How to Make Beef Cube Steak? From Preparation to Perfect Plating
Beef cube steak can be transformed from a potentially tough cut into a tender and flavorful meal through proper preparation and cooking techniques. Learn how to tenderize, bread, and cook beef cube steak to achieve a delicious and satisfying result.
What is Beef Cube Steak? A Humble Cut Elevated
Cube steak is a cut of beef, usually top round or sirloin, that has been mechanically tenderized by running it through a machine with cube-shaped blades. This process breaks down the muscle fibers, making it more tender and suitable for quick cooking methods. While often inexpensive, proper preparation is key to preventing it from becoming tough or dry.
Benefits of Cooking with Cube Steak
Cube steak offers several advantages for home cooks:
- Affordability: It’s generally a budget-friendly option compared to other steak cuts.
- Quick Cooking: Due to its thinness and tenderization, cube steak cooks relatively quickly.
- Versatility: It can be prepared in various ways, from pan-frying to braising.
- Ease of Preparation: The mechanical tenderization simplifies the process, making it accessible for beginner cooks.
The Complete Process: Step-by-Step Guide
Here’s a detailed guide to creating delicious beef cube steak:
Preparation:
- Pound the steak: Even though it’s been mechanically tenderized, further pounding can improve texture. Use a meat mallet and gently pound the steak between two sheets of plastic wrap to about 1/4 inch thickness. This ensures even cooking.
- Season generously: Sprinkle both sides of the steak with salt, pepper, garlic powder, onion powder, and any other desired spices. Don’t be shy with the seasoning – it’s crucial for flavor.
Breading (Optional but Recommended):
- Prepare the dredging station: Set up three shallow dishes.
- Dish 1: All-purpose flour seasoned with salt, pepper, and garlic powder.
- Dish 2: 1-2 eggs beaten with a tablespoon of milk or water.
- Dish 3: Breadcrumbs (panko or seasoned)
- Dredge the steak: Dredge each steak in the flour, shaking off any excess. Then dip it into the egg mixture, ensuring it’s fully coated. Finally, coat it with breadcrumbs, pressing gently to help them adhere.
- Prepare the dredging station: Set up three shallow dishes.
Cooking:
- Heat the oil: Heat a generous amount of oil (about 1/4 inch deep) in a large skillet over medium-high heat. The oil should shimmer but not smoke. Vegetable oil, canola oil, or peanut oil are good choices.
- Cook the steak: Carefully place the breaded (or unbreaded) steaks in the hot oil, ensuring 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 higher, depending on your preference.
- Remove and rest: Transfer the cooked steaks to a wire rack lined with paper towels to drain excess oil. Let them rest for a few minutes before serving.
Serving:
- Serve immediately. Cube steak is best enjoyed hot and crispy.
- Popular serving options include:
- Cream gravy (Chicken fried steak style)
- Mashed potatoes
- Green beans
- Country gravy
- Sandwiches
- Salads
Common Mistakes and How to Avoid Them
- Overcooking: Cube steak can quickly become tough if overcooked. Use a meat thermometer and avoid cooking it for too long. Aim for medium-rare to medium.
- Not seasoning enough: Proper seasoning is essential for flavor. Don’t be afraid to use a generous amount of salt, pepper, and other spices.
- Overcrowding the pan: Overcrowding the pan lowers the oil temperature, resulting in soggy steak. Cook in batches if necessary.
- Using too little oil: Using too little oil can cause the steak to stick to the pan and cook unevenly. Make sure the oil is deep enough to cover the bottom of the steak.
- Failing to pound the steak: Even though cube steak is mechanically tenderized, further pounding can significantly improve its texture.
Ingredient Variations and Substitutions
| Ingredient | Substitution Option | Reason |
|---|---|---|
| All-purpose flour | Gluten-free flour blend | Dietary restriction |
| Breadcrumbs | Panko breadcrumbs, crushed crackers, cornmeal | Texture preference, dietary restriction |
| Vegetable oil | Canola oil, peanut oil, avocado oil | Higher smoke point, flavor profile |
| Milk | Water, buttermilk, non-dairy milk alternatives | Dietary restriction, tangier flavor |
| Beef Cube Steak | Pork Cube Steak, Chicken Cutlets | Alternate protein source, flavor preference |
The Flavor Boost: Marinades and Sauces
Consider marinating the cube steak before cooking to enhance its flavor and tenderness. A simple marinade of soy sauce, Worcestershire sauce, garlic, and lemon juice can work wonders. Alternatively, top the cooked steak with a flavorful sauce such as:
- Mushroom gravy
- Onion gravy
- Peppercorn sauce
- Tomato sauce
Frequently Asked Questions
What is the best way to tenderize cube steak further?
Even though cube steak is already mechanically tenderized, you can further improve its texture by pounding it with a meat mallet between two sheets of plastic wrap. This breaks down the muscle fibers even more and ensures even cooking. Marinading it overnight also significantly improves the tenderness and flavor.
Can I cook cube steak in the oven?
Yes, you can cook cube steak in the oven. Place the breaded or unbreaded steak on a baking sheet and bake at 375°F (190°C) for 15-20 minutes, or until cooked through. Oven cooking is a good option if you’re cooking a large batch of steaks.
How do I prevent the breading from falling off?
To prevent the breading from falling off, make sure to thoroughly dry the steak before dredging it in flour. Also, ensure the egg wash coats the steak completely, and press the breadcrumbs firmly onto the steak. Letting the breaded steak sit for a few minutes before cooking can also help the breading adhere better.
What is the ideal internal temperature for cooked cube steak?
The ideal internal temperature for cooked cube steak is 145°F (63°C) for medium-rare or higher, depending on your preference. Use a meat thermometer to ensure it reaches the desired temperature and avoid overcooking.
Can I freeze uncooked cube steak?
Yes, you can freeze uncooked cube steak. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil, or place it in a freezer bag. It can be stored in the freezer for up to 3 months. Thaw it completely in the refrigerator before cooking.
What are some good side dishes to serve with cube steak?
Cube steak pairs well with a variety of side dishes, including mashed potatoes, cream gravy, green beans, corn on the cob, coleslaw, macaroni and cheese, and dinner rolls. Consider complementary flavors to your chosen preparation method.
How long does cube steak last in the refrigerator?
Cooked cube steak can be stored in the refrigerator for 3-4 days in an airtight container.
Is cube steak suitable for grilling?
While possible, grilling cube steak requires careful attention as it is thin and can easily dry out. Grilling can be great, but be prepared for rapid cooking and watch closely for flare-ups.
Can I use an air fryer to cook cube steak?
Yes, an air fryer is an excellent option. Preheat the air fryer to 400°F (200°C). Place the breaded steak in the air fryer basket in a single layer and cook for 8-10 minutes, flipping halfway through, or until golden brown and cooked through. Air frying offers a crispy texture with less oil.
What kind of oil is best for frying cube steak?
Oils with a high smoke point are best for frying cube steak. Vegetable oil, canola oil, and peanut oil are all good choices.
How do I make cream gravy for cube steak?
To make cream gravy, melt 2 tablespoons of butter in the skillet you used to cook the steak. Whisk in 2 tablespoons of flour and cook for 1-2 minutes. Gradually whisk in 1 ½ cups of milk or beef broth and bring to a simmer. Cook until thickened, stirring occasionally. Season with salt, pepper, and a pinch of nutmeg. Cream gravy is a classic accompaniment to cube steak.
What if my cube steak is still tough after cooking?
If your cube steak is still tough after cooking, it was likely overcooked. Another possibility is the cut of meat wasn’t very good. Low-and-slow cooking methods like braising could help tenderize it.