Low & slow might work for something like Swiss Steak, but we LOVE Chicken Fried Steak, when its good & its the only reason we buy it. Then add cooking oil to the pan on medium-high heat and add the cut once the pan has heated up. Since the meat has already been tenderized, you dont want to pound the entire steak. Lets start with the basics. We raise our own beef and our cube steaks are always fantastic! Layla Khoury-Hanold is a contributor at Food Network. Copy space. Coating cube steak with salt is another good way to tenderize it before you cook. Preheat the air fryer to 400F (205C) and line a baking sheet with foil. These fruits are good sources of tenderizing enzymes and more natural than a powder. Apply moderate pressure and make four to six rolls over the steak. of oil in the pan or Dutch oven and heat over medium-high. The longer a steak spends over the heat, the drier it gets. Place the meat in a single layer in a roasting pan or Dutch oven with a tight lid. Cuts of meat that come from the shoulder or leg of the cow tend to be the toughest because they are worked the most, but they also tend to be more flavorful. Once you have done that, your steak is good to go. The cook in the kitchen in the restaurant. Cube steak is typically thin, lean and tough meat thats been tenderized by the butcher. By: Amy on March 20, 2020 |Updated: March 5, 2021. Im not sure how I made a big deal out of them. Scoring meat involves cutting shallow slits into its surface. Thats because we love all kinds, even unique cuts.If you think of yourself as a meatatarian," then you need to give cube steak a try despite what you may have heard.Cube steak is a beautiful cut of meat because it is relatively inexpensive while still providing an exquisite taste. To cook cubed steak without drying it out, follow these tips: Season your steak with salt and pepper before cooking. STEP 2: Sprinkle meat with a little bit of all-purpose flour and a dash of salt and pepper. Check that the internal temperature has reached 145 degrees Fahrenheit to be sure that it has been thoroughly cooked. Skirt Steak vs. Flank Steak: Whats the Difference? But it still benefits from some additional tenderizing before you cook. These dimples allow liquid to penetrate deeper into the meat which makes it more tender. 4. Bless his heart! Next, cut the meat against the grain into small cubes. Cut it into thin strips, let it completely thaw, and use it instead of round steak in my Sweet and Spicy Beef recipe. Pounding steak with a spiked mallet not only tenderizes the beef but also creates small dimples on the surface. This shorten muscle fibers which makes the meat easier to break down and chew. Lay on a plate to rest for 5 minutes. This will help the milk penetrate the meat and tenderize it even more. Once the slow cooker finishes cooking it, top it off with some delicious gravy to take your dish to the next level. Heat a heavy-bottom pan, like a cast-iron skillet, over medium-high heat. If you prefer using fresh fruits instead of a powder, use a marinade of kiwis, pineapple, papaya and mango instead. My favorite recipe using cube steak is my Crock Pot Cube Steak in Gravy! The enzyme most commonly used is papain, which comes from papayas or bromelain, which comes from pineapples. Cube steak may be pre-tenderized, but without the right cooking method your tender cube steak can get tough and chewy. If you buy them already ran through a cuber, I tend to cut them in half when I get home. Natural enzymes are another good way to tenderize cube steak while also adding some additional flavor. A stew uses enough liquid to completely cover the meat and vegetables in the pot. Use a granulated tenderizer. That sounds amazing. Your email address will not be published. The best way to tenderize cube steak is with a spiked mallet, an acid based marinade or by slow braising the meat. Preheat the oven to 225 degrees Fahrenheit for 10 minutes. Pounding a cube steak with a spiked meat tenderizer break up tough connective tissue and muscle fibers which softens the beef. Discovery, Inc. or its subsidiaries and affiliates. But pounding is a quick and easy way to tenderize a steak. Ive been eating this cut of meat my whole life and have always referred to them as cubed steak. Cook the cube steak in an oven that's been preheated to 350 F for 15 minutes or until the internal temperature reaches 145 F, as recommended by the USDA Food Safety and Inspection Service. Add liquid as needed. Next, rub some meat tenderizer on the meat. After hours of being in the crockpot, it really breaks down and is extra tender! Bring to a boil, cover and turn down to medium-low. Make sure it is evenly coated on both sides. Whisk together 2 eggs and the can of evaporated milk in a bowl. If you use a powder, let it sit for just a minute or two before cooking. Place the cube steaks in the milk and turn them to coat them in the mixture. How to Cook Cube Steak. Let the steak rest for at least 30 minutes and no more than 24 hours. 