How to Cook Cube Steak Tender in the Oven: A Guide to Success
Cube steak, known for its tough texture, can be transformed into a deliciously tender meal when cooked properly in the oven. The secret lies in slow cooking and moisture – marinating or braising the steak at a low temperature allows the fibers to break down, resulting in a surprisingly tender and flavorful dish.
Understanding Cube Steak
Cube steak, also known as minute steak, is a cut of beef, usually top round or top sirloin, that has been tenderized by pounding and/or running through a mechanical cuber. This process breaks down some of the tough muscle fibers, making it quicker to cook than many other cuts. While traditionally pan-fried, baking it in the oven is a great method for consistently tender results.
Benefits of Oven Cooking Cube Steak
Oven cooking offers several advantages over other methods like pan-frying:
- Even Cooking: The oven provides a consistent temperature, ensuring the steak cooks evenly throughout, minimizing overcooked edges and undercooked centers.
- Less Monitoring: Once in the oven, cube steak requires minimal attention. You can focus on preparing side dishes or other tasks.
- Tender Results: Slow, moist heat is the key to tenderizing cube steak. The oven excels at providing this controlled environment.
- Flavor Infusion: Braising in the oven allows the steak to absorb the flavors of the cooking liquid, creating a richer, more complex taste.
The Oven Braising Process: Step-by-Step
Here’s a detailed guide to achieving tender cube steak in the oven through braising:
Prepare the Steak: Lightly season the cube steak with salt, pepper, and any other desired spices (garlic powder, onion powder, paprika, etc.). A simple marinade of Worcestershire sauce, soy sauce, and olive oil can also enhance flavor and tenderness. Marinate for at least 30 minutes, or up to overnight in the refrigerator.
Sear the Steak (Optional): While not strictly necessary, searing the steak before braising adds a layer of rich, browned flavor. Heat a tablespoon of oil in a skillet over medium-high heat. Sear each steak for 1-2 minutes per side until nicely browned.
Prepare the Braising Liquid: Choose a flavorful braising liquid. Options include beef broth, tomato sauce, mushroom soup, or a combination of these. Adding vegetables like onions, carrots, and celery (mirepoix) enhances the flavor further.
Assemble in the Oven: Place the seared (or unseared) cube steak in a baking dish or Dutch oven. Pour the braising liquid over the steak, ensuring it’s mostly submerged. Add any vegetables to the dish.
Bake Low and Slow: Cover the baking dish tightly with a lid or aluminum foil. Bake in a preheated oven at 300°F (150°C) for 1.5 to 2 hours, or until the steak is very tender and easily pierced with a fork.
Rest and Serve: Remove the steak from the oven and let it rest for 10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Serve with the braising liquid as a sauce, and your favorite side dishes.
Common Mistakes to Avoid
- Overcooking: Overcooking is the biggest enemy of tender cube steak. Check for doneness frequently after 1.5 hours.
- Insufficient Braising Liquid: Ensure the steak is mostly submerged in the braising liquid to prevent it from drying out.
- Skipping the Marination: Marination helps to tenderize the steak and adds flavor. Don’t skip this step if you want truly tender results.
- Baking at Too High a Temperature: Baking at a low temperature is crucial for breaking down the tough muscle fibers. Avoid baking at temperatures above 325°F (160°C).
- Not Sealing the Dish Properly: A tight seal prevents moisture from escaping, which is essential for tender braising.
Choosing the Right Braising Liquid
The braising liquid is key to both flavor and tenderness. Here are some options to consider:
| Braising Liquid | Flavor Profile | Best Suited For |
|---|---|---|
| Beef Broth | Rich, savory | Classic cube steak dishes |
| Tomato Sauce | Tangy, slightly sweet | Italian-inspired dishes |
| Cream of Mushroom Soup | Creamy, earthy | Hearty, comfort food dishes |
| Red Wine | Robust, complex | Dishes with a deeper, more sophisticated flavor |
| Beer (Dark) | Malty, slightly bitter | Adds a unique, robust flavor |
Frequently Asked Questions (FAQs)
Can I use a slow cooker instead of the oven?
Yes, you can. Simply follow the same braising process, but cook on low for 6-8 hours or on high for 3-4 hours. The low and slow method of a slow cooker works very well for tenderizing cube steak.
How do I know when the cube steak is done?
The steak is done when it is fork tender. It should easily fall apart when pierced with a fork. Use a meat thermometer if you wish; an internal temperature of 190-200°F (88-93°C) is ideal.
Can I add potatoes and carrots to the baking dish?
Absolutely! Adding potatoes and carrots to the baking dish is a great way to create a complete one-pot meal. Add them along with the braising liquid. The vegetables will absorb the flavorful juices from the steak.
What if I don’t have time to marinate the steak?
While marinating is recommended, you can still achieve tender results without it. Just be sure to use a flavorful braising liquid and cook the steak long enough to break down the muscle fibers.
Can I use different cuts of beef?
While this guide is specifically for cube steak, the braising method can also be used for other tough cuts of beef, such as chuck roast or round steak. However, cooking times may need to be adjusted accordingly. Tougher cuts typically require longer cooking times.
What side dishes pair well with oven-braised cube steak?
Mashed potatoes, rice, noodles, steamed vegetables, and crusty bread are all excellent choices. These sides complement the rich and savory flavors of the steak.
How can I thicken the braising liquid to make a gravy?
After removing the steak from the baking dish, whisk together 1-2 tablespoons of cornstarch with an equal amount of cold water to form a slurry. Gradually whisk the slurry into the braising liquid and simmer over medium heat until thickened, about 5-10 minutes. This creates a delicious gravy to serve with the steak and side dishes.
Can I freeze leftover oven-braised cube steak?
Yes, you can. Allow the steak to cool completely, then transfer it to an airtight container or freezer bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Reheating is best done slowly to avoid drying the steak.
What’s the best type of baking dish to use?
A Dutch oven is ideal for braising, as it provides even heat distribution and a tight seal. However, any oven-safe baking dish with a lid or that can be tightly covered with aluminum foil will work. The goal is to trap moisture during the cooking process.
Can I add mushrooms to the braising liquid?
Yes! Mushrooms add a wonderful earthy flavor to the braising liquid. Add them along with the other vegetables. They will soak up the rich flavors as they cook.
What if my cube steak is still tough after cooking for 2 hours?
If the steak is still tough, it simply needs more time to cook. Continue baking in 30-minute intervals until it reaches the desired tenderness. Patience is key when braising tough cuts of meat.
Is it better to sear the cube steak before braising?
Searing adds flavor, but it’s not strictly necessary. It creates a Maillard reaction, which contributes to a richer, more complex taste. If you have the time, searing is recommended for enhanced flavor, but skipping it won’t ruin the dish.