Place your steak in a food-safe container and add your favorite marinade over it. Pound the steak on both sides hard enough to create dimples in the meat. Even among tough cuts of beef, some steaks are more tender than others. Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat. How Much Space Do You Need For A Pool Table? Season as desired. Its how theyre cooked and served and does your family enjoy it! I appreciated everything I learned from pitchforkfoodie. With this versatile cut of meat and the right recipe, you will cook a filling and delicious dinner of comfort food while staying within your budget. Follow these steps and youll never dry it out. FavoritePinShare Cube Steak is a tenderized beef steak seared in beef broth, onion and garlic powder then made with the BEST Mushroom Gravy. I agree! Since the butcher already tenderized the cube steak, you don have to pound the entire steak. Score the steak across the top and underside of the meat very lightly. So only keep them on for a few minutes. Can use zip bag to marinate. STEP 1: Lay meat on a cutting board. They literally fall apart! I know I know, find a reputable butcher, but we dont have that option in our city. Heat a heavy-bottom pan, like a cast-iron skillet, over medium-high heat. Dredge cube steaks in flour mixture, gently shaking off excess. How do you tenderize cube steak for frying? Minute steaks and cube steaks are not the same thing or come from the same part. This will help to save time and prevent the meat from sticking to the pan. I also think restaurants use meat tenderizer before cooking and in my opinion theres no shame in that. This turns the meat brown and adds more flavor. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Use coarse kosher or sea salt instead. Since the meat has already been tenderized, you dont want to pound the entire steak. Directions. a little milk tenderized and floured fry and cooked in gravy. Take the steaks out of the refrigerator and allow them to come to room temperature in the milk mixture. Instructions. Welcome to my stinky farm life where my days are filled with chasing kids and cows! Make sure not to overcook the steak since it will become tough. A stew uses enough liquid to completely cover the meat and vegetables in the pot. I tried cooking it a couple different ways. STEP 2: Sprinkle meat with a little bit of all-purpose flour and a dash of salt and pepper. Your email address will not be published. Allow excess buttermilk to drip off the steak, then dip it in the flour. Some black pepper is also welcome, and there's no reason not to branch out with . Start by placing the steak on a cutting board and then put a piece of plastic wrap over its top. Especially if you slow braise or turn it into a stew. The minute steaks were thin slices and not cubed! Pro tip: Cuts that run along the back tend to be the most tender and expensive. Add the cubed steak and coat both sides. But pounding is a quick and easy way to tenderize a steak. I think its the best way to make cube steak! And we always request them to make plenty of cubed steaks! You can also take the liquid from the pan and make gravy for mashed potatoes if youd like. Use plenty of oil when cooking the cubes of steak. Pound both sides of the meat until dimples appear. These dimples allow liquid to penetrate deeper into the meat which makes it more tender. 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. Pounding steak with a spiked mallet not only tenderizes the beef but also creates small dimples on the surface. Instead, consider braising your cube steak. This involves tenderizing the steaks, coating them in the batter, and setting them aside until ready to be fried. Remove from pan and drain on a wire rack or paper towels. Both sides of the steak should be bathed in marinade. The pan will get hot, and the water will evaporate, leaving the steak . You can also substitute the marinade liquid for a dry rub. Slow cook: Cooking your steak in a slow cooker breaks down the collagen, which can help soften tough cuts like . Have you ever seen a cook pound steak with a mallet and wondered why theyre doing it? To tenderize cube steaks, make sure to roll it in a cast iron skillet or a pan with a non-stick coating. Combine flour and garlic powder in a shallow bowl. How to Cook T-Bone Steak Correctly: The Simple & Tasty Way. I love how easy it is to make enough to feed a crowd, or just enough for 2! Preheat the oven to 225 degrees Fahrenheit for 10 minutes. Meat tenderizing powder works fast. Add your cube steaks to the skillet, but no more than two at a time. Work in batches if necessary so you don't crowd the pan. Let me show you how it works! The key to this type of cooking is low heat for a long period of time. Cube Steak is cut from tougher areas of the cow like flank, skirt and round roasts. Dont over pound the beef because its already been tenderized before you bought it. Well, it happens to be made from cube steak. Whisk together 2 eggs and the can of evaporated milk in a bowl. Velveting Beef - Tenderizing a Cheap Cut of Beef for Stir Frying with Baking Soda. Sprinkle the steak with tenderizer and allow the enzymes to break down those tough meat fibers. As pH levels rise toward the outside of the meat, proteins on the inside loosen their bonds. 2023 Warner Bros. Sometimes I just need to cook some beef and steak is one of my favorites! There are more tough cuts on a cow than tender cuts so the price is much lower. A meat mallet has two sides, flat and spiky. Your email address will not be published. You can call them whatever you like! This area is where cube steaks come from. Ive been wondering how they will do in the instant pot. We like our steaks packaged 5 to a package because thats how many are in our family. Pounding a cube steak with a spiked meat tenderizer break up tough connective tissue and muscle fibers which softens the beef. Slow braising cube steak can produce beef so tender it literally falls apart. Step 9. Im gonna go with he does not live in the South. 