Beef cube steak is an inexpensive, flavorful cut of beef that has been mechanically tenderized by pounding and cutting to make it suitable for quick cooking With its unique waffled texture, cube steak is a versatile and budget-friendly choice for making delicious family dinners, from breaded steaks to burgers and more.
What Cut of Beef is Cube Steak?
Cube steak comes from the round primal cut, which is located near the rear legs of the cow. It is most often made from top round or bottom round, which are naturally tough cuts with little marbling.
To transform these cuts into tender cube steak they are passed through a mechanical tenderizing machine. This device punctures the surface of the meat with dozens of small sharp blades or needles. This breaks down the tough muscle fibers, leaving cube steak much more tender than regular round steak.
The puncturing also gives the steak its signature cubed texture, which looks somewhat similar to ground beef. The cubes help the steak absorb flavors from seasonings, breading, sauces and marinades.
Key Characteristics of Cube Steak
- Made from top or bottom round
- Inexpensive compared to other steaks
- Tenderized by mechanical pounding
- Waffled, cubed surface texture
- Thin cut, usually 1/4 to 1/2 inch thick
- Cooks quickly when pan fried or breaded
- Absorbs flavors well when marinated
How is Cube Steak Different from Swiss Steak?
Cube steak is sometimes confused with Swiss steak, but they are not exactly the same. The confusion comes from the fact that they are both made by running steak through a mechanical tenderizer. This machine with its spiky rollers or blades is called a cubing or Swissing machine.
The difference lies in the cut of meat used. Swiss steak usually starts with a better quality piece of meat like top sirloin. Cube steak begins with a tougher bottom or top round cut. So while the preparation method is similar, the end results are a bit different, with cube steak being less expensive but just as tasty when cooked right.
Buying and Storing Cube Steak
-
Look for cube steak or minute steak in the refrigerated meat case near other value cuts like stew meat. It may be loose or packaged.
-
Expect to pay around $4-6 per pound, cheaper than premium steaks.
-
Buy thin steaks around 1/4 inch thick so they cook quickly. Thicker cuts can become tough.
-
For storage, rewrap opened packages in plastic wrap and refrigerate for 2-3 days.
-
For longer storage, double wrap in plastic and foil and freeze for up to 4-6 months. Thaw in the refrigerator before using.
Cooking Methods for Cube Steak
Cube steak contains very little internal marbling or fat, so care must be taken when cooking it to prevent it from drying out and becoming tough. Here are some of the best ways to cook cube steak:
Pan Frying
-
Season cube steak with salt, pepper and other spices as desired. Dredge in flour, breadcrumbs or batter if making breaded steak.
-
Heat a small amount of oil, butter or bacon grease in a heavy skillet over high heat.
-
Cook steaks 1-2 minutes per side until lightly browned. They cook fast so watch closely to prevent overcooking.
Braising
-
Brown cube steaks briefly on both sides in a hot skillet with oil or butter. Transfer to a slow cooker or Dutch oven.
-
Add broth or sauce along with aromatics like onions, carrots, garlic. Simmer gently 1-2 hours until fork tender.
Grilling
-
Marinate cube steaks in a flavorful sauce for added moisture. Oil the grill grates.
-
Grill over high heat just 1-2 minutes per side to sear while keeping the interior juicy. Don’t overcook.
Broiling
- Place cube steaks on a broiler pan lined with foil and lightly oil. Broil about 5 inches from heat 1-2 minutes per side until lightly charred.
5 Delicious Ways to Use Cube Steak
-
Chicken Fried Steak – Tender cube steak is ideal for this comforting Southern favorite. Dredge in seasoned flour, egg and panko breadcrumbs then pan fry until crispy. Serve with creamy gravy.
-
Salisbury Steak – Simmer cube steaks in flavorful onion gravy for tender results. Often served over buttery mashed potatoes or noodles.
-
Steak Tacos – Grill or pan fry cube steaks then slice for quick tacos. Top with your favorite taco toppings like pico de gallo, guacamole, queso fresco.
-
Steak Sandwiches – Sauté cube steaks and pile high on hoagie rolls with sautéed onions, peppers and cheese for delicious steak sandwiches.
-
Cube Steak Kabobs – Cut cube steak into 1-inch chunks and thread onto skewers with vegetables. Grill over high heat for juicy, flavorful kabobs.
Tips for Keeping Cube Steak Tender
-
Don’t overcook! Cube steak toughens quickly when cooked too long. Use high heat methods and cook just until lightly browned.
-
Cut steak across the grain into thin slices to maximize tenderness.
-
Marinate in an acidic ingredient like wine, vinegar, tomato products to help break down fibers.
-
Don’t pierce steak excessively while cooking. Use tongs or spatulas instead of forks.
-
Allow steak to rest 5 minutes after cooking so juices redistribute evenly.
The Takeaway on Cube Steak
Cube steak is an affordable cut that’s perfect for quick weeknight meals. Thanks to mechanical tenderizing, it can be cooked within minutes using high heat methods like pan frying, grilling or broiling. With its impressive ability to absorb flavors from seasonings, marinades and sauces, cube steak can be transformed into anything from breaded steaks to kabobs, tacos and more. Just be careful not to overcook it to keep it tender. Follow these tips for enjoying delicious cube steaks on a budget.
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 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.
HOW TO COOK CUBE STEAKS (E-Z MEAL!!)
FAQ
Is cube steak a good steak?
Cube steaks are an inexpensive cut of beef which makes them a great choice if you’re living on a budget…and who isn’t! They’re less expensive than prime cuts of meat because they don’t have a great ration of marbling and can’t be thrown on the grill like some cuts.
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.
How to cook cube steak so it’s not tough?
-
2. Marinate:Marinate the steak in buttermilk or a vinegar-based marinade for at least 30 minutes or overnight.
-
3. Cook Low and Slow:Braising in a liquid (like broth or gravy) at a low temperature (around 350°F) for a couple of hours is key to achieving tender results.
-
4. Rest:Let the cooked steak rest for a few minutes before slicing to allow the juices to redistribute and further tenderize the meat.
-
Chicago Steak Companyhttps://www.mychicagosteak.comSucculent Cube Steak and Rice | Steak UniversityRest for tenderness: Let the cooked cube steak rest briefly before slicing to allow its juices to redistribute back to the fibers, resulting in a more succulent…
-
What to use beef cube steak for?
- Southern cube steak and milk gravy. …
- Easy swiss steak. …
- Italian cubed beef pasta. …
- Cube steak stroganoff. …
- Chili lime cube steak. …
- Instant pot korean beef. …
- Cubed steak in brown gravy. …
- Pepper steak with onion stir fry.