This will help the milk penetrate the meat and tenderize it even more. Stir together baking powder, baking soda, pepper, and salt in a separate bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Heat a small amount of oil in the pan on medium heat and add the steak bites. Our website is supported by our users. Then put in the beef and cook with the lid on tight at around 300 F for about 2 4 hours. Thanks for taking the time to stop and leave an uplifting comment! Its so easy and amazingly delicious! This involves tenderizing the steaks, coating them in the batter, and setting them aside until ready to be fried. Pound the beef evenly on both sides. Both sides of the steak should be bathed in marinade. The term Cube Steak refers to steak thats been pre-tenderized by the butcher and not a specific cut of beef. Then season and sear the meat and start slow cooking. Never and I travel a bit. If you do not have buttermilk, use milk and a splash of lemon juice. The cook in the kitchen in the restaurant. Pro Tip: When marinating with acids, use a non-reactive container like glass or Ziploc bags. Cube steaks are a little on the tougher side. Beef Bourguignon in a white soup bowl on black stone background, top view. The spiky points create indentations in the meat that resemble small cubes, which is why youll sometimes see small, thin cuts of beef (typically top round or sirloin) labelled as cube steak at the grocery store. All those holes created by the spiked mallet and mechanical tenderizer allow marinade to penetrate deeper into the meat. I agree 100%! While your cast-iron skillet is heating, season the cube steaks with salt and pepper. . Braising is a cooking technique that involves covering your meat with a liquid and slow cooking it until tender. Sprinkle the steak with tenderizer and allow the enzymes to break down those tough meat fibers. Right! This will help keep the juices locked inside so the 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. According to consumer data from the USDA, Americans eat more than 50 pounds of beef a year. Let me show you step by step how to do it! STEP 1: Place the meat on a chopping board and cut it into pieces. These dimples allow liquid to penetrate deeper into the meat which makes it more tender. Use a roasting pan with a lid or a Dutch oven. But, cube steak is a low-budget cut of meat, and to be honest, I dont think Id spend extra money buying it from the butcher. The longer a steak spends over the heat, the drier it gets. The choice of a marinades acidic component varies across cuisines and cuts. In another pie plate, stir an egg and half a tablespoon of hot sauce into about two cups of buttermilk. Cube Steak Recipe - The Cozy Cook . Im not sure how I made a big deal out of them. Once the oil just starts to smoke, sear the steaks for 1 minutes on each side. A metal bowl can react with the enzymes giving your steak a strange metallic flavor. The seasoned flour should be thoroughly applied to one cube steak, followed by hot oil. Always slice beef against the grain. The fastest way to tenderize cube steak is with a spiked mallet. Cube steak should be cooked to 120F in a cast iron skillet. UPKOCH Metal Meat Tenderizer Cuber Machine Tool for Tenderizing BBQ Chicken Steak Fish and Pork. Instead, consider braising your cube steak. Allow the meat to rest for at least 15 minutes, and wash the baking soda off before you cook the meat. Heat olive oil in large (cast iron works best) skillet on med-med/high heat. 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. Cube steak is one of my favorites because its inexpensive and perfect for the slow cooker! A stew is a little different than braising because it uses more liquid. You might have heard of them referred to as minute steaks which is actually a Canadian term for cubed steaks.. Cook for 3-4 minutes, stirring occasionally, until the steak bites are heated through. Season as desired. These holes allow marinade to penetrate deeper into the meat which helps soften it on the inside. Carefully watch your steak and flip it every minute until it is to your liking. The meat mallet and the rolling pin both help to thin out the steak, which can reduce toughness. Lightly pound the cut of steak until it is your desired thickness. Start checking your meat when you hit around 80% of the total recommended cooking time, and stop cooking as soon as it reaches the stage at which the meat is tender, but not falling apartso, if a recipe says to cook the stew for two and a half hours, start checking it around the two-hour mark. Sprinkle coarse salt generously over both sides of the steak. Tenderizing mallets