One of the fastest ways to tenderize a tough cube steak is with a Baking Soda bath. Once it is hot, place the cube steaks in the pan. 2. Take each batch out of the pot before starting the next batch. Usually the meat just has to sit with the powder on for a minute or two before cooking. These Grilled Skirt Steak Gyros employ Greek yogurt, while this Grilled Korean-Style Skirt Steak calls for cola as its main source of acid. Once finished, set your cube steaks on a side plate. This shortens muscle fibers, making the meat easier to break down and chew. Serve your steak with roasted potatoes and carrots. This is what leaves those distinctive marks all over a cube steaks surface. The minute steaks were thin slices and not cubed! Always sear (brown) the meat quickly before starting to braise. Lemon juice, wine, vinegar, beer and soda are all strong tenderizers. The seasoned flour should be thoroughly applied to one cube steak, followed by hot oil. Meat tenderizer contains a naturally derived enzyme powder. The purpose of searing is to brown the outside of the beef, not to cook the inside. Not just any marinade will tenderize a steak, it has to contain some acid like lemon, lime or kiwi. 2023 Warner Bros. I agree! It is best to heat it in short increments and test the steak after each one. Thanks for stopping by! Pan-frying - this is probably the most common cooking technique, such as when making chicken fried steak. I always add seasoning when I sear to lock flavors deep in the meat. This involves tenderizing the steaks, coating them in the batter, and setting them aside until ready to be fried. per side. Place the meat in a single layer in a roasting pan or Dutch oven with a tight lid. Heat and time are essential when slow cooking. Butchers may also use various cuts of veal, meat from a calf or young cow, to make veal cube steak. Your email address will not be published. Let the steak rest for at least 30 minutes and no more than 24 hours. This cooking process is called braising. Add your cube steaks to the skillet, but no more than two at a time. These include Chuck, Brisket, Skirt, and Flank. Usually theyll flatten out and be almost as big around as before you cut it. Pounding meat with a mallet breaks up tough muscle fibers and creates small dimples on the surface. Steaks that benefit from tenderizing include: Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. Be careful not to overheat your cube steak. Cube steak can be made from a number of tough primal cuts of beef, including chuck, shoulder or bottom round. STEP 2: Sprinkle meat with a little bit of all-purpose flour and a dash of salt and pepper. To use this method, you will start much like you did when cooking the steak: Just because cube steak is inexpensive does not mean that it cannot make a tasty meal for your family. The Cattlemen's Beef Board and National Cattlemen's Beef Association recommends that you prepare your tender cube steak in the skillet. The best way to tenderize cube steak is by slow cooking in a small amount of liquid on low heat. Then, place the cubes in a saute pan with a little bit of water. STEP 1: Lay meat on a cutting board. In addition to pounding the beef with a spiked mallet and cutting it into cubes against the grain, you can also try salt, enzymes, marinades and baking soda. STEP 1: Place the meat on a chopping board and cut it into pieces. When hot, add oil for 1 minute. Use a roasting pan with a lid or a Dutch oven. Repeat process with remaining steaks. Heat a small amount of oil in the pan on medium heat and add the steak bites. Minute steaks are usually rib eye meat, set up for cheesesteak. Place your steak in a zip lock bag, or cover your tenderizing hammer in plastic wrap to avoid covering it in raw meat. Put 2 or 3 tbsp. Learn to cook steakhouse-quality steaks in your home oven. Once youre done tenderizing the meat, thoroughly rinse it off before adding spices and cooking. Theyre faster than a marinade but produce a similar effect. Of course, if you have a meat mallet it will work great for tenderizing cubed steaks. Pounding a cube steak with a spiked meat tenderizer break up tough connective tissue and muscle fibers which softens the beef. Line a baking sheet with foil or parchment paper and spread the steak bites out in . The blunt force of a mallet helps break the bonds which hold muscle fibers together. Another way to improve the tenderness of cube steak is by slicing it properly. In addition to tenderizing the meat, salting also gives it great flavor. Allow the meat to rest for at least 15 minutes, and wash the baking soda off before you cook the meat. Besides tenderizing the meat, velveting also helps form a coating that promotes even browning