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This easy Worcestershire Sauce Cube Steak recipe makes a flavor-packed meal with only two main ingredients! You can make this easy dinner recipe in under 10 minutes on any busy weeknight. Plus since this beef recipe is made without flour or breading, it is also gluten free and low carb.
What is Cube Steak?
Maybe you’ve seen cube steak at the grocery store and had no idea what it was. But since this is a readily-available, budget-friendly cut of beef that can be the start of quick and easy dinner recipes like this one, let’s talk about what it actually is.
Cube steak is also known as a cubed steak. It is usually a cut of top round or top sirloin. These are lean cuts, so they can be a bit tough, which is why cube steaks sometimes get a reputation for being lower-end or inferior cuts of beef.
But it gets its name because it has been tenderized by your butcher by pounding with a meat tenderizer or using an electric tenderizer. This process is called “cubing”. In some places, it is also called minute steak because it is a thin cut that cooks quickly.
Is it the Same as Ground Beef?
If you’ve ever accidentally picked up a package of cubed steak at the grocery store when you meant to get ground beef, you know that they are not the same. Though they come from the same cut of beef and look similar in the packaging, they are entirely different things.
The characteristic marks left on a cube steak from the tenderizing process do make it look similar to ground beef, which has been fully ground to break down while cooking or form into burgers, meatballs, meatloaf, and more.
How to Cook Cube Steak
These lean cuts of beef can end up chewy if not cooked properly. So most cubed steak recipes use certain techniques that help to lock in the moisture and keep them juicy and tender.
- Pan-frying – this is probably the most common cooking technique, such as when making chicken fried steak. Breading and frying help keep this lean cut moist and tender.
- Braising – it can also be tenderized by simmering low and slow for an extended period of time, like when you make Swiss Steak.
- Pan-searing or sauteeing – I opt for a quick sear in a super hot cast iron pan to keep it juicy. Keep reading for more on that technique. Some people also use this technique when they want to make a cube steak recipe with pan gravy, like this Pan Fried Cube Steak with Onion Mushroom Gravy.
Whether you are pan-frying cube steaks to make chicken fried steak or making a gravy, oftentimes you dredge the meat in flour. Some of the other techniques and recipes call for tossing it in a crockpot with a lot of heavy ingredients that might not be gluten free. That is not the case with this simple cube steak recipe.
In this case, the meat is simply seasoned and seared. Then they get a serious umami flavor kick from Worcestershire sauce. The cuts in the meat from the tenderizing allow the flavor of the Worcestershire to really infuse the meat so that you end up with a juicy and delicious dinner every time.
Cube steak recipes without flour or breading can be hard to come by. That’s why you’ll love this easy gluten free comfort food dish.
What You’ll Need
Ingredients
- Oil – I used to always use olive oil. However, I have started using avocado oil for high-temperature cooking like this as it has a higher smoke point than olive oil. Either will work.
- Cube steaks
- Salt and pepper
- Worcestershire sauce – one word of caution, though, is that not all Worcestershire Sauce is gluten free. In the United States, Lea & Perrins Worcestershire Sauce is gluten free. But if you have concerns, you may want to make your own.
Equipment
- Cast iron skillet – I truly consider this an ingredient in this recipe. The sear you get from screaming hot adds flavor from the nice browning you will achieve.
- Tongs – for flipping the cubed steak
How to Cook Cube Steak in a Cast Iron Pan
Get your cast iron pan searing hot to make this quick and easy, 10-minute cube steak recipe. In fact, it’s so easy, it’s one of those recipes that’s not even really a recipe. It’s more of a little idea and a quick technique, but it’s something I’ve been making for years.
- Preheat your cast-iron skillet over high heat, then add oil.
- Season both sides of the meat with salt and pepper.
- Place the steak in the pan and cook for about three minutes per side. You may need to work in batches depending on the size of your skillet.
- Pour Worcestershire Sauce over the cube steaks and let it reduce just a minute or two more.
And that’s it!
What to Serve with Cube Steak
A simple baked potato or sweet potato and some steamed or roasted broccoli round out this healthy meal perfect for the busiest of days. But you can also try these side dishes:
- Foil Packet Potatoes you can toss on the grill or in the oven.
- Baked Potatoes made in the oven, microwave, air fryer, crockpot, or Instant Pot.
- Cheesy Mashed Potatoes go with everything, especially when you add bacon.
- Bacon Cheddar Mashed Cauliflower is a cheesy and delicious low carb side. Or kick it up with Horseradish Cheesy Cauliflower Gratin.
- Balsamic Roasted Vegetables have a deep flavor that complements the steak.
- Easy Baked Beans are the most delicious you’ve ever made with a sneaky secret.
- Corn Casserole that’s actually gluten free!
- Creamy Hominy Casserole from Barefeet in the Kitchen is inspired by Cowboy Kent Rollins and based on a recipe from his book A Taste of Cowboy: Ranch Recipes and Tails from the Trail.
- Barbecue Bean Bake from Grumpy’s Honey Bunch is a spectacular side dish also based on Kent’s recipe.
Use the same method and just change up the sauce to make Chili Lime Cube Steaks!
Tips for Success
Use Cast Iron. It’s the best material to withstand high temperatures and give the cubed steaks that nice crust from searing. I truly think it adds to the flavor too!
Get the Pan Very Hot. Before you add the oil, place your cast iron skillet over high heat on the stove and give it several minutes to heat up. The oil should shimmer and the meat start to sizzle as soon as you add it to the pan.