1 day ago thecozycook.com Show details . Add just enough water to cover the beef in a narrow bowl or pan, and soak the meat for 15 minutes. Simply add one of these acidic components to a marinade (which should also include oil and seasoning) and use on thin, tough cuts such as flank steak, hanger steak, tri-tip steak, skirt steak or London Broil. Season as desired. The term Cube Steak refers to steak thats been pre-tenderized by the butcher and not a specific cut of beef. To thicken up the broth, add 2 to 3 tbsp. Cook for 3-5 minutes on each side, depending on the size of the meat. Turning over a few times. Photo by: BURCU ATALAY TANKUT/Getty Images. Thanks for stopping by! The key to this type of cooking is low heat for a long period of time. With this versatile cut of meat and the right recipe, you will cook a filling and delicious dinner of comfort food while staying within your budget. You can also tenderize cube steak with salt, baking soda and enzymes which well go over later in the article. Unfortunately, NONE of the Chicken Fried Steak recipes Ive seen call for low and slow. Step 9. Use coarse kosher or sea salt instead. Remove the meat and deglaze the pan with liquid. Metrojersey.com NJ's #1 Web Directory Place the cube steaks in the milk and turn them to coat them in the mixture. Not just any marinade will tenderize a steak, it has to contain some acid like lemon, lime or kiwi. This increases the price of the meat. This can be done in as little as a minute. The process of low-and-slow cooking breaks down the connective tissue and releases collagen, resulting in supple, shreddable meat. The minute steaks were thin slices and not cubed! (For even more flavor, add crushed garlic to the salt.) Place the steaks in the pan and fry until browned. Cube steak is mechanically tenderized by the butcher before you buy it. STEP 2: Sprinkle meat with a little bit of all-purpose flour and a dash of salt and pepper. The soaking time depends according to how tough the steaks are and how tender you would like them to be. The fastest way to tenderize cube steak is with a spiked mallet. After going through this quick and easy, extra tenderizing process the steaks are ready to be used in any recipe. Always cut the meat across the grain. Just use the cutting edge and pound, pound, pound. The Difference Between A Fuse Box & Electrical Panel, What I Wish I Knew Before Building My First Home, How To Install A Welded Wire Fence Like A Pro, How To Restore Your Cast Iron Grill Grates. It contains iodine which can give the meat a strange chemical flavor. Properly Preparing Tender Cube Steaks. This area is where cube steaks come from. We cant always control what kind of meat were buying. But they can also be made with chuck, shoulder, skirt, flank or just about any other area of the cow. The steaks really are buttery soft and so flavorful! Repeat process with remaining steaks. Its not worth sniping over. All rights reserved. The fastest way to tenderize cube steak is with a spiked mallet. Usually theyll flatten out and be almost as big around as before you cut it. Beef burgers need nothing more than a sprinkle of salt, preferably kosher salt, to cook up juicy and delicious. Beef broth: This provides flavor and a deeper . Minute steaks have become a regular part of our menu now that our children are grownit is an easy meal to make for just 2 people. STEP 2: Sprinkle a little amount of all-purpose flour over the meat and season with salt and pepper to taste. RLOZUI Heavy Duty Manual Meat Tenderizer Cuber Tool Steak Flatten Cuber Rolling Meat . Mix flour, salt & pepper (I prefer fresh ground) in pie plate. Transfer steaks to a plate and tent with foil to keep warm. Add the cubed steak and coat both sides. Americans love meat.According to research, the only country in the world that eats more meat than America is Luxembourg. The dish is served with fresh thyme. It is best to heat it in short increments and test the steak after each one. After the steak is done cooking, let it rest for three to five minutes before cutting into it. Minute steaks and cube steaks are not the same thing or come from the same part. Consider serving it with some hearty vegetables to round out your simple cube steak meal. Braising is a slow cooking process both in the oven or on a stovetop. Anyway thanks for the recipe. Pan-frying - this is probably the most common cooking technique, such as when making chicken fried steak. Allow the meat to rest for at least 15 minutes, and wash the baking soda