Cody Casey
Cube steak is a budget-friendly, flavourful, and juicy cut of meat that can be cooked in a variety of ways. One of the most popular methods is pan-frying, which can be done in a cast-iron skillet or heavy-bottomed pan. The key to a good cube steak is tenderising the meat and creating a delicious crust on the outside. This can be achieved by pounding the meat with a mallet, dredging in flour, and searing in oil or butter over medium-high heat. Depending on your preference, you can also add a gravy made from broth, onions, and mushrooms.
Explore related products
What You'll Learn
Use a cast iron skillet for even heat distribution and a good sear
Using a cast iron skillet is a great way to cook cube steak as it provides even heat distribution and a good sear. Here's a step-by-step guide:
Preparation
Firstly, bring your cube steak to room temperature before cooking. This ensures even cooking throughout the steak. Then, pat the steak dry with paper towels. This step helps to achieve a good sear by removing excess moisture, and it will also make the seasoning stick to the meat better.
Heating the Pan
Place your cast iron skillet on the stove over medium-high to high heat. Add a bit of olive oil and give it several minutes to heat up. The oil should shimmer and you should hear a sizzle when you add the steak to the pan.
Cooking the Steak
Once the pan is hot, carefully add the cube steak. Sear for about 3-4 minutes on each side, or until browned. You may need to cook the steaks in batches to avoid overcrowding the pan, which can cause steam and prevent a nice brown sear.
Checking for Doneness
Use a meat thermometer to check if your steak has reached your desired level of doneness. For a tender steak, aim for an internal temperature of 125°F. It will increase by about 5°F after being removed from the heat. Alternatively, you can judge by sight and feel. Once the steak has developed a golden-brown crust, it should be about ready. You can also press gently on the meat to gauge its doneness.
Resting the Steak
Once cooked, transfer the steak to a plate and let it rest for a few minutes before slicing. This allows the juices to redistribute, resulting in a juicier steak.
Serving
Serve your cube steak with your favourite side dishes. Some popular options include mashed potatoes, cornbread, roasted vegetables, and a gravy made from the fond, or meat drippings, left in the pan. Enjoy!
Bread Pan Size for Banana Bread
You may want to see also
Explore related products
Tenderise the meat first to break down muscle fibres
Cube steak comes from the top round or top sirloin, so it's a tougher cut of beef. This means that it usually undergoes mechanical tenderisation before it is sold. However, it can still be a tough piece of meat, so it may require additional tenderisation.
One way to tenderise the meat is to use a mallet to pound it on both sides before cooking. Place the meat between pieces of plastic wrap or wax paper and use the rough end of the mallet to pound it to a thickness of about 1/2 inch. If you don't have a mallet, you can use a heavy kitchen tool such as a saucepan, rolling pin, or even a fork to poke tiny holes into the meat. The pounding action helps to break down the muscle fibres, making the meat less tough and more tender.
Another way to tenderise the meat is to use a marinade. Marinating the meat in something acidic—like yogurt, lemon juice, vinegar, or buttermilk—for 15 minutes to two hours will help to break down the proteins and make the meat more tender. You can also add fruit to your marinade, as certain fruits contain enzymes that are effective in tenderising tough meat. For example, kiwis, pineapples, papayas, and mangos are excellent sources of these enzymes. Just be careful not to marinate for too long, as the meat can break down completely and become mushy.
Finally, when it comes to cooking, it's important not to overcook the meat, as this can make it tough and chewy. Cube steak is best cooked quickly over high heat, and you should aim for a golden-brown crust. You can also use a meat thermometer to check the doneness of the meat. For medium-rare, the steak should reach a minimum internal temperature of 145°F, while for medium, it should be 160°F.
Repairing a Cracked AC Drain Pan: A Quick Guide
You may want to see also
Explore related products
$41 $49.95
Marinate the steak to make it more tender
Cube steak is a tougher cut of beef that comes from the top round or top sirloin. It is usually tenderized by the butcher with a mechanical tenderizer before it is sold. However, it may require additional tenderizing.
To make the steak more tender, you can use a mallet to pound the meat on both sides before cooking. This breaks down the muscle fibres, making the meat less tough. You can also marinate the steak, which will break down its proteins. Marinating the steak for at least four hours or up to overnight will make it more tender.
- Season the cube steak pieces with salt and pepper and place them in a shallow dish.
- Pour lime juice and sprinkle garlic over the pieces, turning to coat both sides.
- Place in the refrigerator for at least four hours or up to overnight. Turn once or twice during the marinating time to ensure the marinade is evenly distributed.
- Remove from the refrigerator and allow to sit at room temperature while preparing the onions.
- Heat two tablespoons of coconut oil in a large skillet.
- Saute onions over medium heat until they are soft and golden (10-20 minutes).
- Remove the onions and set them aside in a bowl. Squeeze additional lime over them and mix.