Do Not Overcook the Meat. It really only needs minutes to cook. Otherwise, it will become tough and chewy.
Store Leftovers. Any extras can be kept in a sealed container in the refrigerator for up to 3 or 4 days. You can warm it for just a few seconds in the refrigerator, or cut thin slices of the cold cube steak to put on salads.
More easy beef recipes
- Shepherd’s Pie
- Beefaroni
- Keto Egg Roll Bowl
- Easy Sloppy Joes
- Flat Iron Steak with Honey Balsamic Marinade
- Ground Beef and Potatoes Skillet
- Steak Bites with Chili Lime Sauce
Pan-Seared Cube Steak with Worcestershire Sauce
Ingredients
- 1 Tablespoon olive oil
- 20 oz cube steak (4 steaks about 5 oz each)
- Kosher salt and freshly ground black pepper
- 1/4 cup Worcestershire sauce
Instructions
- Heat olive oil in a cast iron skillet over high heat.
- While it is heating, season both sides of the steaks with salt and pepper.
- Carefully place steaks in the pan. Depending on the size of your pan and steak, you may need to do this in two batches. Sear for about 3-4 minutes, or until browned, then flip over and sear the other side for another 3-4 minutes.
- If you seared the steaks in batches, return all steaks to the pan and pour the Worcestershire sauce over the steaks. Reduce for a minute or two, turning the steaks to coat them completely in the sauce.
- Remove from the pan and serve immediately.
Did you make this?
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Cooked this recipe for a friend who has a list a mile long of ingredients she can’t have. Followed the recipe exactly the first time I made it for her. The cook time is waaaayyyy too long for such a thin piece of meat, the steak came out very tough. The second time, I marinated the cube steak in the Worcestershire (it is an excellent marinade since it contains vinegar) and cooked the steaks for just two minutes a side. It came out much more tender and flavorful. Next time, I will marinate it even longer. My friend really enjoyed it the second time around!
Thanks for your feedback! Great idea.
Flavorwise is very good but the steaks were still tough. I followed recipe to a tee
What can I use other than Worcestershire ?
You can try steak sauce or maybe a mix of honey and balsamic vinegar.
Oh, yum. As a beekeeper I am always looking for ways to use the honey. Had never thought of this before. Looking forward to trying it.
easy and tasty! i didnt realize until 15 minutes before all my sides were about to be done cooking that i had pulled out cube steaks when i meant to pull out round steaks. i had just made country fried steaks the night before and was almost debating just doing it again but didn’t want to go through all that extra work. these worked out well and my kids enjoyed them, too. so simple but honestly the worcestershire makes a world of difference in terms of flavor.
I’m so glad this worked out for you. I love it when I am in a similar situation that I have very little time to cook!
Just made this and WOW it tastes wonderful…Fast Making it….the clean up is kind of tuff, but worth it. Thanks for the Recipe!!!!!!
Trying to eat healthier and had cube steaks, so wanted a no gravy recipe. This was quick and easy, tasted great. I cooked them a little too long, my fault! These only take a few minutes on each side. Thanks for this healthier version!
Yes, they cook super fast! Glad you enjoyed it!
Very good. Fast and easy.
Worcestershire sauce is not gluten free
It actually depends. Outside of the U.S., it is harder to find. In the U.S., Lea & Perrins is gluten free.
I wanted a different recipe for cube steak. OH MY! THIS IS IT! I cheated and made a gravy, adding some milk, a little bit of flour and butter. I made caramelized onions, roasted potatoes and a mixed green salad. What a wonderful dinner. Thank you!
Sounds like a great dinner!
Flavor was great. Three minutes per side was too long. The first side was black and crispy. Two minutes on the second side was great. Some black lots of brown and mmmmmm good. Easy chew!
Thank Noel! Definitely depends on how hot your stove is (I was just at my mom’s this weekend and had to adjust to her stove that uses propane so burns hotter than mine at home).
The flavor was amazing! The steaks were still a little tough but Ii’m pretty sure with a little more practice I’ll get that part. My cube steaks were not very uniform in cut. I love my cast iron pan and the flavor you get from them.
Where did this recipe go?
Cory, do you have an ad blocker on? This had been a sponsored post, and some ad blockers suppress the content when it has language about being sponsored. Try looking for a setting that says something like “hide placeholders of blocked elements” and Uncheck it.
Never had it without gravy but let me tell you it is Delicious!! My daughter is on a keto diet and this is a Awsome meal for someone on a low carb diet. She asked for seconds. So tender!!
Can I make this without a cast iron skillet?
Absolutely, Bethany. I like to use a cast iron skillet because it holds high heat much better than a stainless steel pan, which creates a better sear. Just be sure to use stainless steel and not anything with a non-stick finish.
Thanks for the great post. I literally went to the freezer and took out a steak for dinner.
That’s awesome, Chris! I hope you enjoyed the cube steak dinner 🙂
Nice recipe! Thanks for sharing!
Ok, you made me a little teary-eyed remembering all the fun of that trip. It was so much fun and I’m so glad you had a wonderful experience. Thanks for sharing the story of these hard-working and determined folks. Also? Thanks for giving me a dinner idea – seriously! This recipe looks delicious! 🙂
I have been tearing up every time I shared the stories of the people we met. This has been a go-to recipe for me for years when I need something super fast.
What a lovely recounting of a sensational weekend. We enjoyed it every bit as much as you, Brianne. So glad you could join us and share in the experience!
Thank you for everything!