Michael Davis
Cube steak, also known as minute steak, is a cut of top round or top sirloin beef that has been tenderized by a meat mallet or mechanical meat tenderizer, leaving cube-shaped indentations on the surface of the meat. A popular way to cook cube steak is to combine it with cream of mushroom soup, which is a thick, creamy, and flavorful soup created with mushrooms, broth, and cream. This combination can be made in a crockpot or slow cooker, resulting in a tender and delicious meal that is perfect for family gatherings or a comforting dinner.
| Characteristics | Values |
|---|---|
| Type of dish | Comfort food, easy to make at home |
| Main ingredients | Cube steaks, cream, mushroom |
| Other ingredients | Salt, pepper, vegetable oil, butter, beef broth, flour, milk, mashed potatoes, rice, vegetables, egg noodles |
| Steak type | Top round or top sirloin |
| Steak preparation | Tenderized by a meat mallet or mechanical meat tenderizer |
| Cooking method | Slow cooking in a crockpot |
| Cooking time | 6-8 hours |
| Calories | 331-568 |
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What You'll Learn
Cube steak is cut from top round or top sirloin
Cube steak, also known as minute steak, is a cut of beef that is typically sourced from the top round or top sirloin. Due to the toughness of these cuts, they are tenderized and flattened using a meat mallet or mechanical meat tenderizer, resulting in the characteristic cube-shaped indentations on the meat's surface. This process, known as "cubing", helps to soften the meat, making it more suitable for quick cooking methods such as searing or grilling.
The top round and top sirloin are chosen for cube steak because they offer a balance between flavour and affordability. While these cuts may be leaner than some other options, they possess a good amount of intramuscular fat, contributing to their distinctive taste. Additionally, the cubing process enhances their tenderness, making them ideal for dishes that require quick cooking techniques.
Cube steak is a versatile cut of meat that can be prepared in a variety of ways. One popular method is to cook it in a slow cooker or crockpot, resulting in exceptionally tender meat. The slow cooking process allows the steak to absorb the flavours of the accompanying ingredients, such as creamy mushroom soup or gravy, creating a hearty and comforting dish.
When preparing cube steak, it is essential to start with a hot pan to create a delicious crust and seal in the juices. Seasoning the meat with salt and pepper before searing adds flavour and helps develop a golden-brown exterior. After searing, the steak can be combined with other ingredients, such as mushrooms, onions, and garlic, to create a rich and savoury dish.
Cube steak is an excellent choice for those seeking a flavourful and relatively affordable cut of beef. Its versatility allows for a range of preparation methods, from quick searing to slow cooking, making it a convenient option for busy cooks. Whether served with creamy mushroom soup or a hearty gravy, cube steak is a satisfying option that can be tailored to suit individual tastes and preferences.
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Tenderize the meat with a meat mallet
Cube steak, or minute steak, is a cut of top round or top sirloin beef. It is a tougher cut of meat, so it needs to be tenderized before cooking. This can be done through pounding, marinating, slow cooking, or using a meat mallet or mechanical meat tenderizer.
A meat mallet has two sides: a flat side and a spiked side. The spiked side is used to tenderize meat by cutting up the connective tissue and muscle fibers. The small indentations made by the mallet resemble cubes, which is why this cut of meat is called cube steak. The flat side is used to create a uniform thickness, so the steak cooks evenly.
To tenderize cube steak with a meat mallet, place the meat between two pieces of plastic wrap or wax paper. Using the spiked side of the mallet, pound the meat evenly on both sides. Focus on areas that feel tough or that were missed by the mechanical tenderizer. The pounding motion breaks up the tough muscle fibers, softening the meat and allowing juices to penetrate deeper into the meat.
After pounding the meat with a mallet, you can further tenderize it by creating an acid-based marinade. The indentations made by the mallet allow the marinade to penetrate deeper into the meat, enhancing its tenderness.
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Sear the steaks in a skillet
Cube steaks are a cut of top round or top sirloin beef. They are tenderized by a meat mallet or mechanical meat tenderizer that puts tiny cube shapes on the top of the meat.
To sear the steaks in a skillet, follow these steps:
Prepare the Steaks
First, pat the steaks dry with paper towels. Season both sides of the steaks liberally with salt and pepper. Allow the steaks to rest at room temperature for at least 40 minutes and up to 2 hours. Alternatively, place them on a rack over a baking sheet in the refrigerator overnight. If you choose to refrigerate the steaks, remove them at least 40 minutes before cooking.
Heat the Skillet
Use a stainless steel or cast-iron skillet as these can withstand high temperatures. Heat oil in the skillet over high heat until heavily smoking. You'll know the oil is hot enough when it begins to shimmer and move fluidly around the pan.
