Cube Steak: What It Is, How to Cook It, and Delicious Recipes
Cube steak often gets a bad rap, seen as a tough and unappetizing cut of meat. However, with the right techniques, this affordable steak can transform into a tender and flavorful dish. This comprehensive guide will cover everything you need to know about cube steak, from its origins and characteristics to delicious recipes and cooking methods.
## What Exactly is Cube Steak?
The name “cube steak” comes from the process used to tenderize the meat. It’s typically a cut of beef, often top round or sirloin, that has been mechanically tenderized by running it through a machine with blunt blades or needles. This process creates cube-shaped indentations on the surface of the steak, hence the name. The tenderizing process breaks down the tough muscle fibers, making the steak more palatable and easier to cook quickly.
**Key Characteristics of Cube Steak:**
* **Cut of Meat:** Usually top round or sirloin, but sometimes other cuts are used.
* **Tenderizing Process:** Mechanically tenderized with cube-shaped indentations.
* **Thickness:** Relatively thin, typically about ¼ to ½ inch thick.
* **Price:** Generally more affordable than other steak cuts like ribeye or New York strip.
* **Texture:** When properly cooked, it should be tender; otherwise, it can be tough.
## Why Choose Cube Steak?
Despite its reputation, cube steak offers several advantages:
* **Affordability:** It’s a budget-friendly option for steak lovers.
* **Quick Cooking Time:** Because it’s thin and tenderized, it cooks quickly, making it ideal for weeknight meals.
* **Versatility:** Cube steak can be prepared in various ways, from pan-frying and braising to grilling and baking.
* **Absorbs Flavors Well:** The tenderizing process allows the steak to absorb marinades and sauces effectively.
## Preparing Cube Steak for Cooking
While cube steak is already tenderized, a few additional steps can further improve its texture and flavor:
1. **Pounding (Optional):** Although it’s already tenderized, you can gently pound the steak with a meat mallet to further break down the fibers. Place the steak between two sheets of plastic wrap to prevent tearing.
2. **Seasoning:** Generously season the cube steak with salt, pepper, and any other desired spices or herbs. Garlic powder, onion powder, paprika, and dried thyme are all excellent choices. Consider using a pre-made steak seasoning blend for convenience.
3. **Marinading (Recommended):** Marinating cube steak for at least 30 minutes (or up to several hours in the refrigerator) can significantly improve its flavor and tenderness. A simple marinade could consist of olive oil, vinegar or lemon juice, soy sauce, Worcestershire sauce, garlic, and herbs.
## Cooking Methods for Cube Steak
Cube steak is versatile and can be cooked using various methods. Here are some of the most popular:
### 1. Pan-Frying
Pan-frying is a quick and easy way to cook cube steak, resulting in a crispy exterior and tender interior.
**Ingredients:**
* Cube steak
* Salt and pepper
* All-purpose flour (for dredging)
* Vegetable oil or butter
**Instructions:**
1. **Prepare the Steak:** Pat the cube steak dry with paper towels. Season generously with salt and pepper.
2. **Dredge in Flour:** Place the flour in a shallow dish. Dredge each steak in the flour, ensuring it’s evenly coated. Shake off any excess flour.
3. **Heat the Oil:** Heat a tablespoon or two of vegetable oil or butter in a large skillet over medium-high heat. The oil should be hot but not smoking.
4. **Cook the Steak:** Carefully place the dredged steaks in the hot skillet, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
5. **Rest:** Remove the steaks from the skillet and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender steak.
**Tips for Pan-Frying Cube Steak:**
* **Don’t Overcrowd the Pan:** Cooking too many steaks at once will lower the temperature of the oil and result in steamed rather than seared steak.
* **Use a Hot Skillet:** A hot skillet is essential for achieving a good sear and preventing the steak from sticking.
* **Don’t Overcook:** Cube steak is thin and cooks quickly. Overcooking will result in a tough and dry steak.
### 2. Chicken Fried Steak
Chicken fried steak is a classic Southern dish made with cube steak that’s breaded and fried like fried chicken. It’s often served with creamy gravy.
**Ingredients:**
* Cube steak
* Salt and pepper
* All-purpose flour
* Eggs
* Milk or buttermilk
* Breadcrumbs or crushed crackers (optional)
* Vegetable oil
**For the Gravy (optional):**
* Butter
* All-purpose flour
* Milk or cream
* Salt and pepper
**Instructions:**
1. **Prepare the Steak:** Pat the cube steak dry with paper towels. Season generously with salt and pepper.
