Cube steak is a practical way to use venison from the freezer. Mechanical tenderizing breaks up the muscle fibers, and a gentle simmer in onion gravy gives tougher cuts time to soften. This version starts with a golden flour crust in cast iron and finishes low and slow.
Brown the steaks in batches without scorching the flour. Then soften the onions in the same skillet and scrape up the browned bits as you add the broth. Keep the gravy at a gentle simmer; a hard boil can toughen lean meat and reduce the liquid too quickly.
One tip that makes it work: check tenderness after 45 minutes, but let the meat guide you. The cut, thickness and processor’s tenderizing method all affect the time. Some steaks need 60 to 90 minutes or longer. Add broth as needed to keep the gravy loose.
Serve over white rice or mashed potatoes, with a biscuit for the gravy. Beef cube steak is an easy substitute. Plan on about 1 hour 45 minutes overall, allowing extra time for tougher steaks.
Kitchen references
FoodSafety.gov: safe cooking temperatures · USDA: mechanically tenderized beef · USDA: leftover safety
Recipe image is an AI-generated illustration.
Recipe Crusade recipe
Smothered Venison Cube Steak with Onion Gravy
Tender venison cube steak browned in cast iron and simmered low in a rich onion gravy, just right for the first deer of the season.
Ingredients
For the steaks
For the dredge
For the onion gravy
To serve
Steps
- Pat the cube steaks dry with paper towels and season both sides with 1/2 tsp kosher salt and 1/2 tsp pepper.
- Whisk the flour, salt, pepper, garlic powder and smoked paprika together in a shallow dish.
- Before any flour touches raw meat, set aside 3 tbsp of the seasoned flour in a clean bowl for the gravy.
- Dredge each steak in the remaining flour, pressing it into the grooves, and shake off the extra. Discard the flour left after dredging.
- Heat the oil in a 12-inch cast-iron skillet over medium-high heat until it shimmers.
- Brown the steaks in batches, 2 to 3 minutes per side, until deep golden; they will not be cooked through yet.
- Move the browned steaks to a plate.
- Pour off all but about 2 tbsp of the fat, leaving the browned bits in the pan.
- Lower the heat to medium, add the butter and onions, and cook, stirring occasionally, 10 to 15 minutes until softened and lightly golden.
- Stir in the garlic and cook 30 seconds.
- Sprinkle in the 3 tbsp reserved seasoned flour and stir for 1 minute to cook out the raw taste.
- Slowly whisk in the beef broth, scraping up the browned bits from the bottom of the skillet.
- Stir in the Worcestershire sauce and thyme and bring to a simmer.
- Nestle the steaks and any juices back into the gravy, spooning gravy over the top.
- Cover, reduce the heat to low and simmer gently 45 to 90 minutes or longer as needed, turning the steaks once, until fork-tender. Check venison with a food thermometer: it must reach at least 160°F. Add a little extra broth whenever the gravy becomes too thick.
- Taste the gravy and add salt and pepper as needed; thin with a splash of broth if it gets too thick.
- Serve over rice or mashed potatoes with plenty of gravy.
Cook’s notes
Doneness: FoodSafety.gov lists 160°F for venison. For a beef substitute, USDA recommends at least 145°F followed by a 3-minute rest for mechanically tenderized beef; this braised dish will normally cook beyond that while becoming tender. Check temperature rather than relying on color or elapsed time. Trim silver skin before cooking. Salt brands vary; start with the listed amount and adjust the gravy at the end. Refrigerate in shallow containers within 2 hours (1 hour above 90°F), at 40°F or colder. Use refrigerated leftovers within 3 to 4 days; reheat to 165°F. Freeze for up to 3 months for best quality.