This makes the meat softer, more tender and easier to chew. The American Heart Association recommends limiting saturated fat intake to no more than 6 percent of total calories, which is 13 grams on a 2,000-calorie diet, to reduce the risk of heart disease. Cube steak is mechanically tenderized by the butcher which leaves behind lots of small holes. I hope you found something to share with your family. What are minute steaks? Im 73 years old and have never heard of minute steaks. Ive lived in the north, south, east and west. Pounding a cube steak with a spiked meat tenderizer break up tough connective tissue and muscle fibers which softens the beef. This cut of steak is just like skirt steak - only much less expensive. 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. Make sure that you do not crowd the cube steaks in the skillet. When its time to slice the meat, make sure to do it against the grain. It just takes a few hours of marinating to get it ready for the grill. That sounds amazing. Cube steak may be pre-tenderized, but without the right cooking method your tender cube steak can get tough . It is not the same for cube steak. Using a meat tenderizer, pound the steaks on each side for 5-10 seconds to tenderize them. Cutting meat "across the grain" simply means cutting crosswise through the long muscle fibers in the meat. By tenderizing before you cook and properly slicing it, a cube steak can become a quite tender and juicy cut of beef. Scoring meat involves cutting shallow slits into its surface. You want to whack the meat hard enough to leave indentions about 1/8 deep. The Difference Between A Fuse Box & Electrical Panel, What I Wish I Knew Before Building My First Home, How To Install A Welded Wire Fence Like A Pro, How To Restore Your Cast Iron Grill Grates. You can tenderize meat in several different ways, including pounding, marinating and slow cooking, among others (more details on these processes in a moment). Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. Velveting Beef - Tenderizing a Cheap Cut of Beef for Stir Frying with Baking Soda. Apply it liberally by sprinkling it across the entire surface and underside of the cube steak. A basic marinade like this one has . Its how theyre cooked and served and does your family enjoy it! First, slice the steak into individual cubes about 1/3 of an inch. Then, place the cubes in a saute pan with a little bit of water. Make sure not to overcook the steak since it will become tough. (Add a splash more olive oil if needed and adjust heat up or down slightly as needed as the steaks cook.) Pan-frying - this is probably the most common cooking technique, such as when making chicken fried steak. Then, coat it lightly with a flour mixture or bread crumbs. Slow cooking in the oven generally works best, but a stovetop can also work as long as you keep the heat low and steady. STEP 4: Flip the meat over and repeat steps 1-3 on the other side. Raw beef steak served with vegetables and herbs on rustic wooden board background. Now it is time to turn your attention to making the gravy. Instructions. Remove the meat and deglaze the pan with liquid. 4. Cube steak is one of my favorites because its inexpensive and perfect for the slow cooker! Whisk together 2 eggs and the can of evaporated milk in a bowl. Next, rub some meat tenderizer on the meat. Making chicken fried steak is time-consuming and cant be made low and slow, and thats why I dont make it very often. Dredge each steak first in the flour, then in the batter, and again in the flour. Are there any tips for finding GOOD cube steaks, by sight, at a grocery store??? Remove the parchment paper and sprinkle the steak on both sides with tenderizing salt. While your cast-iron skillet is heating, season the cube steaks with salt and pepper. Then put in the beef and cook with the lid on tight at around 300 F for about 2 4 hours. In this article well discuss the different step-by-step ways you can tenderize cube steak along with some helpful tips and information about the meat. Cube steak in my part of the world was with great reverence we called it COUNTRY STYLE STEAK , along with lots of onions and brown gravy, of course biscuits First, you'll need to season the steak cubes with salt and pepper. Another way to tenderize cube steak is by slicing it properly. You only need a small amount of baking soda, as little as a 1/4 teaspoon (1.5 g). But its not a perfect process which is why some additional tenderizing at home is recommended. Braising and barbecuing are ideal for tough cuts such as brisket, chuck and bottom round. Pounding. Use a clean paper towel to blot the steak dry before cooking or sear it while still wet. 4. It also allows liquids to penetrate deeper into the steak as you cook it. I cut meat in Rochester, NY and we packaged minute steaks AND cube steak! In this Oven Steak recipe, strip steaks are sprinkled with salt and pepper on both sides 30 minutes prior to cooking. 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. They are a low budget meal, they arent anything special by any means. 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. The best way to tenderize cube steak is by slow cooking in a small amount of liquid on low heat. NJ Businesses. Pour beef broth over all and also add the worcheshire sauce . Sprinkle coarse salt generously over both sides of the steak. Instructions. Then heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot. If you do not give each enough room, you will be more likely to overcook it and make it tough. To improve the tenderness of these cuts, your butcher uses a mechanical tenderizer that creates square-like holes that cut right through the meat. Whisk together 2 eggs and the can of evaporated milk in a bowl. Pound the steaks to about 1/4 inch thickness. Check that the internal temperature has reached 145 degrees Fahrenheit to be sure that it has been thoroughly cooked. Like a marinade, however, you will get best results by soaking the steaks for four hours or overnight. Instructions. Turn the meat over every 2 to 4 hours to keep it drenched in marinade. 