The spiky points cut up the connective tissue and muscle fibers, so you can cook steak quickly over high heat. Next, add about a 1/2 Cup of vegetable oil to a pan and turn on high heat. 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. When cube steak is slow cooked on low wet heat it becomes so tender you can cut it with a fork. Pro Tip: When marinating with enzymes, always use a non-reactive container like glass or Ziploc bags. Cook, stirring constantly until bubbling and beginning to turn a golden color, another . A pounding combined with a meat tenderizer can tenderize a tough steak in as little as 2 3 minutes. Cube Steaks are thin cuts of meat that have been tenderized by a mechanical tenderizer before you buy them. First, slice the steak into individual cubes about 1/3 of an inch. Dont assume you can use them interchangeably. Now, I have heard and have cooked cubed steaks. I cut meat in Rochester, NY and we packaged minute steaks AND cube steak! Place the meat in as soon as the oil gets hot. 1. It contains iodine which can give the meat a strange chemical flavor. This achieves a rich flavorful surface like the sear on a grill and prevents the beef from turning grey. Im in the US and Ive NEVER heard cube steaks be called minute steaks . Dredge cube steaks in flour mixture, gently shaking off excess. Whisk together 2 eggs and the can of evaporated milk in a bowl. If you do not have buttermilk, use milk and a splash of lemon juice. The fastest way to tenderize cube steak is with a spiked mallet. Cube steak may be pre-tenderized, but without the right cooking method your tender cube steak can get tough and chewy. Try making Slow Cooker Brisket, Slow Cooker Pot Roast or Texas BBQ Braised Beef Brisket, which also benefits from an overnight dry brine. Marinate the cube steak in baking soda. Use a roasting pan with a lid or a Dutch oven. This turns the meat brown and adds more flavor. For a simple cube steak recipe, season your meat with salt and pepper. Only hit areas that were missed by the machine or feel especially tough. Thanks for sharing! Next, heat a large skillet over medium-high heat and add enough oil to coat the bottom. Always sear (brown) the meat quickly before starting to braise. In a large skillet over medium-high heat, heat oil.Fry steaks in batches until deeply golden, about 2 minutes per side.Transfer steaks to a plate. Cook cube steaks for 4-5 minutes on each side on medium-high heat until cooked through. This is helpful for tenderizing tougher cuts of steak, such as flank, because cutting the meat severs the long fibers that make it tough to chew. A 300 to 325 degree Fahrenheit oven will accomplish a braise. My favorite recipe using cube steak is my Crock Pot Cube Steak in Gravy! Unfortunately, these areas tend to be smaller which is why an entire cow only provides a few prime steaks. This makes it even more tender. Once the steak is prepared, dredge it through the flour again and repeat the process. Serve your steak with roasted potatoes and carrots. Whisk together 2 eggs and the can of evaporated milk in a bowl. STEP 2: Sprinkle meat with a little bit of all-purpose flour and a dash of salt and pepper. Cube steak is typically thin, lean and tough meat thats been tenderized by the butcher. 7 Ways to Tenderize Steak. It really doesnt matter. All you need to do to get great results is to follow this simple recipe: Another popular way to prepare cube steak and make it tender is to follow a chicken fried steak recipe.To do this, you must bread and fry it. It was stringy, gristly & INEDIBLE meat!!! Cook your steak for two to three minutes and then flip and cook for an additional two to three minutes or until your steak has reached an internal temperature of 145 degrees Fahrenheit. The purpose of searing is to brown the outside of the beef, not to cook the inside. Properly Preparing Tender Cube Steaks. However, if you do not prepare it right, you may negate that tenderizing work.Try these techniques to make sure that your cube steak recipe is not working against you. The choice of a marinades acidic component varies across cuisines and cuts. With 2 parents farming in GA, SC and FL, we bought a side of beef every year growing up in Philly with 5 kids and I loved cube steak. Cook your steak for two to three minutes and then flip and cook for an additional two to three minutes or until your . Preheat oven to 325 F. Preheat oil in a cast-iron skillet over medium-high heat. With mashed potatoes. Muscles that get lots of exercise are denser with less fat marbling. 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. A perfect temperature for braising is between 180 and 190 degrees Fahrenheit. Pound the steak on both sides hard enough to create dimples in the meat. 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But it doesnt add any flavor like a marinade, salt or enzymes do. STEP 2: Sprinkle meat with a little bit of all-purpose flour and a dash of salt and pepper. Perhaps youre curious about budget-friendly cuts of steak but have no idea how to cook them. 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". I hope you found something to share with your family. 