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There are plenty of great ways to tenderize cube steak before you start cooking. In addition to pounding the beef with a spiked mallet and cutting it into cubes against the grain, you can also try salt, enzymes, marinades and baking soda. Pound both sides of the meat until dimples appear. Next, place your cube steak in an acid based marinade. Thats the best kind of recipes! Your email address will not be published. This involves tenderizing the steaks, coating them in the batter, and setting them aside until ready to be fried. Cube steak is mechanically tenderized by a butcher before you buy it. 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. Dredge cube steak in the flour mixture. Ive been wondering how they will do in the instant pot. My favorite recipe using cube steak is my Crock Pot Cube Steak in Gravy! Consider serving it with some hearty vegetables to round out your simple cube steak meal. Using a meat tenderizer, pound the steaks on each side for 5-10 seconds to tenderize them. Cook for about 2 minutes on each side then remove to a baking dish. Thank you, Amy, for showing me how I can make my own cube steaks at a discounted price. Season steak with paper and salt and then dredge in flour mixture, taking care, not to overcoat. How do you tenderize cube steak for frying? You can tenderize meat in several different ways, including pounding, marinating and slow cooking, among others (more details on these processes in a moment). Required fields are marked *. In fact, we have an appointment to deliver a couple finished steers to the butcher next week. If you want to cook a cube steak so that it isnt tough, the secret is tenderizing it before you cook followed by braising or turning it into a stew. Well, it happens to be made from cube steak. When hot, add oil for 1 minute. Especially if you slow braise or turn it into a stew. Then put in the beef and cook with the lid on tight at around 300 F for about 2 4 hours. Start by tenderizing your cube steaks until you get them to about 1/2 thick. I appreciated everything I learned from pitchforkfoodie. I also think restaurants use meat tenderizer before cooking and in my opinion theres no shame in that. There should always be liquid in the bottom of the pan. A great way to tenderize a tough cube steak is with an acidic marinade. a little milk tenderized and floured fry and cooked in gravy. 8 Ways to Take Your Steak Game to the Next Level, Sign up for the Food Network Shopping Newsletter Privacy Policy, The Key Food Moments You May Have Missed in The Last of Us, Peeps-Flavored Pepsi Makes Its Adorable Return, McDonalds Announces Its Next Celebrity Collab: Cardi B & Offsets Meal for Two, KitchenAids 2023 Color of the Year Is Hibiscus, Subway Will Now Be Slicing Meat Fresh at Each of Its Locations, 6 Best Whiskeys, According to a Spirits Expert, These Cord Organizers Save Your Kitchen From Clutter, 6 Best Food Dehydrators, Tested by Food Network Kitchen, 5 Best Cookie Sheets and Sheet Pans, Tested by Food Network Kitchen, 6 Best Air Fryer Toaster Ovens, Tested by Food Network Kitchen, Enter Daily for Your Chance to Win $10,000. To use this method, you will start much like you did when cooking the steak: Just because cube steak is inexpensive does not mean that it cannot make a tasty meal for your family. Dredge cube steaks in flour mixture, gently shaking off excess. Flour: Season the flour with the same spices used to season the beef. So only keep them on for a few minutes. Once you have done that, your steak is good to go. Preheat the oven to 225 degrees Fahrenheit for 10 minutes. Why make a big deal out of them? Use less salt on your steak if your enzyme-based tenderizer comes with salt in it. Heat this mixture until the onion becomes translucent. Pictured recipe: Honey-Paprika-Glazed Steak & Onions. There are several cuts of steak with lots of connective tissue that benefit from tenderizing. 1 day ago thecozycook.com Show details . You want to whack the meat hard enough to leave indentions about 1/8 deep. Check the liquid every 30 minutes or so and add more as needed. Cover your steak in a plastic bag or plastic wrap, and pound it thoroughly, until the entire steak is covered with marks from the mallet. I guess the term minute steaks really isnt that popular! Its all about simply delicious food around here! Be careful not to overheat your cube steak. 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". (Add a splash more olive oil if needed and adjust heat up or down slightly as needed as the steaks cook.) Heat olive oil in large (cast iron works best) skillet on med-med/high heat. Minute steaks are usually rib eye meat, set up for cheesesteak. Even liquids like buttermilk and yogurt will help tenderize meat because of their acidic qualities. Pound the steak - This is a simple way of breaking down muscle fibers and softening the meat. Cube steak, also commonly known as minute steak for its short cooking time, offers both versatility and tasty flavor. It also allows liquids to penetrate deeper into the steak as you cook it. A basic marinade like this one has . Using the same pan, add ranch mix, beef broth, and onions. With mashed potatoes. However just because theyre been pre-tenderized doesnt mean theyre necessarily tender. Im glad you enjoyed them! Follow these steps and youll never dry it out. Tenderize with knife or mallet like described here. Because these areas of the cow get exercised regularly, the meat is lean with very little marbling and a bit tough. Then heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot. Slow braising cube steak can produce beef so tender it literally falls apart. 