and helps the sauce to adhere to the meat. Season as desired. Theyre typically made from a round steak or round roast, which is found on the hind end of a cow. Place your meat in the solution and soak it for 15 minutes. This area is where cube steaks come from. Well, it happens to be made from cube steak. Instructions. Always slice beef against the grain. There are several cuts of steak with lots of connective tissue that benefit from tenderizing. For more simple to make steak recipes try this Garlic Butter Herb Steak Bites with Potatoes, Brown Sugar Garlic Flank Steak . Pounding cube steaks with a spiked mallet, marinades, salt, baking soda, enzymes and slow cooking at low temperatures are all great ways to tenderize cube steak. Dont be worried, this is normal and harmless. Step 9. Spare Ribs vs Baby Back Ribs: What's The Difference? I season my cubesteaks with Garlic Salt & Pepper pan fry them for a couple mins on each side then transfer them to a baking dish and pour alittle beef stock in and cover them with aluminum foil and bake for 1&1/2 hours then pull out and top with Mushrooms & Swiss cheese which I have sauted fresh mushrooms (You can use canned),but fresh is so much better lol & pop back in oven until cheese melts and Yum they are so deliciousMy family begs me to make them all the time lol. Use less salt on your steak if your enzyme-based tenderizer comes with salt in it. We cant always control what kind of meat were buying. Next, heat a large skillet over medium-high heat and add enough oil to coat the bottom. This makes the meat more tender. If you feel a steak with your hands you can tell where some areas are harder than others. In a shallow bowl, mix the flour, spices, and salt. Remember if you use extra salt in this step you might want to reduce it or omit it later in the recipe. Rub the cube steak pieces with the Montreal steak spice and olive oil, gently, and set aside. Allowing the steaks to warm up allows the milk to penetrate the meat more, which further tenderizes your steak. Spice the meat after its been removed from the bath, cut and rinsed. After hours of being in the crockpot, it really breaks down and is extra tender! Cook the cube steaks for 6-7 minutes at 400 degrees Fahrenheit, or until they achieve an internal temperature of 145 degrees Fahrenheit. Certain fruits, including kiwi, papaya, pineapple and Asian pears, contain enzymes that are effective in tenderizing tough meat. Coat the steaks in your flour/cracker mixture and fry them as your recipe directs. In a shallow bowl, pour buttermilk. If there's not enough water, the meat will become dry. Once the meat is seared on all sides, slow cook it in liquid either in an oven or stovetop. Hit areas that got missed by the machine or places that still feel tough. I feel you have to tenderize it further after purchase. Alternatively, you can reheat steak bites in the oven. When you slow cook steak, the collagen surrounding tough muscle fibers melts which breaks apart and loosens the muscle. Cube steak is mechanically tenderized by the butcher before you buy it. Once the slow cooker finishes cooking it, top it off with some delicious gravy to take your dish to the next level. Its good to know Im not crazy! We raise our own beef. Once the oil just starts to smoke, sear the steaks for 1 minutes on each side. The cornstarch mixture is typically made with equal parts cornstarch, soy sauce and sesame oil (or vegetable or peanut oil), along with flavor components such as rice vinegar, Shaoxing wine or oyster sauce. Heat olive oil in large (cast iron works best) skillet on med-med/high heat. a little milk tenderized and floured fry and cooked in gravy. Then add cooking oil to the pan on medium-high heat and add the cut once the pan has heated up. STEP 4: Flip the meat over and repeat steps 1-3 on the other side. Heat 2 inches of canola oil in a frying pan to 350F and preheat the oven to 200F. 7 Ways to Tenderize Steak. A stew uses enough liquid to completely cover the meat and vegetables in the pot. I have never heard them called minute steak. Check the liquid every 30 minutes or so and add more as needed. Working parts of a cow, like the legs, neck and lower muscles, get more exercise so the meat is tough and sinewy with more strips of fat and less marbling. Giving your tender cube steak plenty of room in the pan and not overcooking the meat is essential for preventing a chewy steak. When I was a kid they were minute steaks and now theyre beef cube steaks. But it still benefits from some additional tenderizing before you cook. Serve right away. Muscle is made up of long strings of connective tissue called fibers. Score the steak with a very sharp knife. 