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. I tried cooking it a couple different ways. For more simple to make steak recipes try this Garlic Butter Herb Steak Bites with Potatoes, Brown Sugar Garlic Flank Steak . In another pie plate, stir an egg and half a tablespoon of hot sauce into about two cups of buttermilk. The steaks really are buttery soft and so flavorful! Score the steak with a very sharp knife. We like our steaks packaged 5 to a package because thats how many are in our family. While this may take a tad longer, the moisture savings may be worth it. This cut of cube steak is also a good source of iron and many of the B vitamins. Let the steak rest for at least 30 minutes and no more than 24 hours. Well, it happens to be made from cube steak. Who cares what its called! These Grilled Skirt Steak Gyros employ Greek yogurt, while this Grilled Korean-Style Skirt Steak calls for cola as its main source of acid. Baking soda causes the steaks pH level to increase while neutralizing acid found in the meat. Steaks are actually muscles cut from a cow. Be careful to not cut it all the way through. Add water and stir to combine everything. Using a meat tenderizer, pound the steaks on each side for 5-10 seconds to tenderize them. Add liquid as needed. Remove to a cooling rack set over a baking sheet, and tent loosely with aluminum foil to keep warm while you finish the rest. Make sure the lid stays on tight. It just takes a few hours of marinating to get it ready for the grill. Heat oil in a 10 skillet over medium-high heat. Allow the meat to rest for at least 15 minutes, and wash the baking soda off before you cook the meat. 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. Add in your seasonings, veggies, onions, spices, potatoes, etc. There should always be liquid in the bottom of the pan. Try wine, beer, broth or water. 6. . Pound both sides of the meat until dimples appear. Consider pairing with mashed potatoes to create a hearty and full meal. You can also use a deep fryer, for tons of flavor. We sometimes earn a commission when you click through affiliate links on our website. Carefully watch your steak and flip it every minute until it is to your liking. The longer a steak spends over the heat, the drier it gets. Dont be worried, this is normal and harmless. After cooking the cube steak for five minutes on each side, take it out of the pan, place it on a plate, and cover that plate with aluminum foil. of oil in the pan or Dutch oven and heat over medium-high. If you have any questions about tenderizing steak, email any time. Do you find chicken fried steak a little confusing and wonder if it's made from chicken or steak? Tips: For even more tender steaks, place them between two sheets of waxed paper and pound them with a meat mallet before you soak them. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. I agree 100%! Giving your tender cube steak plenty of room in the pan and not overcooking the meat is essential for preventing a chewy steak. Next, cut the meat against the grain into small cubes. Place the meat in a single layer in a roasting pan or Dutch oven with a tight lid. If there's not enough water, the meat will become dry. 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. Season the steaks with salt, pepper, and paprika. Combine all of the dry ingredients and place on a plate, mixing well to . 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. Add 1/2 cup of water or beef broth to the pan along with your other ingredients, vegetables and spices. As pH levels rise toward the outside of the meat, proteins on the inside loosen their bonds. Slow braising cube steak can produce beef so tender it literally falls apart. After that, you need to get your large skillet ready by heating a tablespoon of olive oil. Scoring meat involves cutting shallow slits into its surface. Use plenty of oil when cooking the cubes of steak. Simply add one of these acidic components to a marinade (which should also include oil and seasoning) and use on thin, tough cuts such as flank steak, hanger steak, tri-tip steak, skirt steak or London Broil. Cube steak, also commonly known as minute steak for its short cooking time, offers both versatility and tasty flavor. Simmer over a low heat while you fry the steaks. Thats what leaves those distinctive marks along the surface of the beef. Feel free to experiment with seasonings. Use a clean paper towel to blot the steak dry before cooking or sear it while still wet. Dredge cubed steaks in flour mixture. Before you can start cooking Omaha Steaks' Chicken Fried Steak, you need to prepare the steaks. Season as desired and add half a cup of water or beef broth to the pan. Try to select the freshest steak you can with some amount marbling. Fruit is actually a really good tenderizer because many contain acids. Hit the steak repeatedly with a meat mallet. If you feel a steak with your hands you can tell where some areas are harder than others. Dont use regular table salt to tenderize a steak. Set them on a plate and sprinkle salt and pepper on both sides of the steaks. Allow excess buttermilk to drip off the steak, then dip it in the flour. The tenderizer leaves marks on both sides of the steak which makes them easy to spot. 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