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. Tenderizing cube steak with salt is easy, heres how: Salt draws out the steaks natural juices which then dissolve the salt creating a brine solution. You can also fry cube steak in an air fryer at 400 degrees F. How do you tenderize cube steak with milk? What is Cube Steak? Muscles at the top of the animal, around the backbone and ribs, dont get much exercise so the meat is soft and tender with more marbling. This makes it easier to break down and chew. Why You Should Let Steak Rest After Cooking. Heres how to create a baking soda bath for your cube steak: Remember, a baking soda bath is a fast and easy way to tenderize tough cuts of beef. Layla Khoury-Hanold is a contributor at Food Network. How to Cook T-Bone Steak Correctly: The Simple & Tasty Way. First, slice the steak into individual cubes about 1/3 of an inch. Let the cube steak rest according to the directions listed on your container of tenderizer. Grab your mallet and hit the meat with the spiky side, starting from its center and moving outwards to its sides. This easy chicken fried cube steak recipe will transform your kitchen into a sweet Southern paradise in no time. The pan will get hot, and the water will evaporate, leaving the steak . Reduce heat to medium and add onion to pan. Cooking them with gravy helps tenderize them and add flavor. Coating cube steak with salt is another good way to tenderize it before you cook. Ill brainstorm and see what I can come up with! Cook cube steaks for 4-5 minutes on each side on medium-high heat until cooked through. It is hard to find today because folks dont cook or know how but some supermarkets will bring it out for you. The enzymes found in certain fruits do an excellent job of breaking down tough muscle fibers and connective tissue. . For best cooking results ensure it is evenly pounded out. But its very flavorful beef thats inexpensive, which makes it perfect for steak dishes like tacos, fajitas, sandwiches or a stew. After going through this quick and easy, extra tenderizing process the steaks are ready to be used in any recipe. . Yes, starting with a good cut of meat is typically the biggest secret to ending up with an amazing meal. Check the level of your liquid every half hour or so. Perhaps youre curious about budget-friendly cuts of steak but have no idea how to cook them. Pounding a cube steak with a spiked meat tenderizer break up tough connective tissue and muscle fibers which softens the beef. One way to make tougher meats tender starts with your knife and fork (or on your cutting board). Line a baking sheet with foil or parchment paper and spread the steak bites out in . Allow the steak to rest for at least an hour. Since the butcher already tenderized the cube steak, you don have to pound the entire steak. 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. Just use the cutting edge and pound, pound, pound. Place the cube steaks in the milk and turn them to coat them in the mixture. But pounding is a quick and easy way to tenderize a steak. Add just enough water to cover the beef in a narrow bowl or pan, and soak the meat for 15 minutes. By: Amy on March 20, 2020 |Updated: March 5, 2021. Use a roasting pan with a lid or a Dutch oven. 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. Tenderize cube steak by cutting is properly. Whisk together 2 eggs and the can of evaporated milk in a bowl. Then season and sear the meat and start slow cooking. Sear 2 steaks at a time for about 3 minutes per side. Once the slow cooker finishes cooking it, top it off with some delicious gravy to take your dish to the next level. Notify me of follow-up comments by email. You want to make the cubes about the same size so that they cook at the same time. Although ribeye is the most popular cut of beef, according to the Cattlemen's Beef Board and National Cattlemen's Beef Association, cube steak makes the top-10 list of favorite beef cuts, coming in at number 10. Use plenty of oil when cooking the cubes of steak. Once youre done tenderizing the meat, thoroughly rinse it off before adding spices and cooking. And its great tasting meat because you can create flavors not possible with dry heat like grilling or pan frying. Allow the meat to rest for at least 15 minutes, and wash the baking soda off before you cook the meat. In a shallow dish or pie plate, combine flour, garlic powder, onion powder, fine sea salt and black pepper. Baking soda mixed with water creates a solution that can tenderize a tough steak in only 15 minutes. You can also use a deep fryer, for tons of flavor. There are more tough cuts on a cow than tender cuts so the price is much lower. STEP 4: Flip the meat over and repeat steps 1-3 on the other side. A meat mallet has two sides, flat and spiky. Have you ever seen a cook pound steak with a mallet and wondered why theyre doing it? Pour beef broth over all and also add the worcheshire sauce . Theyve