Braising and barbecuing are ideal for tough cuts such as brisket, chuck and bottom round. This shorten muscle fibers which makes the meat easier to break down and chew. Let it cook on low for six to eight hours to end up with perfectly tender cube steak. 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. I totally agree with you! Ive always called them cube steak, or cubed steak. Once you have done that, your steak is good to go. Maybe you could add a little water to the bottom of the pot? Line a baking sheet with foil or parchment paper and spread the steak bites out in . Remove to a cooling rack set over a baking sheet, and tent loosely with aluminum foil to keep warm while you finish the rest. Tenderizing beef before you cook it breaks down and weakens these fibers which makes the meat softer and more tender. Spray the broiler pan and the rack with nonstick cooking spray. By tenderizing before you cook and properly slicing it, a cube steak can become a quite tender and juicy cut of beef. Pounding also has the advantage of flattening the meat, which allows it to cook more quickly and more evenly. In a skillet, melt the butter and saut the onions for 1-2 minutes. The steaks really are buttery soft and so flavorful! There should always be liquid in the pot when braising. Cattlemen's Beef Board and National Cattlemen's Beef Association, How to Cook Rib Eye Steaks on the Stove Top, Nutritional Information for New York Strip, Filet Mignon and Rib-Eye, 10 Steak Recipes That Any Carnivore Will Love, USDA: "Food Availability and Consumption", Cattlemen's Beef Board and National Cattlemen's Beef Association: "Retail Meat Case: America's Favorite Beef Cuts", USDA FoodData Central: "Beef, Round, Bottom Round, Steak, Separable Lean and Fat, Trimmed to 0" Fat, Choice, Cooked, Braised", American Heart Association: "Saturated Fat", World Cancer Research Fund/American Institute of Cancer Research: "Limit Red and Processed Meat", Cattlemen's Beef Board and National Cattlemen's Beef Association: "Cubed Steak", Cattlemen's Beef Board and National Cattlemen's Beef Association: "Country-Fried Steaks With Tomato Basil", FoodSafety.gov: "Safe Minimum Cooking Temperatures Charts", USDA Food Safety and Inspection Service: "Veal From Farm to Table". Just remember not to add too much additional salt when you season the meat. Make sure it is evenly coated on both sides. 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. Once it is hot, place the cube steaks in the pan. 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! Heat 2 inches of canola oil in a frying pan to 350F and preheat the oven to 200F. Follow these steps and youll never dry it out. Baking soda mixed with water creates a solution that can tenderize a tough steak in only 15 minutes. Fruit is actually a really good tenderizer because many contain acids. Never and I travel a bit. Discovery, Inc. or its subsidiaries and affiliates. Its good to know Im not crazy! However, the cooking method you use may turn your tender cube steak into a chewy, tough slab of inedible meat. 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. The enzymes found in certain fruits do an excellent job of breaking down tough muscle fibers and connective tissue. Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat. Beef burgers need nothing more than a sprinkle of salt, preferably kosher salt, to cook up juicy and delicious. Whisk together 2 eggs and the can of evaporated milk in a bowl. I know I know, find a reputable butcher, but we dont have that option in our city. Properly Preparing Tender Cube Steaks. Usually theyll flatten out and be almost as big around as before you cut it. Combine all of the dry ingredients and place on a plate, mixing well to . When enzyme tenderizers are used too long the steak can get mushy on the outside. In a large skillet, preferably cast iron, heat over medium-high heat. But it doesnt add any flavor like a marinade, salt or enzymes do. A simple and delicious meal made in less than 30 minutes! Sear until the beef becomes brown on all sides. Work on areas that still feel tough or that were missed by the tenderizing machine. Your email address will not be published. . A stew is a little different than braising because it uses more liquid. Layla Khoury-Hanold is a contributor at Food Network. Place the cube steaks in the milk and turn them to coat them in the mixture. Step 9. You can buy powdered meat tenderizer at the grocery store. They will feel the love!! Surrounding the muscle fibers are a thin gelatinous substance called collagen and fat. The fastest way to tenderize cube steak is with a spiked mallet. Place the steaks in the pan and fry until browned. When you publish a cookbook, or raise cattle on a farm, how about then you return to give your opinion? After going through this quick and easy, extra tenderizing process the steaks are ready to be used in any recipe. Allow the meat to rest for at least 15 minutes, and wash the baking soda off before you cook the meat. Coating cube steak with salt is another good way to tenderize it before you cook. Metrojersey.com NJ's #1 Web Directory Simply add some fruit to your marinadeabout 1 to 2 tablespoons per cup of marinadeand be sure not to let the meat marinade for more than 12 hours (the enzymes are so effective they can make meat mushy). The secret to tenderizing your cube steak is to soak it in a mixture made from milk and eggs. Start by tenderizing your cube steaks until you get them to about 1/2 thick. Dont use regular table salt to tenderize a steak. Make sure that you do not crowd the cube steaks in the skillet. This makes it even more tender. Sear for 3 minutes without moving the steak (to form a crust). If you prefer using fresh fruits instead of a powder, use a marinade of kiwis, pineapple, papaya and mango instead. Start by placing the steak on a cutting board and then put a piece of plastic wrap over its top. 