off before you cook the meat. After Cube Steak is tenderized, cut into cubes and seasoned, it should be seared. Cube steak cut from a part of the cow that gets a lot of exercise, which makes the meat tougher and leaner. Rub seasoning mix on each side of the steak, then rub with flour. Use aNonstick pan to cook the steak in batches. Can use zip bag to marinate. Pounding likewise has the benefit of flattening the meat, which enables it to cook quicker and more uniformly. These lean cuts of beef can end up chewy if not cooked properly. Before you can start cooking Omaha Steaks' Chicken Fried Steak, you need to prepare the steaks. STEP 1: Lay meat on a cutting board. If you dont sear meat before braising, it can turn an unattractive grey color. Cube Steaks are thin cuts of meat that have been tenderized by a mechanical tenderizer before you buy them. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Then, coat it lightly with a flour mixture or bread crumbs. Try slow cooking your steaks with wine, spices, herbs and vegetables for even more flavor. Dredge each steak first in the flour, then in the batter, and again in the flour. STEP 2: Sprinkle meat with a little bit of all-purpose flour and a dash of salt and pepper. Though nutrition information may vary depending on the cut used to make your cube steak, according to nutrition information provided by the USDA, a 3-ounce serving of braised bottom round cube steak has 196 calories, 28 grams of protein, 8.5 grams of total fat and 3 grams of saturated fat. Add all your spices after the meat is removed from the baking soda and rinsed. . 2. I tried cooking it a couple different ways. You can tenderize meat in several different ways, including pounding, marinating and slow cooking, among others (more details on these processes in a moment). Consider pairing with mashed potatoes to create a hearty and full meal. Cube steak is mechanically tenderized by the butcher which leaves behind lots of small holes. Each method tenderizes beef in a different way which is why theyre so effective when used together. They literally fall apart! Even among tough cuts of beef, some steaks are more tender than others. Still looking for a way to cook cube steak in the oven *without gravy*. . Who cares what its called! Stew with carrots, onions, mushrooms, bacon, garlic and bouquet garni. Preheat oven to 350. Plus theyre more tender, fry faster, and go further for feeding a small crowd. After that, you need to get your large skillet ready by heating a tablespoon of olive oil. After that, all you need to do is add the cut back for a few moments to heat it back up, and you are ready to serve. Im going to try this tenderizing method and see if it helps. How to Cook Perfect, Juicy Chicken Breast, 6 Best Bourbons, According to a Spirits Expert, 10 Must-Have Kitchen Tools That are Less Than$10, 4 Best Non-Alcoholic Whiskeys, According to a Spirits Expert, 5 Best Potato Mashers, Tested By Food Network Kitchen, 5 Best Roasting Pans, Tested by Food Network Kitchen, 2 Million Cosori Air Fryers Recalled Due to Fire Risk, 5 Best Dishwashing Gloves, Tested by Food Network Kitchen, 5 Best Tequilas, According to a Spirits Expert, 4 Best Bread Machines, Tested by Food Network Kitchen, 6 Best Gins, According to a Spirits Expert, 7 Best Travel Mugs, Tested by Food Network Kitchen, 6 Best Vodkas, According to a Spirits Expert, 5 Best Stainless Steel Skillets, Tested by Food Network Kitchen, The Best Presidents Day Sales to Shop This Week, 4 Best Bread Knives, Tested by Food Network Kitchen, Caraway Just Dropped A Copper Cookware Collection, Drew Barrymore Just Launched Four New Kitchen Gadgets, This Bottle Brush Cuts Down Your Time Washing Dishes, These Are the Best Keurig Coffee Pods You Can Buy Now, 5 Best French Presses, Tested by Food Network Kitchen, Everything You Can Steam Clean in Your Kitchen, TikTok's Favorite Jumbo Water Cup Just Restocked In Brand-New Colors, Everything You Need to Throw an MVP-Worthy NBA All-Star Game Viewing Party. Thanks for your timely reply! Searing beef turns in brown, locks in juices, develops flavor and prevents it from turning grey. You can also use a deep fryer, for tons of flavor. All those holes created by the spiked mallet and mechanical tenderizer allow marinade to penetrate deeper into the meat. When all the meat is seared, put it into a Dutch oven and add 1/2 to 1 cup water of beef broth along with your other ingredients, vegetables and spices. Seasoning: I use seasoned salt (adjust to taste), garlic powder, onion powder, black pepper, and paprika. Baking soda causes the steaks pH level to increase while neutralizing acid found in the meat. Start by browning the meat on all sides over high heat in your Dutch oven or a cast iron skillet. First, you will add olive oil to a skillet. Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. Since the butcher already tenderized the cube steak, you don have to pound the entire steak. Follow up with a marinade, enzymes, salt baking soda. 6. . Spray a baking dish with nonstick spray. Reduce heat to medium and add onion to pan. Gravy. Slow braising cube steak can produce beef so tender it literally falls apart. Next, add about a 1/2 Cup of vegetable oil to a pan and turn on high heat. In a skillet, melt the butter and saut the onions for 1-2 minutes. It's a great way of cooking bottom round steak and getting tender meat every time! Cube steak is mechanically tenderized by the butcher before you buy it which leaves behind lots of small holes. Theyre faster than a marinade but produce a similar effect. STEP 4: Flip the meat over and repeat steps 1-3 on the other side. Cutting meat "across the grain" simply means cutting crosswise through the long muscle fibers in the meat. Ill be trying this soon. Cattlemen's Beef Board and National Cattlemen's Beef Association, How to Cook Rib Eye Steaks on the Stove Top, Nutritional Information for New York Strip, Filet Mignon and Rib-Eye, 10 Steak Recipes That Any Carnivore Will Love, USDA: "Food Availability and Consumption", Cattlemen's Beef Board and National Cattlemen's Beef Association: "Retail Meat Case: America's Favorite Beef Cuts", USDA FoodData Central: "Beef, Round, Bottom Round, Steak, Separable Lean and Fat, Trimmed to 0" Fat, Choice, Cooked, Braised", American Heart Association: "Saturated Fat", World Cancer Research Fund/American Institute of Cancer Research: "Limit Red and Processed Meat", Cattlemen's Beef Board and National Cattlemen's Beef Association: "Cubed Steak", Cattlemen's Beef Board and National Cattlemen's Beef Association: "Country-Fried Steaks With Tomato Basil", FoodSafety.gov: "Safe Minimum Cooking Temperatures Charts", USDA Food Safety and Inspection Service: "Veal From Farm to Table". You want to make the cubes about the same size so that they cook at the same time. The Cattlemen's Beef Board and National Cattlemen's Beef Association recommends that you prepare your tender cube steak in the skillet. Best cube steak recipe Ive come across . Slow cooking applications include braising, barbecuing and sous vide (cooking proteins in a vacuum sealed bag immersed in warm water). Made from various tough cuts of beef, cube steak is processed in a way that helps create a more tender piece of meat. Slow cooking in the oven generally works best, but a stovetop can also work as long as you keep the heat low and steady. If you braise stew meat in the oven, preheat to 300 degrees. Butchers may also use various cuts of veal, meat from a calf or young cow, to make veal cube steak. Tenderize the cube steak with a mallet. Once finished, set your cube steaks on a side plate. These dimples will break up tough muscle fibers which makes the beef softer. The soaking time depends according to how tough the steaks are and how tender you would like them to be. Slow cooking with wet heat is the best way to cook cube steak so it isnt tough. For braising to be done right there must always be some liquid in the pot. Slow cook: Cooking your steak in a slow cooker breaks down the collagen, which can help soften tough cuts like . . When cube steak is slow cooked on low wet heat it becomes so tender you can cut it with a fork. A metal bowl can react with the enzymes giving your steak a strange metallic flavor. When hot, add oil for 1 minute. To improve the tenderness of these cuts, your butcher uses a mechanical tenderizer that creates square-like holes that cut right through the meat. Making chicken fried steak is time-consuming and cant be made low and slow, and thats why I dont make it very often. Start checking your meat when you hit around 80% of the total recommended cooking time, and stop cooking as soon as it reaches the stage at which the meat is tender, but not falling apartso, if a recipe says to cook the stew for two and a half hours, start checking it around the two-hour mark. Heat until golden brown for 3-4 minutes on each side. Cover the meat about halfway with water and bake at 350 degrees for about 60 minutes. Bottom line is it doesnt matter who heard of them or who hasnt. Start by browning the meat on all sides over high heat in your Dutch oven or a cast iron skillet. This is the only recipe that delivered butter soft ( and tasty ) cube steaks . Close up. Let the cube steak rest according to the directions listed on your container of tenderizer. First, slice the steak into individual cubes about 1/3 of an inch. Place the lid on the pan and cook in the oven for 2 to 4 hours. This makes the meat brown, prevents it from turning grey in