Tillie Doyle
Cube steak is a budget-friendly, hearty meal that can be cooked in a frying pan or skillet. It is a tougher cut of beef, so it is often mechanically tenderized before cooking, and it may require additional tenderizing with a mallet. To cook, the steak is seared in oil for around three minutes on each side. It can then be served immediately, or with gravy made in the same pan.
| Characteristics | Values |
|---|---|
| Type of Meat | Cube steak |
| Cut of Meat | Top round or top sirloin |
| Tenderizing | Mechanically tenderized by butcher; additional tenderizing may be required |
| Tools | Meat mallet or meat tenderizer, pan, meat thermometer |
| Marinade | Yogurt, lemon juice, vinegar |
| Seasoning | Salt, pepper, garlic salt, Worcestershire sauce, flour |
| Oil | Olive oil |
| Cooking Time | 3 minutes per side |
| Internal Temperature | 135°F (57°C) for rare; 145°F for medium-rare; 160°F for medium; 170°F for well-done |
| Serving Suggestions | Mashed potatoes, cornbread, roasted vegetables, mushroom gravy, Worcestershire sauce |
| Storage | Refrigerate for up to 4 days; freeze for up to 4 months |
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What You'll Learn
Use a cast iron skillet for even cooking and a good crust
Using a cast iron skillet is a great way to cook your cube steak evenly while achieving a good crust. Before adding any oil, place your cast iron skillet over high heat on the stove and wait several minutes for it to heat up. You'll know it's hot enough when the oil shimmers and the meat starts to sizzle as soon as it hits the pan.
Cast iron skillets are the best material to withstand high temperatures and give your cube steak a nice crust from searing. This sear adds flavour to your dish. It's important not to overcook the meat, as it only needs a few minutes to cook. If it's cooked for too long, it will become tough and chewy.
To cook your steak, season both sides of the meat with salt and pepper. You can also season with a flour and seasoning mix. Place the steak in the pan and cook for about three minutes per side. Depending on the size of your skillet, you may need to cook the steaks in batches.
Once the steaks are cooked, remove them from the pan and let them rest under tented foil for 4-5 minutes. This will allow the juices to redistribute and ensure the steak is cooked evenly throughout.
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Sear for 3-4 minutes each side
Cooking cube steak in a pan requires a few simple ingredients and can be done in under 10 minutes. Cube steak is a tougher cut of beef, so it's important not to overcook it.
To sear cube steak for 3-4 minutes on each side, follow these steps:
First, prepare the meat by tenderizing it with a mallet until it is about 1/2 inch thick. This process breaks down the muscle fibres, making the meat more tender. Then, season the steak with salt and pepper or a seasoning mix, and rub with flour.
Next, heat olive oil in a large skillet over medium-high to high heat. Once the oil is hot, carefully place the steak in the pan. Depending on the size of your pan and steak, you may need to cook one steak at a time or in batches. Sear the steak for 3-4 minutes on each side, or until browned.
After searing, you can add additional ingredients to the pan, such as onions, to create a gravy. Alternatively, you can simply serve the steak with sides such as mashed potatoes, green beans, or cornbread.
Keep in mind that the steak will continue to cook for a few degrees even after it's removed from the heat, so it's important to keep an eye on the temperature to avoid overcooking. A meat thermometer can be useful for this, as it allows you to cook the steak to your desired level of doneness.
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Make gravy in the same pan
Once you've cooked your cube steak in a pan, you can use the same pan to make a gravy. This is a great way to add flavour to your gravy and make use of all the tasty juices left over from cooking the steak. Here's how to do it:
First, remove the steak from the pan and set it aside. You might want to cover it with foil to keep it warm. Next, you'll want to make a roux, which is a mixture of fat and flour that will thicken your gravy. The fat in the pan from cooking your steak can be used as the base for your roux. Heat this with some flour, stirring constantly, until it's combined and slightly browned. You can add more butter or oil if needed.
Now it's time to add your liquid. You can use beef broth, chicken broth, milk, or a combination of these. Slowly pour in your liquid, stirring constantly, until it's combined. You can also add in any extra ingredients like Worcestershire sauce, garlic powder, or onions. Keep stirring until your gravy is thickened and there are no lumps. If you prefer a thinner gravy, you can add a little more liquid.
Finally, return the steak to the pan and coat it with the gravy. Simmer the steak in the gravy for a few minutes until it's cooked to your desired level of doneness. You can serve the steak and gravy together in a bowl or serve the gravy on the side. Enjoy!
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Marinate for tenderness
Cube steak is a tougher cut of beef that is usually mechanically tenderized by the butcher before it is sold. However, it can still be a challenging piece of meat to work with, so it may require additional tenderizing. One way to do this is to use a mallet to pound the meat on both sides before cooking. Another way is to marinate the meat. Marinating the steak will break down the proteins and make the meat more tender.
To marinate your cube steak, you can use something acidic like yogurt, lemon juice, or vinegar. You can also try a combination of oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, ground black pepper, mustard, onion, and garlic. Mix your chosen ingredients together and marinate the steak for 15 minutes to an hour, or even overnight.
One specific recipe for a marinade involves seasoning the steak with salt and pepper and placing it in a shallow dish. Pour lime juice and sprinkle garlic over the steak, turning to coat both sides. Marinate in the refrigerator for at least four hours or up to overnight, turning the steak once or twice to ensure even coating.
After marinating, remove the steak from the refrigerator and let it sit at room temperature while preparing onions. Saute the onions in coconut oil over medium heat until soft and golden. Remove the onions and set them aside, squeezing additional lime over them.
The process of marinating your cube steak will not only make the meat more tender but also add flavor and moisture, resulting in a juicy and tasty dish.
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Reheat without overcooking
To reheat cube steak without overcooking, use a pan or a microwave. If using a microwave, heat the steak for a minute or so, or cut thin slices of cold steak to put on salads. If using a pan, warm the steak on low heat until it is warmed through. Do not try to recook the steak, you just want to warm it up.
To prevent overcooking, it is recommended to use a cast iron pan or heavy-bottomed skillet to achieve a good sear while ensuring even heat distribution. This will help develop a flavorful crust on the outside of the steak without overcooking the inside. If you don't have a skillet or cast iron, you can use a regular pan, but make sure to preheat it to prevent the cube steaks from sticking.
Additionally, it is important to note that cube steak can be tough, so marinating it beforehand will help break down the proteins and make the meat more tender. Use something acidic like yogurt, lemon juice, or vinegar, and let the steaks sit for 15 minutes to an hour.
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Frequently asked questions
To fix a cube steak in a pan, you should first tenderize the meat until it is about 1/2 inch thick. Then, season the meat and sear it in a pan for about 3 minutes on each side.
Cube steak is usually mechanically tenderized before it is sold. However, it is a particularly tough cut of meat, so you may want to further tenderize it by pounding it with a mallet. You can also marinate the steak in something acidic like lemon juice or vinegar for 15 minutes to an hour before cooking.
Cube steak cooks quickly and only needs a few minutes in the pan. It should be cooked for about 3 minutes on each side for a total of 6 minutes.
The ideal internal temperature for cube steak depends on how well-done you want the meat to be. For medium-rare, the steak should reach a minimum internal temperature of 145°F, for medium it should be 160°F, and for well-done it should be 170°F.