2. **Set up the Breading Station:** In three separate shallow dishes, place the flour, the beaten eggs mixed with milk or buttermilk, and the breadcrumbs (if using).
3. **Bread the Steak:** Dredge each steak in the flour, then dip it in the egg mixture, and finally coat it with breadcrumbs (if using). Ensure the steak is evenly coated with each layer.
4. **Heat the Oil:** Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking.
5. **Fry the Steak:** Carefully place the breaded steaks in the hot oil, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
6. **Drain on Paper Towels:** Remove the steaks from the skillet and place them on a wire rack or paper towels to drain excess oil.
7. **Make the Gravy (optional):** In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until golden brown. Gradually whisk in the milk or cream, stirring constantly to prevent lumps. Bring to a simmer and cook until the gravy has thickened. Season with salt and pepper.
8. **Serve:** Serve the chicken fried steak immediately with the creamy gravy, mashed potatoes, and your favorite sides.
**Tips for Chicken Fried Steak:**
* **Double Dredge for Extra Crispness:** For an extra crispy coating, dredge the steak in flour, dip it in the egg mixture, then dredge it in flour again before frying.
* **Use Buttermilk for a Tangy Flavor:** Soaking the steak in buttermilk before breading will add a tangy flavor and help tenderize it further.
* **Don’t Burn the Gravy:** Keep the heat low when making the gravy and stir constantly to prevent burning.
### 3. Braising
Braising is a slow-cooking method that involves searing the steak and then simmering it in liquid until it’s incredibly tender. This method is ideal for tougher cuts of cube steak.
**Ingredients:**
* Cube steak
* Salt and pepper
* Vegetable oil
* Onion, chopped
* Garlic, minced
* Beef broth or red wine
* Diced tomatoes (optional)
* Herbs (such as thyme, rosemary, or bay leaf)
**Instructions:**
1. **Season and Sear the Steak:** Pat the cube steak dry with paper towels. Season generously with salt and pepper. Heat a tablespoon of vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Sear the steaks on both sides until browned, about 2-3 minutes per side. Remove the steaks from the pot and set aside.
2. **Sauté the Vegetables:** Add the chopped onion and minced garlic to the pot and sauté until softened, about 5 minutes.
3. **Deglaze the Pot:** Pour in the beef broth or red wine and scrape the bottom of the pot to loosen any browned bits. This will add flavor to the sauce.
4. **Add the Tomatoes and Herbs:** If using diced tomatoes, add them to the pot. Add your desired herbs, such as thyme, rosemary, or a bay leaf.
5. **Return the Steak to the Pot:** Place the seared steaks back into the pot, ensuring they are mostly submerged in the liquid.
6. **Braise:** Bring the liquid to a simmer, then cover the pot and reduce the heat to low. Braise for 1.5-2 hours, or until the steak is very tender and easily pierced with a fork.
7. **Serve:** Remove the steak from the pot and serve with the braising liquid spooned over it. Serve with mashed potatoes, rice, or crusty bread.
**Tips for Braising Cube Steak:**
* **Use a Heavy-Bottomed Pot:** A Dutch oven or heavy-bottomed pot will help distribute heat evenly and prevent scorching.
* **Don’t Skip the Searing:** Searing the steak adds flavor and color to the dish.
* **Braise Low and Slow:** Braising at a low temperature for a longer period of time will result in the most tender steak.
### 4. Grilling
Grilling cube steak is a fast and flavorful way to cook it, especially during the summer months.
**Ingredients:**
* Cube steak
* Salt and pepper
* Marinade (optional)
* Vegetable oil
**Instructions:**
1. **Prepare the Grill:** Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
2. **Prepare the Steak:** Pat the cube steak dry with paper towels. Season generously with salt and pepper. If using a marinade, marinate the steak for at least 30 minutes before grilling.
3. **Grill the Steak:** Place the steaks on the hot grill grates. Cook for 2-3 minutes per side, or until the steak is cooked through and has grill marks. The internal temperature should reach 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
4. **Rest:** Remove the steaks from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender steak.
**Tips for Grilling Cube Steak:**
* **Don’t Overcook:** Cube steak is thin and cooks quickly. Overcooking will result in a tough and dry steak.
* **Use a Meat Thermometer:** Use a meat thermometer to ensure the steak is cooked to your desired doneness.
* **Marinate for Extra Flavor:** Marinating the steak will add flavor and help keep it moist during grilling.