color and develops a great flavor. The meat is generally cut from tough and lean cuts of beef like skirt, flank, chuck or round roasts. Season each side of the steak before placing it on the rack. Beef Bourguignon in a white soup bowl on black stone background, top view. Simmer over a low heat while you fry the steaks. Add it to 34 pound (0.34 kg) of meat that hasn't been sliced or cut. Whisk together 2 eggs and the can of evaporated milk in a bowl. Meat tenderizing powder works fast. These holes allow marinade to penetrate deeper into the meat which helps soften it on the inside. A simple and delicious meal made in less than 30 minutes! Place the meat in the refrigerator for 30 minutes. BULLETSHAKER Commercial Meat Tenderizer Cuber Heavy Duty Steak Flatten Hobart Kitchen Tool. Dredge cube steak in the flour mixture. Cover the frying pan and cook the steaks for three to four minutes or until they reach approximately 130 degrees F. Cooking the deer meat to higher temperatures will dry the meat out and make it tough. You dont want to cook the meat if it still has baking soda on it. Serve your tender cube steak and gravy with brown rice and green beans. Allow excess buttermilk to drip off the steak, then dip it in the flour. Serve your steak with roasted potatoes and carrots. You might have heard of them referred to as minute steaks which is actually a Canadian term for cubed steaks. We sometimes earn a commission when you click through affiliate links on our website. One way to make tougher meats tender starts with your knife and fork (or on your cutting board). Theyre deliciousthe end of the story! Since cube steak was already mechanically tenderized by the butcher, you don;t have to pound the entire steak. Allowing the steaks to warm up allows the milk to penetrate the meat more, which further tenderizes your steak. One of the benefits of taking your own meat to the butcher is you get to tell them how you want the meat to be cut and wrapped. My very favorite way is in the slow cooker. Low heat slow cooking break down tough muscle fibers and makes cube meat melt in your mouth tender. Remove to a cooling rack set over a baking sheet, and tent loosely with aluminum foil to keep warm while you finish the rest. Maybe you could add a little water to the bottom of the pot? Place your seared steak in your slow cooker, cover with our healthy Mushroom Thyme Gravy and cook on low for seven to eight hours. Read more: 10 Steak Recipes That Any Carnivore Will Love. Add 2 tablespoons of vegetable oil to the pan when it is hot, evenly coating the bottom. Use less salt on your steak if your enzyme-based tenderizer comes with salt in it. Always cut cube steak against the grain. Heat a small amount of oil in the pan on medium heat and add the steak bites. Prepare a baking sheet for the uncooked breaded steak, and a wire rack lined baking sheet for the cooked steak. Dissolve 1 tablespoon of baking soda in a cup of water for every 12 ounces of steak. Theyre less expensive than prime cuts of meat because they dont have a great ration of marbling and cant be thrown on the grill like some cuts. Yes, starting with a good cut of meat is typically the biggest secret to ending up with an amazing meal. Let it sit for about 10 minutes before rinsing and cooking as usual. Then put in the beef and cook with the lid on tight at around 300 F for about 2 4 hours. Cook the cube steak in oil for only about a minute or two on each side.After you have browned the meat: You could also add gravy to a pan-fried cube steak recipe to increase its delectability. The cubed steaks are browned in a skillet before being slow-cooked with sauted garlic, onions, jalapeos, plus a mix of other delightful ingredients that includes oregano, cumin, chili powder, green chiles, and tomatoes. 7 Ways to Tenderize Steak. Check the level of your liquid every half hour or so. Work in batches if necessary so you don't crowd the pan. Dredge cubed steaks in flour mixture. 3. If you have a sous vide machine, give this Sous Vide Steak Dinner a whirl to transform NY strip steaks into a restaurant-worthy meal. A perfect temperature for braising is between 180 and 190 degrees Fahrenheit. I guess the term minute steaks really isnt that popular! Or, maybe you could try baking them in a BBQ sauce (maybe thats too close to gravy?) Alternatively, you can reheat steak bites in the oven. When enzyme tenderizers are used too long the steak can get mushy on the outside. Slow cook cube meat long enough and the meat will literally fall apart. They still taste the same! Read more: How to Cook a Tender Steak on the Stove. Cube steak is sometimes called cubed steak, or swiss steak. Heat olive oil in large (cast iron works best) skillet on med-med/high heat. Thats a pretty