been called minute steaks all across the US for decades. Copyright 2023 Gambrick Construction website by On Your Mark Design and Graphics. If you dont sear meat before braising, it can turn an unattractive grey color. Stew with carrots, onions, mushrooms, bacon, garlic and bouquet garni. When its time to slice the meat, make sure to do it against the grain. Recipe Instructions See notes section below for Slow Cooker instructions.Seasoning Prep: Combine the meat seasoning mix and set aside.Gravy Prep: Combine the cornstarch and cold water in a medium bowl and whisk until Giving your tender cube steak plenty of room in the pan and not overcooking the meat is essential for preventing a chewy steak. You made my day! After the steak is done cooking, let it rest for three to five minutes before cutting into it. How To Tenderize Cube Steak For Frying? Then, place the cubes in a saute pan with a little bit of water. Meat tenderizer contains a naturally derived enzyme powder. If you do not have buttermilk, use milk and a splash of lemon juice. Hit areas that got missed by the machine or places that still feel tough. For a simple cube steak recipe, season your meat with salt and pepper. Even though they are cheap, they are still delicious and a great option for families. Velveting is a Chinese method of marinating meat in a cornstarch-based slurry prior to cooking. The blunt force of a mallet helps break the bonds which hold muscle fibers together. Sprinkle coarse salt generously over both sides of the steak. Low heat slow cooking break down tough muscle fibers and makes cube meat melt in your mouth tender. Then heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot. Chefs Tip: Check the liquid every half hour or so and add more if needed. Whisk together 2 eggs and the can of evaporated milk in a bowl. Unfortunately, breading and frying add a lot of fat and calories to your dish and may not be the healthiest cooking option. Instead, consider braising your cube steak. You can call them whatever you like! Meat tenderizers contain enzymes which soften the meat while it cooks. 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. Using the mallets flattening side helps to create a uniform thickness, so the steak cooks more evenly. Besides tenderizing the meat, velveting also helps form a coating that promotes even browning and helps the sauce to adhere to the meat. Bottom line is it doesnt matter who heard of them or who hasnt. Are there any tips for finding GOOD cube steaks, by sight, at a grocery store??? Let me show you how it works! Bless his heart! 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. We bought some cube steak at our local Kroger. Like braising, stew meat should be seared before stewing to make the beef brown. Dont go over 24 hours or it can become mushy. Close up. What cut of meat is cube steak made of? Add all your spices after the meat is removed from the baking soda and rinsed. Heat until golden brown for 3-4 minutes on each side. I think its the best way to make cube steak! They literally fall apart! Remove the meat and deglaze the pan with liquid. In this Oven Steak recipe, strip steaks are sprinkled with salt and pepper on both sides 30 minutes prior to cooking. It wasnt until two or three years ago when I first heard of cubed steaks and some say cube steaks and no one knows what they are. Repeat with the remaining steak. Feel free to experiment with seasonings. In a medium sized bowl, stir together flour and seasonings. You want to whack the meat hard enough to leave indentions about 1/8 deep. Really, a butcher can make cube steaks from any meat on the animal, but theyre typically made with tougher cuts of meat. Ingredients you need: Vegetable oil: For frying. Lightly pound the cut of steak until it is your desired thickness. Once the oil just starts to smoke, sear the steaks for 1 minutes on each side. . Pound both sides of the beef with a spiked mallet to soften up those tough muscle fibers. Place the cube steaks in the milk and turn them to coat them in the mixture. If you prefer using fresh fruits instead of a powder, use a marinade of kiwis, pineapple, papaya and mango instead. Cover and place dutch oven in a 250F oven. Once this is complete, you will notice small indentations on the meat, which gives the cube steak its recognizable look.If beef is not your thing, you may be able to find variations made from elk, deer, or pork instead. Baking soda causes the steaks pH level to increase while neutralizing acid found in the meat. STEP 3: Pound each piece of steak with a large knife. Prepare a baking sheet for the uncooked breaded steak, and a wire rack lined baking sheet for the cooked steak. The minute steaks were thin slices and not cubed! Now it is time to turn your attention to making the gravy. Cook at a low simmer for 2 to 4 hours for a very tender meat stew. Slow cook cube meat long enough and the meat will literally fall apart. The spiky points cut up the connective tissue and muscle fibers, so you can cook steak quickly over high heat. When you publish a cookbook, or raise cattle on a farm, how about then you return to give your opinion? Next, add about a 1/2 Cup of vegetable oil to a pan and turn on high heat. Next, cut the meat against the grain into small cubes. I season my cubesteaks with Garlic Salt & Pepper