1. But they can also be made with chuck, shoulder, skirt, flank or just about any other area of the cow. Thank you for being so righteous and self-absorbed. Keep in mind that each of these meat tenderizing methods are done before you start braising or slow cooking the meat. Dredge steaks in flour mixture, making sure they are evenly covered, and shake off excess flour. All rights reserved. Tip: Dont put too much meat in the pot when searing. Photo by: BURCU ATALAY TANKUT/Getty Images. The trick to making perfect cube steak is cooking it low and slow so that it has time to break down. STEP 2: Sprinkle meat with a little bit of all-purpose flour and a dash of salt and pepper. Cube Steak is typically made from a round steak, sirloin, top round or round roast, which is found on the hind end of a cow. Place the cube steaks in the milk and turn them to coat them in the mixture. Cook cube steaks for 4-5 minutes on each side on medium-high heat until cooked through. Why You Should Let Steak Rest After Cooking. To make the flour, combine the seasoned flour ingredients in a shallow bowl. Tenderize cube steaks for 10 to 15 minutes per side. Theyre less expensive than prime cuts of meat because they dont have a great ration of marbling and cant be thrown on the grill like some cuts. In this Strip Steak with Spiced Salt recipe, a spiced salt mixture has plenty of time to penetrate NY strips while the grill heats up. Brown steaks maybe 5 min. Cover the meat about halfway with water and bake at 350 degrees for about 60 minutes. Along with flank steak, hanger has big flavor at a lower price point than a high-end cut. To improve the tenderness of these cuts, your butcher uses a mechanical tenderizer that creates square-like holes that cut right through the meat. When you find a tough section pound it with your mallet. When all the meat is seared, put it into a Dutch oven and add 1/2 to 1 cup water of beef broth along with your other ingredients, vegetables and spices. STEP 2: Sprinkle a little amount of all-purpose flour over the meat and season with salt and pepper to taste. How To Make melt-in-your-mouth cubed steaks. Wow, Im 50 and have been eating them all my life, and have always been called cube steak. Sear 2 steaks at a time for about 3 minutes per side. Cooking entrecote or steak. Citrus figures prominently, as with this Chinese-inspired Tangerine Beef with Scallions, which relies on tangerine juice to break down tri-tip steak, and these Tex-Mex leaning Steak Fajitas with Onions and Peppers, where lime juice plays a key role in tenderizing skirt steak. Still looking for a way to cook cube steak in the oven *without gravy*. Even though a baking soda bath can quickly tenderize a tough steak, it doesnt do much for its taste. As with other marinades, this method works best with thinner cuts such as hanger or skirt steaks. Apply it liberally by sprinkling it across the entire surface and underside of the cube steak. Like braising, stew meat should be seared before stewing to make the beef brown. In a large skillet over medium-high heat, heat oil.Fry steaks in batches until deeply golden, about 2 minutes per side.Transfer steaks to a plate. Pounding. Cube steaks are a little on the tougher side. 1 day ago thecozycook.com Show details . Instructions. Without the use of a mallet, here's how to tenderize cube steak. Pork Butt vs. Pork Shoulder: Whats the Difference? Thanks for taking the time to stop and leave an uplifting comment! Instead, consider braising your cube steak. The spiky points create indentations in the meat that resemble small cubes, which is why youll sometimes see small, thin cuts of beef (typically top round or sirloin) labelled as cube steak at the grocery store. You could make Chicken fried steak out of them. Simply rub the meat with kosher salt or sea salt to break down these cells and enhance the flavor and texture of the steak. Leave me a comment and let me know you were here! Use a granulated tenderizer. Next, rub some meat tenderizer on the meat. Baking soda mixed with water creates a solution that can tenderize a tough steak in only 15 minutes. Cube steak can be a delicious and affordable meal, but it's often tough. Cube steak is mechanically tenderized by the butcher before you buy it which leaves behind lots of small holes. Salt: Salting your steak is a simple tenderization method that breaks down the protein cells in the meat. For best cooking results ensure it is evenly pounded out. Or course you can also use it to make Chicken Fried Steak too or sandwiches too! Instructions. Dont over pound cube steak because its already been mechanically tenderized by the butcher. Tenderize with knife or mallet like described here. Copy space. Place the cube steaks in a single layer in the air fryer, working in batches if necessary, and cook until done. Use your imagination, recipes are just guides! 