Recipe Beef Cubed Steak

Save

Introduction

“Recipe Beef Cubed Steak” refers to a popular and budget-friendly cut of beef that has been mechanically tenderized, making it ideal for quick and flavorful meals. Its widespread appeal stems from its affordability, versatility, and ability to absorb marinades and sauces effectively. Often associated with comfort food, it’s a common sight on family dinner tables across the United States and beyond, prepared using a variety of cooking methods to create hearty and satisfying dishes.

Ingredients

The core ingredients for a basic recipe beef cubed steak preparation include:

• Beef Cubed Steaks: Approximately 1-1.5 pounds, pre-tenderized.
• All-Purpose Flour: For dredging, about 1/2 cup to 1 cup.
• Seasonings: Salt, black pepper (freshly ground is recommended), garlic powder, onion powder, paprika (sweet or smoked). Adjust quantities to taste.
• Cooking Oil: Vegetable oil, canola oil, or peanut oil are suitable for pan-frying. Approximately 2-3 tablespoons.
• Liquid (Optional): Beef broth, milk, or a combination for deglazing the pan and creating a sauce. About 1 cup.

Preparation Steps

Proper preparation enhances both flavor and tenderness. First, gently pat the cubed steaks dry with paper towels. This step encourages better browning. In a shallow dish, combine the flour with the seasonings. Ensure the seasonings are evenly distributed within the flour. Dredge each cubed steak thoroughly in the seasoned flour, pressing lightly to ensure the flour adheres well. Shake off any excess flour. This creates a flavorful crust and helps to thicken any sauce formed during cooking. Letting the dredged steak rest for about 10 minutes allows the flour to adhere better, resulting in a crisper coating.

Cooking Instructions

The most common method for cooking recipe beef cubed steak is pan-frying. Heat the cooking oil in a large skillet over medium-high heat. Once the oil is shimmering and hot, carefully place the dredged cubed steaks in the skillet, ensuring not to overcrowd the pan. Cook in batches if necessary to maintain even heat distribution. Cook each steak for approximately 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. If a sauce is desired, remove the cooked steaks from the skillet and set aside. Reduce the heat to medium. Add a splash of beef broth, milk, or a combination to the skillet to deglaze, scraping up any browned bits from the bottom. Simmer for a few minutes until the sauce thickens slightly. Return the cooked steaks to the skillet and coat with the sauce before serving. Alternatively, cubed steak can be braised in a slow cooker for maximum tenderness. Sear the steak in a skillet first, then transfer to a slow cooker with broth and vegetables and cook on low for 6-8 hours.

Serving Suggestions

Recipe beef cubed steak is incredibly versatile and pairs well with various side dishes. Classic accompaniments include mashed potatoes and gravy, creamy polenta, or rice. Green beans, steamed broccoli, or a mixed green salad provide a balanced contrast. For a heartier meal, consider serving it with a side of cornbread or biscuits. A simple garnish of chopped parsley or a squeeze of lemon juice brightens the dish. The creamy gravy often associated with cubed steak makes it an excellent choice for serving over noodles or even open-faced sandwiches.

Tips and Common Mistakes

To enhance flavor and texture, avoid overcrowding the pan when cooking cubed steak, as this will lower the oil temperature and result in steaming rather than browning. Ensure the oil is sufficiently hot before adding the steaks. Overcooking is a common mistake; cubed steak can become tough if cooked beyond the recommended internal temperature. Using a meat thermometer ensures accurate cooking. Seasoning the flour generously is crucial for a flavorful crust. Consider adding a pinch of cayenne pepper for a subtle kick. Allowing the cooked steaks to rest for a few minutes before slicing can help retain moisture. If the sauce becomes too thick, add a splash more liquid to thin it out. Marinating the steak before cooking (e.g., in buttermilk or a Worcestershire-based marinade) tenderizes it further and adds depth of flavor.

Explore More Cooking Guides

Mastering “recipe beef cubed steak” unlocks a world of quick, affordable, and delicious meal possibilities. Its satisfying flavor, inherent adaptability, and ease of preparation make it a valuable addition to any home cook’s repertoire. Whether enjoyed with classic gravy, paired with vibrant vegetables, or incorporated into a comforting casserole, this humble cut of beef consistently delivers a delightful culinary experience. Ready to impress your family and friends? Try this simple yet rewarding dish at home and discover more inspiring cooking guides at foodrecipestory.com.