Barbecued Cube Steak

Here’s a recipe straight out of your grandma’s recipe box, and it’s there for a good reason.

Cube steak gets dredged in seasoned flour, browned in lard until it’s got a real crust on it, then braised low and slow in a simple barbecue sauce made from pantry staples you’ve already got on hand.

Ketchup, Worcestershire, brown sugar, vinegar, and lemon juice come together into a tangy, slightly sweet sauce that breaks down the steak into fork-tender bites.

No fancy techniques. No special equipment. Just good, honest cooking that fills the house with the kind of smell that brings everyone to the kitchen.

Chef Tips

• Don’t skip the lard. It gives a richer sear than vegetable oil and adds old-school flavor you can’t fake. Bacon drippings work as a substitute.
• Brown the steaks in batches so they actually sear instead of steaming. Crowded pan means soggy steak.
• Serve over egg noodles, mashed potatoes, or white rice to soak up every drop of that sauce.