Quick Answer
Cube steak can easily become tough and chewy if not cooked properly. The keys to keeping cube steak tender are marinating, pounding, and fast cooking. Marinate the cube steak for at least 30 minutes, up to overnight, in an acidic ingredient like wine, vinegar, or tomato juice to help tenderize the meat. Before cooking, pound the cube steak with a meat mallet or heavy pan to further break down the fibers. Use high heat to sear the steaks briefly on both sides until nicely browned but still pink inside. Cooking cube steak too long, especially well-done, will make it tough.
What is Cube Steak?
Cube steak is a cut of beef that comes from the top round or top sirloin region of the cow. It is a fairly lean cut with lots of connective tissue. Cube steak gets its name from the typical process of passing the meat through a mechanical tenderizer that breaks up the tough fibers by piercing the steaks with multiple small blades or needles. This creates a checkerboard pattern of cubelike indentations on the surface of the steaks, hence the name “cube steak.”
While cube steak is inexpensive, it does require special handling to prevent it from becoming overly chewy during cooking. Understanding what causes the meat’s texture issues and how to properly prepare cube steak is the key to enjoying tender, flavorful results.
Why Cube Steak Toughens During Cooking
There are two main reasons why cube steak can turn out tough if mishandled:
1. Lots of Connective Tissue
Cube steak comes from parts of the cow that get a lot of exercise, so the meat contains many tough connective tissues. These long, stringy proteins need moist heat over time to break down into gelatin. However, cube steak is too thin to braise or stew for hours. So the connective tissue remains intact and keeps the meat chewy.
2. Overcooking
Lean meats like cube steak can get tough and dry very quickly with high heat. Well-done cube steak squeezes out the natural juices and moisture. This causes the muscle fibers to shrink and tighten, resulting in a chewy, rubbery texture.
How to Keep Cube Steak Tender
Follow these methods to prevent cube steak from becoming dense and leathery when cooking:
Marinate in an Acidic Ingredient
An acidic marinade made with wine, vinegar, tomato juice, or yogurt will help tenderize cube steak. The acids slightly break down the tough connective tissues. Let the steaks marinate for at least 30 minutes and up to overnight for maximum effect.
Pound the Meat
Use a meat mallet, the flat side of a heavy skillet, or a rolling pin to gently pound the cube steaks. This further helps break down the muscular fibers so they don’t tense up and squeeze out moisture during cooking.
Cook Over High Heat
Cube steak should be cooked fast over high heat. This gives the interior just enough time to cook to medium rare or medium doneness while preventing the exterior from toughening. Use a hot grill, broiler, or pan on the stovetop.
Don’t Overcook
It’s crucial to avoid overcooking cube steaks past medium doneness, as they will quickly toughen up. Use a meat thermometer to monitor the internal temperature and remove them from the heat at 135-145°F for medium rare to medium doneness.
Let Meat Rest
Allow the steaks to rest for 5-10 minutes after cooking. This allows the juices to redistribute evenly throughout the meat for a moist, tender texture.
Marinade Recipes for Tender Cube Steak
Marinating is one of the most effective ways to help keep cube steak tender. Here are some excellent marinade options:
Wine Marinade
– 1 cup red or white wine
– 1⁄4 cup olive oil
– 3 cloves garlic, minced
– 2 tablespoons soy sauce
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried thyme
– 1⁄2 teaspoon black pepper
Whisk all ingredients together. Let cube steaks marinate for 1-2 hours, turning occasionally.
Vinegar Marinade
– 1⁄2 cup apple cider vinegar
– 1⁄4 cup vegetable oil
– 2 tablespoons Dijon mustard
– 1 tablespoon honey
– 1 teaspoon onion powder
– 1⁄2 teaspoon garlic powder
– 1⁄2 teaspoon salt
Combine all ingredients and whisk well. Marinate cube steaks for 30-60 minutes, flipping halfway through.
