Baked Steak

Need an easy, flavorful meal that the whole family will enjoy? Baked Steak is a favorite entree that requires very little hands-on time and can cook on the stovetop OR in the oven until perfectly cooked. Including an excellent pan gravy, this beef meal is best served with rice and green beans for an easy weeknight meal! Makes 4 servings.

bakes steak with green beans

Honesty, y’all, I have no idea where this recipe came from.

Also, I have no idea why we imply this is an oven baked cube steak because my rendition of this recipe does not call for baking ANYTHING.

Turns out, my dad bakes the cube steak after searing it on the stovetop.

You can do this, too!

My parents know how to make this recipe—and both love it—and they passed that love down to my sister and I. Leigh and I have had entire conversations about this dish and our love for it.

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    Over the years, we each have added our own variations to the recipe to accommodate our personal tastes.

    This smothered cube steak recipe is a delicious weeknight meal. And it is pretty perfect served over some potatoes… or rice, if you’re my husband and/or are from Louisiana/Alabama/the Deep South and were raised with rice instead of potatoes.

    More beef recipes to try on any given weeknight: Steak Alfredo | Ground Beef Tacos | Beef Taco Pasta Salad | Pan Fried Hamburgers | Easy Steak Salad with Orange Vinaigrette

    bakes steak with green beans on a white plate

    What you need to make this recipe:

    The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.

    Let’s talk ingredients!

    In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.

    • Cube steak — it’s sometimes referred to as cube steak or minute steak. It’s a pretty inexpensive cut of meat that has been tenderized.
    • Olive oil — or another neutral oil to cook the cubed steak in
    • Spices — we use a simple combination of black pepper and kosher salt in this recipe.
    • Red wine — you want to use something that you enjoy drinking. I recommend using something that’s not super expensive or fancy but has good taste. (Pro tip: Serve the wine alongside the final dish!)
    • Broth — we’re using a combination of chicken broth and beef broth. You could use one or the other if you prefer, though I like the combo because the chicken broth lightens it up while the beef adds some heft.
    • Water — this adds more liquid to the mixture, which is necessary!
    close up of baked steak

    How to make this Cube Steak recipe

    You’ll start out with a pound of cube steak. I didn’t snap an image of it, but it basically looks like hamburger meat, but it has clearly been run through the tenderizer.


    You can find cube steak at your grocery store’s meat department. Ask someone there. They should be able to help.

    Season the steak, and then toss it into a hot pan to sear both sides of it.

    Once the meat has been seared on both sides, pull it out of the pan and place on a plate. You can dab it with a paper towel to soak up any unnecessary grease from it, too.

    Add the wine to the pan, and make sure to scrape up any blackened bits of flavor from the bottom of it. Trust me when I say this is fantastic and will only add to the wonderfulness of this gravy you’re making.

    Once the wine has cooked down, add the steak back into the pan.

    Then pour in the chicken and beef broths.

    Bring to a boil, then lower the heat and simmer low and slow for at least an hour. Check on it, then add the water. Stir a little bit. Cover the pan again. And let it cook for some more.

    Pro tip!

    At this point, you can continue cooking the cube steak on the stovetop OR you can transfer it to a baking dish and toss it in a 350F oven, covered in foil, for another 45-55 minutes.

    pouring sauce on steak

    You could let this dish cook for hours over low heat, occasionally stirring and making sure the gravy hasn’t gotten too thick/low. Always make sure that the meat is covered when you’re cooking this gravy down because if it isn’t, the steak will dry out. And nobody wants dry baked steak.

    On the days where I have the time to do this, I let it go on the stovetop because the longer it cooks, the more tender the meat becomes and the more flavorful the gravy is.

    You’ll know this dish is done when you can touch your fork to the meat, and it falls apart.

    Then you serve it up with your favorite green side and some potatoes (or rice!), and enjoy!

    baked steak on a white plate with green beans

    What should I pair with this baked cube steak recipe?

    Simply interested in the recipe?

