Cube Steak Recipe

Cube steaks: These are tenderized cuts of beef, perfect for quick cooking.

All-purpose flour: Used for dredging the steaks to give them a crispy coating.

Salt: Enhances the flavor of the meat.

Black pepper: Adds a bit of spice and depth to the seasoning.

Vegetable oil: Used for frying the steaks to a golden brown.

To achieve a perfectly golden crust on your cube steaks, make sure the oil is hot enough before adding the meat. You can test this by sprinkling a pinch of flour into the skillet; if it sizzles immediately, the oil is ready. This ensures a quick sear, locking in the juices and creating a deliciously crispy exterior.

• cube steaks - Substitute with round steak: Round steak is a similar cut of beef that can be tenderized to achieve a texture close to cube steak.

• cube steaks - Substitute with sirloin tip steak: Sirloin tip steak is another lean cut that can be pounded to tenderize, making it a good alternative.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used for a slightly nuttier flavor and added nutritional benefits.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used to create a lighter, crispier coating on the steaks.

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

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be used in the same quantity for a similar taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different color.

• black pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit more heat and a different flavor dimension.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option and can be used for frying with a similar result.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a good alternative for frying.

• Allow the cube steaks to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
• Place the cooled cube steaks in an airtight container or wrap them tightly in plastic wrap or aluminum foil.
• Store the cube steaks in the refrigerator for up to 3-4 days. Ensure the temperature is consistently below 40°F (4°C) to maintain freshness.
• For longer storage, freeze the cube steaks. Wrap each steak individually in plastic wrap and then place them in a freezer-safe bag or container. This double-layer protection helps prevent freezer burn.
• Label the freezer-safe bag or container with the date to keep track of how long the cube steaks have been frozen.
• Frozen cube steaks can be stored for up to 3 months. For the best quality, try to use them within this timeframe.
• When ready to use, thaw the cube steaks in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the cube steaks in a skillet over medium heat or in the oven at 350°F (175°C) until they are heated through. This helps retain their crispy texture and delicious flavor.

• Preheat your oven to 350°F (175°C). Place the cube steaks on a baking sheet lined with aluminum foil. Cover them loosely with another piece of foil to prevent drying out. Heat for about 15-20 minutes or until warmed through.

• For a quicker method, use a skillet. Heat a small amount of vegetable oil over medium heat. Add the cube steaks and cover with a lid to retain moisture. Cook for about 3-4 minutes on each side, or until heated through.

• If you prefer using a microwave, place the cube steaks on a microwave-safe plate. Cover with a microwave-safe lid or another plate to trap steam. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• For a more flavorful option, reheat the cube steaks in a gravy or sauce. Place the steaks in a saucepan with the gravy and heat over medium-low heat, stirring occasionally, until warmed through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the cube steaks in the basket and heat for about 5-7 minutes, flipping halfway through, until they are hot and slightly crispy.

• Skillet: A large, flat-bottomed pan used for frying and browning the cube steaks evenly.

• Tongs: Useful for flipping the steaks without piercing them, ensuring they stay juicy.

• Measuring cups: Essential for accurately measuring the flour and vegetable oil.

• Mixing bowl: Used to combine and dredge the flour with the cube steaks.

• Paper towels: Handy for patting the steaks dry before seasoning and for draining excess oil after cooking.

• Spatula: Helps in removing the steaks from the skillet without breaking them apart.

• Plate: Needed for placing the cooked steaks to rest before serving.

• Knife: Useful for trimming any excess fat from the cube steaks before cooking.

• Cutting board: Provides a stable surface for seasoning and preparing the steaks.

Season in advance: Season the cube steaks with salt and pepper the night before to save time and enhance flavor.

Pre-measure ingredients: Measure out the flour and other ingredients ahead of time to streamline the cooking process.

Use a large skillet: Cook all the steaks at once in a large skillet to save time on multiple batches.

Rest while cooking: Let the steaks rest on a plate while you prepare a quick side dish, making efficient use of your time.