How To Cook Cubed Steak

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Introduction

Cubed steak, a tenderized cut of beef, holds a cherished place in American cuisine, particularly in the South and Midwest. Its affordability and quick cooking time make it a popular choice for weeknight meals. The mechanical tenderization process breaks down tough muscle fibers, resulting in a more palatable and easier-to-cook piece of meat. Learning how to cook cubed steak opens the door to a variety of delicious and satisfying dishes.

Ingredients

The essential ingredients for cooking cubed steak are simple and readily available:

• Cubed steak: Approximately 1-1.5 pounds, depending on serving size.
• All-purpose flour: For dredging; about 1/2 cup.
• Salt and black pepper: To taste.
• Cooking oil: Vegetable, canola, or peanut oil are suitable for frying; about 1/4 cup.
• Optional: Garlic powder, onion powder, paprika, or other seasonings to enhance flavor.
• Optional for gravy: Beef broth, milk or cream, Worcestershire sauce, cornstarch.

Substitutions: For a gluten-free option, use gluten-free all-purpose flour or a blend of almond and tapioca flour. Olive oil can be used for frying, but it has a lower smoke point than other oils.

Preparation Steps

Proper preparation is key to achieving tender and flavorful cubed steak.

1. Pat the cubed steak dry with paper towels. This helps the flour adhere better and promotes browning.
2. In a shallow dish, combine the flour, salt, pepper, and any optional seasonings. Mix well.
3. Dredge each piece of cubed steak in the flour mixture, ensuring it is fully coated. Shake off any excess flour. This creates a crispy crust and helps to thicken any gravy you might make later.
4. Optional: Let the dredged steak rest for 10-15 minutes. This allows the flour coating to adhere more firmly to the meat.

Cooking Instructions

There are several methods for cooking cubed steak. Frying is the most common, but pan-searing and slow cooking are also viable options.

1. Frying:
   • Heat the cooking oil in a large skillet over medium-high heat. The oil should be hot enough that a drop of water sizzles immediately.
   • Carefully place the dredged cubed steak in the hot oil, ensuring not to overcrowd the pan. Cook in batches if necessary.
   • Cook for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145F (63C) for medium-rare, 160F (71C) for medium, or 170F (77C) for well-done.
   • Remove the cooked steak from the skillet and place it on a wire rack to drain excess oil.
2. Pan-Searing:
   • Follow the same steps as frying, but use less oil (about 1-2 tablespoons).
   • Sear the steak over medium-high heat for 3-4 minutes per side, or until browned and cooked through.
3. Slow Cooking (for Swiss Steak):
   • Brown the dredged cubed steak in a skillet with a little oil.
   • Transfer the steak to a slow cooker.
   • Add diced tomatoes, onions, bell peppers, and beef broth to the slow cooker.
   • Cook on low for 6-8 hours, or on high for 3-4 hours, or until the steak is very tender.

Recommended Times and Temperatures: The ideal cooking time for fried or pan-seared cubed steak is 2-3 minutes per side over medium-high heat. Ensure the internal temperature reaches your desired level of doneness. For Swiss steak cooked in a slow cooker, the cooking time is significantly longer, typically 6-8 hours on low or 3-4 hours on high.

Serving Suggestions

Cubed steak is incredibly versatile and pairs well with a variety of sides.

• Serve with mashed potatoes and gravy. This is a classic combination that highlights the comforting nature of cubed steak.
• Accompany with creamy polenta or grits.
• Pair with steamed green beans, roasted asparagus, or a fresh salad for a balanced meal.
• Make chicken fried steak by serving the steak with country gravy (milk-based gravy).
• Use it in sandwiches or wraps with your favorite toppings.
• Garnish with chopped parsley or a squeeze of lemon juice for added freshness.

Tips and Common Mistakes

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

• Do not overcrowd the pan: Overcrowding lowers the oil temperature and results in steamed, rather than browned, steak. Cook in batches if necessary.
• Use hot oil: Hot oil is essential for achieving a crispy crust.
• Avoid overcooking: Cubed steak can become tough if overcooked. Use a meat thermometer to ensure it reaches the desired internal temperature.
• Season generously: Don’t be afraid to season the flour mixture and the steak itself. Salt, pepper, garlic powder, and onion powder are all excellent choices.
• Make a gravy: After frying or pan-searing the steak, use the leftover pan drippings to make a delicious gravy. Simply whisk in some flour, then slowly add beef broth or milk, stirring until thickened.
• Pound the steak further: if you prefer thinner steak, you can pound it between plastic wrap or in a ziplock bag.

Explore More Cooking Guides

Mastering how to cook cubed steak unlocks a world of quick, easy, and satisfying meals. Its adaptable nature and comforting flavor make it a staple in kitchens across the United States and beyond. Whether enjoyed with mashed potatoes and gravy or incorporated into a flavorful sandwich, cubed steak offers a delicious and affordable dining experience. Embrace the versatility of this cut of meat and experiment with different seasonings and accompaniments to create your own signature dish. For more culinary inspiration and step-by-step cooking guides, visit foodrecipestory.com and embark on a flavorful journey of culinary discovery.