### 5. Baking
Baking cube steak is a convenient and hands-off way to cook it, especially for a large crowd.
**Ingredients:**
* Cube steak
* Salt and pepper
* Vegetable oil
* Onion, chopped
* Cream of mushroom soup or other cream soup
* Milk or beef broth
**Instructions:**
1. **Preheat the Oven:** Preheat your oven to 350°F (175°C).
2. **Prepare the Steak:** Pat the cube steak dry with paper towels. Season generously with salt and pepper. Heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Sear the steaks on both sides until browned, about 2-3 minutes per side. Remove the steaks from the skillet and set aside.
3. **Sauté the Onion:** Add the chopped onion to the skillet and sauté until softened, about 5 minutes.
4. **Prepare the Sauce:** In a bowl, combine the cream of mushroom soup (or other cream soup) with milk or beef broth. Stir until smooth.
5. **Assemble the Dish:** Place the seared steaks in a baking dish. Pour the soup mixture over the steaks. Sprinkle the sautéed onions over the top.
6. **Bake:** Cover the baking dish with foil and bake for 1-1.5 hours, or until the steak is very tender.
7. **Serve:** Serve the baked cube steak with the sauce spooned over it. Serve with mashed potatoes, rice, or your favorite vegetables.
**Tips for Baking Cube Steak:**
* **Cover the Dish with Foil:** Covering the baking dish with foil will help keep the steak moist and prevent it from drying out.
* **Adjust Baking Time as Needed:** Baking time may vary depending on the thickness of the steak and the oven. Check the steak for tenderness after 1 hour and adjust the baking time accordingly.
* **Add Vegetables for a One-Pan Meal:** Add chopped vegetables like carrots, potatoes, and celery to the baking dish for a complete one-pan meal.
## Delicious Cube Steak Recipes
Now that you know how to cook cube steak, here are a few delicious recipes to try:
### 1. Classic Swiss Steak
Swiss steak is a braised cube steak dish that’s simmered in a rich tomato-based sauce.
**Ingredients:**
* Cube steak
* Salt and pepper
* All-purpose flour
* Vegetable oil
* Onion, chopped
* Garlic, minced
* Canned diced tomatoes
* Tomato paste
* Beef broth
* Worcestershire sauce
* Dried thyme
* Bay leaf
**Instructions:**
1. **Prepare the Steak:** Pat the cube steak dry with paper towels. Season generously with salt and pepper. Dredge the steaks in flour, shaking off any excess.
2. **Sear the Steak:** Heat a tablespoon of vegetable oil in a Dutch oven or large skillet over medium-high heat. Sear the steaks on both sides until browned, about 2-3 minutes per side. Remove the steaks from the pot and set aside.
3. **Sauté the Vegetables:** Add the chopped onion and minced garlic to the pot and sauté until softened, about 5 minutes.
4. **Add the Tomatoes and Sauce Ingredients:** Add the canned diced tomatoes, tomato paste, beef broth, Worcestershire sauce, dried thyme, and bay leaf to the pot. Stir to combine.
5. **Return the Steak to the Pot:** Place the seared steaks back into the pot, ensuring they are mostly submerged in the sauce.
6. **Braise:** Bring the sauce to a simmer, then cover the pot and reduce the heat to low. Braise for 1.5-2 hours, or until the steak is very tender.
7. **Serve:** Remove the bay leaf. Serve the Swiss steak with mashed potatoes, rice, or egg noodles.
### 2. Cube Steak Stroganoff
This twist on the classic beef stroganoff uses cube steak for a budget-friendly and quick weeknight meal.
**Ingredients:**
* Cube steak
* Salt and pepper
* All-purpose flour
* Vegetable oil
* Onion, chopped
* Mushrooms, sliced
* Beef broth
* Worcestershire sauce
* Sour cream
* Egg noodles
* Fresh parsley, chopped (for garnish)
**Instructions:**
1. **Prepare the Steak:** Pat the cube steak dry with paper towels. Season generously with salt and pepper. Dredge the steaks in flour, shaking off any excess.
2. **Sear the Steak:** Heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Sear the steaks on both sides until browned, about 2-3 minutes per side. Remove the steaks from the pot and set aside.
3. **Sauté the Vegetables:** Add the chopped onion and sliced mushrooms to the skillet and sauté until softened, about 5 minutes.
4. **Add the Broth and Worcestershire Sauce:** Pour in the beef broth and Worcestershire sauce. Bring to a simmer, scraping the bottom of the pot to loosen any browned bits.
