Beef cubed steak is a versatile and budget-friendly cut of beef that has been mechanically tenderized to make it more tender and easy to cook While it may look similar to ground beef, cubed steak is actually made from whole cuts of beef that have been “cubed” or punctured to break down the tough muscle fibers.
In this complete guide we will cover everything you need to know about beef cubed steak including
- What cut of beef is used
- How cubed steak is made
- How to cook cubed steak
- Popular recipes and dishes
- Buying and storing cubed steak
What Cut of Beef is Used for Cubed Steak?
Cubed steak starts with tougher, inexpensive cuts of beef like round or chuck. These cuts come from hard-working muscles on the cow and contain a lot of connective tissue, which makes them tougher.
Some of the most common cuts used for cubed steak include:
- Round steak
- Bottom round
- Top round
- Eye of round
- Chuck shoulder steak
- Mock tender
These cuts are lean, with little marbling or fat. This makes them ideal candidates for mechanical tenderization because they will hold their shape and not fall apart. Fattier cuts would not work as well.
How is Cubed Steak Made?
To make cubed steak, the beef is first trimmed of any excess fat and cut into portions around 4-6 oz. The steaks are then run through a mechanical tenderizing machine which pierces the meat with small blade-like needles or rollers with sharp points.
This process of “swissing” or “cubing” does two things:
- It breaks up the tough connective tissue.
- It creates the signature grid-like pattern of small holes that give cubed steak its name.
The piercing action tenderizes the meat by cutting through the long muscle fibers. This allows the steak to cook up more tender than the original cut of beef.
How to Cook Cubed Steak
Because it has been pre-tenderized, cubed steak can be cooked relatively quickly by pan-frying, grilling or braising. Some tips for keeping cubed steak tender and flavorful:
- Pan fry over high heat for 1-3 minutes per side until browned.
- Grill over direct high heat for just 2-4 minutes per side.
- Braise by searing then simmering in sauce for tenderness.
- Avoid cooking too long or it will toughen.
- Add a flavorful sauce or gravy.
Cubed steak is lean and can dry out easily with extended cooking. The key is to cook it just until browned, but not overcook it.
Popular Recipes and Dishes Made with Cubed Steak
Cubed steak is the star ingredient in several classic comfort food dishes:
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Chicken fried steak – Cubed steak breaded and fried like fried chicken. Often topped with creamy gravy.
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Swiss steak – Cubed round steak braised in tomatoes, onions and seasonings until fall-apart tender.
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Salisbury steak – Formed into patties, pan-fried and served with mushroom gravy.
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Steak sandwiches – Quickly grilled or pan-fried cubed steak makes an easy, budget-friendly sandwich.
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Fajitas – Sliced into strips and cooked with peppers and onions.
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Beef stroganoff – Seared cubed steak cooked down in a sour cream mushroom sauce.
With its pre-tenderized texture, cubed steak can be substituted into almost any recipe calling for quick-cooking cuts like skirt or flank steak.
Buying and Storing Cubed Steak
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Cubed steak can be found in the meat department at most grocery stores, often in cryovac packages. It is typically less expensive than other whole steak cuts.
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For the best quality, look for bright red lean meat with visible cube-like markings and minimal fat or gristle.
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Store refrigerated for 2-3 days or freeze for up to 4 months. Thaw frozen cubed steak overnight in the fridge before using.
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To make your own, simply use a meat mallet or tenderizer on round steak until it develops the cubed pattern.
In Summary
Cubed steak is a mechanically tenderized cut of beef that offers great value and convenience. The pre-flattened, pierced steaks cook up quickly and are perfect for recipes like chicken fried steak, Swiss steak, or beef stroganoff. With proper cooking and the addition of a flavorful sauce or gravy, cubed steak can be a delicious, budget-friendly choice for meals. Look for it in the meat case or make your own by tenderizing a tougher cut of beef. With this complete guide, you’ll be ready to master cubed steak!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Tenderize the cube steaks until about 1/2 inch thick. Rub with seasoning mix and then with flour.
Sear the steaks in olive oil over medium-high heat for about 3 minutes per side.
Set the steaks aside on a plate. Melt butter in the skillet over medium heat and use a silicone spatula to “clean” the bottom of the pan with the fond. (The fond is what is leftover in the pan from searing the meat and adds good flavor to the gravy.)
Add onions to the butter and toss to coat. Sauté for 15-20 minutes, until reduced to desired size/texture. (I like mine to cook until almost caramelized.)
Add the remaining gravy ingredients. Bring to a boil, reduce to a simmer.