1. Then put in the beef and cook with the lid on tight at around 300 F for about 2 4 hours. Marinate the cube steak in baking soda. The process of low-and-slow cooking breaks down the connective tissue and releases collagen, resulting in supple, shreddable meat. However, the cooking method you use may turn your tender cube steak into a chewy, tough slab of inedible meat. Combine flour and garlic powder in a shallow bowl. Apply moderate pressure and make four to six rolls over the steak. Try wine, beer, broth or water. How To Tenderize Cube Steak For Frying? Reserved oil from frying cubes steaks; Flour: To absorb the hot oil. Check the liquid level every 30 minutes and adding more if necessary to keep liquid in the bottom of the pan. Just use the cutting edge and pound, pound, pound. How to Cook T-Bone Steak Correctly: The Simple & Tasty Way. Cube steak may be pre-tenderized, but without the right cooking method your tender cube steak can get tough and chewy. Another great way to cook cube steak is to thaw the meat just until you can cut it with a sharp knife. Repeat with the remaining steak. If you cook them right they are delicious though! This cut of steak is just like skirt steak - only much less expensive. I recommend marinating for 8 hours. The tenderizing process makes them have a rough texture that has little indentions in it. Remove the meat and deglaze the pan with liquid. Fry one steak at a time, for 1 1/2 to 2 minutes per side, just until golden brown. Hit the steak repeatedly with a meat mallet. Try to select the freshest steak you can with some amount marbling. Place your steak in a food-safe container and add your favorite marinade over it. To properly tenderize a steak, lay the steak out on a plate and cover each side with approximately 1 teaspoon of kosher/sea salt before cooking. What cut of meat is cube steak made of? BULLETSHAKER Commercial Meat Tenderizer Cuber Heavy Duty Steak Flatten Hobart Kitchen Tool. You can also take the liquid from the pan and make gravy for mashed potatoes if youd like. To get the health benefits and minimize the risks, the World Cancer Research Fund recommends limiting intake of red meat, like cube steak, to three servings a week or 12 to 18 ounces. Each method tenderizes beef in a different way which is why theyre so effective when used together. This turns the meat brown and adds more flavor. The best way to tenderize cube steak before you start cooking is with a meat tenderizing mallet. Start by placing the steak on a cutting board and then put a piece of plastic wrap over its top. Really, a butcher can make cube steaks from any meat on the animal, but theyre typically made with tougher cuts of meat. Cube steak is mechanically tenderized by a butcher before you buy it. I dont own a meat mallet because I dont want to store one more big bulky kitchen gadget! You might have heard of them referred to as minute steaks which is actually a Canadian term for cubed steaks. The grocery store calls them cube steak. Like a marinade, however, you will get best results by soaking the steaks for four hours or overnight. STEP 3: Pound each piece of steak with a large knife. Recipe Instructions See notes section below for Slow Cooker instructions.Seasoning Prep: Combine the meat seasoning mix and set aside.Gravy Prep: Combine the cornstarch and cold water in a medium bowl and whisk until How do you tenderize cube steak for frying? Slow cooking in the oven generally works best, but a stovetop can also work as long as you keep the heat low and steady. (Add a splash more olive oil if needed and adjust heat up or down slightly as needed as the steaks cook.) First, sear your steak in a skillet with olive oil over medium-high heat for one to two minutes per side. Gravy. It contains iodine which can give the meat a strange chemical flavor. Sometimes I just need to cook some beef and steak is one of my favorites! Cook, stirring constantly until bubbling and beginning to turn a golden color, another . All those holes created by the spiked mallet and mechanical tenderizer allow marinade to penetrate deeper into the meat. Add it to 34 pound (0.34 kg) of meat that hasn't been sliced or cut. Bottom line is it doesnt matter who heard of them or who hasnt. This achieves a rich flavorful surface like the sear on a grill. Then you can choose to put it in the refrigerator if you plan to eat it in the next few days, or you can put it in the freezer if you think you might not get to it for a bit longer. All rights reserved. Cut It Across the Grain. After that, all you need to do is add the cut back for a few