A delightful twist on the classic cube steak recipe, featuring a flavorful peppercorn crust and a tangy pan sauce.
Season the cube steaks generously with crushed black peppercorns and sea salt on both sides.
Press the peppercorns into the meat to ensure they adhere well during cooking.
Heat the butter in a large skillet over medium-high heat until melted and bubbling.
Use a skillet with a heavy bottom for even heat distribution.
Cook the steaks in the skillet for about 4 minutes on each side, or until browned and cooked to your desired doneness.
Avoid overcrowding the skillet; cook in batches if necessary.
Remove the steaks from the skillet and keep them warm on a serving platter.
Cover the steaks with foil to retain heat while preparing the sauce.
In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
Stir constantly to prevent the garlic from burning.
Add the Worcestershire sauce, lemon juice, and water to the skillet, stirring to deglaze the pan and incorporate the browned bits.
Scrape the bottom of the skillet with a spatula to release all the flavorful bits.
Pour the sauce over the steaks and serve immediately.
Garnish with fresh parsley or lemon slices for an elegant presentation.
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