Bake it at that temperature for four to five hours. Add liquid as needed. The purpose of searing is to brown the outside of the beef, not to cook the inside. Live in Kentucky for 55 years, always heard these called minute steaks. This may be difficult to see, as most cube steaks are tenderized in this fashion at the supermarket before they are packaged for sale. These holes allow marinades and other liquids to penetrate deeper into the meat which helps soften it. Like a marinade, however, you will get best results by soaking the steaks for four hours or overnight. Add it to 34 pound (0.34 kg) of meat that hasn't been sliced or cut. Dredge steaks in flour mixture, making sure they are evenly covered, and shake off excess flour. Sprinkle coarse salt generously over both sides of the steak. Use a whisk to thoroughly combine the mixture. If there's not enough water, the meat will become dry. Plus theyre more tender, fry faster, and go further for feeding a small crowd. Why You Should Let Steak Rest After Cooking. Want to know how to cook cube steak? 1. Tougher cuts of steak with a lot of connective tissue benefit from tenderizing to help break down the fibers and make the meat easier to cook, cut and eat. A stew is a little different than braising because it uses more liquid. Cook steaks in hot oil until brown, 3-4 minutes per side. Skirt Steak vs. Flank Steak: Whats the Difference? Braising and barbecuing are ideal for tough cuts such as brisket, chuck and bottom round. 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. Heres how to tenderize cube steak with a spiked meat mallet: As you pound the steak, tough muscle fibers are broken down and torn apart. Remove cubed steak from the fridge. Ill be trying this soon. Rinse each steak with cool water. I feel you have to tenderize it further after purchase. Or, maybe you could try baking them in a BBQ sauce (maybe thats too close to gravy?) Cook your steak for two to three minutes and then flip and cook for an additional two to three minutes or until your . Add the cubed steak and coat both sides. The soaking time depends according to how tough the steaks are and how tender you would like them to be. While this method is the simplest, it also holds the most significant potential for drying out your steak. When braising on a stove top, this is considered a low simmer. This will help to save time and prevent the meat from sticking to the pan. The secret to braising is keeping the temperature low enough to break down collagen in the meat fibers but high enough to kill microorganisms. Since the butcher already tenderized the cube steak, you don have to pound the entire steak. Theyre all good. After Cube Steak is tenderized, cut into cubes and seasoned, it should be seared. Just use the cutting edge and pound, pound, pound. Cube steak is sometimes called cubed steak, or swiss steak. Pounding likewise has the benefit of flattening the meat, which enables it to cook quicker and more uniformly. These Grilled Skirt Steak Gyros employ Greek yogurt, while this Grilled Korean-Style Skirt Steak calls for cola as its main source of acid. Score the steak with a very sharp knife. The meat needs time for the collagen to melt which produces extremely tender beef. This results in a more tender and juicy steak. The best way to tenderize cube steak is by slow cooking in a small amount of liquid on low heat. Slow cooking applications include braising, barbecuing and sous vide (cooking proteins in a vacuum sealed bag immersed in warm water). When you tenderize steak with salt it will turn a little brown in color. STEP 1: Place the meat on a chopping board and cut it into pieces. You can call them whatever you like! 2. We cant always control what kind of meat were buying. 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. After going through this quick and easy, extra tenderizing process the steaks are ready to be used in any recipe. . The term Cube Steak refers to steak thats been pre-tenderized by the butcher and not a specific cut of beef. The chef beats a piece of meat with a metal hammer. By Layla Khoury-Hanold for Food Network Kitchen. Tenderize with knife or mallet like described here. Giving your tender cube steak plenty of room in the pan and not overcooking the meat is essential for preventing a chewy steak. Cube steak is mechanically tenderized by the butcher before you buy it which leaves behind lots of small holes. Pro Tip: When marinating with enzymes, always use a non-reactive container like glass or Ziploc bags. Theyre deliciousthe end of the story! The grocery store calls them cube steak. When hot, add oil for 1 minute. NJ Businesses. This achieves a rich flavorful surface like the sear on a grill and prevents the beef from turning grey. Made from various tough cuts of beef, cube steak is processed in a way that helps create a more tender piece of meat. Melt the butter in a large frying pan. A 300 to 325 degree Fahrenheit oven will accomplish a braise. Once the slow cooker finishes cooking it, top it off with some delicious gravy to take your dish to the next level. Ive always called them cube steak, or cubed steak. Dredge cube steaks in flour mixture, gently shaking off excess. If its open steam can release which dries out the meat. Soak the beef in water and baking soda for a cheap solution. Then put in the beef and cook with the lid on tight at around 300 F for about 2 4 hours. STEP 3: Using a big knife, pound each piece of steak to a thin . Use a spiked meat mallet to pound the beef in especially tough areas or anywhere