Marianne Martinez
Cube steak is a budget-friendly, thin cut of beef that is often mechanically tenderized before being sold. It is a popular meal in the Southern United States and is often served with gravy and mashed potatoes or biscuits. To cook cube steak in a deep fryer, season the steaks with salt, pepper, garlic powder, and paprika powder. Beat an egg in a bowl and place flour and breadcrumbs in two separate bowls. Coat the beef with flour, dip it in the egg, and then into the breadcrumbs. Heat oil for frying in a large pan or deep fryer and add the breaded cube steaks. Fry for 3 minutes on each side, then add butter. Remove the steaks from the heat and transfer them to kitchen paper to remove excess oil.
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What You'll Learn
How to season cube steak for deep frying
Cube steak is a thin, economical cut of beef that is often mechanically tenderized before cooking. It is a versatile dish that can be grilled, fried, or used in a stir fry.
When preparing cube steak for deep frying, the first step is to season the meat. This can be done with a variety of spices, such as salt, pepper, garlic powder, paprika powder, and cayenne. You can also use a pre-made seasoning like Montreal Steak Seasoning or Tony's seasoning. If you want to enhance the tenderness of the meat, you can marinate the steak in something acidic like yogurt, lemon juice, or vinegar for 15 minutes to an hour before seasoning.
After seasoning, you can prepare a dredging station. In one dish, combine flour with salt and pepper, and any other desired spices. In another dish, whisk an egg and combine it with buttermilk and a dash of hot sauce. You can also add evaporated milk to this mixture to help tenderize the meat and create a glue for the flour coating.
Once your dredging station is set up, take each piece of steak and coat it with the flour mixture, shaking off any excess. Then, dip it into the egg and buttermilk mixture, and finally, coat it with the flour mixture again. This double dredging technique will ensure a crispy, flavorful crust.
If you prefer a thicker breading, you can repeat the dredging process, dipping the steak back into the egg mixture and then into the flour a second time. This will create an extra layer of breading and an even crispier texture.
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How to prepare the oil for deep frying cube steak
Deep frying involves submerging food in hot oil, which cooks the surface of the food almost instantly and traps the moisture inside. The ideal temperature for deep frying is around 350–375 °F (176–190 °C).
When choosing an oil for deep frying, it is important to consider its smoke point—the temperature at which the oil starts to smoke. A high smoke point means an oil can be heated to a relatively high temperature before it starts to smoke and imparts a burnt flavour to the food. Oils with a neutral flavour are usually preferable. Oils that contain higher levels of saturated fats tend to be more stable when heated, so oils that are mostly saturated and monounsaturated are good for frying.
Some oils with high smoke points include olive oil, peanut oil, canola oil, corn oil, grape seed oil, safflower oil, sunflower oil, and vegetable oil. Coconut oil is also a good option as it is high in saturated fats and doesn't appear to change quality during deep frying. Avocado oil has a high smoke point of 520 °F (270 °C) and a slightly nutty taste.
Before you begin frying, make sure you have a kitchen fire extinguisher nearby. Ensure the deep fryer is turned off, away from water sources, and wiped dry before filling it with oil. Do not overcrowd the frying basket, as this can cause undercooking, uneven cooking, and overflowing of the oil. To prevent splattering oil or burning yourself, do not touch the frying basket or add food while the basket is submerged in oil. It is important never to leave your fryer unattended.
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How long to deep fry cube steak for
Cube steak is a tougher cut of beef, so it's often tenderized by the butcher before it's sold. However, you can also use a mallet to pound the meat yourself before cooking to make it even more tender.
To deep-fry cube steak, start by heating a deep cast-iron skillet or electric skillet with about 2–3 inches of vegetable oil to 325°F. Carefully place each cube steak in the hot oil, frying each steak for 3–5 minutes per side until golden brown. The total cooking time will depend on the thickness of your meat and your desired level of doneness. For a medium-rare steak, the internal temperature should reach a minimum of 145°F, while for a well-done steak, it should be cooked to 170°F.
If you're using an air fryer, preheat it to 400°F and cook the breaded cube steaks for around 5 minutes. If you prefer using an oven, heat it to 250°F to keep the fried steaks warm while you cook the remaining batches.
Once your cube steaks are cooked to your desired level of doneness, remove them from the oil and place them on a paper towel-lined plate or wire rack to drain any excess oil. Let the steaks rest for a few minutes before serving to allow the juices to redistribute and ensure even cooking throughout.
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How to make gravy for deep-fried cube steak
Cube steak is a staple food in the Southern United States. It is a hearty, delicious, and easy-to-make comfort food. Here is a detailed recipe for how to make gravy for deep-fried cube steak.
Ingredients
- 2 tablespoons of fat
- 2 tablespoons of dredging flour
- Milk
- Mushrooms
- Onions
- Butter
- Garlic
- Beef broth
- Worcestershire sauce
- Fresh thyme
- Cornstarch
Steps
Firstly, fry the cube steak in a skillet with oil. Once the steak is fried, remove it from the skillet and place it on a paper towel-lined plate. Drain all but 2 tablespoons of fat. Sprinkle 2 tablespoons of dredging flour into the oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of the skillet.
Next, melt butter over medium-high heat in the same skillet. Add the mushrooms and onions and cook until the mushrooms brown and the onions soften. Reduce the heat to low and add the garlic, cooking for a minute while stirring constantly. Remove the vegetables from the skillet.
Now, gradually whisk in milk. Cook for 3 to 4 minutes, stirring frequently, until thickened and bubbly. Then, pour in the beef broth, stirring the liquid to loosen any brown bits on the bottom of the skillet. Add the Worcestershire sauce and fresh thyme. Whisk together the reserved broth and cornstarch and whisk it into the skillet. Simmer the gravy until thickened, whisking several times.
Finally, add the mushrooms, onions, and cooked cube steaks to the skillet. Cover and simmer for a few minutes. Season with salt, pepper, and more thyme if desired.
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How to store leftover deep-fried cube steak
To store leftover deep-fried cube steak, you should let the steak cool completely, so no steam enters the dish when you tuck it away. Then, place the steak in an airtight container and refrigerate for up to 3 or 4 days. To reheat, use a pan, an air fryer, or an oven, ensuring the steak is heated through before serving. You can also use a microwave, but this may affect the texture.
If you have extra gravy, you can freeze the sauce for two to three months.
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Frequently asked questions
To cook cube steak in a deep fryer, season the steaks on both sides with salt, pepper, garlic powder, and paprika powder. Beat an egg in a bowl and place flour and breadcrumbs in two separate bowls. Coat the beef with the flour, then dip it in the egg, and then into the breadcrumbs. Heat oil for frying in a deep fryer, then add the breaded cube steaks and fry for 5 minutes at 400° F.
Cooked cube steak can be stored in an airtight container in the refrigerator for up to four days.
Yes, cooked cube steak can be stored in the freezer for up to four months in an airtight container.
Reheat cube steak in the oven or air fryer to preserve the breaded texture. Ensure the steak is heated through before serving.
Cube steak is often served with gravy, mashed potatoes, or biscuits.