Add the steaks back to the pan and spoon gravy over the top. Simmer, partially covered, for 5-7 minutes or until gravy is thick and meat is to your desired level of doneness. Serve with mashed potatoes and buttermilk biscuits.
- Tenderize and season the steaks as outlined.
- Sear for 2-3 minutes per side instead of 4-5 and set aside.
- Prepare gravy as outlined, then transfer to the Slow Cooker along with the steaks.
- PRO TIP: The above steps can be done the night before and cooked in the Slow Cooker the next day.
- Cook on low for 7-8 hours or on high for 3-4.
- Tenderize, season, and sear the steaks as outlined. Set aside, and prepare the gravy as outlined.
- Remove from heat and let the gravy cool.
- Store the steaks and gravy together in an airtight container in the fridge for 1-2 days, then reheat on the stove top.
- Add a little beef broth or a splash of water if you need to thin the gravy out during the reheating process.
- For best results, cook mushrooms separately to release some of the water, concentrate their flavor, and give them a nice golden color. Remove them and only add them back at the end when the gravy is finished. This lets them retain their color, texture, and flavor.
- Otherwise, feel free to add them during the last 3-5 minutes of softening the onions and keep them in the pan for the remainder of the cooking process.
- Aim for an internal temperature of 125° or so for tender results. It will increase an additional 5° or so after it’s removed from the heat.
- The gravy recipe uses a combination of beef and chicken broth for depth of flavor, but all beef broth may be used.
- Tenderizing the meat is key for melt-in-your-mouth texture. (Even though cube steak has already been tenderized, a second round at home makes a huge difference.)
- Onions can be omitted if preferred, or mushrooms can be used instead.
- A cast iron skillet will give your steaks a nice crusty sear.
- Cornbread makes a great side dish with this meal!
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
What is Cube Steak
- Cube steak is a cut of Top Round or Top Sirloin that’s been tenderized, (pounded with a textured mallet), which leaves small indentations on the meat. This helps break down the muscle fibers, which makes it less tough and more tender.
HOW TO COOK CUBE STEAKS (E-Z MEAL!!)
FAQ
What is beef cubed steak good for?
Cube steak is also famously breaded or battered and pan-fried for the comfort-food favorites chicken-fried steak or country-fried steak. Saucy accompaniments like brown or white gravy, mushrooms and caramelized onions are traditionally paired with cube steak to complement its firm texture.
How do you cook cube steak so it isn’t tough?
Slow Baking: The secret to tender cube steaks lies in patience. Slow-bake your steaks in a rich gravy at 350°F for 2 hours. This low and slow cooking method allows the meat to absorb all the flavors and become fork-tender.
Is cubed steak the same as ground beef?
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Chicago Steak Companyhttps://www.mychicagosteak.comHow to Cook Cube Steak : Steak UniversityInterestingly, cube steak is like elevated ground beef. … Rather than getting ground up and made into a patty like ground beef, the beef cut is tenderized man…
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Allrecipeshttps://www.allrecipes.comWhat Is Cube Steak- And How Do I Cook It? – AllrecipesJun 30, 2023 — Are you familiar with cube steak as a go-to ingredient for meals? It may look like ground beef in appearance, but this cut is actually quite differe…
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Quorahttps://www.quora.comWhat cut of meat is used for ‘cubed steak’? – QuoraApr 15, 2022 — The cut is tougher but much more tasty. Top round, usually, sometimes top sirloin. Then it is pounded, manually or mechanically, to produce the dist…
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Food Networkhttps://www.foodnetwork.comWhat Is Cube Steak? – Food NetworkJul 24, 2023 — Both tend to be sold in shrink-wrapped containers, and the steak’s waffled surface looks a lot like ground beef, but the two are quite different. ..
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Quorahttps://www.quora.comWhat part of the cow does cube steak come from? – QuoraJul 14, 2018 — No. Cube steak comes from the sirloin, usually the top round or top sirloin cut of beef. It is then flattened and tenderized using either a manual t…
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Purdue Universityhttps://www.ansc.purdue.eduValue CutsCubed steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name…
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Yahoohttps://www.yahoo.comCube Steak Vs Ground Beef: What’s The Difference? – YahooApr 10, 2025 — In essence, cube steak — also called cubed steak and minute steak — is a solid piece of meat that has been beaten with a meat mallet to tenderize th…
What is another name for beef cube steak?
Cube steak, can be found in stores labeled as “cubed steak” or “minute steak.” It is an inexpensive cut of meat used in recipes for quick dinner ideas, soups and stews.