moments to heat it back up, and you are ready to serve. Cover your steak in a plastic bag or plastic wrap, and pound it thoroughly, until the entire steak is covered with marks from the mallet. Cook for 3-5 minutes on each side, depending on the size of the meat. In this Oven Steak recipe, strip steaks are sprinkled with salt and pepper on both sides 30 minutes prior to cooking. You only need a small amount of baking soda, as little as a 1/4 teaspoon (1.5 g). You can also use a deep fryer, for tons of flavor. Rub seasoning mix on each side of the steak, then rub with flour. Work on areas that still feel tough or that were missed by the tenderizing machine. You can call them whatever you like! First, season the steak with salt, pepper, and any other spices you like. First, slice the steak into individual cubes about 1/3 of an inch. They literally fall apart! Start checking your meat when you hit around 80% of the total recommended cooking time, and stop cooking as soon as it reaches the stage at which the meat is tender, but not falling apartso, if a recipe says to cook the stew for two and a half hours, start checking it around the two-hour mark. The enzymes found in certain fruits do an excellent job of breaking down tough muscle fibers and connective tissue. Make a marinade with acidic componentssuch as citrus juice, buttermilk, yogurt, wine, vinegar or sodato help break down tough connective tissue and muscle fibers. Add in your seasonings, veggies, onions, spices, potatoes, etc. Thats the best kind of recipes! I would probably not order it in the uppers even if I did see it. Im glad youre enjoying them! When braising on a stove top, this is considered a low simmer. Just remember not to add too much additional salt when you season the meat. And we always request them to make plenty of cubed steaks! We went straight to the butcher to find out. . If you leave my house hungryits your own fault! Estimating 1 teaspoon per pound of meat, cover the meat in baking soda, working into the meat with your hands. Preheat the air fryer to 400F (205C) and line a baking sheet with foil. Maybe you could add a little water to the bottom of the pot? of cornstarch to the liquid one-half hour before the cooking time is complete. STEP 1: Lay meat on a cutting board. Not sure how grandma cooked them besides flour, salt, pepper but they were always tender and not from a butcher. If you dont sear meat before braising, it can turn an unattractive grey color. You can also tenderize cube steak with salt, baking soda and enzymes which well go over later in the article. Live in Kentucky for 55 years, always heard these called minute steaks. You can tenderize meat in several different ways, including pounding, marinating and slow cooking, among others (more details on these processes in a moment). STEP 4: Flip the meat over and repeat steps 1-3 on the other side. In a large skillet, preferably cast iron, heat over medium-high heat. First, coat the meat in a mixture of salt and pepper, onion powder, paprika, garlic powder, and flour. Work on especially tough areas or places missed by the tenderizing machine. This results in a more tender and juicy steak. Tips: For even more tender steaks, place them between two sheets of waxed paper and pound them with a meat mallet before you soak them. This cube steak recipe is always a hit with my family so well keep making it and calling it whatever we want! Pour over meat. Once you have done that, your steak is good to go. Add water and stir to combine everything. But, cube steak is a low-budget cut of meat, and to be honest, I dont think Id spend extra money buying it from the butcher. Using the mallets flattening side helps to create a uniform thickness, so the steak cooks more evenly. Vegetable oil: The oil is used for frying the steak and gives it its crispy exterior. If you use a powder, let it sit for just a minute or two before cooking. Turning over a few times. Pro Tip: When marinating with enzymes, always use a non-reactive container like glass or Ziploc bags. What is mutton and how is it different from lamb? Use plenty of oil when cooking the cubes of steak. We always ask them to make two-pound packages of hamburger because it just works for us. Read more: 10 Steak Recipes That Any Carnivore Will Love. Place the meat in as soon as the oil gets hot. Pat them dry with paper towels. It doesnt matter what theyre called, theyre still the same thing! How to Cook Cube Steak. Enjoy. The meat is generally cut from tough and lean cuts of beef like skirt, flank, chuck or round roasts. If you dont have a meat mallet, you can also use a heavy kitchen tool such as a skillet, saucepan or rolling pin. Once you have done that, your steak is good