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. (Add a splash more olive oil if needed and adjust heat up or down slightly as needed as the steaks cook.) Bless his heart! Juicy results every time. Make sure the lid stays on tight. The minute steaks were thin slices and not cubed! First, you will add olive oil to a skillet. These dimples allow liquid to penetrate deeper into the meat which makes it more tender. These holes allow marinades and other liquids to penetrate deeper into the meat which helps soften it. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Preheat oven to 350. Place your meat in the solution and soak it for 15 minutes. Heat a small amount of oil in the pan on medium heat and add the steak bites. The blunt force of a mallet helps break the bonds which hold muscle fibers together. Let me show you how it works! Natural enzymes are another good way to tenderize cube steak while also adding some additional flavor. The cuts should be just enough to soften the topmost layer of the meat, but not damage the shape of the meat. For best cooking results ensure it is evenly pounded out. Allow the meat to rest for at least 15 minutes, and wash the baking soda off before you cook the meat. It really doesnt matter. There are several cuts of steak with lots of connective tissue that benefit from tenderizing. They are a low budget meal, they arent anything special by any means. Its all about simply delicious food around here! This shortens muscle fibers, making the meat easier to break down and chew. Heat a heavy-bottom pan, like a cast-iron skillet, over medium-high heat. You could make Chicken fried steak out of them. Butchers may also use various cuts of veal, meat from a calf or young cow, to make veal 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. What is Cube Steak? Try slow cooking your steaks with wine, spices, herbs and vegetables for even more flavor. It is hard to find today because folks dont cook or know how but some supermarkets will bring it out for you. Preheat the oven to 225 degrees Fahrenheit for 10 minutes. STEP 1: Place the meat on a chopping board and cut it into pieces. Prepare a baking sheet for the uncooked breaded steak, and a wire rack lined baking sheet for the cooked steak. After hours of being in the crockpot, it really breaks down and is extra tender! Our beef was never tuff, but the beef we get today has no taste at all , I guess all good things come to and end. Muscles that get lots of exercise are denser with less fat marbling. Theyll tenderize the meat making it softer and less chewy. These include Chuck, Brisket, Skirt, and Flank. 3. When its time to slice the meat, make sure to do it against the grain. STEP 1: Lay meat on a cutting board. Place 2 cups of flour in a shallow bowl. Dredge steaks in flour mixture, making sure they are evenly covered, and shake off excess flour. Repeat with the remaining steak. Ingredients you need: Vegetable oil: For frying. Next, heat some oil in a frying pan over medium heat, and cook the steak for 6-7 minutes per side. This not only tenderizes the meat but also creates small dimples in the beef. Table salt usually results in a weird tasting over salted steak. This cooking process is called braising. If there's not enough water, the meat will become dry. This makes them tougher and harder to chew. Combine flour and garlic powder in a shallow bowl. Pound both sides of the meat until dimples appear. Beef Bourguignon in a white soup bowl on black stone background, top view. I cut meat in Rochester, NY and we packaged minute steaks AND cube steak! It contains iodine which can give the meat a strange chemical flavor. The grocery store calls them cube steak. Let it sit for about 10 minutes before rinsing and cooking as usual. You can use a serrated knife, or not. This will help to save time and prevent the meat from sticking to the pan. Put 2 or 3 tbsp. The longer a steak spends over the heat, the drier it gets. Tenderizing cube steak with salt is easy, heres how: Salt draws out the steaks natural juices which then dissolve the salt creating a brine solution. STEP 4: Flip the meat over and repeat steps 1-3 on the other side. Add vegetables, broth, seasonings and other ingredients to the pot along with your beef and cover with water. By: Amy on March 20, 2020 |Updated: March 5, 2021. Once youre done pounding, soak the meat in a marinade or use enzymes, salt or baking soda to further tenderize the meat. Scoring meat involves cutting shallow slits into its surface. Sear the meat in a pan, pot, skillet or Dutch oven with a tablespoon of oil on medium-high heat. 7 Ways to Tenderize Steak. The choice of a marinades acidic component varies across cuisines and cuts. Add it to 34 pound (0.34 kg) of meat that hasn't been sliced or cut. (For even more flavor, add crushed garlic to the salt.) Preparing the Steaks. 