Cube Steak Recipe

Cube steaks: Pre-tenderized cuts of beef, often from the round or chuck, with a distinctive pattern.

All-purpose flour: Used to coat the steaks, giving them a crispy exterior when cooked.

Salt: Enhances the flavor of the steaks and the sauce.

Black pepper: Adds a mild heat and depth of flavor to the dish.

Vegetable oil: Used for frying the steaks, giving them a golden brown crust.

Beef broth: Forms the base of the sauce, adding richness and moisture to the dish.

When dredging the cube steaks in the flour mixture, ensure you press the flour firmly into the meat. This helps create a better crust when cooking, which not only adds flavor but also helps to lock in the juices, keeping the steaks tender and moist.

• cube steaks - Substitute with sirloin steaks: Sirloin steaks are tender and can be pounded to achieve a similar texture to cube steaks.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour provides a slightly nuttier flavor and adds more fiber to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat profile but a slightly different flavor, which can add a unique twist.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option and adds a richer flavor to the dish.

• beef broth - Substitute with chicken broth: Chicken broth can be used if beef broth is unavailable, though it will have a slightly lighter flavor.

• Allow the cube steaks to cool completely before storing. This prevents condensation, which can make the meat soggy.
• Place the cooled cube steaks in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This helps maintain their moisture and flavor.
• Store the wrapped or containerized cube steaks in the refrigerator if you plan to consume them within 3-4 days. This keeps them fresh and safe to eat.
• For longer storage, place the wrapped cube steaks in a freezer-safe bag or container. Label the package with the date to keep track of how long they've been stored.
• When freezing, ensure the cube steaks are laid flat in the freezer to prevent them from sticking together. This makes it easier to thaw individual pieces.
• To thaw frozen cube steaks, transfer them to the refrigerator and let them thaw overnight. This slow thawing process helps retain their texture and flavor.
• If you're in a hurry, you can use the defrost setting on your microwave, but be cautious as this can sometimes start cooking the edges of the meat.
• Once thawed, reheat the cube steaks in a skillet over medium heat until warmed through. You can also reheat them in the oven at 350°F (175°C) for about 10-15 minutes.
• To maintain the juiciness of the cube steaks, consider adding a splash of beef broth or a pat of butter while reheating.
• Avoid reheating cube steaks multiple times as this can lead to a loss of moisture and flavor.

• Preheat your oven to 350°F (175°C). Place the cube steaks in an oven-safe dish, cover with foil, and heat for about 20 minutes or until warmed through. This method helps retain moisture and keeps the meat tender.

• For a quicker option, use a microwave. Place the cube steaks on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 2-3 minutes. Check and flip halfway through to ensure even heating.

• Reheat on the stovetop by adding a splash of beef broth or water to a skillet. Place the cube steaks in the skillet, cover, and heat over medium-low heat for about 5-7 minutes, flipping occasionally until warmed through. This method helps maintain the steaks' juiciness.

• If you have an air fryer, preheat it to 350°F (175°C). Place the cube steaks in the basket and heat for 3-5 minutes. This method can help retain the steaks' crispy exterior.

• For a sous vide approach, seal the cube steaks in a vacuum-sealed bag and immerse them in a water bath set to 130°F (54°C) for about 30 minutes. This method ensures even reheating without overcooking.

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

• Shallow dish: Mix the flour, salt, and pepper in this dish for dredging the steaks.

• Skillet: Heat the oil and cook the steaks in this pan.

• Tongs: Use these to flip the steaks while cooking to ensure even browning.

• Measuring cups: Measure out the flour and beef broth accurately.

• Measuring spoons: Measure the salt and black pepper precisely.

• Spatula: Scrape up the browned bits from the skillet after cooking the steaks.

• Plate: Set aside the cooked steaks on this while preparing the broth.

• Stove: Heat the skillet and cook the steaks on this appliance.

Pre-tenderize the meat: Buy pre-tenderized cube steaks to skip the tenderizing step.

Use a large skillet: A larger skillet allows you to cook all steaks at once, saving time.

Pre-mix the flour mixture: Prepare the flour, salt, and pepper mixture ahead of time and store it in an airtight container.

Quick broth: Use pre-made beef broth to save time on preparation.

Simmer efficiently: Cover the skillet while simmering to speed up the cooking process.