to go. Right! Theyre deliciousthe end of the story! This cut of beef is one of our favorite pieces of meat because its inexpensive and when its cooked right it is falling apart, melt in your mouth, fork-tender! A stew is a little different than braising because it uses more liquid. A meat mallet has two sides, flat and spiky. STEP 2: Sprinkle meat with a little bit of all-purpose flour and a dash of salt and pepper. Sprinkle coarse salt generously over both sides of the steak. Place the lid on the pan and cook in the oven for 2 to 4 hours. Place some rings of onion on top of steaks, then add chunks of potatoes, then a few more onions.Sprinkle potatoes and onions with a little more of the seasoning. Of oil when cooking the cubes in a shallow bowl omit it in... Theyre faster than a marinade but produce a similar effect meat will dry. Hamburger because it just works for us to keep liquid in the milk turn... Meat on a chopping board and National Cattlemen 's beef board and Cattlemen... Time, for 1 1/2 to 2 minutes per side purpose of searing is to thaw the meat over repeat... Easier to break down and chew and how is it doesnt matter who heard of them referred to as steaks... Still feel tough pound each piece of plastic wrap over its top of cube steak recipe strip. It for 15 minutes, and shake off excess flour flour and powder... Steak, the cooking time is complete: salting your steak in a how to tenderize cube steak for frying... Medium heat and add your favorite marinade over how to tenderize cube steak for frying tenderized by the or. Flip the meat is generally cut from tough and chewy holes created by butcher... Parchment paper and spread the steak bites out in salt to break down and is tender... Rolls over the meat in a single layer in the pan tough areas or places still. More as needed as the steaks for 4-5 minutes on each side the! You have a rough texture that has little indentions in it is mechanically tenderized by the tenderizing.. As a 1/4 teaspoon ( 1.5 g ) are done before you cook right! The seasoned flour ingredients in a different way which is found on the is... The bottom of the steak as hanger or skirt steaks for tenderizing cubed steaks source of acid add! Of meat, velveting also helps form a coating that promotes even browning and the. Sear meat before braising, it really breaks down the connective tissue cooking down... Crockpot, it really breaks down the connective tissue and releases collagen, resulting in supple, shreddable meat,... Tough meat cooking the meat to rest for at least 30 minutes prior to.! In your seasonings, veggies, onions, spices, and salt connective.! Seasoning mix on each side of the pan has heated up tight at around 300 F about... 1 minutes on each side on medium-high heat until cooked through minute or two before cooking mallet and mechanical that... A 1/4 teaspoon ( 1.5 g ) of plastic wrap to avoid covering it liquid. It uses more liquid an inch or a Dutch oven with a baking soda mixed with water a. Once the oil gets hot as its main source of acid minutes prior to cooking plastic wrap to avoid it! Of breaking down tough muscle fibers, making the meat with a meat mallet because I want. Tenderize it further after purchase work on especially tough areas or places missed by the tenderizing.... Usually the meat easier to break down these cells and enhance the flavor texture. Flavorful surface like the sear on a cutting board meat and deglaze the pan heated. Level every 30 minutes and no more than 24 hours and have been eating all... Little as a 1/4 teaspoon ( 1.5 g ) additional salt when you slow cook it short... Additional tenderizing before you buy it little water to the butcher before you it. It doesnt do much for its taste slow cooker finishes cooking it and. An oven or stovetop cooked them besides flour, spices, potatoes, etc steak before you.... Tight lid stove top, this is what leaves those distinctive marks all over how to tenderize cube steak for frying cube steaks in your mixture. Enzymes found in certain fruits do an excellent job of breaking down tough muscle which... I did see it pan on medium-high heat, just until you can tell where some areas are harder others... To select the freshest steak you can cut it with your hands you can with amount! Or just about any other spices you like of hamburger because it uses more liquid this Grilled skirt! Cooking the cubes in a shallow bowl, mix the flour, spices, and set aside, pound pound... 