What Is Beef Cubed Steak?
Cubed steak is a cut of beef, most often top round or sirloin, that has been tenderized and flattened by pounding with a meat tenderizer. The process leaves a characteristic cube-shaped indentation on the surface of the meat.
The Origins of Cubed Steak
Cubed steak wasn’t always a common cut. In the past, tougher cuts of beef were often discarded or used for stews and other long-cooking dishes. Necessity being the mother of invention, butchers started looking for ways to make these less desirable cuts more palatable. This led to the development of mechanical meat tenderizers, which use blades or blunt tools to break down tough muscle fibers. The resulting “cubed” appearance is simply a byproduct of this tenderizing process, giving the cut its name. Cubed steak essentially offered a cheaper and faster-cooking alternative to more expensive, naturally tender cuts.
Production Process: From Tough Cut to Tender Meal
The production of cubed steak is relatively straightforward, involving a combination of mechanical and sometimes chemical tenderization. The process can be broken down into these steps:
- Selection of the Cut: Typically, a tougher, less expensive cut like top round, bottom round, or sirloin tip is selected.
- Trimming: Excess fat and sinew are trimmed from the meat to improve texture and presentation.
- Tenderizing: The meat is run through a mechanical tenderizer. This machine uses rotating drums or plates with blunt blades or teeth to pound the meat, breaking down muscle fibers.
- Flattening: The tenderizing process also flattens the steak, resulting in a thinner cut that cooks more quickly.
- Cutting: The flattened steak is then cut into individual portions.
Some manufacturers also use enzymatic tenderizers, which are applied topically before or during the mechanical tenderization process. These enzymes, derived from sources like papayas or pineapples, further break down proteins, contributing to a more tender final product.
Benefits of Choosing Cubed Steak
While not as inherently flavorful as prime cuts, cubed steak offers several advantages:
- Affordability: It’s generally much cheaper than naturally tender cuts like ribeye or filet mignon.
- Quick Cooking Time: The tenderizing and flattening process significantly reduces cooking time, making it a convenient option for weeknight meals.
- Tender Texture: When cooked properly, cubed steak can be surprisingly tender, offering a satisfying bite.
- Versatility: It’s suitable for various cooking methods, including pan-frying, braising, and grilling.
- Good for Value Meals: It is excellent for quick and delicious meals such as chicken fried steak or stews.
Common Mistakes When Cooking Cubed Steak
Despite its ease of preparation, there are several common pitfalls to avoid when cooking cubed steak:
- Overcooking: Because it’s thin and tenderized, cubed steak can become tough and dry if overcooked.
- Using High Heat: High heat can cause the steak to seize up and become rubbery. Medium-high heat is generally ideal.
- Insufficient Seasoning: Cubed steak benefits from generous seasoning to enhance its flavor.
- Skipping the Dredging: For recipes like chicken fried steak, skipping the flour or breadcrumb dredging can result in a less flavorful and less crispy crust.
- Crowding the Pan: Overcrowding the pan when pan-frying lowers the pan temperature and can result in steaming the steak instead of searing it.
- Not Allowing to Rest: Even though it is a thin cut, allowing the steak to rest for a few minutes after cooking allows the juices to redistribute, resulting in a more tender and flavorful outcome.
Nutritional Profile of Cubed Steak (per 3 oz serving, approximate)
| Nutrient | Amount (approximate) |
|---|---|
| Calories | 150-200 |
| Protein | 25-30g |
| Fat | 5-10g |
| Saturated Fat | 2-4g |
| Cholesterol | 70-80mg |
| Iron | 2-3mg |
Note: Nutritional values can vary depending on the specific cut and fat content.
Popular Dishes Featuring Cubed Steak
Cubed steak shines in many dishes, including:
- Chicken Fried Steak: Perhaps the most iconic preparation, where the steak is breaded and fried to a golden brown.
- Swiss Steak: A braised dish where the steak is simmered in a tomato-based sauce with vegetables.
- Steak Stroganoff: Cubed steak adds rich beefy flavor to the classic creamy stroganoff sauce.
- Stir-fries: Quickly cooked in a wok with vegetables and sauce.
* Quick Beef Stews: Cubed steak tenderizes very quickly in a slow-cooked stew.
FAQ: What is the best cut of beef to use for cubed steak?
The most common cuts used for cubed steak are top round and sirloin. These cuts are relatively lean and affordable, making them ideal for tenderizing. Bottom round is sometimes used as well, but it can be tougher.
FAQ: How can I tenderize cubed steak further at home?
While cubed steak is already tenderized, you can further enhance its tenderness by marinating it for a few hours before cooking. An acidic marinade, such as one containing lemon juice or vinegar, can help to break down muscle fibers even further. Pounding the steak lightly before cooking, even if it’s already been cubed, can also help.
FAQ: Is cubed steak the same as minute steak?
While both are thin cuts of beef that cook quickly, they aren’t necessarily the same. Minute steak refers to a thin slice of a more tender cut, like sirloin, and it isn’t always mechanically tenderized. Cubed steak is specifically tenderized and flattened, leaving the characteristic cube-shaped indentations.
FAQ: Can I freeze cubed steak?
Yes, cubed steak freezes very well. Wrap it tightly in plastic wrap and then aluminum foil, or place it in a freezer-safe bag, removing as much air as possible. It can be stored in the freezer for up to 3-4 months.
FAQ: How do I thaw cubed steak safely?
The safest way to thaw cubed steak is in the refrigerator for 24 hours. You can also thaw it in cold water, changing the water every 30 minutes, but this method requires closer supervision. Avoid thawing at room temperature, as this can promote bacterial growth.
FAQ: What is the best way to cook cubed steak so it doesn’t get tough?
The key is to avoid overcooking it. Cook it quickly over medium-high heat until it’s just cooked through. For chicken fried steak, make sure the oil is hot enough to sear the breading quickly. If braising or stewing, allow it to simmer gently and avoid high heat.
FAQ: What kind of oil is best for frying cubed steak?
Neutral oils with a high smoke point are best for frying cubed steak. Options include canola oil, vegetable oil, peanut oil, or avocado oil.
FAQ: Can I grill cubed steak?
Yes, you can grill cubed steak, but it requires careful attention. Grill it quickly over medium-high heat, turning it frequently to prevent burning. Because it’s thin, it will cook very fast, so keep a close eye on it.
FAQ: What are some good side dishes to serve with cubed steak?
Cubed steak pairs well with a variety of side dishes. Some popular choices include mashed potatoes, gravy, green beans, corn on the cob, and salads.
FAQ: Can I make gravy from the pan drippings after cooking cubed steak?
Absolutely! Using the pan drippings to make gravy is a great way to add extra flavor to your meal. Simply whisk in some flour, then gradually add broth or milk to create a smooth gravy.
FAQ: Is cubed steak a healthy option?
Cubed steak can be part of a balanced diet, but it’s important to consider the cooking method and portion size. Opting for leaner cuts and cooking methods like grilling or baking can reduce the fat content.
FAQ: Where can I buy cubed steak?
Cubed steak is widely available in most supermarkets and butcher shops. It’s often found in the meat section alongside other beef cuts. You can also ask your butcher to cube steak for you if you prefer a specific cut or thickness.