missed by the butcher. Im not sure how it would work to make them in the pressure cooker because there might not be enough liquid to make it build enough pressure to seal. For a simple cube steak recipe, season your meat with salt and pepper. I agree! What are minute steaks? Im 73 years old and have never heard of minute steaks. Ive lived in the north, south, east and west. In a skillet, melt the butter and saut the onions for 1-2 minutes. STEP 4: Flip the meat over and repeat steps 1-3 on the other side. Preheat oven to 325 F. Preheat oil in a cast-iron skillet over medium-high heat. After the steak is done cooking, let it rest for three to five minutes before cutting into it. If you want to cook a cube steak, you may have to first tenderize it. of cornstarch to the liquid one-half hour before the cooking time is complete. Lightly shake off excess flour and place beef in the hot oil. Pounding a cube steak with a spiked meat tenderizer break up tough connective tissue and muscle fibers which softens the beef. Let it sit for about 10 minutes before rinsing and cooking as usual. A great way to tenderize a tough cube steak is with an acidic marinade. Instructions. Pork Butt vs. Pork Shoulder: Whats the Difference? I am from Indiana and we always called them minute steaks. Im going to try this tenderizing method and see if it helps. 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. Start by placing the steak on a cutting board and then put a piece of plastic wrap over its top. Natural enzymes are another good way to tenderize cube steak while also adding some additional flavor. Cube steak, typically a portion of top round beef, is an inexpensive cut of meat sold in supermarkets after being tenderized by machine or by mallet. This makes the meat brown, prevents it from turning grey in color and develops a great flavor. When all the meat is seared, put it into a Dutch oven and add 1/2 to 1 cup water of beef broth along with your other ingredients, vegetables and spices. Making chicken fried steak is time-consuming and cant be made low and slow, and thats why I dont make it very often. You want to make the cubes about the same size so that they cook at the same time. Be careful not to overheat your cube steak. Surrounding the muscle fibers are a thin gelatinous substance called collagen and fat. You can buy powdered meat tenderizer at the grocery store. Like braising, stew meat should be seared before stewing to make the beef brown. Lightly pound the cut of steak until it is your desired thickness. The key to this type of cooking is low heat for a long period of time. These fruits are good sources of tenderizing enzymes and more natural than a powder. Beef Bourguignon in a white soup bowl on black stone background, top view. 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. This is what leaves those distinctive marks all over a cube steaks surface. Consider serving it with some hearty vegetables to round out your simple cube steak meal. First, season the meat with salt and pepper. Simmer over a low heat while you fry the steaks. The secret to tenderizing your cube steak is to soak it in a mixture made from milk and eggs. These include Chuck, Brisket, Skirt, and Flank. Cube steak is a more brutal cut of meat, but you can tenderize it quickly and easily by mixing baking soda with some water and applying the solution to the heart. If you braise stew meat in the oven, preheat to 300 degrees. Season the cube steaks on both sides with seasoning salt, garlic and black pepper. Like a marinade, however, you will get best results by soaking the steaks for four hours or overnight. Here's a simple method for low and slow steak: cut and season your steak, place it in a baking dish with a marinade liquid, cover the dish with foil, preheat the oven to 275 degrees. Combine flour and garlic powder in a shallow bowl. Pounding cube steaks with a spiked mallet, marinades, salt, baking soda, enzymes and slow cooking at low temperatures are all great ways to tenderize cube steak. Season each side of the steak before placing it on the rack. I dont own a meat mallet because I dont want to store one more big bulky kitchen gadget! While this cut of meat comes packaged already tenderized, tenderizing it more helps bring out more flavor and softness in a meal. Now, I have heard and have cooked cubed steaks. It's a great way of cooking bottom round steak and getting tender meat every time! Pro tip: Cuts that run along the back tend to be the most tender and expensive. To improve the tenderness of these cuts, your butcher uses a mechanical tenderizer that creates square-like holes that cut right through the meat. Cube steak should be seared before braising. When you find a tough section pound it with your mallet. Crock Pot Melt-In-Your-Mouth Cube Steak & Gravy. 2. Place your steak in a food-safe container and add your favorite marinade over it. If you plan on braising or cooking cube meat as a stew, always braise it first. Cube steak is mechanically tenderized by the butcher before you buy it. However, if not cooked properly, it can be rather tough.Keep reading to learn all about cube steak and how to make it as tender as possible with simple recipes. Fry one steak at a time, for 1 1/2 to 2 minutes per side, just until golden brown. 3. Breaking them up makes meat more tender. Cube Steaks are thin cuts of meat that have been tenderized by a mechanical tenderizer before you buy them. I grew up in CT and we always called them cubed steaks. 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