Emilie Meyer
Cube steak, also known as cubed steak or minute steak, is a thin, economical cut of beef that is perfect for pan-frying. It is usually from the top or bottom round, and is mechanically tenderized to create a cube pattern, making it a great option for a quick and easy meal. With just a few simple ingredients and a short cooking time, you can have a delicious and hearty steak dinner ready in no time. Whether you're cooking for a cozy family dinner or a big gathering, cube steak is a budget-friendly option that will leave your mouth watering.
| Characteristics | Values |
|---|---|
| Type of meat | Cube steak is a thin, economical cut of beef |
| Cut of meat | Cube steak is cut from the top or bottom round |
| Tenderizing | Cube steak is mechanically tenderized before being sold |
| Portion | Cube steak is usually sold in individual portions ranging from 4 to 8 ounces |
| Preparation | Cube steak can be seasoned with salt, pepper, and garlic powder, dredged in flour, and then pan-fried |
| Cooking time | Cube steak cooks quickly and is usually fried for about 3 minutes on each side for a well-done steak |
| Internal temperature | Medium-rare: 145°F, Medium: 160°F, Well-done: 170°F |
| Serving suggestions | Cube steak is often served with gravy, mushrooms, onions, and mashed potatoes |
| Storage | Cube steak can be stored in the refrigerator for up to 4-5 days and frozen for up to 4 months |
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What You'll Learn
Tenderising the meat
Cube steak is a relatively inexpensive cut of meat that comes from the top or bottom round, hind end, or shoulder of the cow. It is a popular choice because it is flavorful, versatile, and quick to cook. However, it can be a tough cut of meat, so it often requires additional tenderizing before cooking.
One way to tenderize cube steak is to use a meat mallet to pound the meat evenly on both sides. This process breaks down the tough muscle fibers and connective tissues, making the meat easier to cook and chew. It also thins the meat, allowing it to cook more quickly and evenly.
Another effective method is to marinate the meat in a marinade containing acidic ingredients such as vinegar, lemon juice, buttermilk, or wine. These acids help to break down the tough fibers in the meat. For maximum effectiveness, it is recommended to soak the meat in the marinade for several hours or even overnight.
A third option is to use commercial enzyme tenderizers or natural enzymes from fruits like pineapple or papaya. These enzymes break down the proteins in the meat, making it more tender. One specific technique involves creating a paste with baking soda and water, covering the meat with it, and letting it sit for 15-20 minutes before rinsing and cooking the meat.
Additionally, liberally salting the cube steak and leaving it for at least an hour before cooking can also help to break down proteins and tenderize the meat. However, caution must be exercised to avoid ending up with an overly salty dish.
Finally, slicing the meat against the grain before cooking can also help to tenderize it, especially when using quick-cooking methods like stir-frying or sautéing.
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Pan-frying techniques
Cube steak is a cut of meat from either the top or bottom round that is usually mechanically tenderized by stores before being sold. Despite this, cube steak can be a tough cut of meat and may require additional tenderizing at home. To do this, use a mallet to pound the meat until it is about 1/2 inch thick. You can also marinate the steak in something acidic like yoghurt, lemon juice, or vinegar for 15 minutes to an hour before cooking to make it more tender.
To pan-fry cube steak, start by seasoning both sides of the steak with salt and pepper, or garlic salt. You can also use your favourite seasoning salt or a meat seasoning mix. Pat the meat so that the seasoning sticks. Place a heavy-based skillet over medium-high heat and melt butter in the pan. You can also use olive oil. Once the butter is melted and foamy, add the steaks to the hot pan. For a 6-ounce cube steak, cook for 3 to 4 minutes until brown. Turn the steaks and cook for another 3 minutes or until the steaks are firm and reddish-pink and juicy in the centre. An instant-read thermometer inserted into the centre of the steak should read 135 degrees Fahrenheit for a medium-rare steak. If you don't have a thermometer, you can judge by the colour of the steak. Once it has developed a golden-brown crust, it should be about ready. You can also press gently on the meat to check.
Remove the steak from the heat before it gets too tough, which is a sign that it has been overcooked. Let the steak rest in the pan so that the residual heat can finish cooking the steak evenly throughout. This also allows the juices to redistribute, so avoid cutting into the steak before it has rested.
