Steaming Cube Steak Perfection: A Simple Guide

Cube steak is a budget-friendly cut of beef that comes pre-tenderized but can still be a little dry and chewy. It's usually from the top or bottom round and has been mechanically tenderized by a machine that punctures and breaks apart the tough meat fibres, leaving a cube pattern. The cubing process is essential, as without it, the beef would be too tough and chewy to enjoy as a quick-cook meal.

Cube steak is versatile and can be served as an entree, in a sandwich, stir-fry, fajitas, or soup. It's usually cooked by pan-frying and can be served with a gravy made from the meat juices.

How to tenderize cube steak

Cube steak is a cut of beef that is usually taken from the top round or top sirloin. It is a budget-friendly option that is perfect for easy and delicious meals. However, it has a naturally tough texture that can be challenging to cook. Here are some tips on how to tenderize cube steak:

Mallet Method:

Use a meat mallet to pound the cube steak evenly. This traditional technique helps break down the tough fibres and connective tissues, making the meat easier to cook and chew. It also conveniently thins the meat, allowing it to cook more quickly and evenly. Place the meat between two sheets of waxed paper before pounding to avoid making a mess.

Marinade Method:

Soak the cube steak in a marinade containing acidic ingredients like vinegar, lemon juice, or wine. These acids help break down the tough fibres. For best results, soak the meat in the refrigerator for several hours or even overnight. You can also add ingredients like eggs and evaporated milk to your marinade for extra tenderness.

Braising Method:

Braising is a slow-cooking method where the meat is cooked in a small amount of liquid over low heat. This process takes time but effectively breaks down the collagen and connective tissues. However, some cooks avoid this method as the flavours tend to go into the broth, leaving the meat flavourless.

Salting Method:

Liberally salt your cube steak and let it sit for at least an hour before cooking. The salt will break down the proteins in the meat, making it more tender. Just be cautious not to over-salt your dish.

Enzyme Tenderizer Method:

Use commercial enzyme tenderizers containing papain or bromelain to break down the tough fibres. Follow the instructions on the product packaging. Alternatively, you can use natural enzymes from fruits like pineapple or papaya.

Baking Soda Method:

Create a paste with baking soda and water, then coat the cube steak completely. Let it sit for 15-20 minutes, then rinse before cooking. This method alters the pH level of the meat, making it more tender.

Slicing Method:

Slice the cube steak into thin slices against the grain, or perpendicular to the muscle fibres. This helps break down the tough fibres and makes the meat easier to chew. This method is perfect for dishes like stir-fries or fajitas.

Jaccard Tenderizer Method:

Use a Jaccard tenderizer, a kitchen tool with multiple small blades, to puncture the meat and cut through the tough fibres. Press the tenderizer over the surface of the cube steak to make it more tender.

Slow Cooking Method:

Slow cooking methods, such as using a slow cooker or cooking the meat in a low-temperature oven for an extended period, will break down the collagen and connective tissues. This method is convenient as you can set the timer and let the cooker do its job.

Sous Vide Method:

Sous vide is a sophisticated cooking technique where food is vacuum-sealed and cooked in a temperature-controlled water bath. Cooking cube steak sous vide at a low temperature for a long time ensures a uniformly tender texture while retaining its natural juices and flavours.

Remember, achieving the perfect tenderness for your cube steak is key to a delicious meal. Experiment with different methods and find the one that suits your cooking style and taste preferences.

How to cook cube steak in a pan

Cube steak is a pre-tenderised cut of meat, usually from the top sirloin or top round. It's an inexpensive and versatile option for a delicious steak dinner. Here's a guide on how to cook cube steak in a pan.

Preparation

Before you start cooking, take the steaks out of the fridge and let them sit for 15-30 minutes. This will allow the meat to reach room temperature, which helps it cook more evenly.

Pat the cube steaks dry with paper towels to remove any excess moisture. This step is important because moisture prevents the meat from searing and forming a good crust.

For seasoning, you can use salt and pepper, or get creative with garlic powder, onion salt, steak seasoning, or paprika. You can also add minced onions to the mix.

Cooking

For cooking cube steak, a cast-iron skillet is ideal, but any heavy non-stick or well-seasoned pan will work. Preheat your skillet over high heat, then add some oil or butter. Avocado oil, peanut oil, olive oil, or ghee are great choices, as they have high smoke points.

Once the oil is hot, carefully place the steaks in the pan. Depending on the size of your pan, you may need to cook the steaks in batches to avoid overcrowding.

Let the steaks cook undisturbed for about 3-5 minutes on each side. The exact cooking time will depend on the size of the meat and your desired doneness. For a good sear, it's important to let the meat cook without moving it around.

Serving

Cube steak goes well with a variety of sides. You can serve it with mashed potatoes, mashed cauliflower, roasted vegetables, or a fresh counterpart like green beans or sugar snap peas.

For a gluten-free option, avoid dredging the steaks in flour before cooking. Instead, season and sear the meat, then finish it off with a sauce of your choice, such as Worcestershire sauce.

