Cubed Steak Recipes

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Introduction

Cubed steak, a versatile and budget-friendly cut of meat, is a staple in many kitchens. This tenderized steak is characterized by its distinctive surface, created by a mechanical tenderizer. Its affordability and quick cooking time have cemented its place in both casual weeknight dinners and more elaborate family meals. Cubed steak recipes offer a wide range of culinary possibilities, from classic country-fried steak to savory stews and flavorful stir-fries.

Ingredients

The core ingredients for most cubed steak recipes are simple: cubed steak itself, flour (all-purpose or gluten-free), salt, pepper, and cooking oil (vegetable, canola, or olive oil). Depending on the specific recipe, additional ingredients may include:

• For Country-Fried Steak: Milk or buttermilk, eggs, and optional spices like garlic powder, onion powder, and paprika.
• For Swiss Steak: Canned diced tomatoes, onions, bell peppers, beef broth, Worcestershire sauce, and sometimes mushrooms.
• For a Simple Pan-Fried Steak: Butter, garlic, herbs like thyme or rosemary.

Substitutions can be made based on dietary needs or preferences. For example, almond flour can replace all-purpose flour for a gluten-free option, or coconut aminos can substitute Worcestershire sauce for a soy-free alternative.

Preparation Steps

Proper preparation is key to achieving tender and flavorful cubed steak. Begin by patting the steak dry with paper towels to remove excess moisture. This helps the steak brown properly during cooking. Season generously with salt and pepper. For added flavor, consider marinating the steak for at least 30 minutes, or up to several hours. Marinades can be as simple as a mixture of soy sauce, garlic, and ginger, or more complex, incorporating ingredients like balsamic vinegar, Dijon mustard, and herbs. If making country-fried steak, dredge the steak in flour seasoned with salt, pepper, and other desired spices. Then dip it in an egg wash (beaten eggs with a splash of milk) before coating it again in the flour mixture.

Cooking Instructions

Cubed steak benefits from various cooking methods, each yielding a slightly different result.

• Pan-Frying: Heat a skillet over medium-high heat with cooking oil. Once the oil is hot, carefully place the steak in the skillet, ensuring not to overcrowd it. Cook for 2-3 minutes per side, or until golden brown and cooked through. Reduce heat if the steak browns too quickly.
• Country-Fried Steak: After dredging in flour and egg, pan-fry the steak in hot oil (about 350F/175C) for 3-4 minutes per side, or until golden brown and crispy. Drain on paper towels.
• Swiss Steak (Braising): Brown the cubed steak in a skillet. Remove the steak and saut onions and bell peppers until softened. Add canned diced tomatoes, beef broth, Worcestershire sauce, and the browned steak back to the skillet. Bring to a simmer, then cover and cook on low heat for 1-1.5 hours, or until the steak is very tender. Alternatively, braise in a slow cooker on low for 6-8 hours.
• Grilling: Preheat the grill to medium-high heat. Lightly oil the grates. Grill the cubed steak for 2-3 minutes per side, or until cooked through.

Internal Temperature: While cubed steak is thin, aiming for an internal temperature of 145F (63C) ensures it is safely cooked. Use a meat thermometer for accuracy. Remember that the internal temperature will rise slightly after removing it from the heat.

Serving Suggestions

Cubed steak is incredibly versatile and pairs well with numerous dishes.

• Country-Fried Steak: Serve with mashed potatoes and gravy, green beans, and corn on the cob.
• Swiss Steak: Serve over rice, mashed potatoes, or egg noodles, accompanied by a side of crusty bread for soaking up the flavorful sauce.
• Simple Pan-Fried Steak: Serve with roasted vegetables, a side salad, or alongside eggs for a hearty breakfast.

Garnishes can elevate the presentation. Fresh herbs like parsley or chives, a dollop of sour cream, or a sprinkle of paprika can add visual appeal and enhance the flavor.

Tips and Common Mistakes

To ensure perfect cubed steak every time, keep these tips in mind:

• Don’t Overcook: Cubed steak is thin and can become tough if overcooked. Use a meat thermometer and watch it closely.
• Proper Seasoning: Season generously with salt and pepper at the beginning. Don’t be afraid to experiment with other spices and herbs.
• Hot Pan/Oil: Ensure the pan and oil are hot before adding the steak to achieve a good sear.
• Don’t Overcrowd the Pan: Overcrowding the pan lowers the temperature and results in steamed, rather than seared, steak. Cook in batches if necessary.
• Rest the Steak: Allow the steak to rest for a few minutes after cooking before slicing or serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Explore More Cooking Guides

Learning to master cubed steak recipes opens a world of culinary possibilities. Its quick cooking time and budget-friendly nature make it an ideal choice for weeknight meals. From comforting classics like country-fried steak to savory braised dishes, cubed steak offers something for everyone. Its adaptable flavor profile allows for endless variations and creative experimentation. Why not try a new cubed steak recipe tonight? Explore more cooking guides and expand your culinary repertoire at foodrecipestory.com.