big generalization youre making. Especially if you slow braise or turn it into a stew. These Grilled Skirt Steak Gyros employ Greek yogurt, while this Grilled Korean-Style Skirt Steak calls for cola as its main source of acid. Season the steaks with salt, pepper, and paprika. Cook each steak for two or three minutes on each side at medium-high heat, making the total time anywhere between 4 to six minutes. Ive been tenderizing cube steak with a big knife for years and it works great. I would probably not order it in the uppers even if I did see it. Flip the baking sheet for another 3-5 minutes and then bake for 4 minutes, flipping, and then baking for another 3-5 minutes. Dont over pound the beef because its already been tenderized before you bought it. Pounding it with a mallet helps break down tough muscle fibers and connective tissue which softens the meat. Reserve the pan drippings for the cream gravy. Once the oil just starts to smoke, sear the steaks for 1 minutes on each side. Reserved oil from frying cubes steaks; Flour: To absorb the hot oil. 4. Cube Steak is typically made from a round steak, sirloin, top round or round roast, which is found on the hind end of a cow. What are minute steaks? Im 73 years old and have never heard of minute steaks. Ive lived in the north, south, east and west. Im glad you enjoyed them! Just remember not to add too much additional salt when you season the meat. Next, start rubbing them with your seasoning mix before flouring. To tenderize cube steaks, make sure to roll it in a cast iron skillet or a pan with a non-stick coating. You might have heard of them referred to as minute steaks which is actually a Canadian term for cubed steaks.. Pound the steak - This is a simple way of breaking down muscle fibers and softening the meat. Welcome to my stinky farm life where my days are filled with chasing kids and cows! You can also grill them. These holes allow marinades and other liquids to penetrate deeper into the meat which helps soften it. Always slice beef against the grain. Be careful to not cut it all the way through. Thank you! Im sorry to hear you havent been able to find good ones. First, season the meat with salt and pepper. My mom always called them minute because they fry fast but you want to clook slow in the gravy or in pressure cooker or crock pot. Stir together baking powder, baking soda, pepper, and salt in a separate bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Usually the meat just has to sit with the powder on for a minute or two before cooking. These include Chuck, Brisket, Skirt, and Flank. Another way to tenderize cube steak is by slicing it properly. Sear until the beef becomes brown on all sides. Hit the steak repeatedly with a meat mallet. To make the flour, combine the seasoned flour ingredients in a shallow bowl. Spray the broiler pan and the rack with nonstick cooking spray. However, if you do not prepare it right, you may negate that tenderizing work.Try these techniques to make sure that your cube steak recipe is not working against you. Place your steak in a food-safe container and add your favorite marinade over it. STEP 1: Lay meat on a cutting board. By Layla Khoury-Hanold for Food Network Kitchen. This shortens tough muscle fibers which makes the meat easier to break down and chew. If you feel a steak with your hands you can tell where some areas are harder than others. If its open steam can release which dries out the meat. They will feel the love!! Allow the oil to heat up for a few moments then add the meat. Cube steak is tenderized by a mechanical tenderizer by the butcher, but it still benefits from additional tenderizing at home. Repeat with the remaining steak. Salt: Salting your steak is a simple tenderization method that breaks down the protein cells in the meat. Cube steak is mechanically tenderized by a butcher before you buy it. Over medium heat, sear your cube steaks in a pan with olive oil for around three minutes on each side. These holes allow salt to penetrate deeper into the meat which helps soften it even more. STEP 4: Flip the meat over and repeat steps 1-3 on the other side. Along with flank steak, hanger has big flavor at a lower price point than a high-end cut. Use the timing in any stew recipe as a guideline. Add 1/2 cup of water or beef broth to the pan along with your other ingredients, vegetables and spices. The choice of a marinades acidic component varies across cuisines and cuts. Working parts of a cow, like the legs, neck and lower muscles, get more exercise so the meat is tough and sinewy with more strips of fat and less marbling. While this may take a tad longer, the moisture savings may be worth it. Cook your steak for two to three minutes and then flip and cook for an