Cube Steaks with Mushroom Gravy - The Recipe Critic (2024)

FAQs

How do you cook cube steak so it's not tough? ›

The best way to cook cube steak for tenderness is slowly and evenly, so a slow cooker can do the trick when you have ample time to spare. However, braising, pan-frying, and sauteing also work. Just be sure to cook with enough liquid to keep the steak moist.

Cook the cube steak in oil for about 1 or 2 minutes on each side. After you've browned the meat: Move it into the slow cooker. Let it cook on low for 6 to 8 hours to end up with perfectly tender cube steak.

You can soak the cube steak in milk for overnight or a few hours in order to soften it and add juiciness. No need to rinse it before cooking if you're not adding any batter or breading to the surface.

Also known as minute steak, cube steak is an inexpensive, flavorful cut of beef that's pre-tenderized by a process of pounding and cutting. It comes from the top or bottom round, a tough portion near the rump of the cow usually used as stew meat.

Marinades containing acidic ingredients (like vinegar, lemon juice, or wine) can help break down the tough fibers in cube steak. Soak the meat in the marinade for several hours or overnight for maximum effectiveness.

Cooking Cube steak in the crockpot with plenty of flavorful liquid turns out a tender and juicy cut of beef. As long as you don't leave the meat cooking all day long, you won't have to worry about it getting too soft and falling apart.

Put the lid over the pan and let the cubes simmer. Then, you remove the lid after 1 to 1.5 hours. The secret is to make sure that the beef cubes are tender. As you let the beef cubes simmer, ensure you stir the dish occasionally.

Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

#2 – Place the steak and seasoned milk in a resealable plastic bag or covered container, and marinate in the refrigerator for 4 to 12 hours. #3 – Rinse the meat in cool running water, pat it dry, and discard the milk.

Should you wash cube steak before cooking? ›

According to the USDA, it's not recommended to wash any raw meat before cooking. Not only does it not remove all bacteria, it also causes the bacteria on the meat to get on the sink or other surfaces that get splashed in the process of washing.

Both are smothered in thick brown gravy, but Salisbury steak is made with ground beef formed into what resembles miniature or personal-sized meat loaves. Unlike the swift cooking times required by cube steak, Salisbury steak can simmer for a longer period of time without toughening the end product.

Cube steak is a budget-friendly cut of meat and has the added plus of already being tenderized. This ingredient can be a time saver on a busy night — country-fried steaks, ground beef patties, slow-cooker recipes and burgers.

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.

The key to tender beef cubes is letting them cook and simmer on the stove for over an hour. On the other hand, if you want to take it one step further, you can always let it cook inside the slow cooker. So, if you choose this method, you must leave the beef for six to eight hours.

Letting meat sit in concentrated lemon juice and/or vinegar can soften meat and produce a more tender steak due to the acidic effects.

Most recipes use the two-stage browning approach: Brown meat cubes first, and then simmer them until tender. But what happens when you rush the process by adding all the meat to the pot at once and crowding the pan? Moisture is exuded faster than it can be evaporated.