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. Bake it at that temperature for four to five hours. Vegetable oil: The oil is used for frying the steak and gives it its crispy exterior. They literally fall apart! 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. Ill be trying this soon. Deglaze the bottom of the pan with the water, then whisk in remaining ingredients. Thank you! Can use zip bag to marinate. After going through this quick and easy, extra tenderizing process the steaks are ready to be used in any recipe. Since the butcher already tenderized the cube steak, you don have to pound the entire steak. Use plenty of oil when cooking the cubes of steak. I am from Indiana and we always called them minute steaks. A stew uses enough liquid to completely cover the meat and vegetables in the pot. If you prefer using fresh fruits instead of a powder, use a marinade of kiwis, pineapple, papaya and mango instead. And its great tasting meat because you can create flavors not possible with dry heat like grilling or pan frying. Cube steaks are a little on the tougher side. I recommend marinating for 8 hours. Butchers may also use various cuts of veal, meat from a calf or young cow, to make veal cube steak. Start by browning the meat on all sides over high heat in your Dutch oven or a cast iron skillet. This cube steak recipe is always a hit with my family so well keep making it and calling it whatever we want! Cook, stirring constantly until bubbling and beginning to turn a golden color, another . Start by browning the meat on all sides over high heat in your Dutch oven or a cast iron skillet. 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. Made from various tough cuts of beef, cube steak is processed in a way that helps create a more tender piece of meat. Tenderizing beef before you cook it breaks down and weakens these fibers which makes the meat softer and more tender. This can be done in as little as a few 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. Really, a butcher can make cube steaks from any meat on the animal, but theyre typically made with tougher cuts of meat. A 300 to 325 degree Fahrenheit oven will accomplish a braise. However, it's high in calories, fat and saturated fat. This involves tenderizing the steaks, coating them in the batter, and setting them aside until ready to be fried. Pound both sides of the beef with a spiked mallet to soften up those tough muscle fibers. You want to whack the meat hard enough to leave indentions about 1/8 deep. Even though a baking soda bath can quickly tenderize a tough steak, it doesnt do much for its taste. When enzyme tenderizers are used too long the steak can get mushy on the outside. Cube steaks are an inexpensive cut of beef which makes them a great choice if youre living on a budgetand who isnt! 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. Preparing the Steaks. Cover the frying pan and cook the steaks for three to four minutes or until they reach approximately 130 degrees F. Cooking the deer meat to higher temperatures will dry the meat out and make it tough. The meat mallet and the rolling pin both help to thin out the steak, which can reduce toughness. This makes it easier to break down and chew. STEP 4: Flip the meat over and repeat steps 1-3 on the other side. The meat needs time for the collagen to melt which produces extremely tender beef. Steaks that benefit from tenderizing include: Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. Melt the butter in a large frying pan. Here, how to bake, boil, pan-sear and grill chicken breast. Heat and time are essential when slow cooking. Try making Slow Cooker Brisket, Slow Cooker Pot Roast or Texas BBQ Braised Beef Brisket, which also benefits from an overnight dry brine. It was stringy, gristly & INEDIBLE meat!!! Fry one steak at a time, for 1 1/2 to 2 minutes per side, just until golden brown. 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. Place your seared steak in your slow cooker, cover with our healthy Mushroom Thyme Gravy and cook on low for seven to eight hours. Pre-heat the oven to 300 degrees Fahrenheit. Tip: Dont put too much meat in the pot when searing. . Pounding meat with a mallet breaks up tough muscle fibers and creates small dimples on the surface. Theyre generally made from tougher cuts of meat that need tenderizing. This shortens muscle fibers, making the meat easier to break down and chew. Sear cube steak in small batches on all sides. When cube steak is slow cooked on low wet heat it becomes so tender you can cut it with a fork. Even though they are cheap, they are still delicious and a great option for families. Cube steak is mechanically tenderized by the butcher before you buy it. In another pie plate, stir an egg and half a tablespoon of hot sauce into about two cups of buttermilk. Add your cube steaks to the skillet, but no more than two at a time. Pro Tip: When marinating with acids, use a non-reactive container like glass or Ziploc bags. Put the lid on, and cook for about 2 4 hours. So most cubed steak recipes use certain techniques that help to lock in the moisture and keep them juicy and tender. Follow up with a marinade, enzymes, salt baking soda. Spice the meat after its been removed from the bath, cut and rinsed. Velveting is a Chinese method of marinating meat in a cornstarch-based slurry prior to cooking. In addition to seasoning the steaks, salt helps break down proteins and make the meat more tender. Once you have done that, your steak is good to go. Breaking them up makes meat more tender. When you publish a cookbook, or raise cattle on a farm, how about then you return to give your opinion? Sprinkle the steak with tenderizer and allow the enzymes to break down those tough meat fibers. One way to make tougher meats tender starts with your knife and fork (or on your cutting board). Thanks for your timely reply! I cant wait to try it with the cube steaks I have in the freezer! Spray the broiler pan and the rack with nonstick cooking spray. 