pan fry them for a couple mins on each side then transfer them to a baking dish and pour alittle beef stock in and cover them with aluminum foil and bake for 1&1/2 hours then pull out and top with Mushrooms & Swiss cheese which I have sauted fresh mushrooms (You can use canned),but fresh is so much better lol & pop back in oven until cheese melts and Yum they are so deliciousMy family begs me to make them all the time lol. Cube steak cut from a part of the cow that gets a lot of exercise, which makes the meat tougher and leaner. These holes allow marinade to penetrate deeper into the meat which helps soften it on the inside. Step 9. Cube steak, typically a portion of top round beef, is an inexpensive cut of meat sold in supermarkets after being tenderized by machine or by mallet. The cook in the kitchen in the restaurant. 2023 Warner Bros. Hopefully, that helps! Crock Pot Melt-In-Your-Mouth Cube Steak & Gravy. Spare Ribs vs Baby Back Ribs: What's The Difference? Beef broth: This provides flavor and a deeper . Velveting is often used to tenderize beef for stir-fried dishes, as with the sliced beef sirloin in this Spicy Beef Stir Fry and this Beef and Mushroom Stir Fry. Since the meat has already been tenderized, you dont want to pound the entire steak. Seasoning: I use seasoned salt (adjust to taste), garlic powder, onion powder, black pepper, and paprika. Marinate the cube steak in baking soda. Lightly shake off excess flour and place beef in the hot oil. A simple and delicious meal made in less than 30 minutes! Pat them dry with paper towels. I feel you have to tenderize it further after purchase. This is what leaves those distinctive marks all over a cube steaks surface. I recommend marinating for 8 hours. STEP 3: Pound each piece of steak with a large knife. Searing beef turns in brown, locks in juices, develops flavor and prevents it from turning grey. According to consumer data from the USDA, Americans eat more than 50 pounds of beef a year. But its not a perfect process which is why some additional tenderizing at home is recommended. These dimples will break up tough muscle fibers which makes the beef softer. Sprinkle the steak with tenderizer and allow the enzymes to break down those tough meat fibers. Allow the oil to heat up for a few moments then add the meat. Not just any marinade will tenderize a steak, it has to contain some acid like lemon, lime or kiwi. This shortens tough muscle fibers which makes the meat easier to break down and chew. The chef beats a piece of meat with a metal hammer. But it doesnt add any flavor like a marinade, salt or enzymes do. I tried cooking it a couple different ways. Set them on a plate and sprinkle salt and pepper on both sides of the steaks. The secret to tenderizing your cube steak is to soak it in a mixture made from milk and eggs. The choice of a marinades acidic component varies across cuisines and cuts. Add your cube steaks to the skillet, but no more than two at a time. Its easy to over salt a steak thats already been tenderized in salt. Thanks for your timely reply! Take the steaks out of the refrigerator and allow them to come to room temperature in the milk mixture. Thank you for being so righteous and self-absorbed. STEP 2: Sprinkle meat with a little bit of all-purpose flour and a dash of salt and pepper. Fruit is actually a really good tenderizer because many contain acids. First, you'll need to season the steak cubes with salt and pepper. Dissolve 1 tablespoon of baking soda in a cup of water for every 12 ounces of steak. They usually run it through at least twice, but you ask for a third time. It is not the same for cube steak. Put 2 or 3 tbsp. Remember if you use extra salt in this step you might want to reduce it or omit it later in the recipe. Gravy. Heat and time are essential when slow cooking. Cook for 3-5 minutes on each side, depending on the size of the meat. Step 4 Melt butter into onions, then sprinkle in onion soup mix and 1 tablespoon of reserved dredge mixture. Tenderizing beef before you cook it breaks down and weakens these fibers which makes the meat softer and more tender. 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. Directions. Dont use regular table salt to tenderize a steak. Raw beef steak served with vegetables and herbs on rustic wooden board background. This will help keep the juices locked inside so the steak . Melt the butter in a large frying pan. Ive been tenderizing cube steak with a big knife for years and it works great. STEP 1: Lay meat on a cutting board. It was stringy, gristly & INEDIBLE meat!!! Heat 2 inches of canola oil in a frying pan to 350F and preheat the oven to 200F. of cornstarch to the liquid one-half hour before the cooking time is complete. Want to know how to cook cube steak? Cube steaks can also be made with beef from the chuck, or shoulder, portion of the cow. Cube steak should be seared before braising. The process of low-and-slow cooking breaks down the connective tissue and releases collagen, resulting in supple, shreddable meat. Lay the cube steaks on the baking pan and sprinkle with salt and pepper and a little Worcestershire sauce. Place the steaks in the pan and fry until browned. If you do not give each enough room, you will be more likely to overcook it and make it tough. Check that the internal temperature