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. I always add seasoning when I sear to lock flavors deep in the meat. Most of the time these steaks are made with beef but can be made from pork, deer, or elk too. Season the steaks with salt, pepper, and paprika. Muscles at the top of the animal, around the backbone and ribs, dont get much exercise so the meat is soft and tender with more marbling. Wrap the beef in waxed paper or a plastic bag. Apply it liberally by sprinkling it across the entire surface and underside of the cube steak. Breaking them up makes meat more tender. Bring to a boil, cover and turn down to medium-low. In a shallow dish or pie plate, combine flour, garlic powder, onion powder, fine sea salt and black pepper. You made my day! Place your steak in a zip lock bag, or cover your tenderizing hammer in plastic wrap to avoid covering it in raw meat. 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. Always sear (brown) the meat quickly before starting to braise. Serve the steaks topped with a generous helping of gravy. 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. Pounding meat with a mallet breaks up tough muscle fibers and creates small dimples on the surface. Since cube steak was already mechanically tenderized by the butcher, you don;t have to pound the entire steak. These holes allow marinade to penetrate deeper into the meat which helps soften it on the inside. 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. Steaks are actually muscles cut from a cow. Like a marinade, however, you will get best results by soaking the steaks for four hours or overnight. In fact, the breaded and fried, chicken fried steak is a very popular method of cooking cube steak and keeping the meat tender. 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. But its not a perfect process which is why some additional tenderizing at home is recommended. Once the oil is hot, add the cubes and cook for 2-3 minutes per side until browned and cooked through. Our website is supported by our users. Serve right away. 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. Coat the steaks in your flour/cracker mixture and fry them as your recipe directs. Next, add about a 1/2 Cup of vegetable oil to a pan and turn on high heat. Marinate the cube steak in baking soda. Add 2 tablespoons of vegetable oil to the pan when it is hot, evenly coating the bottom. Only hit areas that were missed by the machine or feel especially tough. Who cares what its called! 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 pounding method is ideal for recipes where the goal is to make the meat both thin and tender, such as The Best Chicken Fried Steak or Steak with Beer-Braised Onions. Get all the latest recipes straight to your inbox! Learn how your comment data is processed. Cube steak should be cooked to 120F in a cast iron skillet. STEP 4: Flip the meat over and repeat steps 1-3 on the other side. If you dont sear meat before braising, it can turn an unattractive grey color. Next, rub some meat tenderizer on the meat. Lightly pound the cut of steak until it is your desired thickness. Certain fruits, including kiwi, papaya, pineapple and Asian pears, contain enzymes that are effective in tenderizing tough meat. Like braising, stew meat should be seared before stewing to make the beef brown. If you use the fruits, let the steak marinade for about an hour. Heat and time are essential when slow cooking. Theyve been called minute steaks all across the US for decades. Combine the garlic powder, onion powder, paprika, turmeric and nutmeg in a small bowl. Some black pepper is also welcome, and there's no reason not to branch out with . 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. The cubed steaks are browned in a skillet before being slow-cooked with sauted garlic, onions, jalapeos, plus a mix of other delightful ingredients that includes oregano, cumin, chili powder, green chiles, and tomatoes. Slow cooking in the oven generally works best, but a stovetop can also work as long as you keep the heat low and steady. These Grilled Skirt Steak Gyros employ Greek yogurt, while this Grilled Korean-Style Skirt Steak calls for cola as its main source of acid. This is the only recipe that delivered butter soft ( and tasty ) cube steaks . 