Cube Steak Recipe

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Introduction

The “cube steak recipe” holds a beloved place in American cuisine, offering an economical and versatile option for quick and satisfying meals. This cut of beef, typically top round or sirloin, has been tenderized by pounding, often using a mechanical tenderizer that leaves small cube-shaped indentations, hence the name. Its affordability and relatively short cooking time contribute to its enduring popularity, making it a staple in home kitchens across the country and adaptable for variations worldwide.

Ingredients

The basic ingredients for a delectable cube steak recipe are simple and readily available:

• Cube Steak: The star of the show. Look for steaks that are about inch thick.
• All-Purpose Flour: Used for dredging, creating a crispy coating. Gluten-free flour blends can be substituted.
• Salt and Black Pepper: Essential for seasoning. Consider using kosher salt for enhanced flavor.
• Garlic Powder: Adds a savory depth. Onion powder can be a complementary addition.
• Paprika: Provides color and a mild smoky flavor. Smoked paprika can be used for a more intense smoky taste.
• Vegetable Oil: For frying the cube steaks. Canola or peanut oil are also suitable.
• Milk or Buttermilk: (Optional, for soaking) Helps tenderize the meat and allows the flour to adhere better.

For a flavorful gravy (optional):

• Beef Broth: Forms the base of the gravy. Chicken broth can be a substitute, though it will alter the flavor.
• Worcestershire Sauce: Adds umami and depth.
• Butter: For creating a roux.

Preparation Steps

Proper preparation enhances both flavor and tenderness. Start by patting the cube steaks dry with paper towels. This encourages browning during cooking. If desired, soak the steaks in milk or buttermilk for 30 minutes to an hour in the refrigerator. This helps tenderize the meat further. Next, prepare the flour mixture. In a shallow dish, combine the flour, salt, pepper, garlic powder, and paprika. Mix thoroughly to ensure even seasoning. Dredge each cube steak in the flour mixture, pressing gently to ensure it adheres to both sides. Shake off any excess flour. This ensures even browning and prevents a gummy texture.

Cooking Instructions

Pan-frying is the most common method for cooking cube steak, delivering a crispy exterior and juicy interior. Other methods are included for reference.

1. Pan-Frying (Recommended)

1. Heat the Oil: In a large skillet, heat approximately inch of vegetable oil over medium-high heat. The oil is ready when a small pinch of flour sizzles immediately upon contact.
2. Cook the Steaks: Carefully place the dredged cube steaks in the hot oil, ensuring not to overcrowd the pan. Overcrowding lowers the oil temperature and results in steaming rather than frying. Cook for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145F (63C) for medium-rare or 160F (71C) for medium, according to USDA guidelines.
3. Remove and Drain: Transfer the cooked cube steaks to a wire rack or plate lined with paper towels to drain excess oil.
4. Make the Gravy (Optional): In the same skillet, melt 2 tablespoons of butter. Whisk in 2 tablespoons of the flour mixture left over from dredging. Cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in 1 cup of beef broth and 1 tablespoon of Worcestershire sauce. Bring to a simmer, stirring occasionally, until the gravy has thickened to your desired consistency. Season with salt and pepper to taste.

2. Other Cooking Methods

• Braising: For a tender, fall-apart texture, cube steak can be braised in a flavorful liquid (such as beef broth, tomatoes, and herbs) for 1.5-2 hours at a simmer.
• Baking: Preheat oven to 350F (175C). Place dredged cube steaks in a baking dish with gravy or sauce. Cover with foil and bake for 30-45 minutes, or until tender.
• Slow Cooker: Layer cube steaks with sliced onions, gravy, and other desired vegetables in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Serving Suggestions

Cube steak is incredibly versatile and pairs well with a variety of side dishes. A classic pairing is mashed potatoes and gravy, creating a comforting and satisfying meal. Other excellent accompaniments include:

• Creamy Mashed Potatoes: A timeless favorite.
• Green Beans: Steamed, sauted, or roasted.
• Corn on the Cob: Adds sweetness and texture.
• Macaroni and Cheese: A comforting and kid-friendly option.
• Dinner Rolls: Perfect for soaking up the gravy.
• Salads: A crisp salad provides a refreshing contrast.

For plating, consider topping the cube steak with a generous spoonful of gravy and a sprinkle of fresh parsley. A side of mashed potatoes and green beans completes the classic presentation.

Tips and Common Mistakes

To ensure a perfectly cooked cube steak, keep these tips in mind:

• Don’t Overcrowd the Pan: Cook the steaks in batches to maintain the oil temperature and ensure even browning.
• Don’t Overcook: Cube steak is a thin cut of meat and can become tough if overcooked. Use a meat thermometer to ensure it reaches the desired internal temperature.
• Use Hot Oil: The oil must be hot enough to sizzle immediately when the steak is added. This ensures a crispy exterior.
• Season Generously: Don’t be shy with the seasoning. Cube steak benefits from bold flavors.
• Shake Off Excess Flour: Too much flour can result in a gummy texture.

Explore More Cooking Guides

Mastering the “cube steak recipe” unlocks a world of culinary possibilities, offering a budget-friendly and quick meal solution without sacrificing flavor. Its adaptability to various cuisines and cooking methods, combined with its simple ingredients, makes it a valuable skill for any home cook. Whether enjoyed with classic mashed potatoes and gravy or incorporated into innovative dishes, cube steak provides a satisfying and customizable dining experience. So, venture into the kitchen, experiment with flavors, and discover your own perfect version of this classic dish. For more cooking guides and culinary inspiration, visit foodrecipestory.com.