has reached 145 degrees Fahrenheit to be sure that it has been thoroughly cooked. Pounding a cube steak with a spiked meat tenderizer break up tough connective tissue and muscle fibers which softens the beef. Cube steak is tenderized by a mechanical tenderizer by the butcher, but it still benefits from additional tenderizing at home. But, cube steak is a low-budget cut of meat, and to be honest, I dont think Id spend extra money buying it from the butcher. What is mutton and how is it different from lamb? Rub seasoning mix on each side of the steak, then rub with flour. Soak the beef in water and baking soda for a cheap solution. Rub the cube steak pieces with the Montreal steak spice and olive oil, gently, and set aside. Transfer steaks to a plate and tent with foil to keep warm. they could be left wondering why their meals are leaving something to be desired with tough cube steak. Thanks for taking the time to stop and leave an uplifting comment! Cube steak is mechanically tenderized by the butcher before you buy it, but its still a tough cut of beef that should be tenderized before you cook. If there's not enough water, the meat will become dry. Once the oil is hot, add the cubes and cook for 2-3 minutes per side until browned and cooked through. Preheat oven to 350. 3. They will feel the love!! Always slice meat against the grain. You should always sear a cube steak before braising or cooking a stew. The longer a steak spends over the heat, the drier it gets. Simply rub the meat with kosher salt or sea salt to break down these cells and enhance the flavor and texture of the steak. Dont over pound cube steak because its already been mechanically tenderized by the butcher. In this article well discuss the different step-by-step ways you can tenderize cube steak along with some helpful tips and information about the meat. Use multiple tenderizing methods together. And given that dry meat is harder, protecting the juices will produce a more tender steak. Whisk together 2 eggs and the can of evaporated milk in a bowl. Make sure not to overcook the steak since it will become tough. Brown steaks maybe 5 min. They are thin cuts of meat that have been run through a mechanical tenderizer before you buy them. Its good to know Im not crazy! You dont want to cook the meat if it still has baking soda on it. All those holes created by the spiked mallet and mechanical tenderizer allow marinade to penetrate deeper into the meat. While this method is the simplest, it also holds the most significant potential for drying out your steak. You can use a serrated knife, or not. Cube steak may be pre-tenderized, but without the right cooking method your tender cube steak can get tough . Theyre faster than a marinade but produce a similar effect. 2. The cornstarch mixture is typically made with equal parts cornstarch, soy sauce and sesame oil (or vegetable or peanut oil), along with flavor components such as rice vinegar, Shaoxing wine or oyster sauce. The meat is generally cut from tough and lean cuts of beef like skirt, flank, chuck or round roasts. Rinse each steak with cool water. Selective focus. Cook steaks in hot oil until brown, 3-4 minutes per side. Place the meat in the refrigerator for 30 minutes. Combine flour and garlic powder in a shallow bowl. Theyre generally made from tougher cuts of meat that need tenderizing. Table salt usually results in a weird tasting over salted steak. I hope you found something to share with your family. I cant wait to try it with the cube steaks I have in the freezer! Always slice beef against the grain. 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. These lean cuts of beef can end up chewy if not cooked properly. Beef burgers need nothing more than a sprinkle of salt, preferably kosher salt, to cook up juicy and delicious. We always ask them to make two-pound packages of hamburger because it just works for us. STEP 4: Flip the meat over and repeat steps 1-3 on the other side. This process leaves behind all those distinctive small holes on the surface. Copy space. Season the steaks liberally with salt and pepper. Not sure how grandma cooked them besides flour, salt, pepper but they were always tender and not from a butcher. Slow cooking with wet heat is the best way to cook cube steak so it isnt tough. The butcher will have run the cut through a tenderizer before purchasing. As with other marinades, this method works best with thinner cuts such as hanger or skirt steaks. Flip the steaks over to the other side and pour the reserved marinade over the steaks. Whisk together 2 eggs and the can of evaporated milk in a bowl. Step 3. While your cast-iron skillet is heating, season the cube steaks with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Like a marinade, however, you will get best results by soaking the steaks for four hours or overnight. Stir together baking powder, baking soda, pepper, and salt in a separate bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Use your imagination, recipes are just guides! Combine all of the dry ingredients and place on a plate, mixing well to . The secret to braising is keeping the temperature low enough to break down collagen in the meat fibers but high enough to kill microorganisms. Cook for 3-4 minutes, stirring occasionally, until the steak bites are heated through.