Cube Steak Recipe

Cube steak: A tenderized cut of beef that cooks quickly and absorbs flavors well.

All-purpose flour: Used to create a crispy coating on the steak.

Salt: Enhances the flavor of the steak.

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

Vegetable oil: Used for frying the steaks to a golden brown.

To ensure your cube steaks are perfectly tender, use a meat tenderizer to break down the muscle fibers before dredging them in the flour mixture. This step not only helps in achieving a more tender bite but also allows the seasonings to penetrate deeper into the meat. When heating the vegetable oil in the skillet, make sure it reaches the right temperature by testing with a small pinch of flour. If it sizzles immediately, the oil is ready for cooking. This ensures a crispy, golden-brown crust on your cube steaks.

• cube steak - Substitute with ground beef patties: Ground beef patties can mimic the texture and flavor of cube steak when cooked properly.

• cube steak - Substitute with sirloin steak: Sirloin steak, when tenderized, can serve as a good alternative to cube steak.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour provides a similar texture and can be a healthier option.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a gluten-free alternative for coating the steak.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami taste.

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

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

• black pepper - Substitute with cayenne pepper: Cayenne pepper can add a spicier kick if you prefer more heat.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier alternative with a rich flavor.

• vegetable oil - Substitute with canola oil: Canola oil has a similar cooking profile and is often considered a healthier option.

• Allow the cube steaks to cool completely before storing. This prevents condensation, which can make the meat soggy.
• Wrap each cube steak individually in plastic wrap or aluminum foil to maintain freshness and prevent freezer burn.
• Place the wrapped cube steaks in an airtight container or a resealable freezer bag. If using a freezer bag, remove as much air as possible before sealing.
• Label the container or bag with the date to keep track of how long the cube steaks have been stored.
• 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, thaw frozen cube steaks in the refrigerator overnight. Once thawed, reheat in a skillet over medium heat until warmed through, or use a microwave for a quicker option.
• For best results, avoid reheating cube steaks multiple times as this can lead to a loss of texture and flavor.

• Preheat your oven to 350°F (175°C). Place the leftover cube steak on a baking sheet and cover it with aluminum foil to retain moisture. Heat for about 15-20 minutes or until warmed through.

• Use a skillet to reheat. Add a small amount of vegetable oil to the skillet and heat over medium-low. Place the cube steak in the skillet, cover with a lid, and heat for about 5-7 minutes on each side, ensuring it doesn't dry out.

• Microwave method: Place the cube steak on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• For a quick reheat, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the cube steak in the basket and heat for 3-5 minutes, checking frequently to avoid overcooking.

• If you have a sous-vide machine, set it to 130°F (54°C). Place the cube steak in a vacuum-sealed bag and immerse it in the water bath for about 30 minutes. This method ensures the steak remains tender and juicy.

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

• Shallow dish: Used to combine and hold the flour, salt, and pepper mixture for dredging the steaks.

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

• Tongs: Used to flip the steaks in the skillet to ensure even cooking on both sides.

• Measuring cups: Used to measure the flour and oil accurately.

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

• Plate: Used to place the cooked steaks on for resting before serving.

• Paper towels: Used to pat the cube steaks dry before dredging them in the flour mixture.

Prepare ingredients ahead: Measure and mix the flour, salt, and pepper in advance to streamline the cooking process.

Use a meat tenderizer: Tenderize the cube steaks the night before to save time and enhance flavor.

Preheat the skillet: Start heating the oil while you dredge the steaks to reduce waiting time.

Batch cooking: Cook multiple steaks at once if your skillet is large enough to save time.

Resting time: Let the steaks rest on a warm plate to keep them hot while you finish other tasks.