A 300 to 325 degree Fahrenheit oven will accomplish a braise. Use aNonstick pan to cook the steak in batches. Add in your seasonings, veggies, onions, spices, potatoes, etc. STEP 1: Lay meat on a cutting board. Why mess with perfection:) First, you will add olive oil to a skillet. This can be done in as little as a minute. Cube steak is sometimes called cubed steak, or swiss steak. Make a marinade with acidic componentssuch as citrus juice, buttermilk, yogurt, wine, vinegar or sodato help break down tough connective tissue and muscle fibers. Cube steak can be a delicious and affordable meal, but it's often tough. Get all the latest recipes straight to your inbox! Heat a heavy-bottom pan, like a cast-iron skillet, over medium-high heat. Once it is hot, place the cube steaks in the pan. They literally fall apart! Another way to tenderize cube steak is by slicing it properly. Welcome to my stinky farm life where my days are filled with chasing kids and cows! I cut meat in Rochester, NY and we packaged minute steaks AND cube steak! Never and I travel a bit. Over medium heat, sear your cube steaks in a pan with olive oil for around three minutes on each side. The eye round were my fave, good portions and no gristle streak. Always slice meat against the grain. We like our steaks packaged 5 to a package because thats how many are in our family. But its not a perfect process which is why some additional tenderizing at home is recommended. So only keep them on for a few minutes. Sprinkle both sides of each steak with the mixture. This may be difficult to see, as most cube steaks are tenderized in this fashion at the supermarket before they are packaged for sale. Line a baking sheet with foil or parchment paper and spread the steak bites out in . How To Make melt-in-your-mouth cubed steaks. And we always request them to make plenty of cubed steaks! Minute steaks were quickly cooked for sandwiches. Cook for 3-4 minutes, stirring occasionally, until the steak bites are heated through. Like braising, stew meat should be seared before stewing to make the beef brown. The process of low-and-slow cooking breaks down the connective tissue and releases collagen, resulting in supple, shreddable meat. I agree with you, they are a low-budget cut of meat. This increases the price of the meat. Use a roasting pan with a lid or a Dutch oven. When I was a kid they were minute steaks and now theyre beef cube steaks. Adding gravy to your recipe can keep your steak tender, and its the ingredient that makes this dish truly comfort food.Here are your options: Consider using a slow cooker to gradually heat your cube steak in beef broth over many hours without having to worry about it.To follow this recipe, you will still need a skillet; however, you will not heat it as long as the recipe above. Discovery, Inc. or its subsidiaries and affiliates. Cube steak is mechanically tenderized by the butcher before you buy it which leaves behind lots of small holes. Sear for 3 minutes without moving the steak (to form a crust). You dont want to cook the meat if it still has baking soda on it. This makes the meat easier to break up and chew. Cut it into thin strips, let it completely thaw, and use it instead of round steak in my Sweet and Spicy Beef recipe. Certain fruits, including kiwi, papaya, pineapple and Asian pears, contain enzymes that are effective in tenderizing tough meat. As pH levels rise toward the outside of the meat, proteins on the inside loosen their bonds. Gravy. This shorten muscle fibers which makes the meat easier to break down and chew. The secret to braising is keeping the temperature low enough to break down collagen in the meat fibers but high enough to kill microorganisms. 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 that you do not crowd the cube steaks in the skillet. Like a marinade, however, you will get best results by soaking the steaks for four hours or overnight. This shortens muscle fibers, making the meat easier to break down and chew. Heat oil in a 10 skillet over medium-high heat. 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. Ive been wondering how they will do in the instant pot. STEP 2: Sprinkle meat with a little bit of all-purpose flour and a dash of salt and pepper. Then heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot. Instructions. Lets start with the basics. Its easy to over salt a steak thats already been tenderized in salt. Instructions. If you use the fruits, let the steak marinade for about an hour. Always cut cube steak against the grain. Heat a small amount of oil in the pan on medium heat and add the steak bites. So most cubed steak recipes use certain techniques that help to lock in the moisture and keep them juicy and tender. I agree! Consider serving it with some hearty vegetables to round out your simple cube steak meal. Remove the parchment paper and sprinkle the