are typically wooden or metal, and the heads of the mallets have many points on the ends of them. And since dry meat is tougher, preserving the juices will produce a more tender steak. You can buy powdered meat tenderizer at the grocery store. Pro Tip: When marinating with enzymes, always use a non-reactive container like glass or Ziploc bags. Always cut the meat across the grain. Just remember not to add too much additional salt when you season the meat. Cube steak is mechanically tenderized by a butcher before you buy it. The soaking time depends according to how tough the steaks are and how tender you would like them to be. Try making Slow Cooker Brisket, Slow Cooker Pot Roast or Texas BBQ Braised Beef Brisket, which also benefits from an overnight dry brine. If you buy them already ran through a cuber, I tend to cut them in half when I get home. When you are ready to enjoy the rest of your delicious meal, there are a few ways to go about reheating it. Place your steak in a zip lock bag, or cover your tenderizing hammer in plastic wrap to avoid covering it in raw meat. Plus theyre more tender, fry faster, and go further for feeding a small crowd. With mashed potatoes. You want to whack the meat hard enough to leave indentions about 1/8 deep. My favorite recipe using cube steak is my Crock Pot Cube Steak in Gravy! For a simple cube steak recipe, season your meat with salt and pepper. Liberally salt the steaks up to an hour before cooking, then proceed according to your recipe. Tenderize with knife or mallet like described here. Only hit areas that were missed by the machine or feel especially tough. Slicing meat with the grain makes it harder to break apart and chewy. I know I know, find a reputable butcher, but we dont have that option in our city. Remove from pan and drain on a wire rack or paper towels. Beef broth: This provides flavor and a deeper . Cube steak should be seared before braising. Breaking them up makes meat more tender. Deglaze the bottom of the pan with the water, then whisk in remaining ingredients. Start by browning the meat on all sides over high heat in your Dutch oven or a cast iron skillet. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Pound the steaks to about 1/4 inch thickness. Allow excess buttermilk to drip off the steak, then dip it in the flour. Before you can start cooking Omaha Steaks' Chicken Fried Steak, you need to prepare the steaks. I season my cubesteaks with Garlic Salt & Pepper pan fry them for a couple mins on each side then transfer them to a baking dish and pour alittle beef stock in and cover them with aluminum foil and bake for 1&1/2 hours then pull out and top with Mushrooms & Swiss cheese which I have sauted fresh mushrooms (You can use canned),but fresh is so much better lol & pop back in oven until cheese melts and Yum they are so deliciousMy family begs me to make them all the time lol. I agree with you, they are a low-budget cut of meat. 4. Spare Ribs vs Baby Back Ribs: What's The Difference? Once you have done that, your steak is good to go. Reserved oil from frying cubes steaks; Flour: To absorb the hot oil. Season the steaks with salt, pepper, and paprika. What is mutton and how is it different from lamb? Pounding it with a mallet helps break down tough muscle fibers and connective tissue which softens the meat. Melt the butter in a large frying pan. You made my day! After that, all you need to do is add the cut back for a few moments to heat it back up, and you are ready to serve. The chef beats a piece of meat with a metal hammer. Cover and place dutch oven in a 250F oven. Work in batches if necessary so you don't crowd the pan. Place the cube steaks in the milk and turn them to coat them in the mixture. If you braise stew meat in the oven, preheat to 300 degrees. Cube steak is mechanically tenderized by the butcher before you buy it. Mix flour, salt & pepper (I prefer fresh ground) in pie plate. I cant wait to try it with the cube steaks I have in the freezer! Im going to try this tenderizing method and see if it helps. Heat until golden brown for 3-4 minutes on each side. Next, add about a 1/2 Cup of vegetable oil to a pan and turn on high heat. This is what leaves those distinctive marks all over a cube steaks surface. In a medium sized bowl, stir together flour and seasonings. Tenderizing the Steaks 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. Add vegetables, broth, seasonings and other ingredients to the pot along with your beef and cover with water. Pan-frying - this is probably the most common cooking technique, such as when making chicken fried steak. Instructions. STEP 3: Pound each piece