Cube Steak Recipe

Cube steak: A cut of beef that has been tenderized by pounding, making it perfect for quick cooking.

Flour: Used to create a crispy coating on the steak when fried.

Salt: Enhances the flavor of the meat and the coating.

Black pepper: Adds a bit of heat and depth to the flavor profile.

Olive oil: Used for frying the steaks, giving them a nice golden-brown crust.

When dredging the cube steaks in the flour mixture, make sure to press the flour firmly into the meat. This helps create a better crust when cooking. Additionally, after dredging, let the steaks rest for a few minutes before placing them in the skillet. This allows the flour to adhere better and results in a more even golden brown coating.

• cube steak - Substitute with ground beef patties: Ground beef patties can be tenderized and cooked similarly to cube steak, providing a similar texture and flavor.

• cube steak - Substitute with sirloin steak: Sirloin steak, when pounded thin, can mimic the texture of cube steak and offers a rich flavor.

• flour - Substitute with cornstarch: Cornstarch can be used as a coating to achieve a crispy exterior, similar to flour.

• flour - Substitute with almond flour: Almond flour is a gluten-free alternative that can provide a nutty flavor and similar coating effect.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute, offering a slightly different mineral content and flavor profile.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different taste profile.

• black pepper - Substitute with paprika: Paprika can add a mild heat and a smoky flavor, which can complement the dish well.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a good alternative for frying.

• olive oil - Substitute with butter: Butter can add a rich flavor and can be used for frying, though it has a lower smoke point than olive oil.

• Allow the cube steaks to cool completely before storing. This prevents condensation, which can make the meat soggy.
• Wrap each piece of cube steak individually in plastic wrap or aluminum foil. This helps maintain their moisture and prevents freezer burn.
• Place the wrapped steaks in a resealable plastic bag or an airtight container. Label the bag or container with the date to keep track of freshness.
• Store the cube steaks in the refrigerator if you plan to consume them within 3-4 days. For longer storage, place them in the freezer where they can last up to 3 months.
• To reheat refrigerated cube steaks, preheat your oven to 350°F (175°C). Place the steaks on a baking sheet and cover with aluminum foil to retain moisture. Heat for about 15-20 minutes or until warmed through.
• For frozen cube steaks, thaw them in the refrigerator overnight before reheating. This ensures even heating and maintains the texture of the meat.
• If you’re in a hurry, you can use the microwave to defrost the steaks. Use the defrost setting and check every few minutes to avoid partially cooking the meat.
• Once thawed, follow the same reheating instructions as for refrigerated cube steaks.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the cube steaks on a baking sheet lined with aluminum foil.
  3. Cover the steaks with another piece of foil to retain moisture.
  4. Heat in the oven for about 15-20 minutes, or until warmed through.
  5. For a bit of extra flavor, you can add a splash of beef broth or gravy before covering with foil.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of olive oil or butter.
  2. Place the cube steaks in the skillet.
  3. Cover the skillet with a lid to keep the moisture in.
  4. Heat for about 3-5 minutes on each side, or until the steaks are warmed through.

• Microwave Method:

  1. Place the cube steaks on a microwave-safe plate.
  2. Cover the steaks with a damp paper towel to prevent them from drying out.
  3. Microwave on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If needed, continue to microwave in 30-second intervals until the steaks are heated through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 130°F (54°C) for a medium-rare finish.
  2. Place the cube steaks in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes.
  4. Remove from the bag and quickly sear in a hot skillet with a bit of olive oil or butter for added texture.

• Meat tenderizer: Used to tenderize the cube steaks, making them more tender and easier to cook.

• Shallow dish: Used to mix the flour, salt, and black pepper for dredging the steaks.

• Skillet: Used to cook the cube steaks over medium-high heat.

• Tongs: Useful for flipping the steaks in the skillet to ensure even cooking.

• Measuring cups: Used to measure out the flour and other ingredients accurately.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Plate: Used to place the dredged steaks before cooking and to let them rest after cooking.

• Paper towels: Useful for patting the steaks dry before dredging and for draining any excess oil after cooking.

Prep ingredients in advance: Measure and mix the flour, salt, and black pepper ahead of time to streamline the cooking process.

Use a meat mallet: Tenderize the cube steaks quickly with a meat mallet to ensure even cooking.

Preheat the skillet: Heat the olive oil in the skillet while you dredge the steaks to save time.

Batch cook: If your skillet is large enough, cook multiple steaks at once to reduce overall cooking time.

Rest while cooking: Let the cooked steaks rest while you prepare side dishes, maximizing efficiency.