Pan-Fried Cube Steaks Recipe

Cube steaks: These are tenderized cuts of beef, perfect for quick frying.

Flour: Used to create a crispy coating on the steaks.

Salt: Enhances the flavor of the meat.

Black pepper: Adds a bit of spice and depth to the seasoning.

Vegetable oil: Used for frying the steaks to a golden brown.

When dredging the cube steaks in the flour mixture, make sure to press the flour firmly into the meat. This ensures an even coating and helps create a crispier crust when pan-frying. Additionally, let the coated steaks rest for a few minutes before placing them in the hot oil; this allows the flour to adhere better and reduces the chance of it falling off during cooking.

• cube steaks - Substitute with sirloin steaks: Sirloin steaks are tender and can be pounded to achieve a similar texture to cube steaks.

• flour - Substitute with cornstarch: Cornstarch provides a similar coating and crispiness when frying.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile but is slightly milder.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option and provides a rich flavor suitable for frying.

• Allow the cube steaks to cool completely at room temperature before storing. This prevents condensation, which can make the steaks soggy.

• For short-term storage, place the cooled cube steaks in an airtight container or wrap them tightly in aluminum foil. Store them in the refrigerator for up to 3-4 days.

• If you plan to store the cube steaks for a longer period, consider freezing them. Wrap each steak individually in plastic wrap, then place them in a freezer-safe bag or container. This helps to prevent freezer burn and keeps the steaks fresh.

• Label the freezer bag or container with the date to keep track of how long the cube steaks have been stored. They can be frozen for up to 2-3 months.

• When ready to reheat, thaw the cube steaks in the refrigerator overnight. This ensures even thawing and maintains the texture and flavor of the meat.

• To reheat, preheat your oven to 350°F (175°C). Place the cube steaks on a baking sheet and cover them with aluminum foil to prevent drying out. Heat for about 15-20 minutes or until warmed through.

• Alternatively, you can reheat the cube steaks in a skillet. Add a small amount of vegetable oil to the pan and heat over medium heat. Cook the steaks for 2-3 minutes on each side until heated through.

• For an extra burst of flavor, consider adding a splash of beef broth or gravy while reheating in the skillet. This keeps the cube steaks moist and enhances their taste.

• Serve the reheated cube steaks with your favorite sides, such as mashed potatoes, steamed vegetables, or a fresh salad. Enjoy the deliciousness all over again!

• Preheat your oven to 350°F (175°C). Place the cube steaks on a baking sheet and cover them with aluminum foil to retain moisture. Bake for about 15-20 minutes or until heated through.

• Heat a skillet over medium heat and add a small amount of vegetable oil. Place the cube steaks in the skillet and cook for 2-3 minutes on each side, flipping occasionally to ensure even reheating.

• Use a microwave-safe dish and cover the cube steaks with a damp paper towel to prevent them from drying out. Microwave on medium power for 2-3 minutes, checking halfway through to ensure they are heating evenly.

• For a quick and easy method, use an air fryer. Preheat the air fryer to 350°F (175°C) and place the cube steaks in the basket. Cook for 5-7 minutes, flipping halfway through for even reheating.

• If you have a sous-vide machine, seal the cube steaks in a vacuum bag and immerse them in a water bath set to 140°F (60°C) for about 30 minutes. This method ensures the steaks remain juicy and tender.

• Meat tenderizer: Used to tenderize the cube steaks, making them more tender and easier to cook.

• Shallow dish: Used to mix the flour, salt, and pepper, and for dredging the cube steaks.

• Frying pan: Used to heat the vegetable oil and cook the cube steaks.

• Tongs: Useful for flipping the cube steaks in the pan to ensure even cooking.

• Measuring cups: Used to measure the flour and vegetable oil accurately.

• Measuring spoons: Used to measure the salt and black pepper accurately.

• Plate: Used to place the cooked cube steaks on to rest before serving.

• Paper towels: Used to pat the cube steaks dry before dredging and to absorb excess oil after cooking.

Pre-tenderize the meat: Buy pre-tenderized cube steaks to skip the tenderizing step.

Use a large pan: Cook all cube steaks at once in a large frying pan to save time.

Pre-mix the coating: Prepare the flour mixture in advance and store it in an airtight container.

Heat the oil first: Start heating the vegetable oil while you dredge the cube steaks to reduce waiting time.

Rest while cooking: Let the cube steaks rest on a wire rack while you prepare side dishes.