Cutting Steak For Fondue: A Guide To Perfect Cubes

Fondue is a fun and social way of cooking and eating food. While cheese and chocolate fondues are popular, meat fondue is an enjoyable way to cook cuts of meat in oil or seasoned broth. When preparing steak for fondue, it is important to cut the meat into bite-sized pieces, about 1-inch cubes. The meat should be cut into uniform sizes to ensure even cooking. Depending on the desired level of doneness, the cooking time for steak fondue can range from 30 seconds to one minute. It is also essential to use tender cuts of meat, as cheaper cuts may turn out tough and chewy. Marinating the steak before cooking can add flavour and help tenderize the meat.

Cutting steak into bite-sized pieces

When preparing steak for fondue, it's important to cut the meat into bite-sized pieces so that they are easy to cook and eat. Here are some detailed instructions on how to cut steak into bite-sized pieces for fondue:

Start with a tender cut of beef, such as tenderloin, filet mignon, or sirloin. These cuts will ensure that your steak is juicy and tender, even when cooked quickly in the fondue.

Using a sharp knife, cut the steak into uniform pieces. The size of the pieces will depend on whether you plan to cook the steak in oil or broth. For oil fondue, cut the steak into cubes measuring between 1/2 inch to 3/4 inch. If you're using broth, cut the steak into strips or cubes that are slightly smaller, around 1/4 inch to 1/2 inch in size.

Trim any excess fat from the steak pieces. This will help prevent the oil from splattering and create a more even cooking experience.

If you're marinating the steak before cooking, allow enough time for the meat to absorb the flavours. A few hours or even overnight is ideal.

After marinating, remove the steak from the refrigerator and pat the pieces dry with paper towels. This step is especially important if you're using oil for your fondue, as moisture can cause the oil to splatter.

Now you're ready to start cooking your fondue! Heat your cooking liquid (oil or broth) to the appropriate temperature, skewer the steak pieces, and cook to your desired doneness.

Remember, the key to cutting steak for fondue is to create bite-sized pieces that will cook quickly and evenly. By following these steps, you'll be well on your way to enjoying delicious and tender steak fondue.

Choosing the right fondue pot

Cheese fondue pots are typically made from ceramic or earthenware and use an adjustable alcohol or gel fuel burner to maintain a constant temperature to prevent melted cheese from solidifying.

Hot oil fondue pots, on the other hand, must be made from materials that can withstand very high temperatures, such as stainless steel, copper, or cast iron. Ceramic pots are not suitable for hot oil fondue.

Dessert or chocolate fondue pots are smaller and use a tealight to keep the chocolate at the right temperature. They are usually made from earthenware, ceramic, porcelain, or tempered glass.

Electric fondue pots have gained popularity in recent years due to their versatility and ease of use. Simply plug them in, set the temperature, and enjoy. However, it's important to consider the length of the power cord and ensure it's long enough to reach your dining area.

When choosing a fondue pot, it's also worth considering the size of your group, the ease of cleaning, and the heat source. If you're looking for a traditional Swiss experience, go for an open-flame pot like the Swissmar 9-Piece Cast Iron Fondue Set. For a large group, the Dash Fondue Maker is a great option, while the Staub Mini Chocolate Fondue Set is perfect for an intimate date night.

Some highly-rated fondue pots include the Cuisinart Electric Fondue Pot, the Nostalgia 1.5-Quart Stainless Steel Electric Fondue Pot, the All-Clad Cast Aluminum Fondue Pot, and the Swissmar Lugano 9-Piece Cheese Fondue Set.

Now that you've chosen the right fondue pot, you can move on to preparing your steak for the perfect fondue experience.

Marinating steak

Next, prepare your marinade. You can use a variety of ingredients, such as soy sauce, Worcestershire sauce, garlic, beef stock or red wine, balsamic vinegar, onion powder, and various herbs and spices. Combine your chosen ingredients in a bowl, then add the meat cubes to a sealable plastic bag and pour in the marinade. Ensure the meat is well-coated, seal the bag, and place it in the refrigerator for 2-6 hours, turning the bag occasionally.

After marinating, remove the steak from the bag and discard the excess marinade. Pat the meat dry with paper towels before cooking.

It's important to note that you should not place the steak straight into hot oil after marinating, as this can cause splattering. Fondue is typically cooked at high temperatures, so be sure to drain and pat the meat dry thoroughly.