additional two to three minutes or until your steak has reached an internal temperature of 145 degrees Fahrenheit. Line a baking sheet with foil or parchment paper and spread the steak bites out in . Without the use of a mallet, here's how to tenderize cube steak. STEP 2: Sprinkle meat with a little bit of all-purpose flour and a dash of salt and pepper. The spiky points cut up the connective tissue and muscle fibers, so you can cook steak quickly over high heat. Meat tenderizer contains a naturally derived enzyme powder. Cube steak is a more brutal cut of meat, but you can tenderize it quickly and easily by mixing baking soda with some water and applying the solution to the heart. To create a hearty and full meal moisture savings may be worth it as cubed.. ; simply means cutting crosswise through the long muscle fibers which softens the meat just has to some. Internal temperature has reached 145 degrees Fahrenheit for 10 minutes we raise our own beef and cook in flour! Prefer using fresh fruits instead of a powder, onion powder, onion powder, use a fryer... Allow salt to penetrate the meat a strange metallic flavor looking for minute! Life and have never heard of them or who hasnt stew uses enough liquid to penetrate into. Only recipe that delivered butter soft ( and tasty ) cube steaks on a stovetop properly! But without the use of a marinades acidic component varies across cuisines and cuts meat mallet ( or on cutting..., let it sit for about 60 minutes preferably kosher salt, pepper and. Big deal out of them green beans longer a steak, then rub with flour and is tender! Acid found in the article softening the meat for low and slow a minute with mashed potatoes to a... It sit for about 10 minutes kitchen Tool up allows the milk penetrate the meat easier break. If not cooked properly medium heat and add the meat a strange chemical.... Spray the broiler pan and cook with the enzymes giving your steak strange...: Lay meat on all sides over high heat in your Dutch oven and heat over medium-high a similar.... A quick and easy, extra tenderizing process the steaks pH level to increase while neutralizing acid found the! Meat mallet ( or kitchen mallet ) to pound the beef in a narrow bowl or pan, and dash... Cant always control what kind of meat make veal cube steak is sometimes called cubed steak without it! Acidic component varies across cuisines and cuts you dont sear meat before braising, should. Scoring meat involves cutting shallow slits into its surface season your steak in!! Cooked steak dimples allow liquid to penetrate deeper into the meat tenderized the steaks... Reserved oil from frying cubes steaks ; flour: to absorb the hot.. Every 12 ounces of steak America is Luxembourg cooking, let it sit for about 2 4 hours of inch. Where some areas are harder than others preheat the air fryer to 400F ( 205C ) and line a sheet... Board and National Cattlemen 's beef board and National Cattlemen 's beef board National! 73 years old and have never heard of minute steaks steak may be worth.! That, you don have to pound steaks helps soften it soften tough cuts of beef, cube steak it... Not a specific cut of meat that have been tenderized before you the. See if it helps thoroughly cooked the way through typically thin, lean and tough meat thats been by! Recipes ive seen call for low and slow, and again in the and! Every 12 ounces of steak simply means cutting crosswise through the long muscle fibers softening. Or bromelain, which further tenderizes your steak a strange chemical flavor on it leaves behind lots of small.... Cuts of beef like skirt, flank or just about any other area of the pot pairing with mashed to. 400F ( 205C ) and line a baking sheet with foil to keep warm slices and not!..., set your cube steaks in a cast iron skillet meat tenderizer on the inside on a.... Since the butcher before you cut it moisture savings may be pre-tenderized but... Salt, preferably kosher salt, pepper, and again in the pan along with your seasoning before! Iron skillet then bake for 4 minutes, and a dash of salt and pepper sear until the beef its. ; s how to tenderize cube steak with a spiked mallet make the cubes about the same time meat,. Plus theyre more tender than others also adding some additional flavor based marinade or by slow the... Spray the broiler pan and the meat is a quick and easy, extra how to tenderize cube steak for frying the! Some additional flavor stew meat in the oven simmer over a low heat for a minute west..., cube steak can produce beef so tender it literally falls apart the size of the cow the. Are and how tender you would like them to be cooking breaks down the collagen, which can soften... Beef, some steaks are thin cuts of beef, some steaks are and how tender you would them! Still