Tomato Juice Marinade
– 1 cup tomato juice
– 1⁄4 cup olive oil
– 3 cloves garlic, minced
– 1 tablespoon lime juice
– 1 1⁄2 teaspoons chili powder
– 1 teaspoon oregano
– 1⁄2 teaspoon cumin
– 1⁄2 teaspoon salt
Mix everything together. Let cube steaks soak for 1-2 hours, turning a few times.
How to Cook Marinated Cube Steak
Once your cube steaks are marinated, they are ready for fast, high-heat cooking. Here are some serving suggestions:
Pan-Seared
Heat 1 tablespoon oil in a cast iron or stainless steel pan over medium-high heat. Add the cube steaks and cook for 2-3 minutes per side until well browned. Reduce heat if they are darkening too quickly.
Grilled
Preheat a grill to high. Oil the grates well. Add cube steaks and grill for 4-5 minutes total, flipping once halfway through. Move to indirect heat if flare-ups occur.
Broiled
Place cube steaks on a foil-lined baking sheet. Broil 5-6 inches from heat for 3-4 minutes per side until nicely browned. Monitor closely to prevent burning.
For all cooking methods, check temperature and remove the steaks at 135°F for medium rare or 145°F for medium doneness. Avoid overcooking past 160°F. Let rest 5 minutes before serving.
Complementary Seasonings and Toppings
In addition to marinades, certain seasonings and toppings pair deliciously with cube steak and add extra flavor:
– Fresh cracked black pepper
– Onion powder
– Garlic powder
– Dried thyme or oregano
– Smoked paprika
– Worcestershire sauce
– Soy sauce
– Butter
– Mushrooms
– Onions
– Bacon
– Cheese (Cheddar, Swiss, Provolone)
Get creative with your favorite spices, herbs, vegetables, and condiments on top of marinated cube steaks. A pat of garlic-herb compound butter melted over the meat after cooking is especially mouthwatering.
What to Serve with Cube Steak
Cube steak goes great with classic steakhouse sides like:
– Baked potatoes
– Mashed potatoes
– French fries
– Rice pilaf
– Sauteed mushrooms
– Roasted asparagus
– Creamed spinach
– Garlic bread
Don’t be afraid to serve cube steaks for a fun weeknight dinner or backyard barbecue. Properly prepared with a flavorful marinade and quick cooking, cube steak can be incredibly tender, juicy, and delicious.
FAQs about Cooking Tender Cube Steak
Should I tenderize cube steak before cooking?
No, cube steak does not need additional tenderizing. It is already mechanically tenderized with the needle punctures that create the cubed pattern. Over-tenderizing can make the steak mushy.
Is cubed steak the same as cube steak?
They are slightly different. Cube steak is passed through a mechanical tenderizer with blades or needles. Cubed steak is simply cut into cubes and not punctured. However, both benefit from marinating and fast cooking.
What is a good internal temperature for cube steak?
Cook cube steak to 135°F for medium rare or 145°F for medium doneness. Anything above 160°F will cause it to toughen. Use a meat thermometer for accuracy.
Can you cook cube steak in the oven?
Yes, cube steak can be baked in the oven but it’s easy to overcook. Use a meat thermometer to monitor doneness. Broil for a few minutes per side to brown the exterior. Finish cooking at 350°F until it reaches the desired internal temperature.
How long does cube steak need to marinate?
For best results, marinate cube steak for at least 30 minutes and up to overnight in the refrigerator. 1-2 hours is ideal for most acidic marinades to adequately tenderize the meat.
Conclusion
With the right preparation, cube steak can be a delicious and budget-friendly cut of beef for weeknight dinners. Allowing the steaks to marinate sufficiently, gently pounding them, and avoiding overcooking are the secrets to ensuring tender texture and juicy flavor. In just a few easy steps, you can transform inexpensive cube steak into a tasty meal the whole family will love.