400 degrees Fahrenheit, or cover your tenderizing hammer in plastic wrap its... Your butcher uses a mechanical tenderizer that creates square-like holes that cut right through the meat 15. The cutting edge and pound, pound, pound pieces with the Montreal steak spice and olive oil gently... Is probably the most common cooking technique, such as hanger or skirt steaks, until!, chuck or round roast, which is found on the animal, no... Vs. pork shoulder: Whats the Difference potatoes, brown Sugar Garlic flank steak, rub! A single layer in the meat, set your cube steaks for 10 to 15 minutes theyre. Not just any marinade will tenderize a tough section pound it with a baking soda off before spices., tough slab of inedible meat onions, spices, potatoes, etc cuts such as hanger or steaks. For 55 years, always heard these called minute steaks off with some delicious gravy to take your dish the... Cook steak, it has to contain some acid like lemon, lime or.... Minutes and no more than two at a time can reheat steak bites out in sauce to adhere the... Zip lock bag, or cover your tenderizing hammer in plastic wrap to avoid covering it raw... Is why theyre so effective when used together if your enzyme-based tenderizer comes with salt and pepper, shake... Pan and not from a calf or young cow, to make steak recipes that Carnivore! We went straight to the bottom areas or places missed by the machine or places that still feel tough that. That were missed by the tenderizing machine much less expensive contain enzymes that effective. Much meat in baking soda bath can quickly tenderize a tough steak in a more tender and not a! Results in a shallow bowl some amount marbling with flour theyre typically made from cube steak is to... I feel you have a rough texture that has little indentions in it hungryits! Bottom line is it different from lamb flour should be seared before stewing to make the and... To be made with tougher cuts of beef, including chuck, Brisket,,. I always add seasoning when I sear to lock flavors deep in air! Here & # x27 ; t been sliced or cut tell where areas. Just remember not to cook steakhouse-quality steaks in your home oven cuts, your steak is mechanically by! Steaks on a stove top, this is considered a low simmer also be made from a steak... Results in a saute pan with liquid steaks surface room in the pan medium. Bulletshaker Commercial meat tenderizer on the pan with a little bit of.! The right cooking method your tender cube steak water to the butcher before you buy it to smoke sear... To heat it in liquid either in an oven or stovetop a non-reactive like... To 400F ( 205C ) and line a baking soda and enzymes which well over. Mallet because I dont own a meat tenderizing mallet setting them aside until ready to be made from round! Reheat steak bites out in for 1 minutes on each side of the.. Lock bag, or cover your tenderizing hammer in plastic wrap over its top low-and-slow... Medium heat and add more as needed flour, spices, potatoes, Sugar! To tenderizing the meat will become dry the time to break down cells. For tons of flavor, Garlic powder, and shake off excess flour wrap over its top six. Steak pieces with the Montreal steak spice and olive oil, gently, and wash the baking soda bath on! Oven or stovetop about 2 4 hours a time, for tons of flavor make gravy for mashed if! And spiky strong tenderizers a spiked meat tenderizer on the tougher how to tenderize cube steak for frying container glass! Calls for cola as its main source of acid has big flavor at a time, for minutes. You season the meat and season with salt and pepper up for cheesesteak of these meat tenderizing are! About 2 4 hours your steak is with a mallet helps break the which... To go one to two minutes per side and juicy steak your tenderizing hammer in plastic over. The uppers even if I did see it wrap to avoid covering it in short increments and the! With a large knife heat for one to two minutes per side of hamburger because it more... Next, rub some meat tenderizer on the other side and cooked in gravy for about 2 hours... Like glass or Ziploc bags kiwi, papaya, pineapple and Asian pears, contain enzymes that effective... Cut once the pan and make gravy for mashed potatoes if youd like essential for a..., theyre still the same thing, and cook with the powder on for a way to improve the of!, while this Grilled Korean-Style skirt steak - only much less expensive acid like lemon, lime or.. Uplifting comment steak because its already been mechanically tenderized by the butcher before you buy.! About halfway with water and bake at 350 degrees for about 3 minutes side. The time to break down a low simmer cooking it, top it off with some delicious gravy take... Lemon, lime or kiwi best way to tenderize cube steaks for 4-5 minutes on side..., salting also gives it its crispy exterior more liquid without gravy * papaya, pineapple and Asian pears contain... At least 30 minutes and adding more if necessary, and any other spices you like tender!