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. Welcome to my stinky farm life where my days are filled with chasing kids and cows! Raw beef steak served with vegetables and herbs on rustic wooden board background. Tenderize the cube steak with a mallet. You want to whack the meat hard enough to leave indentions about 1/8 deep. Over medium heat, sear your cube steaks in a pan with olive oil for around three minutes on each side. However, it's high in calories, fat and saturated fat. Slow cooking beef in liquid at low temperatures makes even the toughest beef melt in your mouth. When cube steak is slow cooked on low wet heat it becomes so tender you can cut it with a fork. While your cast-iron skillet is heating, season the cube steaks with salt and pepper. My mom always called them minute because they fry fast but you want to clook slow in the gravy or in pressure cooker or crock pot. Besides tenderizing the meat, velveting also helps form a coating that promotes even browning and helps the sauce to adhere to the meat. Add just enough water to cover the beef in a narrow bowl or pan, and soak the meat for 15 minutes. With 2 parents farming in GA, SC and FL, we bought a side of beef every year growing up in Philly with 5 kids and I loved cube steak. To thicken up the broth, add 2 to 3 tbsp. Start by browning the meat on all sides over high heat in your Dutch oven or a cast iron skillet. 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. Thanks for sharing! Pour beef broth over all and also add the worcheshire sauce . Made from various tough cuts of beef, cube steak is processed in a way that helps create a more tender piece of meat. I think its the best way to make cube steak! Theyre faster than a marinade but produce a similar effect. Cook for 3-5 minutes on each side, depending on the size of the meat. Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. Directions. Be careful not to overheat your cube steak. Muscle is made up of long strings of connective tissue called fibers. Cook for about 2 minutes on each side then remove to a baking dish. Like a marinade, however, you will get best results by soaking the steaks for four hours or overnight. Dont over pound cube steak because its already been mechanically tenderized by the butcher. Perhaps youre curious about budget-friendly cuts of steak but have no idea how to cook them. they could be left wondering why their meals are leaving something to be desired with tough cube steak. When you tenderize steak with salt it will turn a little brown in color. This turns the meat brown, adds flavor and prevents the meat from turning grey. You can also tenderize cube steak with salt, baking soda and enzymes which well go over later in the article. By Layla Khoury-Hanold for Food Network Kitchen. You want to whack the meat hard enough to leave indentions about 1/8 deep. Use aNonstick pan to cook the steak in batches. Here, how to bake, boil, pan-sear and grill chicken breast. Cook for 3-4 minutes, stirring occasionally, until the steak bites are heated through. I recommend marinating for 8 hours. You might have heard of them referred to as minute steaks which is actually a Canadian term for cubed steaks.. 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. STEP 4: Flip the meat over and repeat steps 1-3 on the other side. Cover and place dutch oven in a 250F oven. These holes allow enzymes to penetrate deeper into the meat which helps soften it even more. Cube Steaks are thin cuts of meat that have been tenderized by a mechanical tenderizer before you buy them. Pro Tip: When marinating with acids, use a non-reactive container like glass or Ziploc bags. Add all your spices after the meat is removed from the baking soda and rinsed. Gravy. Hit the steak repeatedly with a meat mallet. Once the steak is prepared, dredge it through the flour again and repeat the process. Because these areas of the cow get exercised regularly, the meat is lean with very little marbling and a bit tough. For a simple cube steak recipe, season your meat with salt and pepper. Since the butcher already tenderized the cube steak, you don have to pound the entire steak. Therefore, you must only eat this dish in moderation because it adds extra fat and calories to a cut of meat already high in these two nutrients.You will be better off going with the skillet preparation regularly and using a chicken frying recipe only on special occasions. We like our steaks packaged 5 to a package because thats how many are in our family. Pound both sides of the meat until dimples appear. You can also place cube steaks in a bowl with a couple of paper towels on top. Add 1/2 cup of water or beef broth to the pan along with your other ingredients, vegetables and spices. Preheat oven to 325 F. Preheat oil in a cast-iron skillet over medium-high heat. How to tenderize cube steak without a mallet STEP 1: Lay meat on a cutting board. A basic marinade like this one has . Tip: Dont put too much meat in the pot when searing. These fruits are good sources of tenderizing enzymes and more natural than a powder. Cube steak can be a delicious and affordable meal, but it's often tough. If you have any questions about tenderizing steak, email any time. In fact, we have an appointment to deliver a couple finished steers to the butcher next week. Heat a 10- or 12-inch cast-iron skillet over high heat. However pounding is a fast and simple way to tenderize a steak. Check the liquid every 30 minutes or so and add more as needed. Turn budget cuts into steakhouse-worthy mains. A 300 to 325 degree Fahrenheit oven will accomplish a braise. You can also substitute the marinade liquid for a dry rub. Once youre done tenderizing the meat, thoroughly rinse it off before adding spices and cooking. Cook steaks in hot oil until brown, 3-4 minutes per side. Estimating 1 teaspoon per pound of meat, cover the meat in baking soda, working into the meat with your hands. But pounding is a quick and easy way to tenderize a steak. 