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Oven Baked Cube Steak

cube steak

There is a tried and true method of having meat come out tender in your oven. Slow-bake it for a long time instead of doing the “hurry up” method (which is merely a hotter oven for a shorter amount of time.)

For cube steak, I like to dredge the steaks in flour and then brown them in real butter. You can add some onions and other seasonings such as salt and pepper if you’d like. From the drippings, I make a gravy.

cube steak

Put the cube steaks in an oven dish, pour the gravy over the top, and bake it at 250 for several hours. This is a great way to warm your kitchen and your appetite as you smell the savory in the air.

Sometimes I pick up cube steaks on sale. I bring them home, fry them, put them in a freezer zip-lock bag and put the gravy on top.  The day I want to serve this dish, I pop the frozen steaks/gravy into an oven-ware dish and begin the baking process.

Serve with homemade mashed potatoes and a vegetable, and you’re ready to go!


pinterest cube steak



Oven Baked Cube Steak

My Windowsill
Cube steaks are an easy fix and can be made ahead except for the time to bake them. Dredge in flour, fry in butter with onions, then make a gravy from the drippings and bake.
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main
Cuisine American
Servings 4


  • 4 Cube steaks
  • 1/4 cup butter
  • 1 onion sliced thinly
  • 1/4 - 1/2 cup butter
  • Salt and pepper to taste
  • Flour with 1 cup milk for gravy


  • Dredge steaks in the flour
  • Melt butter in skillet
  • Fry steaks in skillet until brown, turning once, adding salt and pepper as desired
  • Put steaks into a roaster or pot with a lid
  • Sauté onions in remaining butter until tender
  • Move onions with a slotted spoon and put on top of steaks
  • Using the left-over flour from dredging the steaks, mix with milk until you have a smooth paste
  • Bring the butter/steak/onion mixture in the skillet to a boil, then add the flour/milk paste slowly
  • Stir and simmer until it is the right thickness
  • Pour over steaks
  • Cover and bake at 250 for 3+ hours until the steaks are tender.
  • You can bake at 350 for a shorter time if you desire.

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  1. Where is the recipe? All this printed was a bunch of advertising and photos and used up two of my color ink cartridges!
    Very disappointing compared to other food and recipe sites.

  2. Oh my goodness. I am so sorry. I went to the recipe and could not believe I did not have the actual recipe there. Thank you for asking. It’s there now. I’m sorry about your color ink. 😉 I hope you’ll give it a try. And I’m so glad you asked!

  3. You said that they can be baked at 350, but you didn’t provide the length of time.

  4. Hello, the directions in the actual recipe say: “Cover and bake at 250 for 3+ hours until the steaks are tender. You can bake at 350 for a shorter time if you desire.”
    The “shorter time” is less than 3 hours, probably at least 1.5 – 2 hours. Check them with a fork, and when they are tender enough to cut with a fork, they are done. If you like them a little firmer, decrease the time. If you like them really tender, bake them longer. I find that longer at a lower temperature is best – but that’s my preference. You might like to do it otherwise. Either way, enjoy! 🙂

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