Have you ever experienced that moment of anticipation, the tantalizing aroma of dinner cooking, only to be met with the disappointment of a tough, chewy piece of meat? It’s a frustrating scenario, especially when you’ve put in the time and effort to create a meal you were looking forward to. Perhaps cube steak is a family favorite of yours, something you’d love to make more often, but the inconsistent texture keeps you from doing so. You’re not alone. The struggle with tough cube steak is a common one, but the great news is that there are solutions! In this article, you’ll discover how to transform this affordable cut of beef into a tender, delicious, and satisfying dish. We’ll guide you through the best methods for tenderizing cube steak, ensuring every bite is enjoyable.
Understanding Cube Steak: What Makes It Unique?
Before we delve into the tenderizing techniques, it’s essential to understand what makes cube steak unique. Unlike more premium cuts of beef, cube steak isn’t known for its natural tenderness. It’s typically a cut from the round or sirloin, which are leaner and contain more muscle fibers. These characteristics are the reason that it can be a little tougher when cooked without proper preparation.
The “cube” in cube steak refers to the process it undergoes. The meat is passed through a mechanical tenderizer, which uses blades or needles to break down the muscle fibers to a certain extent. This process creates the distinctive, cubed appearance. While this initial tenderizing helps a little, it’s usually not enough to guarantee a truly tender result. Often, you’ll find that even after this initial process, the cube steak still requires further tenderization to achieve the desired soft texture.
The Science Behind Tenderizing: Why It Works
To truly understand how to tenderize cube steak effectively, it’s helpful to grasp the basic science behind it. At its core, tenderizing involves breaking down the tough connective tissues and muscle fibers within the meat. There are mainly two ways to accomplish this. Firstly, physical methods like pounding mechanically disrupt these structures. Secondly, chemical methods like marinades that employ acidic ingredients, help in denaturing and loosening proteins. These methods together are the magic formula that transforms a tough cut of meat into something truly tender and pleasing to eat. By understanding these principles, you’ll be better equipped to choose the best tenderizing method for your cube steak.
Effective Methods: How to Tenderize Cube Steak Like a Pro
Now, let’s get to the practical part: the best methods for tenderizing cube steak. You will find different methods below; each with its own advantages. Find the one that works best for you and your situation.
Mechanical Tenderization: The Power of Physical Force
Sometimes, the simplest methods are the most effective, and this is certainly true of mechanical tenderization. The idea behind this technique is straightforward: use force to break down the tough muscle fibers in the meat. The most common way to do this is with a meat mallet, which you might know as a meat tenderizer.
Here’s how to do it effectively:
- Prepare Your Steak: Start by placing your cube steak between two pieces of plastic wrap or inside a resealable plastic bag. This prevents the meat from tearing apart and makes cleanup easier.
- Pound Evenly: Using the flat side of your meat mallet, gently but firmly pound the steak. Work across the entire surface, ensuring you don’t over-pound in one particular area, this will cause uneven thickness. Aim for an even thickness across the entire cut.
- Check the Thickness: The goal is not to smash the meat to a pulp but to break down the fibers. A uniform thickness will also ensure even cooking. You might not have a meat mallet at hand, no problem. You can use the back of a heavy knife or even a fork to achieve a similar effect, although a little more effort might be needed. Poking the meat firmly with these tools will also help break down muscle tissues.
For a twist, pair your tenderized steak with one of our braised beef recipes for added flavor.
Marinades: Flavor and Tenderness Combined
If you’re looking to tenderize your cube steak while also infusing it with flavor, marinades are your best friend. The key to a successful marinade is the presence of acidic ingredients, which work by breaking down the proteins and muscle fibers in the meat. Here’s how to use marinades effectively:
- Acidic Ingredients: Choose an acidic component like lemon juice. The acid content helps loosen the muscle fibers and tenderize the meat.
- Flavor Enhancers: Beyond the acid, include other ingredients to add depth of flavor. Soy sauce, olive oil, garlic powder, onion powder, and black pepper all contribute to a great-tasting marinade.
- Marinating Time: The time you marinate the meat will depend on the specific ingredients. Generally, a shorter marinade period is required with cube steak because of its thin nature. Here’s a simple marinade recipe that you can use:
| Ingredient | Quantity |
| Lemon Juice | 1/4 cup |
| Soy Sauce | 1/4 cup |
| Olive Oil | 2 tbsp |
| Garlic powder | 1 tsp |
| Onion powder | 1 tsp |
| Black pepper | 1/2 tsp |
- Combine all the ingredients in a bowl or resealable bag. Place the cube steaks in it, making sure it is fully coated.
- Marinate in the refrigerator for at least 30 minutes, but no more than 2 hours to avoid the meat becoming mushy.
Experiment with seasoning ideas from what seasoning to put on steak for creative variations.
The Power of Salt: A Simple, Yet Effective Method
You might be surprised that salt, an essential item in our cooking, can also be used to tenderize meat. Salt works by drawing moisture out of the meat and, in the process, breaks down proteins. This not only leads to a more tender texture but also enhances the flavor of the meat. Here’s how to use salt to tenderize cube steak:
- Choose Coarse Salt: Coarse salt is the best option. It’s more effective at drawing out moisture than fine table salt.