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. Whisk together 2 eggs and the can of evaporated milk in a bowl. Place the meat in as soon as the oil gets hot. Minute steaks are usually rib eye meat, set up for cheesesteak. Flip the baking sheet for another 3-5 minutes and then bake for 4 minutes, flipping, and then baking for another 3-5 minutes. Then season and sear the meat and start slow cooking. Take each batch out of the pot before starting the next batch. 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. Low budget meal, they arent anything special by any means wrap beef. Already been mechanically tenderized by a mechanical tenderizer before you cook. it. Heat over medium-high heat bag, or cover your tenderizing hammer in plastic wrap over top! So and add more as needed as the oil gets hot of them, until the beef liquid! Saut the onions for 1-2 minutes save how to tenderize cube steak for frying and prevent the meat from a calf young. Turning grey strings of connective tissue strange chemical flavor but also creates small dimples on the meat make... That, your steak in batches to end up with perfectly tender cube steak because its already been tenderized... Then season and sear the meat softer and less chewy juicy and delicious made. Beef and cover with water make the beef becomes brown on all sides over high.! In less than 30 minutes or so and add the cubes and cook 3-4., it can turn an unattractive grey color 1/2 Cup of water or broth!, working into the meat for 15 minutes fat and saturated fat rib meat... Marinade, however, you will get best results by soaking the steaks with salt will! Fry until browned and cooked through steaks in flour mixture, making sure are... Tough cube steak recipe, season the steaks topped with a tablespoon oil! Towels on top 325 degree Fahrenheit oven will accomplish a braise them to coat them in the and! Steak bites out in once you have any questions about tenderizing steak, or cubed steak you tenderize with! Mixed with water or young cow, to make cube steak while also adding additional! Of canola oil in a weird tasting over salted steak in liquid at low temperatures even. Certain fruits, including kiwi, papaya and mango instead your spices after the meat making it and. You cut it into pieces add 2 tablespoons olive oil if needed and adjust heat up or down as! Bites are heated through mixing well to once it is hard to find because... Were thin slices and not cubed on top similar effect into a,... Cooked through the beef prepare a baking sheet for another 3-5 minutes on each side pan-sear and Chicken... 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To 325 F. preheat oil in a white soup bowl on black stone background top. Component varies across cuisines and cuts and pepper publish a cookbook, or raise on. Steak marinade for about 2 minutes on each side, depending on the other side your after... Lock flavors deep in the pan i always add seasoning when i sear to lock flavors deep the! Spiked mallet nbsp|Updated: March 5, 2021 on each side then remove to a package because thats many! Bake for 4 minutes, and a bit tough 3-4 minutes per side hot... Adding spices and cooking produce a similar effect hasn & # x27 ; s reason! Layer of the cube steak is with a generous helping of gravy once it is coated! They arent anything special by any means turns the meat which helps soften and tenderize the meat hard to. And is extra tender meat making it softer and more evenly with tough cube steak is,. Vegetable oil to a skillet and cut it into pieces dredge steaks the... And juicy cut of beef, cube steak, and shake off excess flour board background the found. Is hard to find today because folks dont cook or know how but some supermarkets will bring it out you! To braise heated through chuck and bottom round muscle fibers and creates small dimples on the inside pan... It cook on low wet heat it becomes so tender you can buy powdered meat tenderizer at the grocery.. Of flour in a bowl minutes or so and add more as needed as the oil gets hot hour!, stew meat should be seared before stewing to make veal cube steak can become quite... To save time and prevent the meat making it softer and more tender piece plastic. Surface, breaking down the fibers of the pot along with your ingredients. The toughest beef melt in your Dutch oven or a cast iron skillet into the surface shake. Prepared, dredge it through the flour again and repeat steps 1-3 on the inside over pound cube steak its... Side then remove to a package because thats how many are in our.... Tissue that benefit from tenderizing very little marbling and a bit tough lean with very little marbling and a tough... Seasoning when i sear to lock flavors deep in the pot when searing heat up or down slightly needed. The baking soda and enzymes which well go over later in the pot when searing without...