Cube Steak Recipes - Italian Cube Steak Parmesan (2024)

FAQs

How do you cook cube steak so it's tender? ›

The best way to cook cube steak for tenderness is slowly and evenly, so a slow cooker can do the trick when you have ample time to spare. However, braising, pan-frying, and sauteing also work. Just be sure to cook with enough liquid to keep the steak moist.

It's milk. Here's why:

A steak that marinates in an acidic or enzymatic liquid too long, such as citrus juice or cola, becomes tough or mushy. But the acid in milk is so mild that you can soak beef in it long enough to tenderize it effectively, without damaging the proteins on the surface.

In a bowl or plastic bag add flour,salt,onion powder,garlic powder and black pepper. Add cubed steak in flour mixture and coat well. Heat oil and butter in a large frying pan. Add cubed steak and brown on both sides for 15 minutes.

No need to rinse it before cooking if you're not adding any batter or breading to the surface. Keep the temperature relatively low and cook the meat slowly, setting aside 1.5 to 2 hours for the entire process. Rushing the cube steak with higher heat will only toughen it.

The key to tender beef cubes is letting them cook and simmer on the stove for over an hour. On the other hand, if you want to take it one step further, you can always let it cook inside the slow cooker. So, if you choose this method, you must leave the beef for six to eight hours.

You can velvet meat and make it melt-in-your-mouth tender by quickly tossing chunks of beef or chicken in about ¾ tsp of baking soda for about 15 minutes before your next stir fry, then rinse and pat the meat dry before putting in the pan.

Acids can help break down tough meat. Soaking meat in a marinade made with lemon or lime juice, vinegar, buttermilk or even yogurt can help tenderize tough proteins.

Cover and place the meat and milk marinade in the refrigerator between 4 to 12 hours—whatever you deem as the perfect wait—before rinsing and patting the meat dry. And if you're adventurous, the marinade doesn't only work for meet but grilling classics like corn on the cob.

Wine and beer contain acids and tannins, which are both natural tenderisers. Beer/wine will also add great flavour to your meat dishes. Method: Soak beef in beer or wine for at least an hour before cooking.

Tenderize Cube Steak With a Mallet

This is one of the most popular and traditional ways of tenderizing meat. Using a meat mallet, pound the cube steak evenly to break down the tough fibers and connective tissues.

Can you overcook cube steak? ›

It's possible that the steak was simply overcooked. Sirloin is a lean cut of meat, and if it's cooked for too long or at too high of a temperature, it can become tough and dry.

There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.

Cube steak is a budget-friendly cut of meat and has the added plus of already being tenderized. This ingredient can be a time saver on a busy night — country-fried steaks, ground beef patties, slow-cooker recipes and burgers.

Don't overcook the steak if using a higher-heat cooking method. Keep it medium to medium well inside when grilling or smoking. Serve fried Cube steaks fresh out of the pan so they're crispy. This particular method of cooking requires good timing, while smothered steaks tend to stay just as tasty when reheated.