Cube Steaks with Pan Sauce

Prepare the steaks for cooking by sprinkling both sides of each cube steak with a pinch of salt and a few grinds of black pepper. (See Cook's Note)

Heat 1 Tablespoon of unsalted butter in a large, non-stick skillet over medium heat until it starts to melt and foam. Once the butter reaches this stage, carefully place the cube steaks into the skillet and sprinkle a generous amount of about 2 teaspoons Worcestershire sauce over each cube steak. Cook the steaks until they develop a nice brown color on both sides, taking about 3 to 4 minutes.

Flip the steaks over and sprinkle each with an additional amount of about 1 to 2 teaspoons Worcestershire sauce. Continue cooking the steaks until they reach your desired level of doneness, which should be firm and reddish-pink in the center with a juicy interior. To check for doneness, insert an instant-read thermometer into the center of each steak and aim for a reading of 135 degrees F (57 degrees C).

Transfer the steaks to a platter and cover them with foil to keep warm.

To create the pan sauce, pour about 1/2 cup of water into the skillet and stir all the browned bits that have accumulated at the bottom of the pan. Bring the mixture to a boil and cook for about 2 minutes, allowing the flavors to meld together.

Remove the skillet from heat and stir in the remaining butter until it's fully incorporated and melted.

Divide the pan sauce evenly over each cube steak and serve warm.