steak on both sides with tenderizing salt. In fact, we have an appointment to deliver a couple finished steers to the butcher next week. Pour over meat. Then season and sear the meat and start slow cooking. Be careful to not cut it all the way through. Make sure the lid stays on tight. Make sure not to overcook the steak since it will become tough. Use a clean paper towel to blot the steak dry before cooking or sear it while still wet. Tenderize cube steaks for 10 to 15 minutes per side. Preheat the oven to 375 degrees Fahrenheit. Add it to 34 pound (0.34 kg) of meat that hasn't been sliced or cut. Always slice beef against the grain. Dredge cube steaks in flour mixture, gently shaking off excess. I have never heard them called minute steak. Close up. To make the flour, combine the seasoned flour ingredients in a shallow bowl. One of the best ways to tenderize cube steak is the cooking process called braising. Be careful to not cut it all the way through. (For even more flavor, add crushed garlic to the salt.) These Grilled Skirt Steak Gyros employ Greek yogurt, while this Grilled Korean-Style Skirt Steak calls for cola as its main source of acid. Plus theyre more tender, fry faster, and go further for feeding a small crowd. The cook in the kitchen in the restaurant. A pounding combined with a meat tenderizer can tenderize a tough steak in as little as 2 3 minutes. Here, we break down the process of tenderizing, the cuts of steak that benefit most and all the different ways to tenderize steak, including how to wield a meat mallet. Dont go over 24 hours or it can become mushy. To cook cubed steak without drying it out, follow these tips: Season your steak with salt and pepper before cooking. However, it's high in calories, fat and saturated fat. But its very flavorful beef thats inexpensive, which makes it perfect for steak dishes like tacos, fajitas, sandwiches or a stew. Even among tough cuts of beef, some steaks are more tender than others. It also allows liquids to penetrate deeper into the steak as you cook it. Pat them dry with paper towels. The brine then absorbs into the meat, adding in moisture while tenderizing. 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. For braising to be done right there must always be some liquid in the pot. Since cube steak was already mechanically tenderized by the butcher, you don;t have to pound the entire steak. Velveting is a Chinese method of marinating meat in a cornstarch-based slurry prior to cooking. To properly tenderize a steak, lay the steak out on a plate and cover each side with approximately 1 teaspoon of kosher/sea salt before cooking. You can also tenderize cube steak with salt, baking soda and enzymes which well go over later in the article. 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 tenderizing process makes them have a rough texture that has little indentions in it. Repeat with the remaining steak. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Slow cook cube meat long enough and the meat will literally fall apart. Thanks for taking the time to stop and leave an uplifting comment! While your cast-iron skillet is heating, season the cube steaks with salt and pepper. Estimating 1 teaspoon per pound of meat, cover the meat in baking soda, working into the meat with your hands. Spray a baking dish with nonstick spray. Either way, theyre delicious! Reserved oil from frying cubes steaks; Flour: To absorb the hot oil. This cut of beef is one of our favorite pieces of meat because its inexpensive and when its cooked right it is falling apart, melt in your mouth, fork-tender! These lean cuts of beef can end up chewy if not cooked properly. 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. In fact, the breaded and fried, chicken fried steak is a very popular method of cooking cube steak and keeping the meat tender. Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat. My very favorite way is in the slow cooker. STEP 1: Place the meat on a chopping board and cut it into pieces. Combine flour and garlic powder in a shallow bowl. Theyre all good. In addition to pounding the beef with a spiked mallet and cutting it into cubes against the grain, you can also try salt, enzymes, marinades and baking soda. Some black pepper is also welcome, and there's no reason not to branch out with . Dredge steaks in flour mixture, making sure they are evenly covered, and shake off excess flour. It is not the same for cube steak. Cook the cube steak in an oven that's been preheated to 350 F for 15 minutes or until the internal temperature reaches 145 F, as recommended by the USDA Food Safety and Inspection Service. Mix flour, salt & pepper (I prefer fresh ground) in pie plate. Muscles that get lots of exercise are denser with less fat marbling. Especially if you slow braise or turn it into a stew. 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