Ah, country style steak - the ultimate southern comfort food that warms your heart and fills your belly! It's like a hug from your grandma, but in the form of a juicy, tender cube steak simply seasoned and cooked to perfection with mushrooms on the stove top.
And let's not forget about the star of the show - the gravy! It's like the perfect accessory to a little black dress - it just completes the dish! Made with pan drippings, beef broth, Worcestershire sauce, and a little cornstarch, this gravy served on top of rice or mashed potatoes is the cherry on top of an already delicious meal.
Why You'll Love It
But let's be real, the best part about country style steak is that it's a quick and easy meal (ready in 30 minutes!) that can be made with ingredients you probably already have in your pantry. So the next time you're feeling some comfort food is in order, whip up some country style steak and let it transport you to a happy place of southern goodness.
This recipe is made without flour. So there are no extra steps such as coating the steaks with flour or using flour to thicken the gravy.
No flour also means low carb! With only 5 net carbs per serving, this meal won't leave you feeling with carb overload (just be sure to serve with a low carb veggie and cauliflower rice or mashed cauliflower).
Ingredients You'll Need
Cube steaks - You will need about a pound which is usually 4 steaks. Also known as minute steaks.
Beef broth - I use a good quality canned beef broth. You can also use the bouillon squares or granules just be sure to follow the instructions on the container.
Cornstarch - I like to use cornstarch to thicken the gravy to a silky consistency. No flour is used on the steaks or in the gravy for this recipe. The gravy isn't super thick, which reminds me of my grandmother's gravy 🙂
Mushrooms - White or portobella are great for this dish! You could also throw in some sliced or diced onions if you want. Cook the onions with the mushrooms. If you don't like mushrooms, substitute with zucchini.
Olive oil and butter - both oil and butter provide flavor but the oil is better for searing at high temps as it won't burn like butter.
Seasonings - I use basic seasonings with a splash of Worcestershire sauce. As always, adjust seasonings to your taste after you've done a taste test!
How to Make Country Style Steak
Follow the steps in the recipe card for the best results!
Step 1 - Sprinkle both sides of the cubed steaks with seasonings.
Step 2 - Sear both sides of the steaks in a hot, oiled skillet. Remove the steaks and cover with foil.
Step 3 - Cook the mushrooms in the butter.
Step 4 - Add beef broth, Worcestershire sauce, and cornstarch-water mixture to pan. Simmer just until hot. Return steaks to pan to heat them up a bit.
How do you cook cube steak so it isn't tough?
The key to remember when cooking cube steaks in a skillet is to not cook them all the way through! Remove them while they're still pink in the middle and let them rest; cover them with foil so they'll finish cooking while you make the gravy.
What is cube steak anyway? Cube steak is a cut of top round steak or top sirloin that has been tenderized by a machine. Although it can be budget-friendly, it can be tough if it isn't cooked properly. I like to cook cube steak quickly in a skillet then remove them to rest and finish cooking on their own.
Why Use Cornstarch Instead of Flour
The gravy is made with no flour; it's made with cornstarch instead. Cornstarch has a finer texture and makes a smoother, silkier sauce. When flour is used to thicken gravy, it can create a slightly grainy or gritty texture.
Cornstarch has more thickening power than flour, meaning you need less of it to achieve the same level of thickness. This can be especially useful if you want a thicker gravy without adding too much bulk to the dish.
So there you have it - while flour certainly has its place in the kitchen, when it comes to making a smooth and silky gravy, cornstarch is the way to go!
Country style steak is best served hot and fresh out of the skillet. Top it with the gravy and serve with your favorite sides, like mashed potatoes, green beans, or corn on the cob.
Do not overcook the meat or it will most definitely be dry and tough! Remember, sear both sides of the steaks in a hot skillet, then remove them and cover them with foil while you prepare the rest of the recipe!
After plating the cooked steaks, slice them into small thin strips, against the grain. This will make their texture even more tender.
If you don't have any beef broth, check out 15 Simple Ways to Substitute for Beef Broth. Things like chicken broth, bone broth, and even beer can be good alternatives for beef broth!
Instead of beef cubed steaks you can use venison cubed steaks or cubed pork steaks.
Yes, you can freeze it, but it's best to freeze it without the gravy. Wrap the cooked and cooled steak tightly in plastic wrap and then place it in a freezer bag or container. Place the gravy in a separate freezer container. Thaw them both in the refrigerator before reheating.
Cube steak (or minute steak) is already tenderized when you buy it. But you can always use a meat mallet to pound it a little more if you prefer. Just remember, if you pound it out more, it will be thinner and won't need as much time in the searing process.
Place the cooled leftovers in an airtight container and eat within 3 days.
More Entrees to Try
If you tried this recipe, please let me know by leaving a comment! I'd love to hear from you.
Country Style Steak
- large pan or cast iron skillet
- measuring cup(s)
- measuring spoons
- 4 cube steaks about 1 pound total
- ½ teaspoon sea salt, divided
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons olive oil or canola oil
- 4 tablespoons butter
- 8 ounces sliced white mushrooms
- 14.5 ounces canned beef broth (use a good quality broth for best flavor. I like Swanson's brand)
- ½ teaspoon Worcestershire sauce
- ¼ cup cold water
- 2 tablespoons cornstarch
- hot cooked rice
- Sprinkle both sides of all 4 steaks with salt (¼ teaspoon salt), pepper, garlic powder, and onion powder. Or use your best judgement with the amount of seasonings - remember the beef broth has salt in it already so don't go overboard with the salt at this point.
- Add oil to a large pan or skillet and heat to medium-high. Add steaks and sear on both sides (brown both sides of the steaks just until almost cooked but not cooked through) for about 2 minutes per side. Remove steaks from pan and cover with foil. Notes: Be careful not to completely cook the steaks or they'll be dry and tough. Be careful the pan is not too hot or the steaks will burn and have a burnt taste.
- Lower heat to medium, add butter to pan, and let it melt. Add sliced mushrooms and cook until tender, about 5 minutes, stirring occasionally.
- Add the beef broth and Worcestershire sauce to the pan with the mushrooms, incorporating any browned bits at the bottom of the pan/skillet. Mix the cornstarch and water in a small bowl, then add it to the broth mixture. Bring to a slow boil over medium heat. Let simmer until thickened (about 30 seconds to 1 minute). Taste test for flavor and add additional salt and pepper, if needed.
- Return the steaks to the pan and simmer for about 1 minute or until they're nice and hot. Again, be careful about overcooking or they'll be tough and dry!
- Plate the steak and serve with a side of cooked rice. Spoon mushroom gravy on top of rice and steak.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.