- Increase the heat to medium-high and heat the remaining two tablespoons of coconut oil in the same skillet.
- Add the steaks and cook for about two minutes per side, flipping when you begin to see the juices rising to the surface.
- Serve the steaks topped with the onion mixture and garnished with chopped parsley.
You can also try other marinades such as a combination of oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, ground black pepper, mustard, onion, and garlic.
Upper Oil Pan Bolt Sizes for Duramax Engines
You may want to see also
Explore related products
Use a meat thermometer to check the level of doneness
Using a meat thermometer is the best way to check the level of doneness of your cube steak. It is the only way to guarantee that your meat is cooked properly and safely.
Firstly, it is important to calibrate your thermometer. To do this, fill a cup with ice and add water. Wait a minute for the water to chill, then place the thermometer against the ice and check the temperature. If your thermometer reads below or above 32 degrees, it is not perfectly calibrated. Take note of the difference and use this to adjust when taking the temperature of your meat.
When checking the level of doneness of your cube steak, insert the thermometer into the thickest part of the meat. This part will always take longer to cook; if it is done, the rest of the steak is done too. Wait 45 seconds or until the display stops changing to see the accurate temperature.
When checking the temperature of thinner cuts of meat, like steaks, it can be hard to gauge the centre of the meat. Instead, push the thermometer all the way through until it emerges on the other side. Then, slowly retract the thermometer through the meat to get the temperature reading.
For a cube steak, an internal temperature of 125°F or so will give you a tender steak. The temperature will increase by about 5°F after the steak is removed from the heat. For a medium-rare steak, you are aiming for an internal temperature of 130°F-135°F. For a medium steak, you are aiming for 140°F-145°F, and for a well-done steak, you want the internal temperature to reach 155°F-160°F.
If you don't have a thermometer, you can use the touch test to check the level of doneness. Press on the steak with your fingertips. For a rare steak, the fleshy area below your thumb should give quite a bit when you press the tip of your index finger to the tip of your thumb. For a medium-rare steak, press the tip of your middle finger to the tip of your thumb; the flesh beneath your thumb should give a little less. For a medium steak, the tip of your ring finger and thumb should only just touch. For a well-done steak, the area beneath your thumb should feel quite firm when you press the tip of your pinky and thumb together.
Cleaning Black Baking Pans: Tips for Sparkling Cookware
You may want to see also
Explore related products
Make a gravy with mushrooms or onions to serve alongside
Ingredients:
- Butter (or margarine, plant butter, olive oil, beef drippings, lard, or bacon grease)
- Onions
- Garlic
- Mushrooms (fresh Cremini, portabello, or white mushrooms, or dried porcini mushrooms)
- Flour (or cornstarch)
- Beef broth (or vegetable or mushroom broth)
- Thyme
- Salt
- Pepper
Instructions:
- Melt butter in a pan over medium-high heat.
- Fry the onions until they are golden brown.
- Add the garlic and cook for another minute.
- Add the mushrooms and cook until they are golden and the liquid has evaporated.
- If using dried porcini mushrooms, add them now and cook for another minute.
- Add the butter and melt.
- Add the flour and stir to combine. Cook for 3 minutes, stirring frequently.
- Add the beef broth, thyme, salt, and pepper.
- Whisk continually until the gravy is thickened.
- Cover and simmer on low, stirring occasionally, for 5-10 minutes.
- Add salt and pepper to taste.
Ingredients:
- Butter
- Onions
- Beef broth
- Cornstarch
- Salt
- Pepper
Instructions:
- Melt butter in a pan over medium heat.
- Add chopped onions and cook until they are soft and translucent.
- Add beef broth to the pan.
- Bring the mixture to a boil.
- Reduce the heat and simmer for 10-15 minutes, or until the gravy has thickened.
- Season with salt and pepper to taste.
- For a thicker gravy, create a cornstarch slurry by mixing equal parts cornstarch and water. Slowly drizzle the slurry into the simmering gravy, whisking constantly, until the desired thickness is achieved.
Spraying Pans: Roasted Veggies' Best Friend?
You may want to see also
Frequently asked questions
First, heat olive oil in a cast iron skillet over high heat. Season both sides of the steaks with salt and pepper. Sear the steaks for about 3 minutes on each side. Remove the steaks from the pan and add butter, flour, and broth to make a gravy. Place the steaks back in the pan and spoon the gravy over them.
Cube steak is a tough cut of meat, so it's important to tenderize it before cooking. You can do this by pounding the meat with a mallet until it's about 1/4 to 1/2 inch thick. You can also marinate the steak in something acidic, like yogurt, lemon juice, or vinegar, for 15 minutes to an hour before cooking.
Cooked cube steak can be stored in the refrigerator for up to 4 days or in the freezer for up to 3-4 months. To reheat, warm the steak in a pan over low heat or in the microwave for about a minute.
