What Is Beef Cubed Steak?

What is beef cubed steak?

Beef cubed steak is a tenderized cut of beef that has been pounded or run through a tenderizing machine to break down the fibers, making it more palatable and easier to cook. This cut of meat is typically taken from tougher areas of the cow, such as the top round or top sirloin, and is then tenderized to create a more uniform texture. The cubed steak is usually made by pounding the meat with a meat mallet or using a mechanical tenderizer to create small indentations, which helps to break down the connective tissue and make the meat more tender. As a result, beef cubed steak is a versatile and affordable option for a variety of dishes, including classic comfort foods like chicken-fried steak, steak sandwiches, and stews, where it can be cooked to a tender and flavorful finish.

How do you cook beef cubed steak?

Cooking beef cubed steak can be a straightforward process if you follow a few simple steps. To start, make sure to choose a cut of beef cubed steak that’s suitable for your desired level of tenderness and flavor. Typically, cubed steak is cut from the top round or top sirloin, making it a leaner option. Begin by seasoning the beef cubed steak with your favorite spices, such as salt, pepper, and any other herbs or seasonings you like. Next, dust the steak with a small amount of all-purpose flour, shaking off any excess. Heat a large skillet or Dutch oven over medium-high heat with a tablespoon of oil, then add the beef cubed steak and cook for 3-4 minutes per side, or until it reaches your desired level of doneness. For a more tender result, try cooking the beef cubed steak in a slow cooker with some beef broth and your favorite vegetables, such as carrots and potatoes, on low for 8-10 hours. Regardless of the method, make sure to let the beef cubed steak rest for a few minutes before slicing and serving, allowing the juices to redistribute and the meat to stay tender. By following these tips, you’ll be able to achieve a deliciously cooked beef cubed steak that’s sure to please even the pickiest eaters.

What are some classic recipes using beef cubed steak?

When it comes to cooking with beef cubed steak, there are several classic recipes that are sure to please. One of the most popular is Chicken Fried Steak, a Southern staple that involves breading and frying the steak to a crispy golden brown, then serving it with a rich cream gravy. Another delicious option is Swiss Steak, a tender and flavorful dish that involves slow-cooking the steak in a mixture of tomato sauce and mushrooms. For a hearty and comforting meal, try making a Beef Cubed Steak Stew, a rich and satisfying dish that’s perfect for a chilly evening. You can also use beef cubed steak to make a tasty Fajita dish, sautéing the steak with sliced onions and bell peppers, and serving it with warm tortillas. Whether you’re in the mood for something classic and comforting or bold and adventurous, beef cubed steak is a versatile ingredient that’s sure to deliver.

How can I make chicken-fried steak using beef cubed steak?

To prepare a mouth-watering chicken-fried steak using beef cubed steak, start by selecting a high-quality, thin-cut cubed steak with minimal marbling to achieve the optimal texture and flavor. Next, pound the cubed steak gently using a meat mallet to ensure it reaches an even thickness, allowing for uniform cooking. After pounding, season the steak with salt and your preferred blend of spices, typically including black pepper, garlic powder, and dried onion. Dredge the seasoned steak in a mixture of flour, baking soda, and spices, shaking off any excess to ensure a light, evenly coated layer. Proceed to heat a skillet over medium-high heat, applying a thin layer of oil to prevent the breadcrumbs from burning. Coat the breaded steak in beaten eggs and dredge it again in the flour mixture before gently placing it in the skillet. Cook for 3-4 minutes on each side, or until the steak reaches an internal temperature of 160°F, allowing it to rest for a few minutes before serving.

What is beef stroganoff, and how can I make it with beef cubed steak?

Beef stroganoff is a classic Russian dish that originated in the mid-19th century, named after Count Pavel Stroganov, and it typically consists of sautéed beef, mushrooms, and a creamy sauce served over egg noodles. To make a delicious beef stroganoff using beef cubed steak, start by cutting the steak into smaller bite-sized pieces and seasoning with salt, pepper, and your favorite spices. Then, heat some oil in a large skillet over medium-high heat and cook the beef until browned, about 3-4 minutes, before setting it aside. Next, add sliced mushrooms and onions to the skillet and cook until they’re tender and lightly browned. After that, add a mixture of beef broth, Dijon mustard, and beef stroganoff sauce (or a combination of sour cream and Worcestershire sauce) to the skillet, stirring to combine, and bring to a simmer. Return the cooked beef to the skillet and let it simmer for a few minutes until the sauce has thickened and the flavors have melded together. Finally, serve the beef and sauce over cooked egg noodles, garnished with chopped fresh parsley or dill, and enjoy a hearty, satisfying meal that’s perfect for a weeknight dinner or special occasion.

Can I make kebabs with beef cubed steak?