of steak with a large knife. A Web Experience brought to you by LEAFtv, Natural Health: How to Tenderize Beef with Baking Soda, Easy Steak Marinades: How do You Fix Cube Steak. of oil in the pan or Dutch oven and heat over medium-high. A perfect temperature for braising is between 180 and 190 degrees Fahrenheit. When I was a kid they were minute steaks and now theyre beef cube steaks. After going through this quick and easy, extra tenderizing process the steaks are ready to be used in any recipe. Use plenty of oil when cooking the cubes of steak. Pre-heat the oven to 300 degrees Fahrenheit. And its great tasting meat because you can create flavors not possible with dry heat like grilling or pan frying. 6. . 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. Consider serving it with some hearty vegetables to round out your simple cube steak meal. This is the only recipe that delivered butter soft ( and tasty ) cube steaks . This cut of steak is just like skirt steak - only much less expensive. Marinades and slow braising work especially well on cube steak because it has holes in it from the mechanical tenderizer. Even though a baking soda bath can quickly tenderize a tough steak, it doesnt do much for its taste. These dimples will break up tough muscle fibers which makes the beef softer. 4. Instructions. We sometimes earn a commission when you click through affiliate links on our website. Now it is time to turn your attention to making the gravy. 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. Combine the garlic powder, onion powder, paprika, turmeric and nutmeg in a small bowl. Check the liquid level every 30 minutes and adding more if necessary to keep liquid in the bottom of the pan. Pictured recipe: Honey-Paprika-Glazed Steak & Onions. A stew uses enough liquid to completely cover the meat and vegetables in the pot. Cover the meat about halfway with water and bake at 350 degrees for about 60 minutes. Add just enough water to cover the beef in a narrow bowl or pan, and soak the meat for 15 minutes. Well, it happens to be made from cube steak. 3. 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. Pound the steak on both sides hard enough to create dimples in the meat. You can call it whatever you want! Meat tenderizers contain enzymes which soften the meat while it cooks. Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. Ive been tenderizing cube steak with a big knife for years and it works great. By Layla Khoury-Hanold for Food Network Kitchen. Like a marinade, however, you will get best results by soaking the steaks for four hours or overnight. 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! I also use cube steak in my Slow Cooker Beef Stew! 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 can be done in as little as a minute. The trick to making perfect cube steak is cooking it low and slow so that it has time to break down. Turn the meat over every 2 to 4 hours to keep it drenched in marinade. You can tenderize meat in several different ways, including pounding, marinating and slow cooking, among others (more details on these processes in a moment). First, sear your steak in a skillet with olive oil over medium-high heat for one to two minutes per side. 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. Like a marinade, however, you will get best results by soaking the steaks for four hours or overnight. Each method tenderizes beef in a different way which is why theyre so effective when used together. You only need a small amount of baking soda, as little as a 1/4 teaspoon (1.5 g). Before cooking, let the steak rest and come up to room temperature. Add it to 34 pound (0.34 kg) of meat that hasn't been sliced or cut. Not just any marinade will tenderize a steak, it has to contain some acid like lemon, lime or kiwi. Take each batch out of the pot before starting the next batch. When you find a tough section pound it with your mallet. Use coarse kosher or sea salt instead. . Next, rub some meat tenderizer on the meat. 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. Once this is complete, you will notice small indentations on the meat, which gives the cube steak its recognizable look.If beef is not your thing, you may be able to find variations made from elk, deer, or pork instead. Let it cook on low for six to eight hours to end up with perfectly tender cube steak. Cook for 3-5 minutes on each side, depending on the size of the meat. Spray the broiler pan and the rack with nonstick cooking spray. First, season the meat with salt and pepper. Tenderize cube steaks for 10 to 15 minutes per side. This makes the meat more tender. This will help to save time and prevent the meat from sticking to the pan. And given that dry meat is harder, protecting the juices will produce a more tender steak. Cuts of meat that come from the shoulder or leg of the cow tend to be the toughest because they are worked the most, but they also tend to be more flavorful. 