    Scroll on down and learn how simple this goodness is to make at home!

    baked steak on a white plate with green beans

    Baked Steak

    Erin Parker, The Speckled Palate
    Need an easy, flavorful meal that the whole family will enjoy? Baked Steak is a favorite entree that requires very little hands-on time and can cook on the stovetop OR in the oven until perfectly cooked. Including an excellent pan gravy, this beef meal is best served with rice and green beans for an easy weeknight meal!
    5 from 3 votes
    Servings 4 servings
    Calories 339 kcal
    Prep Time 5 minutes
    Cook Time 3 hours
    Total Time 3 hours 5 minutes


    • 1 tablespoon extra virgin olive oil
    • 1 lb. cubed steak
    • ½ teaspoon black pepper
    • ¼ teaspoon kosher salt
    • ½ cup drinkable red wine
    • 1 ½ cups chicken broth
    • ½ cup beef broth
    • 2 cups water

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.


    • Season the cubed steak with salt and pepper on both sides.
    • Heat the olive oil in a large skillet or a saute pan(with a lid). Make sure sides are deep since the entire mixture will be cooking in here.
    • Sear the cube steak over medium-high heat in the pan, browning on both sides.
    • Pull the steak from the pan, patting with a paper towel to soak up any extra oil.
    • Pour the wine into the pan and deglaze. Scrape any browned bits from the pan using a wooden spoon. Continue cooking until the wine has almost completely evaporated. 
    • Pour the chicken and beef broth into the pan, and stir using the wooden spoon. Carefully place the cubed steak back into the pan, too. 
    • Bring the ingredients to a boil, then lower the heat to LOW and cover, letting the mixture simmer. You may also do this in the oven in an oven-safe container.
    • In about an hour, add the two cups of water. Stir mixture and cover slightly, allowing room for steam to escape the pan.
    • Let the mixture cook down until it is thick and the steak cuts easily when touched with a fork.
    • Serve over mashed potatoes (or rice) with plenty of the gravy and enjoy!


    Serving: 1gCalories: 339kcalCarbohydrates: 1gProtein: 32gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 10gCholesterol: 106mgSodium: 660mgSugar: 1g
    Keyword beef, beef dinner, easy dinner, family-friendly dinner, weeknight meal
    Course Entrees
    Cuisine American
    Tried this recipe?Let us know how it was!

    The photos and recipe for this Baked Steak recipe were originally published on November 14, 2011. The photographs, along with the text of this blog post, were updated on October 13, 2017. The post was republished on October 19, 2017.

    A woman with dark curly hair wearing a black tank top in front of a white wall

    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

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    1. My mom used to do something similar in the crockpot, but I’m DEFINITELY trying this one!!
      We refer to corned beef as “that good meat” because I requested it once for my birthday growing up and couldn’t remember what it was called. So on St. Patrick’s day, I make that good meat with cabbage.

      1. Let me know what you think of this, lady! What does your mom’s version entail?

        And how does one make “the good meat?” I don’t know if I’ve ever had corned beef before, and I might have to try some now that you’ve mentioned it… Too funny about that story!

        1. Just saw this comment since I’m putting together my menu for the week and may be making baked steak.

          Not sure what mom’s recipe entails… will have to ask. Corned beef, though, is CRAZY simple. It comes with its own spice packet, so I just throw the beef, the spices, and half a head of cabbage (sliced in big chunks) into the slow cooker with about 1 1/2 cup water and let it simmer all day!

    2. Hey Erin. How do you know when the wine has cooked out. I always wonder this when I see this in a recipe, and when I move to the next step, I always cross my fingers like “oh boy, hope this is the right time!”.

      1. Just saw your comment, Erin. I don’t know if there is an exact point, but I always like to boil mine for a few minutes. You can generally tell the alcohol has cooked off when the liquid starts evaporating, and you’re left with about half.

        I also just found this article for you:

    3. Yum – Baked Steak sounds de-licious! We used to have a dish called Taganini when I was a kid – long, long ago. Saute ground chuck in some olive oil (and some garlic if you choose), or use garlic powder later. drain as much oil as you can off of meat. Add one can tomato sauce and one can tomato soup to meat in pan (or 2 and 2 for a larger amount). Simmer sauce and meat adding oregano, basil and garlic powder to taste. Cook wide egg noodles, strain and add sauce (leave it a little saucy so the noodles don’t soak up too much sauce. Put in 13X9 baking dish or pan – cover with generous amount of grated sharp cheese and pop into a 375 degree oven till cheese is bubbly and melted. Joy

    4. Hey Erin. How do you know when the wine has cooked out. I always wonder this when I see this in a recipe, and when I move to the next step, I always cross my fingers like “oh boy, hope this is the right time!”.

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