soaking it first?

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.

What cut of beef is cube steak?

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.

How to Make Tender Cube Steak with Mushroom Gravy

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

Scale

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

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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