Heating oil or broth

When preparing a meat fondue, you can choose to heat either oil or broth. Both have their advantages and disadvantages, and the type of fondue you choose will determine the best type of meat to use.

Heating Oil for Fondue

Hot oil fondue is similar to having a personal deep-fat fryer on your dining table. It is a fun and social way of cooking and enjoying food with your guests. Using hot oil instead of cheese requires a few different steps and ingredients.

Firstly, cut up and marinate your chosen meat ahead of time. Beef, pork, lamb, bison, and venison are all good options for an oil fondue. Cut the meat into small, thin, bite-sized pieces to ensure it cooks fully and quickly. Any food added to the hot oil should be as dry as possible to minimize splatter and popping, which can cause burns.

Fill a cast-iron fondue or medium heavy-bottom pot half-full with oil. Place the pot over high heat and warm the oil to 375°F/191°C. Carefully move the hot pan to a fondue stand or portable burner and keep the heat on low, checking the temperature stays between 325°F/163°C and 375°F/191°C.

It is important to note that a candle will not keep the oil hot enough. Instead, use Sterno Cooking Fuel or a portable butane stove to maintain the desired temperature.

Place the prepared and marinated meat near the oil pot. Take a fondue fork or skewer and spear a piece of meat, then carefully place it in the hot oil. The cooking time will depend on how well-done you like your meat. For rare meat, cook for 30 seconds, for medium-rare, cook for 45-60 seconds, and for well-done, leave it in for 90 seconds.

Heating Broth for Fondue

A broth fondue is cooked in hot broth instead of hot oil, which is a delicious and lower-fat alternative that many people prefer. Because broth boils at 212°F/100°C, the meat will take longer to cook, but this can enhance the party experience.

To heat broth for a fondue, first, prepare your broth by adding vegetables, herbs, and spices to a large saucepan of water. Bring to a simmer and cook for at least 15 minutes. When it is time to eat, strain the broth into a fondue pot and place it on the table over the heat source.

You can use beef, chicken, or pork for a broth fondue. Cut the meat into bite-sized pieces, about 1/4-inch to 1/2-inch thick. Heat your broth to 212°F/100°C, then place a piece of meat on a fondue fork or skewer and place it in the hot broth. The cooking time will depend on your preference, but it will usually take between 20 seconds and one minute.

Cooking steak to preference

When preparing steak for fondue, it's important to remember that the purpose of cooking beef in a fondue is to have it cooked perfectly but quickly. Cheaper cuts of beef will not have time to tenderize and will become chewy. Tenderloin, filet mignon, or sirloin are the best cuts, although they are generally more expensive. These cuts will cook to your preference, whether that be rare, medium, or well done, and remain juicy and tender.

If you need to use a more budget-friendly cut of beef, you can try to tenderize the meat by marinating it before cooking. Just be sure to drain off the marinade before placing the meat in hot oil to prevent splattering.

Now, let's talk about cooking steak to your desired preference:

Rare Steak

Rare steak is characterised by a dark red colour with some red juice flowing. It will feel soft and spongy with slight resistance. To cook a rare steak, sear it in a hot pan for 2 to 2.5 minutes on each side to develop a nice crust. If you're using a cast-iron skillet, you can transfer it to a hot oven to finish cooking. Alternatively, you can finish it off by rendering the fatty edge, holding the steak on its side with tongs for a couple of minutes so the fat melts and adds flavour.

Medium-Rare Steak

Medium-rare steak is pink in colour with some juice. It will be slightly soft, spongy, and bouncy. To achieve this level of doneness, cook your steak for about 3 minutes on each side. Remember to turn the steak every minute for an even crust.

Medium Steak

A medium steak is pale pink in the middle with hardly any juice. It will feel firm and springy. Cook your steak for approximately 4 to 4.5 minutes on each side for a medium level of doneness.

Well-Done Steak

A well-done steak will still have a trace of pink colour but will not be dry. It will feel spongy, soft, and slightly springy. To cook a well-done steak, sear it for about 4 to 5 minutes on each side, depending on the thickness of your steak.

It's important to note that the cooking times mentioned above may vary depending on the size, weight, and thickness of your steak. Always use a meat thermometer to ensure your steak is cooked to your desired preference. Additionally, remember to let your steak rest for a few minutes after cooking to allow the juices to redistribute, resulting in a moist and tender steak.

Frequently asked questions