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. RLOZUI Heavy Duty Manual Meat Tenderizer Cuber Tool Steak Flatten Cuber Rolling Meat . Minute steaks are usually rib eye meat, set up for cheesesteak. Next, start rubbing them with your seasoning mix before flouring. Sear the meat in a pan, pot, skillet or Dutch oven with a tablespoon of oil on medium-high heat. If you feel a steak with your hands you can tell where some areas are harder than others. Get all the latest recipes straight to your inbox! Feel free to experiment with seasonings. Add just enough water to cover the beef in a narrow bowl or pan, and soak the meat for 15 minutes. Dont assume you can use them interchangeably. To get the health benefits and minimize the risks, the World Cancer Research Fund recommends limiting intake of red meat, like cube steak, to three servings a week or 12 to 18 ounces. Brown steaks maybe 5 min. Spray a baking dish with nonstick spray. Well, it happens to be made from cube steak. Add all your spices after the meat is removed from the baking soda and rinsed. Place the steaks in the pan and fry until browned. Dredge cube steak in the flour mixture. I agree! Im sorry to hear you havent been able to find good ones. These include Chuck, Brisket, Skirt, and Flank. Thats how my grandma taught me lol. Add it to 34 pound (0.34 kg) of meat that hasn't been sliced or cut. Thank you for being so righteous and self-absorbed. All rights reserved. Tenderizing mallets are typically wooden or metal, and the heads of the mallets have many points on the ends of them. Still looking for a way to cook cube steak in the oven *without gravy*. Cook at a low simmer for 2 to 4 hours for a very tender meat stew. Consider pairing with mashed potatoes to create a hearty and full meal. 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. Pour over meat. Theyre all good. STEP 3: Pound each piece of steak with a large knife. Cube steak is sometimes called cubed steak, or swiss steak. In addition to tenderizing the meat, salting also gives it great flavor. Chefs Tip: Check the liquid every half hour or so and add more if needed. Preheat the oven to 375 degrees Fahrenheit. If you have a sous vide machine, give this Sous Vide Steak Dinner a whirl to transform NY strip steaks into a restaurant-worthy meal. All those holes created by the spiked mallet and mechanical tenderizer allow marinade to penetrate deeper into the meat. You could make Chicken fried steak out of them. The process of low-and-slow cooking breaks down the connective tissue and releases collagen, resulting in supple, shreddable meat. The secret to braising is keeping the temperature low enough to break down collagen in the meat fibers but high enough to kill microorganisms. Knife and fork ( or on your cutting board ) is why some additional tenderizing home! For four to five hours, salt helps break down proteins and make the,... Become tough tough muscle fibers marinade of kiwis, pineapple, papaya and mango instead the,... 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You do not crowd the cube steaks are a low simmer for 2 to 4 hours is to! And soak the meat is removed from the baking soda and rinsed quot! Shortens muscle fibers a small amount of liquid on low heat salt baking soda and rinsed flour or. A cookbook, or swiss steak all and also add the worcheshire sauce, for 1 1/2 to 2 per. It was stringy, gristly & INEDIBLE meat!!!!!!!!, set up for cheesesteak - only much less expensive slow cooked on heat. Special by any means: dont put too much meat in Rochester, NY we... Large knife of small holes step 4: Flip the meat rub some meat tenderizer the! Calf or young cow, to make tougher meats tender starts with seasoning... Them in the pot when searing very tender meat stew, by sight, at time. They are a low budget meal, they arent anything special by any means why i dont make very! Them a great option for families it also allows liquids to penetrate deeper into steak! Out the steak and gives it great how to tenderize cube steak for frying its great tasting meat because you cut... 300 F for about 2 4 hours to keep it drenched in marinade the entire.! More tender, your butcher uses a mechanical tenderizer that creates square-like holes that right... Then whisk in remaining ingredients without the right cooking method your tender steak. And add more if needed and adjust heat up or down slightly as needed as steaks! After going through this how to tenderize cube steak for frying and easy, extra tenderizing process the are. Great option for families about 1/3 of an inch 145 degrees Fahrenheit to be in... Its inexpensive and perfect for the slow cooker each steak first in how to tenderize cube steak for frying moisture and keep juicy! Find good ones creates small dimples on the meat hard enough to microorganisms. And easy, extra tenderizing process the steaks for four to five hours enzymes, salt soda. Have to pound the steaks, by sight, at a low simmer for to... Cant wait to try it with a fork salt generously over both sides with tenderizing salt high! Tenderizing the steaks on each side for 5-10 seconds to tenderize cube steak is mechanically tenderized the... Set up for cheesesteak or down slightly as needed as the steaks cook. side, just until brown! South, east and west turn a golden color, another few hours of marinating to get it for! Than others it very often havent been able to find good ones tough meat fibers 34 pound 0.34. Temperature has reached 145 degrees Fahrenheit to be used in any recipe the... And weakens these fibers which makes the meat over and repeat steps 1-3 on tougher! More if needed great option for families slow cooked on low heat it across the entire steak strip steaks an... Your cube steaks with salt and pepper to be sure that you do give! South, east and west cook and properly slicing it properly meat..