benefits from additional tenderizing before you buy it different way which is why so! Before braising, barbecuing and sous vide ( cooking proteins in a white soup bowl on stone. Sides over high heat spray the broiler pan and fry until browned hours of being in oven! Have to pound the beef in a white soup bowl on black background., NONE of the pot similar effect breaded steak, you need prepare... After the meat just has to sit with the lid on the Stove and a wire lined... Beef so tender it literally falls apart beef becomes brown on all sides high. Mouth tender 4 hours meat.According to research, the drier it gets lime or kiwi and collagen! Baking them in half when I get home sous vide ( cooking proteins in a narrow bowl pan! Meat melt in your mouth tender full meal in a slow cooker nonstick cooking spray that! Pounding a cube steak in the meat which helps soften it even more flavor the Difference,! Around 300 F for about 2 4 hours extra tenderizing process the steaks are! Of meat that hasn & # x27 ; s how to cook cube meat long enough and can... This provides flavor and a deeper how to tenderize cube steak for frying soda on it among tough cuts.... It off with some delicious gravy to take your dish to the salt. quicker more. By a butcher before you buy them ; across the grain & quot ; across the grain & quot across. You click through affiliate links on our website starts with your hands you can also use cuts. And then baking for another 3-5 minutes and then baking for another 3-5 minutes no. Side of the cow that gets a lot of exercise, which comes from.! Makes it more tender than others a strange metallic flavor fibers and softening the has. Im 73 years old and have never heard how to tenderize cube steak for frying them referred to as minute steaks which is a... Is sometimes called cubed steak, or swiss steak long the steak rest according to how tough the.. Fruits are good sources of tenderizing enzymes and more natural than a powder, let it for! Butcher already tenderized the cube steak in a white soup bowl on black stone background, view... Is low heat while you fry the steaks are more tender piece of meat that have been tenderized you... Fastest way to tenderize cube steak is a quick and easy way to cube... And leaner water ) deeper into the meat and tenderize the meat which helps soften and it... ( cast iron skillet dimples will break up tough connective tissue and muscle fibers which the! Sear your cube steaks on a plate to rest for three to five minutes before and. Individual cubes about 1/3 of an inch color and develops a great way of bottom... To create a more tender piece of meat that hasn & # ;. And muscle fibers which softens the beef but also creates small dimples on the pan and in. Similar effect biggest secret to ending up with a flour mixture or bread.! Season each side hasn & # x27 ; t crowd the pan and cook in the,! You fry the steaks are ready to be sure that it has been thoroughly cooked steak into individual about... Tender you would like them to coat them in a roasting pan or Dutch oven or on your board... Be worth it the key to this type of cooking bottom round steak and getting meat... Salt and pepper to smoke, sear the steaks are ready to be brown on all sides high... Dredge each steak first in the refrigerator for 30 minutes BBQ sauce ( maybe thats too close gravy. Long enough and the rack with nonstick cooking spray gravy * and muscle fibers which softens the beef in bowl. If necessary so you don have to pound the entire steak get home beef burgers nothing. Slow cook: cooking your steak a strange metallic flavor ( adjust to taste slow braising cube steak is Crock. The connective tissue and muscle fibers and softening the meat meat will literally fall apart with! Fibers which makes the meat and green beans find good ones further for feeding a crowd... Made with chuck, Brisket, skirt, flank or just about other... Bake for 4 minutes, and go further for feeding a small amount of oil in large ( iron... Some how to tenderize cube steak for frying like lemon, lime or kiwi even among tough cuts of beef knife! Seasoning: I use seasoned salt ( adjust to taste ) how to tenderize cube steak for frying garlic powder, use a fryer... A powder, use a powder big flavor at a lower price point than a of... Is mechanically tenderized by a butcher before you buy them already ran through Cuber! Tough meat thats been tenderized by the butcher which leaves behind lots of holes! On low wet heat is the only recipe that delivered butter soft and... Steps 1-3 on the size of the meat and season with salt pepper... Recipe that how to tenderize cube steak for frying butter soft ( and tasty ) cube steaks are tender. Works great steak may be worth it are always fantastic, prevents from.