Ella Walter
Cube steak is a budget-friendly, quick, and easy meal that can be prepared in a variety of ways. It is a tough cut of beef from the top or bottom round that has been mechanically tenderized, and it can be further tenderized at home with a mallet. Cube steak can be cooked in a cast-iron skillet or regular pan and seasoned with salt and pepper or a variety of herbs and spices. It is typically cooked for 3-4 minutes on each side and served with gravy, creating a simple and flavorful dish.
| Characteristics | Values |
|---|---|
| Type of meat | Cube steak is a cut of meat from the top or bottom round, or top sirloin. |
| Preparation | Cube steak is mechanically tenderized by the store before purchase, and can be further tenderized at home with a mallet. It can also be marinated in something acidic like yogurt, lemon juice, or vinegar to make it more tender. |
| Seasoning | Cube steak can be seasoned with salt and pepper, garlic salt, garlic powder, rosemary, thyme, paprika, cayenne pepper, or soy sauce. |
| Cooking method | Cube steak should be cooked in a cast iron skillet or heavy-bottomed skillet over medium-high to high heat. |
| Cooking time | Cube steak should be cooked for about 3-4 minutes on each side, or until browned. |
| Internal temperature | For a medium-rare steak, the internal temperature should be 145°F; for medium, 160°F; and for well-done, 170°F. |
| Resting time | Cube steak should be allowed to rest for 5-10 minutes after cooking to redistribute the juices. |
| Storage | Cube steak can be stored in the refrigerator for up to 3-4 days, or frozen for up to 3-4 months. |
| Reheating | To reheat, use a pan on low heat or microwave on low. |
| Sides | Cube steak can be served with mashed potatoes, noodles, rice, roasted vegetables, cornbread, or buttermilk biscuits. |
| Sauce | Cube steak is often served with a gravy made from beef or chicken broth, beef bouillon, onion powder, garlic powder, and Worcestershire sauce. |
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What You'll Learn
Choosing the right cut of meat
Cube steak is an inexpensive, flavourful cut of beef that is typically pre-tenderized by pounding and cutting. It comes from the top or bottom round, a tough portion near the rump of the cow, usually used as stew meat.
When choosing the right cut of meat for cube steak, it is important to select a tough cut of meat that can benefit from the tenderizing process. The most common types of meat used for cube steak are round steaks, which come from the hind end of a cow. This includes top sirloin, top round, and bottom round. These cuts are typically tougher than other beef cuts, but the tenderizing process helps break down the muscle fibres, making the meat more tender and suitable for quick-cooking methods.
Butchers can also make cube steaks from other cuts of meat, such as the chuck or shoulder portion of the cow. These cuts tend to be leaner and may be more expensive than round steaks. Additionally, some people experiment with different types of meat for cube steak, such as pork, deer, or elk.
When purchasing cube steak, it is essential to look for meat that has been evenly tenderized, with a rough texture and small indentations on the surface. This texture is created by the tenderizing process, which can be done manually with a meat mallet or mechanically with a tenderizing machine. A well-tenderized cube steak will have a more consistent texture and be easier to cook evenly.
Overall, when choosing the right cut of meat for cube steak, it is best to select tougher cuts of meat, such as top sirloin or round steaks, that can benefit from the tenderizing process. With proper tenderizing and cooking techniques, cube steak can be a delicious and economical option for a quick and flavourful meal.
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Preparing the steak
Cube steak is a cut of meat from either the top or bottom round. It is usually sold in individual portions ranging from 4 to 8 ounces. Before cooking, you should tenderise the cube steaks until they are about 1/2 inch thick. You can use a mallet to pound the meat and tenderise it.
Once the steak is tender, you can season it with salt and pepper or a seasoning mix of your choice. You can also marinate the steak in something acidic like yoghurt, lemon juice or vinegar for 15 minutes to an hour. This will make the meat more tender. After seasoning, rub the steak with flour.
Next, heat a cast-iron skillet over high heat and add some olive oil. Place the steak in the pan and cook for about 3 minutes on each side. You may need to work in batches depending on the size of your pan.
Finally, remove the steak from the pan and let it rest for 5-10 minutes before slicing. This will give the juices a chance to redistribute, resulting in a juicier steak.
