Cubed Steak 6 oz
- 6oz per steak
$20.41
The distinctive name comes from the grid-like, cube-shaped indentations left on the surface after it is run through an electric tenderizer or pounded with a textured meat mallet. This process breaks up the tough muscle fibers, allowing a cut that is normally chewy to cook quickly and remain easy to eat.
Key Characteristics
- Tough Origin: Sourced from the lean, heavily exercised leg and rump muscles of the cow.
- Rapid Cooking: Flat and thin shape allows it to cook through in just a few minutes.
- High Absorbency: The deep surface ridges act like tiny pockets that hold onto marinades, breading, and heavy gravies.
Best Cooking Methods
Because cube steak is incredibly lean and lacks fat marbling, it will dry out and turn leathery if cooked with dry heat for too long. It is best prepared using two specific methods:
- Pan-Frying (Breaded): Dredge the steak in seasoned flour and flash-fry it in hot oil for 2 to 3 minutes per side. This is the foundation for classic Country Fried Steak.
- Braising (Smothered): Sear the steak quickly, then simmer it low and slow in a covered pan filled with beef broth, onions, and mushrooms for 45 to 60 minutes until completely tender.