Seared Cube Steaks

8 Servings
Prep Time 4 minutes
Cook Time 16 minutes
Total Time 20 minutes

Seared Cube Steaks are probably the easiest steak dinner you’ll ever make. Season with paprika, salt, and pepper before simply cooking in the skillet.

The next time you’re craving a delicious steak dinner, but don’t want to make anything too fancy, this recipe is as easy as they come. Just like Ribeye Steak, it’s the perfect Main Dish that you can have ready in just 20 minutes!

Seared Cube Steaks in skillet


Delicious Seared Cube Steak is made easily right on the stovetop. Just flavor the meat with some simple seasonings then cook them in a cast-iron skillet. You can make the perfect steak dinner in a matter of minutes. The meat turns out wonderfully tender and flavorful without a lot of work. If you want some extra classic steak dinner taste serve it up with some homemade A1 Steak Sauce and enjoy. 

Seared Cube Steaks have a super quick cooking time. To keep each cooked filet warm while you sear the others, put them on a plate, and cover them in tin foil to trap the heat. They’ll only be sitting for a few minutes before the entire dinner is ready to serve. 

You can serve Cube Steaks for a holiday or just on a week night if you’re craving steak. Serve them up with your favorite sides like Creamy Mashed Potatoes, and Roasted Green Beans for the perfect steak dinner. You’ll want to get the sides cooking before the steak because once you start making Seared Cube Steaks the recipe flies by. 

Why are they called cube steaks?

Cube Steaks get their name from the indentations on the surface of the meat caused by the meat tenderizer. In order for a sirloin to be considered a cube steak, it has to be flattened and tenderized with a meat mallet. This process tenderizes the meat that usually comes from a tougher cut. It also leaves a pattern of cube indentations along the top of the steak, lending to the name cube steak. 

Cube Steak is excellent for an easy steak dinner because it’s inexpensive and as long as you don’t overcook it the meat comes out nice and tender. You’ve probably had cube steak if you’ve ever ordered Chicken Fried Steak. it’s the most common cut of beef to use for that dish. But it can be just as delicious in simple recipes like this one. 



  • Prep: Tenderize the meat by using a meat tenderizer. Pound each of the four steaks on each side for 5-10 seconds to prep them and make them tender. Season each piece of steak with salt, pepper, and paprika for flavor. 
  • Cook: Add 2 tablespoons of butter to a large heavy skillet on medium-high heat and let it begin to melt before adding in the seasoned steak. Cook each steak one at a time for 4-5 minutes on eat side. Under 4 minutes will make rare meat, 4 minutes should get you medium, and over that will make medium-well done. Just check the temperature to make sure it’s safe to eat. You want beef to be at least 145 degrees for safe eating.

Seared Cube Steak on plate with mashed potatoes and peas


  • Seasonings: There are so many different flavors you can add to your steak depending on what seasonings you use. Prep the steak with minced garlic, fresh basil, fresh thyme, and fresh rosemary.
  • Marinade: To make the Cube Steaks extra tender, you can marinate the steaks overnight before searing them. Try making our easy Steak Marinade with soy sauce, lemon juice, Worcestershire sauce, basil, and rosemary. 
  • Garlic Butter: Try making an easy garlic butter to serve the Seared Cube Steak with. You can mix together ½ cup butter, 6 cloves minced garlic, and ¼ cup of mixed herbs including chives, basil, parsley, and rosemary. Once the butter is ready and the steak is cooked, serve them up with a dollop of butter on top. 



  • Serve: After cooking the Seared Cube Steaks, don’t leave them out at room temperature for more than 2 hours. 
  • Store: Let the steaks cool down then put them in a ziplock bag or other airtight container to store in the fridge. They’ll keep well for 3-4 days. 
  • Freeze: You can also freeze steak for 2-3 months. Let the steaks thaw in the fridge then reheat them in the skillet for a few minutes before serving.

Seared Cube Steaks in skillet

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Seared Cube Steaks

Seared Cube Steaks are probably the easiest steak dinner you'll ever make. Season with paprika, salt, and pepper before simply cooking in the skillet.
Yield 8 Servings
Prep Time 4 minutes
Cook Time 16 minutes
Total Time 20 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 2 tablespoons unsalted butter
  • 4 cube steaks
  • 1 teaspoon paprika
  • 2 teaspoons kosher salt
  • 1/2 teaspoon coarse ground black pepper


  • Using a meat tenderizer, pound the steaks on each side for 5-10 seconds to tenderize them.
  • Add butter to a large heavy skillet on medium-high heat.
  • Season the steaks with salt, pepper, and paprika.
  • Cook cube steaks for 4-5 minutes on each side on medium-high heat until cooked through.


Calories: 185kcal | Carbohydrates: 1g | Protein: 18g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 69mg | Sodium: 633mg | Potassium: 290mg | Fiber: 1g | Sugar: 1g | Vitamin A: 211IU | Calcium: 20mg | Iron: 1mg

Seared Cube Steak collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. I made this recipe tonight, with boiled potatoes with their jackets, and it was amazing, very tender I will definitely be making this again.