Sear the Steaks
Carefully place the steaks in the pan, releasing them away from you so the oil doesn’t splatter. They should sizzle when they make contact with the pan. Leave the steaks undisturbed for a few minutes to develop a brown crust. Flip the steaks when they release easily from the pan and the bottom is a deep brown color (about 3 minutes). For a steak that is 1-inch thick, sear each side for 1-2 minutes for a medium-rare steak.
Finish Cooking
Continue to cook the steaks for another 3 to 4 minutes on the second side for a rare or medium-rare steak. For a steak that is 1-inch thick, finish cooking the steak in the oven at 425 degrees Fahrenheit for 5 minutes. The steak is rare when the internal temperature reaches 110°F (43°C) and medium when it reaches 130°F (54°C).
Rest the Steaks
Remove the steaks from the heat and let them rest for 5 minutes before serving.
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Make the mushroom soup from scratch
Cube steak is a delicious and hearty meal, and it goes perfectly with mushroom soup. While you can use canned mushroom soup, making it from scratch adds a more personalized touch and flavour. Here is a detailed guide on how to make the mushroom soup from scratch for your cube steak.
Firstly, choose your mushrooms. You can use fresh mushrooms for a more intense and authentic flavour, or dried mushrooms that have been rehydrated with hot water. If you are short on time, you can also use canned mushrooms, or even white button mushrooms that you need to use up before they go bad. For a truly intense mushroom flavour, opt for King Oyster mushrooms.
Next, prepare your aromatics. You can use onions, shallots, garlic, and even a small carrot for added sweetness. Sauté these ingredients in butter until they are soft and translucent. If you want to add a little spice, you can include some ground chilli at this stage. Now, add your mushrooms and continue to sauté until they are cooked. If you are using dried mushrooms, you can add them directly to the broth in the next step.
Now it's time to add the liquid. You can use any type of broth you like—chicken, vegetable, or beef broth will all work well. Slowly add the broth to your mushroom and aromatics mixture, whisking continuously to avoid lumps. If you want a richer flavour, you can substitute beef broth for water. Bring the soup to a simmer and let it cook until the mushrooms are tender.
To finish your soup, you can add milk, cream, or even half-and-half for a rich, creamy texture. Season with salt and pepper to taste, and add a splash of Worcestershire sauce for an extra kick of flavour. If you want an extra-smooth soup, blend it before serving.
Your homemade mushroom soup is now ready to be served with your cube steak. Enjoy the comforting flavours of this classic dish!
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Serve with mashed potatoes, rice, or noodles
Cube steak is a versatile dish that can be served with a variety of sides, including mashed potatoes, rice, or noodles. Each of these options provides a hearty and comforting meal when paired with the steak.
Mashed potatoes are an excellent choice to serve with cube steak, as the creamy texture and hearty flavour of the potatoes complement the richness of the steak. The potatoes also provide a perfect base for soaking up any extra gravy or sauce from the steak, creating a delicious and indulgent bite. For an extra touch of flavour, consider adding herbs such as rosemary or thyme, or try Boursin Mashed Potatoes for a unique twist.
Rice, specifically plain white rice, is another popular option to accompany cube steak. The rice provides a neutral base that allows the flavours of the steak to shine. It also absorbs any extra sauce or gravy, adding a delightful texture to the dish. For a more colourful and flavourful option, consider serving the steak with a bold and colourful salad with Italian dressing, or try white or brown rice for a different take on this classic combination.
Noodles, specifically egg noodles, are also a wonderful choice to serve with cube steak. The soft and slippery texture of the noodles pairs well with the hearty steak, creating a comforting and satisfying dish. For an extra touch of flavour and texture, try buttered noodles, or serve the steak with a side of fried noodles for a crispy contrast.
Whether you choose mashed potatoes, rice, or noodles, each option provides a delicious and complementary side dish to cube steak. These sides not only enhance the flavour of the steak but also provide a comforting and indulgent dining experience. Don't be afraid to get creative and add your own twist to these classic combinations!
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Frequently asked questions
You will need cube steak, cream of mushroom soup, beef broth, Worcestershire sauce, and black pepper. You can also add onions, garlic, and flour.
First, season the steaks with salt and pepper, then sear them in a skillet until golden-brown. Next, sauté onions, garlic, and sliced mushrooms in the same skillet. Create a roux by adding flour and gradually pouring in beef broth, stirring until thickened. Add either heavy cream or milk and simmer until creamy. Finally, return the steaks to the skillet and let them absorb the flavors.
Cube steaks with cream and mushroom can be served with mashed potatoes, rice, egg noodles, steamed vegetables, or a simple salad on the side.