- Salt Generously: Cover all sides of the cube steak with a generous layer of coarse salt.
- Rest: Place the salted meat on a wire rack placed inside a plate or bowl and let it rest for about 30 to 60 minutes. During this time, you’ll notice moisture being drawn out of the meat.
- Rinse Thoroughly: After resting, rinse the salt off the steak thoroughly under cold running water. Pat it dry with a paper towel before proceeding with your cooking method.
For a detailed guide on seasoning, check out our article how to cook cube steak so it’s not tough.
Tenderizing With Milk or Buttermilk
Another great method you can try is to soak your cube steak in milk or buttermilk. The enzymes in milk or buttermilk help break down the tough muscle fibers in the meat, resulting in a much softer texture when cooked. Here’s how you do it:
- Submerge the Steak: Place the cube steak in a shallow bowl or dish.
- Pour Milk or Buttermilk: Pour enough milk or buttermilk to fully submerge the steak.
- Soak: Cover the dish and place it in the refrigerator. Soak for at least 2 hours, but not more than 4 hours, as over-soaking can make the meat too soft.
- Prepare for Cooking: Remove the steak from the milk or buttermilk, pat it dry with a paper towel, and it’s now ready to be cooked.
Cooking Methods for Tenderized Cube Steak
Once you’ve successfully tenderized your cube steak, you’re ready to cook it and enjoy it. The right cooking method is important to make sure it remains tender and delicious. Here are a couple of options you might try:
- Pan-Frying/Sautéing: This method is perfect for a quick and easy meal. Because your steak is already tenderized, it won’t take long. Simply heat some oil in a skillet over medium-high heat. If you wish, you can dredge your steak lightly in flour, then pan-fry until golden brown. It is the best method for a quick meal. Here is a simple pan-fry method you can try:
- List of ingredients in a table.
| Ingredient | Quantity |
| Tenderized steak | 4 pieces |
| Olive Oil | 2 tbsp |
| All-purpose flour | 1/4 cup |
| Salt | To taste |
| Black pepper | To taste |
- Step-by-step cooking method.
- Heat olive oil in a skillet over medium-high heat.
- Dredge the tenderized steak into flour seasoned with salt and pepper.
- Add steak into hot oil and cook each side until golden brown.
- Braised Dishes: Braising is a slow cooking method that allows the meat to become melt-in-your-mouth tender. You can try braising your cube steak with vegetables in a delicious flavorful broth. This will give you a tender and flavorful meal.
For inspiration, try recipes like our Italian rice to serve alongside your steak.
Tips and Tricks for Perfect Tenderized Cube Steak
Here are a few extra tips to keep in mind to ensure the best results when working with cube steak:
- Avoid Over-Tenderizing: While it’s important to tenderize your cube steak, be careful not to overdo it. Over-tenderizing, especially with acidic marinades or soaking in milk, can make the meat mushy and unpleasant.
- Check for Doneness: The internal temperature of the steak should be 145°F for medium-rare. A meat thermometer is an essential tool to avoid overcooking.
- Even Tenderizing: When using a meat mallet or fork, ensure that you’re tenderizing evenly across the entire surface of the steak to achieve uniform tenderness.
- Experiment: Don’t be afraid to experiment with different marinades and methods until you find your favorite combination. Every kitchen and taste is different.
Frequently Asked Questions (FAQ)
- How long should I tenderize cube steak?
- Tenderizing time depends on the method you choose. If you use a meat mallet, you only need to pound it for a couple of minutes. For marinades, 30 minutes to 2 hours is ideal. If you are using salt, you can leave it on for 30-60 minutes before rinsing and for milk, the soaking time will be between 2-4 hours.
- Can you over-tenderize cube steak?
- Yes, over-tenderizing can result in a mushy texture. This is especially true when using acidic marinades or soaking in milk for too long. Be sure to stick to the recommended times.
- What is the best way to tenderize cube steak?
- The best method depends on your preferences. If you want the best combination of tenderness and flavor, marinades are a great option. If you’re looking for a quick solution, mechanical tenderization with a meat mallet can work wonders. Salting is another simple option and the milk soaking method also gives great results.
- Can I use these methods on other cuts of beef?
- Yes, you can use most of these methods on other cuts of beef. However, keep in mind that some cuts like tenderloin or ribeye, are already very tender, and therefore, they might not need any tenderization.
- Can I reuse my marinade?
- No, it’s not recommended to reuse marinades that have been used on raw meat, due to the risk of bacterial contamination. It is always safer to discard any marinade that has been used.
Conclusion:
Tenderizing cube steak doesn’t have to be a daunting task. By using the various methods we’ve discussed such as mechanical pounding, marinades, salt, and milk, you will be able to transform your steaks into deliciously tender meals that you and your family will enjoy. Remember to use these techniques and cook your steak with confidence. Experiment with the different options to find the one that best suits your needs and preferences. With these simple techniques, you will be able to say goodbye to tough, chewy steaks and hello to flavorful, tender meals that you can enjoy whenever you like. You can now confidently serve up delicious and tender cube steak every time.
Now that you know how to tenderize cube steak like a pro, it’s time to try it out! What method are you most excited to try first? Let us know in the comments below and share your own tips and tricks with us. Happy cooking!