How to Actually Make Cube Steak Not Taste Like Shoe Leather

1. Prep the meat: Pound your cube steaks evenly. Season both sides with salt and pepper. Dredge in flour, shaking off the excess.
2. Get that crust: Heat a little olive oil in a skillet. Fry each steak for about 2–3 minutes per side until they’ve got a nice golden-brown crust.
3. Tenderize with time: Add beef broth until the steaks are almost covered. Pop on a lid and let it simmer low and slow for about 2 hours. Don’t rush it — this is how you turn “shoe leather” into fork-tender goodness.
4. Make the gravy: Remove the steaks and set aside. In the same pan, melt 3 Tbsp butter. Stir in 3 Tbsp flour, garlic paste, salt, pepper, and Cajun seasoning. Cook that for a minute, then slowly whisk in your reserved beef broth (about 3 cups). Keep whisking until it’s smooth and thickened into legit gravy.
5. Serve it up: Pile your homemade mashed potatoes onto a plate, top with cube steak, smother in gravy, and add a scoop of peas. Sprinkle with parsley if you want to feel fancy.