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. Stew with carrots, onions, mushrooms, bacon, garlic and bouquet garni. These dimples allow juices to penetrate deeper into the meat which tenderizes even more. Season steak with paper and salt and then dredge in flour mixture, taking care, not to overcoat. Always cut cube steak against the grain. Heat 2 inches of canola oil in a frying pan to 350F and preheat the oven to 200F. This makes it easier to break down and chew. 4. You can also tenderize cube steak with salt, baking soda and enzymes which well go over later in the article. Then put in the beef and cook with the lid on tight at around 300 F for about 2 4 hours. As with other marinades, this method works best with thinner cuts such as hanger or skirt steaks. What are minute steaks? Im 73 years old and have never heard of minute steaks. Ive lived in the north, south, east and west. Let me show you step by step how to do it! Why make a big deal out of them? STEP 2: Sprinkle meat with a little bit of all-purpose flour and a dash of salt and pepper. Place the meat in as soon as the oil gets hot. You could make Chicken fried steak out of them. Place the cube steaks in the milk and turn them to coat them in the mixture. After the steak is done cooking, let it rest for three to five minutes before cutting into it. Add 2 tablespoons of vegetable oil to the pan when it is hot, evenly coating the bottom. Of course, if you have a meat mallet it will work great for tenderizing cubed steaks. Be careful not to overheat your cube steak. 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. With a couple of commonly used kitchen and pantry items, tenderizing cube steak is a quick and easy process. STEP 3: Pound each piece of steak with a large knife. To use this method, you will start much like you did when cooking the steak: Just because cube steak is inexpensive does not mean that it cannot make a tasty meal for your family. If you do not have buttermilk, use milk and a splash of lemon juice. Use multiple tenderizing methods together. Tenderize with knife or mallet like described here. Make a marinade with acidic componentssuch as citrus juice, buttermilk, yogurt, wine, vinegar or sodato help break down tough connective tissue and muscle fibers. It is best to heat it in short increments and test the steak after each one. Thank you for being so righteous and self-absorbed. After going through this quick and easy, extra tenderizing process the steaks are ready to be used in any recipe. 1. Add water and stir to combine everything. Not sure how grandma cooked them besides flour, salt, pepper but they were always tender and not from a butcher. STEP 1: Lay meat on a cutting board. Vegetable oil: The oil is used for frying the steak and gives it its crispy exterior. Make sure the lid stays on tight. Im going to try this tenderizing method and see if it helps. Serve your steak with roasted potatoes and carrots. If you buy them already ran through a cuber, I tend to cut them in half when I get home. Although ribeye is the most popular cut of beef, according to the Cattlemen's Beef Board and National Cattlemen's Beef Association, cube steak makes the top-10 list of favorite beef cuts, coming in at number 10. However, it's high in calories, fat and saturated fat. Line a baking sheet with foil or parchment paper and spread the steak bites out in . 2. 3. Start by browning the meat on all sides over high heat in your Dutch oven or a cast iron skillet. 3. Dredge cubed steaks in flour mixture. Maybe you could add a little water to the bottom of the pot? HOW TO COOK TENDER FRIED CUBED STEAK INSTAGRAM @ SCOTTFAMILYTVCHECK OUT OTHER FRIED FOOD VIDEOShttps://www.youtube.com/playlist?list=PLUKUS9FiAcapEBCrF2wlv42. Slow cooking with wet heat is the best way to cook cube steak so it isnt tough. This increases the price of the meat. Ive always called them cube steak, or cubed steak. While this method is the simplest, it also holds the most significant potential for drying out your steak. Use a spiked meat mallet to pound the beef in especially tough areas or anywhere missed by the butcher. Braising is a cooking technique that involves covering your meat with a liquid and slow cooking it until tender. Slow cooking applications include braising, barbecuing and sous vide (cooking proteins in a vacuum sealed bag immersed in warm water). Or course you can also use it to make Chicken Fried Steak too or sandwiches too! The cornstarch mixture is typically made with equal parts cornstarch, soy sauce and sesame oil (or vegetable or peanut oil), along with flavor components such as rice vinegar, Shaoxing wine or oyster sauce. This makes the meat softer, more tender and easier to chew. Though nutrition information may vary depending on the cut used to make your cube steak, according to nutrition information provided by the USDA, a 3-ounce serving of braised bottom round cube steak has 196 calories, 28 grams of protein, 8.5 grams of total fat and 3 grams of saturated fat. Cook cube steaks for 4-5 minutes on each side on medium-high heat until cooked through. Turn the meat over every 2 to 4 hours to keep it drenched in marinade. Use a roasting pan with a lid or a Dutch oven. Tenderize cube steak by cutting is properly. If you want to cook a cube steak, you may have to first tenderize it. This achieves a rich flavorful surface like the sear on a grill. They are a low budget meal, they arent anything special by any means. The cuts should be just enough to soften the topmost layer of the meat, but not damage the shape of the meat. Unfortunately, these areas tend to be smaller which is why an entire cow only provides a few prime steaks. The enzyme most commonly used is papain, which comes from papayas or bromelain, which comes from pineapples. Preheat oven to 350. . Try slow cooking your steaks with wine, spices, herbs and vegetables for even more flavor. Dont go over 24 hours or it can become mushy. They all recommend 2-4 minutes per side, take them out & start making gravy. This cube steak recipe is always a hit with my family so well keep making it and calling it whatever we want! Like braising, stew meat should be seared before stewing to make the beef brown. Chefs Tip: Check the liquid every half hour or so and add more if needed. Hit the steak repeatedly with a meat mallet. Combine all of the dry ingredients and place on a plate, mixing well to . Cube steak is mechanically tenderized by a butcher before you buy it. Slow cooking in the oven generally works best, but a stovetop can also work as long as you keep the heat low and steady. Transfer steaks to a plate and tent with foil to keep warm. 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. 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