5. **Return the Steak to the Pot:** Place the seared steaks back into the pot. Reduce the heat to low and simmer for 15-20 minutes, or until the steak is tender.
6. **Add the Sour Cream:** Stir in the sour cream. Do not boil, as this can cause the sour cream to curdle.
7. **Cook the Egg Noodles:** While the stroganoff is simmering, cook the egg noodles according to package directions.
8. **Serve:** Serve the cube steak stroganoff over the cooked egg noodles. Garnish with fresh parsley.
### 3. Cube Steak Fajitas
Cube steak makes a quick and easy filling for fajitas.
**Ingredients:**
* Cube steak
* Fajita seasoning
* Vegetable oil
* Onion, sliced
* Bell peppers (various colors), sliced
* Flour tortillas
* Toppings: salsa, sour cream, guacamole, cheese
**Instructions:**
1. **Prepare the Steak:** Pat the cube steak dry with paper towels. Season generously with fajita seasoning.
2. **Cook the Steak and Vegetables:** Heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced onion and bell peppers and sauté until softened, about 5 minutes. Add the seasoned cube steak to the skillet and cook for 2-3 minutes per side, or until cooked through.
3. **Warm the Tortillas:** Warm the flour tortillas according to package directions.
4. **Assemble the Fajitas:** Fill each tortilla with the cube steak and vegetable mixture. Top with your desired toppings, such as salsa, sour cream, guacamole, and cheese.
5. **Serve:** Serve the cube steak fajitas immediately.
### 4. Cube Steak with Mushroom Gravy
A comforting and flavorful dish featuring cube steak smothered in a rich mushroom gravy.
**Ingredients:**
* Cube steak
* Salt and pepper
* All-purpose flour
* Vegetable oil
* Onion, chopped
* Mushrooms, sliced
* Beef broth
* Worcestershire sauce
* Heavy cream (optional)
* Fresh thyme, chopped
**Instructions:**
1. **Prepare the Steak:** Pat the cube steak dry with paper towels. Season generously with salt and pepper. Dredge the steaks in flour, shaking off any excess.
2. **Sear the Steak:** Heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Sear the steaks on both sides until browned, about 2-3 minutes per side. Remove the steaks from the pot and set aside.
3. **Sauté the Vegetables:** Add the chopped onion and sliced mushrooms to the skillet and sauté until softened, about 5 minutes.
4. **Make the Gravy:** Add the beef broth and Worcestershire sauce to the skillet. Bring to a simmer, scraping the bottom of the pot to loosen any browned bits. Simmer for 10-15 minutes, or until the gravy has thickened slightly. If desired, stir in a splash of heavy cream for extra richness.
5. **Return the Steak to the Pot:** Place the seared steaks back into the skillet with the mushroom gravy. Simmer for another 5-10 minutes, or until the steak is heated through.
6. **Serve:** Serve the cube steak with mushroom gravy over mashed potatoes, rice, or egg noodles. Garnish with fresh thyme.
## Tips for Tender Cube Steak
No matter which cooking method you choose, here are some general tips for ensuring your cube steak is tender and flavorful:
* **Don’t Overcook It:** This is the most important tip! Cube steak is thin and cooks quickly. Overcooking will result in a tough and dry steak. Use a meat thermometer to monitor the internal temperature and remove the steak from the heat when it reaches your desired doneness.
* **Marinate It:** Marinating cube steak for at least 30 minutes will help tenderize it and add flavor.
* **Pound It:** Gently pounding the steak with a meat mallet can further break down the muscle fibers.
* **Slice Against the Grain:** When serving cube steak, slice it against the grain to make it even more tender.
* **Use a Tenderizing Marinade:** Marinades containing acidic ingredients like vinegar, lemon juice, or buttermilk can help tenderize the steak. Enzymes in fruits like pineapple and papaya also have tenderizing properties, but use them sparingly as they can make the steak mushy if marinated for too long.
* **Consider Brining:** Brining involves soaking the cube steak in a saltwater solution. This helps to retain moisture during cooking, resulting in a juicier and more tender steak. A simple brine can consist of salt, sugar, and water.
* **Allow it to Rest:** After cooking, let the cube steak rest for a few minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful result.
## Conclusion
Cube steak is an affordable and versatile cut of meat that can be transformed into a delicious meal with the right techniques. By following the tips and recipes in this guide, you can enjoy tender, flavorful cube steak every time. So, ditch the preconceived notions and give cube steak a try – you might be surprised at how good it can be!