Learn the secrets to cooking cube steak perfectly, resulting in a tender cut of meat with a delectable crust. Whether you prefer to serve it on its own or create a comforting dish with onions, gravy, and mashed potatoes, this budget-friendly beef cut will surely satisfy your cravings.
What is Cube Steak?
Cube steak, also known as “cubed steak” or “minute steak,” is a thin and economical cut of beef. Typically obtained from the top or bottom round, this meat undergoes mechanical tenderization. Through a process that punctures and breaks apart tough meat fibers, a distinctive cube pattern is left behind. You may spot it on menus as “country fried steak” or “chicken fried steak” in restaurants.
Without this cubing process, the beef slices would be too tough and chewy for quick-cook meals. Instead, they would require a long, slow braise to achieve tenderness. You can easily find cube steaks in most grocery stores, usually alongside other steak cuts.
Achieving Tender Cube Steak
Despite the mechanical tenderizing process, cube steaks can still end up a bit tough, chewy, and dry. To overcome this, I experimented with various cooking methods. Pan-frying the steaks in oil or browning them in a pan and then adding stock yielded satisfactory results. However, the steaks still turned out chewy and slightly dry.
To ensure moist and tender cube steaks, start by coating them with all-purpose flour. This flour not only forms a flavorful crust on the outside but also helps to lock in the juices, retaining moisture. Although skeptical at first, I discovered that this method produced the best results.
The Cooking Technique
Begin by evenly sprinkling salt over each side of the cube steaks. Then, dredge each steak in all-purpose flour, shaking off any excess. Set the steaks aside and prepare a skillet for pan-frying.
Heat oil over medium-high heat until it shimmers or ripples in the pan. Add the cube steaks, allowing them to cook undisturbed for three minutes. If any sticking occurs, gently lift the stuck parts with a spatula.
Flip the steaks and cook for an additional three minutes. This ensures a well-done steak that retains its juiciness without becoming overcooked. Keep in mind that medium-rare or rare cube steaks tend to be chewy. Therefore, it’s best to cook them to completion.
Once cooked, the steaks are ready to be served as they are or accompanied by a delicious gravy.
Choosing the Right Pan
A cast iron skillet is ideal for cooking all four steaks at once due to its even heat distribution. It maintains a constant temperature along the sides, allowing for better browning and evaporation. If a cast iron pan isn’t available, a 14-inch stainless or non-stick pan can be used. Alternatively, you can cook the steaks in batches using a 10 or 12-inch stainless or non-stick pan.
Making Gravy
If you prefer to make a pan gravy to accompany the steaks, you can use the same pan they were cooked in. Remove the steaks from the pan to prevent the crust from becoming soggy, then follow your favorite recipe to prepare the gravy. Mushroom or onion gravy pairs wonderfully with cube steak and is often served alongside mashed potatoes.
Once the gravy is ready, you have the option to either nestle the steaks back into the pan before serving or serve them with the gravy on the side. Personally, I prefer serving the gravy on the side to maintain the crispy texture of the steaks. However, if you enjoy a softer exterior, you’ll delight in having the steaks nestled in the gravy.
Now that you know the secrets to cooking cube steak, it’s time to try it out yourself. Impress your guests or simply indulge in a flavorful and tender meal with this budget-friendly cut. For more cooking inspiration and tips, visit Ekilove. Happy cooking!
