Cube Steak in the Air Fryer
Cube steak is thin, budget-friendly beef that has been tenderized with a machine, so it cooks fast and turns tough or dry just as fast. Air fryer cube steak with a crisp coating is ready in about 10 minutes per batch at 400 °F, with no deep frying and no big skillet. This guide covers the breading, times for thin and thick steaks, and what to do with the flour-only version.
- Temperature
- 400°F200 °C
- Total time
- 38min
- Prep time
- 15min
- Servings
- 4
- Internal temp
- 160°F71 °C
- Per serving
- 345kcal
Why the air fryer works for cube steak
Cube steak is usually top round or top sirloin that has been run through a machine with small blades, which breaks up the muscle fibers and makes the cut thin and tender. That also means it has very little thickness to protect it. Fried in a skillet it cooks fast, but needs oil and splatters. In the air fryer, a breaded cube steak crisps in dry air with only a mist of oil, much like chicken-fried steak without the deep pan.
The short cook time is the key. A ½ inch steak is done in 10 minutes, so there is little room for error, and the breading acts as a shield that keeps the steam inside. If you skip the coating, go for a lighter dusting of flour and shorten the time.
How to make cube steak in the air fryer
Tap a time to start a timer.
- Pat dry and season Pat the cube steaks dry with paper towels. Sprinkle both sides lightly with half the salt and pepper.
- Set up the breading Mix the flour with the garlic powder, paprika and the rest of the salt and pepper in a shallow dish. Beat the eggs in a second dish and put the panko in a third.
- Bread the steaks Dredge each steak in the flour and shake off the excess, dip it in the egg, then press it firmly into the panko on both sides. Coat every edge, because bare spots turn pale.
- Preheat Preheat the air fryer to 400 °F for . Spray the breaded steaks on both sides generously with cooking spray until no dry flour remains.
- Cook in batches Place 2 steaks in the basket in a single layer. Cook for , flipping after and spraying any pale spots, until the coating is deep golden brown. Repeat with the second batch, keeping the first one warm.
- Check and rest Cube steak is mechanically tenderized, so the USDA recommends cooking it to 160 °F, not the 145 °F used for whole steaks. Insert an instant-read thermometer into the thickest part of a steak. Rest the steaks for on a wire rack so the crust stays crisp.
Times and temperatures
| Cube Steak | Temperature | Time |
|---|---|---|
| Breaded, ½ inchFlip halfway | 400 °F (200 °C) | 10 min |
| Flour only | 400 °F (200 °C) | 8–9 min |
| Thin, ¼ inch | 400 °F (200 °C) | 6–7 min |
| Frozen, unbreaded | 380 °F (190 °C) | 12–14 min |
| Cube steak bitesShake once | 400 °F (200 °C) | 5–6 min |
Times are a guide and depend on the size and wattage of your air fryer. Done at 160 °F (71 °C) in the center. See also air fryer cooking times for all foods.
Tips
- Press the coating on. Firm pressure gives a crust that stays on the steak after flipping.
- Keep it single layer. Overlapping steaks steam, which softens the breading. Two steaks at a time fit most 4 to 6 qt baskets.
- Skip runny batters. Only dry breading works in an air fryer, because liquid batter drips through the basket.
Cube steak vs. other steaks
Cube steak is a thin, tenderized cut and cooks differently from thick steaks like ribeye or sirloin, which brown outside and stay pink. Cube steak is cooked through, usually breaded, and often served with gravy. If you want a classic steak, see steak in the air fryer, and for small pieces of beef, try steak bites. Pork cube steak and venison cube steak work with the same method.
What to serve with cube steak
Cube steak is comfort food, and the classic plate has mashed potatoes, gravy and green beans. From the air fryer, green beans and carrots cook at the same temperature, and potato wedges make a fast side. For gravy, whisk a spoonful of the flour into 2 tbsp butter in a saucepan, then add 1 cup beef broth and simmer until thick. Cream of mushroom soup, thinned with milk, is another popular shortcut.
Storing and reheating
Cooked cube steak keeps for 3 to 4 days in a sealed container in the refrigerator. Reheat breaded steaks in the air fryer at 350 °F for 4 to 5 minutes until crisp, and until they reach 165 °F in the center. Unbreaded steaks warm in 2 to 3 minutes at 320 °F. Freezing cooked cube steak for up to 2 months works, but the coating softens a little.
Variations
- Cube steak fingers: Cut raw steaks into 1-inch strips, bread them and cook at 400 °F for 6 to 7 minutes, flipping once.
- Smothered: Cook the steaks unbreaded, then simmer them for 5 minutes in a skillet with onions and gravy.
- Spicy: Add ½ tsp cayenne pepper and 1 tsp onion powder to the flour.
If it does not turn out right
- The breading falls off
- The steak was damp or the coating was not pressed in. Pat the meat dry, press the panko on firmly and let the breaded steaks rest for 5 minutes before cooking.
- There are white powdery spots on the crust
- Dry flour was not sprayed. Mist the breaded steaks on both sides until they look evenly wet, and spray again after flipping.
- The steak is tough
- Thin cube steak overcooks quickly. Stay within 8 to 10 minutes at 400 °F, and slice or serve with gravy if you prefer a softer bite.
Questions and answers
How long do you cook cube steak in the air fryer?
Breaded cube steaks take about 10 minutes at 400 °F, flipped halfway. Unbreaded, floured steaks need 8 to 9 minutes, and very thin pieces may be done in 6.
Can you make cube steak without breading?
Yes. Dust the steaks lightly with flour, salt and pepper, spray with oil and cook at 400 °F for 8 to 9 minutes. You can also skip the flour entirely and cook them with only oil and seasonings.
Can you cook frozen cube steak in the air fryer?
Yes. Cook plain frozen steaks at 380 °F for 12 to 14 minutes, flipping halfway, then season. For breaded steaks, thaw them in the refrigerator first.
Does the same time work for pork or venison cube steak?
Pork cube steak takes about the same time and should also reach 160 °F, because it is tenderized too. Venison is leaner and needs 1 to 2 minutes less to avoid drying out.
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