Grilled Cube Steak

Recipe: Sautéed Cube Steak


Sautéed Cube Steak
Prep Time
2 mins
Cook Time
25 mins
The texture of cube steak is different from other cuts of beef and it can easily become too chewy if you don’t cook it correctly. Because of this, cube steak has an unwarranted reputation for being a tough cut of beef – but this isn’t necessarily true. Just prepare and cook it the right way and your cube steak will come out tender and flavorful.
Course: Main Course
Keyword: beef, cube steak
Author: Moody's Foodie
Sauteed Cube Steak
  • 2 lbs. Moody's cube steak approximately 6-8 cutlets
  • 2 T butter
Sauteed and Caramelized Onions
  • 2 T butter
  • 2 T olive oil
  • 3 pounds of onions about 4 or so
  • 1 t salt
  • ½ C dry white wine or water
  • Grated Parmesan cheese
  • 2 t Kosher salt divided
  • 1 t freshly-ground pepper divided
  • 1 C fried or sauteed/caramelized onions see additional instructions for sauteeing/caramelizing if desired
  • ¼ C parsley leaves chopped
Sauteed Cube Steak
  1. Make fried or caramelized onions first and set aside (see additional ingredients and instructions for this).

  2. Sprinkle both sides of each cube steak cutlet with the salt and pepper.

  3. Heat a large frying pan, large enough to hold two of the cutlets with some room between them (a 12" frying pan worked perfectly for me) over high heat.

  4. Add butter to frying pan and add two steaks. Cook undisturbed for three minutes.

  5. Turn and cook an additional 2 to 3 minutes. Repeat with remaining steaks until all are cooked.

  6. Serve topped with onions and fresh parsley.

Sauteed and Caramelized Onions
  1. Peel and slice the onions.
  2. In a really large fry pan, melt the butter and olive oil over really low heat. Add the onions to the pan and sprinkle on 1 teaspoon of salt.
  3. Cook the onions over the lowest heat possible for about a 1 hour (yup, it takes that long and you can’t speed up the process, so don’t be tempted). Over the course of the hour, the onions should not turn brown. Be sure to give them an occasional stir.
  4. After about one hour increase the heat to medium and cook, stirring constantly, until the onions are well browned. That could take another 25 minutes. There will be a lot of brown bits stuck on the bottom of the pan. Those bits are full of flavor. To get them off the bottom of the pan and incorporated into the onions turn off the stove and pour ½ cup of dry white wine (or water) into the pan. Pour some into your glass, too.
  5. After the wine is added turn the stove back on. This will ensure the alcohol doesn’t catch fire and flame up.
  6. The wine will dissolve all the bits and make the onions even darker.
  7. Now remove them from the heat. Add salt and ground pepper and even a sprinkle of grated Parmesan cheese.
  8. By the time you finish caramelizing the onions, they will have cooked down to about half their size. Caramelized onions are great on their own or can be added to stews and sauces.
  9. Enjoy!
Recipe Notes

Enjoy! Wine Pairing: I enjoy a nice red blend or a light Cabernet Sauvignon like Slow Press.