Cube Steak Recipe

Cube steak: A tenderized cut of beef, often used for quick-cooking methods.

Flour: Used for dredging the steak, creating a crispy exterior when cooked.

Salt: Enhances the natural flavors of the steak.

Black pepper: Adds a mild heat and depth to the seasoning.

Olive oil: Used for frying the steak, providing a rich flavor.

Beef broth: A savory liquid that forms the base of the sauce, adding depth and moisture to the dish.

When preparing cube steak, ensure that the flour coating is even and not too thick. This will help achieve a crispy exterior while allowing the beef broth to penetrate and tenderize the meat during the simmering process. Additionally, when heating the olive oil, wait until it shimmers before adding the steaks. This ensures a proper sear, locking in the juices and enhancing the overall flavor of the dish.

• cube steak - Substitute with ground beef patties: Ground beef patties can mimic the texture and flavor of cube steak when cooked, especially when tenderized with a meat mallet.

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and coating, providing a similar crispy texture when frying.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a depth of umami, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile, with a slightly different aroma.

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

• beef broth - Substitute with chicken broth: Chicken broth can provide a similar savory base, though it may impart a slightly different flavor profile.

• Allow the cube steak to cool completely before storing. This prevents condensation, which can lead to sogginess and spoilage.

• For short-term storage, place the cube steak in an airtight container. You can also wrap each piece individually in plastic wrap or aluminum foil to maintain freshness.

• Store the container in the refrigerator, where it will keep well for up to 3-4 days. This is perfect for meal prep or enjoying leftovers without compromising on flavor.

• If you plan to keep the cube steak for a longer period, freezing is the way to go. Wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag or container. This double layer of protection helps prevent freezer burn.

• Label the package with the date to keep track of storage time. Properly stored, the cube steak can be frozen for up to 2-3 months.

• When you're ready to enjoy your frozen cube steak, thaw it in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the meat.

• Reheat the cube steak gently on the stovetop or in the oven. Add a splash of beef broth to keep it moist and flavorful, ensuring it tastes as delicious as the day you made it.

• Preheat your oven to 300°F (150°C). Place the leftover cube steak in an oven-safe dish, adding a splash of beef broth to keep it moist. Cover the dish with foil and heat for about 20-25 minutes, or until warmed through.

• For a quick fix, use a skillet on the stovetop. Heat a small amount of olive oil over medium heat. Add the cube steak and cover with a lid. Cook for 5-7 minutes, flipping halfway through, until the steak is heated evenly.

• If you're in a hurry, the microwave can be your friend. Place the cube steak on a microwave-safe plate, cover it with a damp paper towel to retain moisture, and heat on medium power for 2-3 minutes, checking halfway through.

• For a more gourmet touch, try reheating using a sous vide method. Seal the cube steak in a vacuum bag and immerse it in a water bath set to 130°F (54°C) for about 30 minutes. This method ensures the steak remains juicy and tender.

• If you have an air fryer, preheat it to 350°F (175°C). Place the cube steak in the basket and heat for 5-6 minutes, flipping once, to achieve a slightly crispy exterior while keeping the inside tender.

• Skillet: A flat-bottomed pan used for frying, searing, and browning foods. Essential for cooking the cube steaks and making the sauce.

• Tongs: Handy for flipping the cube steaks in the skillet without piercing the meat, which helps retain juices.

• Measuring cups: Used to accurately measure the flour and beef broth needed for the recipe.

• Measuring spoons: Necessary for measuring the salt and black pepper to season the steaks.

• Plate: Used to hold the flour for dredging the cube steaks.

• Whisk: Useful for mixing the beef broth into the skillet, ensuring a smooth sauce by incorporating the browned bits.

• Spatula: Helps in scraping up any browned bits from the skillet when adding the beef broth.

• Paper towels: Used to pat the cube steaks dry before seasoning, which helps achieve a better sear.

• Stove: Provides the heat source for cooking the steaks and simmering the sauce.

Pre-season the steaks: Season the cube steaks in advance and store them in the fridge to save time on busy cooking days.

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

Pre-measure ingredients: Measure the flour, salt, and black pepper ahead of time to streamline the preparation process.

Simmer with a lid: Cover the skillet while simmering to speed up cooking and ensure the steaks remain tender.

Prepare broth in advance: Have the beef broth ready to pour into the skillet, saving time on measuring and pouring.