Enjoy your juicy and flavourful cube steak!

How to cook cube steak in a slow cooker

Cube steak is a tenderized cut of beef that is usually made from top round or top sirloin. It is a great choice for a hearty and comforting meal without breaking the bank. Here is a guide on how to cook it in a slow cooker.

Ingredients:

• Cube steaks (about 1.5 lbs)
• 1 packet of onion soup mix
• 2 packets of brown gravy mix
• 2 cans of condensed golden mushroom soup
• 1.5 cups of beef broth or stock
• Parsley for garnish (optional)

Method:

• Place the cube steaks into the slow cooker.
• Sprinkle the onion soup mix over the steaks.
• Pour in the remaining wet ingredients: the beef broth/stock and the condensed golden mushroom soup.
• Cover the slow cooker and cook on HIGH for 4 hours or LOW for 6-8 hours, depending on your preference.
• Carefully stir the contents and serve over a bed of egg noodles, rice or mashed potatoes. Garnish with fresh parsley if desired.

Tips:

• If you prefer a thicker gravy, remove the contents from the slow cooker and transfer them to a saucepan. Bring the gravy to a boil and then reduce to a simmer for about 5 minutes until thickened.
• You can also use regular condensed cream of mushroom soup instead of golden mushroom soup.
• Cube steak can be frozen and stored for up to six months. However, it is best to let frozen cube steak defrost to room temperature before cooking.
• Leftovers can be stored in an airtight container for up to 3 days in the refrigerator and reheated in the microwave.

Enjoy your delicious and tender cube steak!

How to make a pan sauce for cube steak

Ingredients

• 2 tablespoons of butter
• 1 cup of milk
• 1 teaspoon of ground black pepper
• Salt to taste
• 1 tablespoon of flour
• 1 tablespoon of cornstarch
• Cube steak

Method

• Whisk the flour, cornstarch, 1 teaspoon of black pepper, and 1/2 teaspoon of salt together in a shallow bowl.
• Spread 1 tablespoon of the flour mixture onto a plate; press each cube steak into the flour mixture to coat completely.
• Place the coated steaks on a work surface and pound each several times with a meat tenderizer on each side to pound the flour into the steak. Pound each steak a second time to further incorporate the flour mixture into the meat.
• Melt butter in a large skillet over medium-high heat until the skillet is about 350°F (175°C).
• Cook the steaks in the hot butter until browned, about 2 to 3 minutes per side.
• Transfer the steaks and any stray pieces of meat to a plate and tent with aluminum foil to keep warm. Let the skillet cool briefly.
• Heat the same skillet over low heat. Pour enough milk into the skillet to cover the bottom of the pan.
• Whisk 1 tablespoon of the flour mixture into the hot milk until the gravy has a cream-like consistency, about 10 to 15 minutes. Add more flour mixture as necessary to thicken the gravy.
• Transfer any steak scraps back into the skillet and season the gravy with salt and black pepper.
• Place the hot steaks on plates and top with gravy.

How to serve cube steak

Cube steak is a cut of beef that is usually served with gravy. It is often cooked in a pan and served with mashed potatoes, biscuits, and roasted vegetables. Here are some detailed instructions on how to serve cube steak:

Preparing the Cube Steak

Cube steak is a cut of top round or top sirloin that has been tenderized, leaving small indentations on the meat. This helps to break down the muscle fibres, making the meat more tender. To prepare the cube steak, start by tenderizing the meat until it is about 1/2 inch thick. You can use a meat tenderizer or a textured mallet to pound the meat. Next, rub the steak with a seasoning mix and then with flour. This will help create a flavorful crust and lock in the juices.

Cooking the Cube Steak

Heat a large skillet over medium-high heat and add olive oil or butter. Once the oil is hot, add the cube steaks to the pan and cook for about 3 minutes on each side. If you are cooking multiple steaks, you may need to cook them in batches to avoid overcrowding the pan. Adjust the heat as needed to prevent burning.

Making the Gravy

After cooking the steaks, set them aside on a plate and keep them warm. In the same pan, melt some butter over medium heat. Use a spatula to scrape up any browned bits (fond) from the bottom of the pan, as this will add flavour to the gravy. Add onions to the butter and cook until they are softened and slightly caramelized. Then, add the remaining gravy ingredients, such as chicken or beef broth, Worcestershire sauce, and any desired seasonings. Bring the gravy to a boil and then reduce to a simmer.

Serving the Cube Steak

Once the gravy is ready, add the steaks back to the pan and spoon the gravy over the top. Simmer for a few minutes until the gravy thickens and the steaks are cooked to your desired level of doneness. Serve the cube steaks with the gravy, along with sides such as mashed potatoes, buttermilk biscuits, cornbread, roasted vegetables, or green beans.

Storing and Reheating

If you have any leftovers, allow them to cool completely and then store them in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, simply thaw if frozen and warm in a skillet over medium heat until heated through.

Frequently asked questions