Cubed Steak with Peppers and Olives Recipe (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.

Tenderize Cube Steak With Baking Soda

Create a paste with baking soda and water, cover the cube steak completely, let the meat sit for 15-20 minutes, then rinse before cooking. This process alters the pH level of the meat, making it more tender.

According to the USDA, it's not recommended to wash any raw meat before cooking.

Here's why: A steak that marinates in an acidic or enzymatic liquid too long, such as citrus juice or cola, becomes tough or mushy. But the acid in milk is so mild that you can soak beef in it long enough to tenderize it effectively, without damaging the proteins on the surface.

To keep them moist and tender, first dredge the steaks in all-purpose flour. The flour not only helps to form a flavorful outside crust on the steak, but it also helps retain moisture by locking in juices. I was skeptical but this was truly the best way to cook cube steaks.

Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. In addition to seasoning the steaks, salt helps break down proteins and make the meat more tender. Liberally salt the steaks up to an hour before cooking, then proceed according to your recipe.

The Aging. 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.

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.

Wine and beer contain acids and tannins, which are both natural tenderisers. Beer/wine will also add great flavour to your meat dishes. Method: Soak beef in beer or wine for at least an hour before cooking.

What is the best ingredient to tenderize steak? ›

Place the meat on the bed and completely cover it with kosher or coarse sea salt. You can rub it in or just let it sit for approximately **15 minutes (or up to 45 minutes for thicker cuts). The salt breaks down the muscle fibers and connective tissue to maximize the tenderness and texture of the steak.

Sear for about 3-4 minutes on each side. Use a meat thermometer to check if they have reached your desired level of doneness. Once cooked, transfer the cube steaks to a plate and let them rest for a few minutes before slicing. Serve with your favorite side dishes.

Small amounts of carbon monoxide can be emitted from inefficient burning of gas flames in gas grills or ovens. This too can combine with the myoglobin in meat, causing it to retain its pink color (though usually just on the surface) even when well cooked. Your dilemma may even rest with the meat itself.

Acidic ingredients in marinades like vinegar, wine and lemon juice will tenderize meat by denaturing or unwinding the long protein in the muscle. In fact, if you leave an acidic marinade on a piece of meat for a long time, it will eventually break down all the proteins – leaving behind a mushy mess.

Tenderize with Tools: Before cooking, use a meat mallet to tenderize your steak. This breaks down tough muscle fibers and can make your steak more tender. Low and Slow: For certain cuts, it's better to cook them at a lower temperature for a longer time.

Slow cooking methods, such as braising or stewing, are ideal for cooking beef cubes tender. These methods allow the connective tissues in the beef to break down slowly, resulting in a tender and flavorful dish. You can use a slow cooker, Dutch oven, or pressure cooker for these cooking techniques.