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.
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!
- 4 Cube steaks
- ¼ cup butter
- 1 onion, sliced thinly
- ¼ - ½ 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.