To make a simple pan sauce, pour about 1/2 cup of water into the skillet and stir to scrape up all the browned bits from the bottom of the pan. Bring to a boil and cook for about 2 minutes. Remove from the heat and stir in the remaining butter until melted. Divide the sauce over each cube steak and serve warm.
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Seasoning and dredging
Cube steak is a tough cut of meat, so it's important to season and tenderize it properly before pan-frying. Firstly, season both sides of the steak with salt and pepper, or garlic salt or your favourite seasoning salt. You can also add a little Worcestershire sauce. Pat the meat so the seasoning sticks.
Next, you can prepare a milk and egg mixture by stirring an egg and half a tablespoon of hot sauce into about two cups of buttermilk. Dip the steaks in this mixture. Then, dredge the steaks by coating them lightly with flour. You can use all-purpose flour, and any brand will work.
Alternatively, you can skip the milk and egg mixture and simply dredge the steaks in flour before frying. This is a good option if you're short on time.
Finally, cube steak can be tough, so you may want to further tenderize the meat by pounding it with a mallet on both sides before cooking. You can also marinate the steak in something acidic like yogurt, lemon juice, or vinegar for 15 minutes to an hour to break down the proteins and make the meat more tender.
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Making a pan gravy
Cube steak is a tough cut of beef that is usually tenderised before it is sold. However, for a melt-in-your-mouth texture, it is recommended to tenderise the meat again at home. This can be done by pounding the meat with a mallet until it is about 1/2 inch thick.
After tenderising, season the steaks with salt and pepper or your favourite flavours such as onion powder, cumin, and garlic powder. You can also use garlic salt or seasoning salt. Rub the steaks with flour and sear them in olive oil over medium-high heat for about 3 minutes on each side. Set the steaks aside on a plate.
To make the gravy, melt butter in the same skillet over medium heat and use a spatula to scrape up the fond (the leftover bits in the pan) which will add flavour to the gravy. Add onions to the butter and sauté until they are reduced to your desired size and texture. If you want to include mushrooms, you can sauté them with the onions. You can also add beef and chicken broth for depth of flavour.
Once the onions (and mushrooms) are done, add the remaining gravy ingredients. Bring the mixture to a boil and then reduce to a simmer. Return the steaks to the pan and spoon the gravy over them. Simmer for 5-7 minutes or until the gravy is thick and the meat is cooked to your desired level of doneness.
For a cream-based gravy, pour milk into the skillet and whisk in flour until the gravy has a creamy consistency. Add more flour as needed to thicken the gravy. Season the gravy with salt and pepper and serve immediately.
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Reheating
To reheat cube steak, you can use a microwave or a pan. If you want to use a microwave, set it to low power and heat the steak for a couple of minutes. If you are using a pan, set it to low heat and warm the steak until it is heated through. Do not recook the steak, you just want to warm it up.
If you are reheating your cube steak with gravy, you can add a little beef broth or a splash of water to thin the gravy during the reheating process. For best results, cook any mushrooms separately to retain their colour, texture, and flavour. You can also add them during the last 3-5 minutes of softening the onions.
If you are reheating your steak in a pan, you can also add gravy to the pan. Melt butter in the skillet over medium heat and use a spatula to clean the bottom of the pan with the fond (the fond is what is leftover from searing the meat and will add flavour to the gravy). Add onions to the butter and sauté for 15-20 minutes, until they are caramelized. Then, add the remaining gravy ingredients. Bring the mixture to a boil, then reduce to a simmer. Finally, add the steaks back to the pan and spoon the gravy over the top. Simmer until the gravy is thick and the meat is to your desired level of doneness.
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Frequently asked questions
Cube steak is a thin, economical cut of beef from the top or bottom round. It is mechanically tenderized by a machine that punctures and breaks apart the tough meat fibres, leaving behind a cube pattern.
First, season the steaks with salt, pepper, and garlic powder. Then, dredge each steak in flour and shake off any excess. Next, melt butter in a skillet on medium-high heat and add the steaks to the pan. Let the steaks cook for 3 minutes on each side for a well-done steak. Finally, serve with gravy.
The steak should reach a minimum internal temperature of 145°F for medium-rare, 160°F for medium, or 170°F for well-done. You can also judge by eye—once the steak has developed a golden-brown crust, it should be ready.
While the steaks are resting, make a roux by mixing flour into the butter remaining in the pan. Then, add beef stock for flavour and milk for creaminess. Finally, season with salt, pepper, and Worcestershire sauce, and allow to simmer for 2-3 minutes.