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. Instructions. Steaks are actually muscles cut from a cow. Reduce heat to medium and add onion to pan. Cube Steaks are thin cuts of meat that have been tenderized by a mechanical tenderizer before you buy them. Feel free to experiment with seasonings. Once the steak is prepared, dredge it through the flour again and repeat the process. Steaks that benefit from tenderizing include: Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. Consider pairing with mashed potatoes to create a hearty and full meal. Place your meat in the solution and soak it for 15 minutes. Dont assume you can use them interchangeably. Even liquids like buttermilk and yogurt will help tenderize meat because of their acidic qualities. Cook cube steaks for 4-5 minutes on each side on medium-high heat until cooked through. Pounding likewise has the benefit of flattening the meat, which enables it to cook quicker and more uniformly. How do you tenderize cube steak for frying? Once you have done that, your steak is good to go. Since cube steak was already mechanically tenderized by the butcher, you don;t have to pound the entire steak. Try wine, beer, broth or water. How to tenderize cube steak without a mallet STEP 1: Lay meat on a cutting board. Repeat process with remaining steaks. of cornstarch to the liquid one-half hour before the cooking time is complete. Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. Whisk together 2 eggs and the can of evaporated milk in a bowl. This will contain the meats juices as you hit it. The meat needs time for the collagen to melt which produces extremely tender beef. Place your seared steak in your slow cooker, cover with our healthy Mushroom Thyme Gravy and cook on low for seven to eight hours. I recommend marinating for 8 hours. Pour beef broth over all and also add the worcheshire sauce . Try slow cooking your steaks with wine, spices, herbs and vegetables for even more flavor. STEP 4: Flip the meat over and repeat steps 1-3 on the other side. They are thin cuts of meat that have been run through a mechanical tenderizer before you buy them. Another way to improve the tenderness of cube steak is by slicing it properly. Slow cooking applications include braising, barbecuing and sous vide (cooking proteins in a vacuum sealed bag immersed in warm water). (Add a splash more olive oil if needed and adjust heat up or down slightly as needed as the steaks cook.) Or, maybe you could try baking them in a BBQ sauce (maybe thats too close to gravy?) Pounding meat with a mallet breaks up tough muscle fibers and creates small dimples on the surface. Who cares what its called! Add in your seasonings, veggies, onions, spices, potatoes, etc. These holes allow enzymes to penetrate deeper into the meat which helps soften it even more. While this cut of meat comes packaged already tenderized, tenderizing it more helps bring out more flavor and softness in a meal. Use multiple tenderizing methods together. You might have heard of them referred to as minute steaks which is actually a Canadian term for cubed steaks. Tenderizing beef before you cook it breaks down and weakens these fibers which makes the meat softer and more tender. For best cooking results ensure it is evenly pounded out. STEP 3: Using a big knife, pound each piece of steak to a thin . Instructions. Place the steaks in the pan and fry until browned. STEP 3: Pound each piece of steak with a large knife. Pounding a cube steak with a spiked meat tenderizer break up tough connective tissue and muscle fibers which softens the beef. Enjoy. Spice the meat after its been removed from the bath, cut and rinsed. To cook cubed steak without drying it out, follow these tips: Season your steak with salt and pepper before cooking. I love how easy it is to make enough to feed a crowd, or just enough for 2! Searing beef turns in brown, locks in juices, develops flavor and prevents it from turning grey. Braising is a slow cooking process both in the oven or on a stovetop. Turn budget cuts into steakhouse-worthy mains. In a bowl, whisk together the garlic, honey, ketchup, soy sauce, and oregano. Apply moderate pressure and make four to six rolls over the steak. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. How to Cook T-Bone Steak Correctly: The Simple & Tasty Way. Allowing the steaks to warm up allows the milk to penetrate the meat more, which further tenderizes your steak. I dont own a meat mallet because I dont want to store one more big bulky kitchen gadget! Remove the parchment paper and sprinkle the steak on both sides with tenderizing salt. Use a whisk to thoroughly combine the mixture. Cooking them with gravy helps tenderize them and add flavor. Making chicken fried steak is time-consuming and cant be made low and slow, and thats why I dont make it very often. Place the meat in a single layer in a roasting pan or Dutch oven with a tight lid. Place the cube steaks in the milk and turn them to coat them in the mixture. Preheat the air fryer to 400F (205C) and line a baking sheet with foil. In fact, we have an appointment to deliver a couple finished steers to the butcher next week. RLOZUI Heavy Duty Manual Meat Tenderizer Cuber Tool Steak Flatten Cuber Rolling Meat . There are several cuts of steak with lots of connective tissue that benefit from tenderizing. Another way to tenderize cube steak is by slicing it properly. Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat. While this may take a tad longer, the moisture savings may be worth it. When its time to slice the meat, make sure to do it against the grain. This post may contain affiliate links, view our disclosure policy for details. Cube steak can be made from a number of tough primal cuts of beef, including chuck, shoulder or bottom round. Theyre deliciousthe end of the story! Spray a baking dish with nonstick spray. Pour over 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. All rights reserved. You can also substitute the marinade liquid for a dry rub. Wrap the beef in waxed paper or a plastic bag. For more simple to make steak recipes try this Garlic Butter Herb Steak Bites with Potatoes, Brown Sugar Garlic Flank Steak . Anyway thanks for the recipe. STEP 4: Flip the meat over and repeat steps 1-3 on the other side. It doesnt matter what theyre called, theyre still the same thing! But it still benefits from some additional tenderizing before you cook. Add butter to a large heavy skillet on medium-high heat. Learn to cook steakhouse-quality steaks in your home oven. Like a marinade, however, you will get best results by soaking the steaks for four hours or overnight. In a shallow bowl, pour buttermilk. In a skillet, melt the butter and saut the onions for 1-2 minutes. Slice across the top of the steak in every possible direction, breaking up the meat as much as possible. Serve your steak with roasted potatoes and carrots. Cube steak is typically thin, lean and tough meat thats been tenderized by the butcher. STEP 2: Sprinkle meat with a little bit of all-purpose flour and a dash of salt and pepper. The butcher will have run the cut through a tenderizer before purchasing. Thanks for stopping by! Cube steak is sometimes called cubed steak, or swiss steak. If you dont have a meat mallet, you can also use a heavy kitchen tool such as a skillet, saucepan or rolling pin. When braising on a stove top, this is considered a low simmer. 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. After Cube Steak is tenderized, cut into cubes and seasoned, it should be seared. These holes allow salt to penetrate deeper into the meat which helps soften it even more. 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. . Allow the steak to rest for at least an hour. Fry one steak at a time, for 1 1/2 to 2 minutes per side, just until golden brown. Dont go over 24 hours or it can become mushy. Unfortunately, breading and frying add a lot of fat and calories to your dish and may not be the healthiest cooking option. Place some rings of onion on top of steaks, then add chunks of potatoes, then a few more onions.Sprinkle potatoes and onions with a little more of the seasoning. Why make a big deal out of them? Its all about simply delicious food around here! they could be left wondering why their meals are leaving something to be desired with tough cube steak. Cook each steak for two or three minutes on each side at medium-high heat, making the total time anywhere between 4 to six minutes. Then you can choose to put it in the refrigerator if you plan to eat it in the next few days, or you can put it in the freezer if you think you might not get to it for a bit longer. You should always sear a cube steak before braising or cooking a stew. Tenderize cube steak by cutting is properly. Sometimes I just need to cook some beef and steak is one of my favorites! Sear for 3 minutes without moving the steak (to form a crust).

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