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.

It's milk. 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.

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. Keep the temperature relatively low and cook the meat slowly, setting aside 1.5 to 2 hours for the entire process.

It's possible that the steak was simply overcooked. Sirloin is a lean cut of meat, and if it's cooked for too long or at too high of a temperature, it can become tough and dry.

Acids can help break down tough meat. Soaking meat in a marinade made with lemon or lime juice, vinegar, buttermilk or even yogurt can help tenderize tough proteins.

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.

Cover and place the meat and milk marinade in the refrigerator between 4 to 12 hours—whatever you deem as the perfect wait—before rinsing and patting the meat dry. And if you're adventurous, the marinade doesn't only work for meet but grilling classics like corn on the cob.

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.

How do you know when cube steak is cooked? ›

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.

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

The fat in the butter can help soften the meats' protein fibers, resulting in a more tender steak. It's like giving your steak a spa day, minus the fluffy robes and cucumbers on the eyes. In a nutshell, restaurants slather butter on steaks not out of whimsy but as a calculated move in the culinary chess game.

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.

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.

You can velvet meat and make it melt-in-your-mouth tender by quickly tossing chunks of beef or chicken in about ¾ tsp of baking soda for about 15 minutes before your next stir fry, then rinse and pat the meat dry before putting in the pan.

Simmering in a little bit of liquid or broth is a great way to tenderize. Acidity can also be your friend here. A little bit of vinegar and lemon juice in the liquid can help you tenderize the meat.