When it comes to making delicious kebabs, choosing the right cut of meat is crucial, and beef cubed steak can be a great option. Although it’s often used for dishes like chicken-fried steak, its tender and flavorful profile makes it an excellent choice for kebabs as well. To get started, simply cut the beef cubed steak into smaller, bite-sized pieces, typically around 1-1.5 inches in size, and then marinate them in your favorite seasonings and spices. For a classic kebab flavor, try combining olive oil, lemon juice, garlic, and herbs like thyme and rosemary in your marinade. Once your meat is marinated, thread the pieces onto skewers along with your favorite vegetables, such as bell peppers, onions, and mushrooms, and grill or broil until the beef is cooked to your desired level of doneness. With a few simple tips and tricks, you can create mouth-watering beef kebabs that are perfect for a quick and easy weeknight dinner or a weekend barbecue with friends and family.

What are some other dishes I can make using beef cubed steak?

Cubed steak, with its affordability and versatility, opens up a world of culinary possibilities beyond the standard skillet dinner. Tenderize it first, whether with a mallet or a flavorful marinade, to ensure melt-in-your-mouth tenderness. Braise it in a rich sauce with vegetables for a hearty beef stew, or cube it into brown butter for an instant pan sauce that pairs perfectly with roasted potatoes. Add cubed steak to a stir-fry for a quick and flavorful weeknight meal, or incorporate it into a flavorful beef and bean burrito recipe. For a comforting classic, try cube steak in a creamy mushroom gravy over egg noodles. The possibilities are endless!

Can I slow cook beef cubed steak?

Slow Cooking is an excellent way to tenderize and infuse flavor into beef cubed steak, transforming it from a tough, chewy cut into a melt-in-your-mouth masterpiece. To slow cook beef cubed steak, start by selecting the right cut, such as flank steak, top round, or round steak, and cutting it into 1-2 inch cubes. Then, season the cubes with your favorite spices and herbs, ensuring they’re evenly coated. Next, heat a tablespoon of oil in the slow cooker and brown the beef cubes on all sides, removing them once they’re nicely browned. Transfer the browned beef to the slow cooker pot, along with your choice of aromatics, such as onions, carrots, and celery, and pour in your favorite cooking liquid, whether it’s broth, wine, or a combination of both. Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, allowing the beef to absorb the flavors and become tender and juicy. Once cooked, serve the beef cubed steak with your choice of sides, such as mashed potatoes, roasted vegetables, or crusty bread, and enjoy the rich, slow-cooked flavors and tender texture of your delicious meal.

How do I make beef cubed steak tender?

Want to enjoy cubed steak that melts in your mouth? The key to tenderizing this often-tough cut lies in marinating and cooking techniques. Start by marinating the steak in a blend of acidity (like vinegar or citrus juice) and acidic tenderizers (papain or bromelain found in pineapple juice) for at least 30 minutes. This helps break down tough connective tissues. Next, cook the steak over medium-high heat, searing each side for a flavorful crust, then reducing the heat and cooking through. Basting with butter or oil adds extra richness and moisture. Alternatively, slow-cooking the steak in a flavorful broth softens it to perfection. Remember, time and the right techniques are your best allies in achieving tender cubed steak.

Can I freeze beef cubed steak?

Yes, you can absolutely freeze cubed steak for later use! Freezing beef cubed steak is a great way to ensure you always have a convenient and affordable ingredient on hand. To freeze effectively, make sure the steak is cut into 1-inch cubes and patted dry to remove excess moisture. Then, place the steak in a single layer on a baking sheet lined with parchment paper and freeze until solid. Once frozen, you can transfer the cubed steak to a freezer-safe bag or container, squeezing out as much air as possible before sealing. For best results, freeze cubed steak within 1-2 months for optimal flavor and texture. When ready to cook, thaw the steak in the refrigerator overnight and pat it dry before pan-searing, grilling, or adding to your favorite recipes.

Can I use other cuts of beef instead of cubed steak?

When it comes to making Budae Jjigae, a Korean-inspired chili stew popular in military bases during the Korean War, traditionalists often swear by cubed steak. However, this staple component is not the only option available. In fact, you can experiment with various other cuts of beef to create a unique flavor profile. Thinly sliced brisket or flank steak can be substituted for cubed steak, while adding a slightly sweeter and more robust flavor to the dish. Additionally, strips of sirloin or ribeye can also be used, as their rich flavor and tender texture complement the spicy, savory flavors of the chili stew. When substituting, keep in mind that cooking times may vary depending on the cut’s thickness and marbling content. Regardless of your choice, the key to creating a truly authentic Budae Jjigae lies in balancing the bold flavors of the dish with a perfect blend of spicy gochujang, savory soy sauce, and sweet corn, all of which come together to create an unforgettable culinary experience.