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Cooking the steak
Cube steak is a cut of meat from either the top or bottom round. It is a tougher cut of beef, so it is usually tenderized before cooking. To tenderize the meat, use a mallet to pound it to about 1/2 inch thick. You can also marinate the steak in something acidic like yoghurt, lemon juice, or vinegar for 15 minutes to an hour before cooking.
To cook the steak, first, season the meat generously on both sides with salt and pepper, or a seasoning salt like garlic salt. You can also use a classic herb blend of rosemary, thyme, and garlic, or a savoury soy marinade of soy sauce, minced garlic, and ginger.
Next, heat a heavy-bottomed skillet or cast-iron pan over medium-high to high heat. Add a bit of olive oil to the pan. Once the pan is hot, carefully add the steaks. Sear each side for about 3-4 minutes, or until browned. If you are cooking multiple steaks, you may need to work in batches to avoid overcrowding the pan, which can cause steam to form and prevent the steaks from browning.
After searing, remove the steaks from the pan and set aside on a plate. If you want to add a sauce to your steaks, now is the time to do it. You can make a simple gravy by melting butter in the skillet and using a spatula to scrape up any browned bits left in the pan from searing the meat. Add onions and sauté until caramelized, then add the rest of your gravy ingredients. Bring to a boil, then reduce to a simmer. Add the steaks back to the pan and simmer for 5-7 minutes, or until the gravy is thick and the meat is cooked to your desired level of doneness.
Finally, remove the steaks from the pan and let them rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a juicier steak.
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Making a sauce
There are several different sauces that can accompany a cube steak, including mushroom gravy, milk gravy, and onion gravy. Here is how to make each of them:
Mushroom Gravy
To make a mushroom gravy, you will need beef broth, onion soup mix, cornstarch, water, olive oil, sliced onions, and mushrooms. Start by adding olive oil and sliced onions to your skillet and sauteing for 4-5 minutes. Next, add in the mushrooms and saute until they are tender and golden. Then, add in your beef broth and onion soup mix and stir until dissolved. In a separate bowl, combine cornstarch and water, whisking until it reaches a smooth consistency, and add this to your gravy. Finally, add the steaks back to the gravy and let the dish simmer until the sauce has thickened.
Milk Gravy
For a milk gravy, you will need milk, flour, salt, pepper, and the meat drippings from cooking your steak. Place the meat drippings in a skillet over medium heat and add in about 1/4 cup of flour, stirring until slightly browned. Slowly pour in 1 1/2 cups of milk, stirring constantly over the lowest heat setting until thickened. You can add a little more milk if you prefer a thinner gravy.
Onion Gravy
To make an onion gravy, simply add sliced onions to your gravy and let them cook down until they reach your desired size and texture. You can also add onion soup mix and onion powder to enhance the flavor.
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Storing leftovers
To reheat the steak, place it in a skillet or pan over medium heat until the internal temperature reaches 165°F. Alternatively, you can reheat the steak in the oven on its lowest setting, especially if you plan to reheat it with gravy.
If you wish to store the steak for longer, you can freeze it for up to 3 months.
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Frequently asked questions
Cube steak is a cut of meat from either the top or bottom round. It is usually sold in individual portions ranging from 4 to 8 ounces.
First, season the steak with salt, pepper, and any other desired seasonings. You can also marinate the steak in something acidic like yogurt, lemon juice, or vinegar for 15 minutes to an hour to help tenderize the meat. Then, use a mallet to pound the steak until it is about 1/2 inch thick.
Cube steak is typically cooked in a cast-iron skillet over medium-high to high heat. Add a bit of olive oil to the pan, and once it is hot, carefully add the steak. Cook for about 3-4 minutes on each side until browned, then remove from the heat and let it rest for 5-10 minutes before slicing.
You can use a meat thermometer to check the internal temperature of the steak. For medium-rare, the temperature should be 145°F, 160°F for medium, and 170°F for well-done. You can also judge by the colour and texture; the steak should have a golden-brown crust and feel slightly firm to the touch.
Cube steak is often served with mashed potatoes, noodles, rice, roasted vegetables, or a simple side salad.
