Cube steak is flattened and tenderized by being pounded with a mallet or machine that beats a checkerboard pattern into the meat, hence its name. The beating helps tenderize the tough round or top beef cuts. When fried, cube steak is an economical way to feed a crowd and fill them up with some comfort food. As a general rule, buy 12 ounces of cube steak per person if it's the main attraction; if there are other entrees or a good number of substantial appetizers or side dishes, figure about 8 ounces per head.
Things You'll Need
- All-purpose flour
- Mixing bowl
- Large skillets
- Cooking oil
- Paper towels
- Aluminum foil
Take the cube steaks out of the refrigerator about half an hour before you're cooking it so it can come to room temperature. This helps prevent the meat from toughening due to a rapid, drastic temperature change when it hits the skillet.
Mix all-purpose flour, salt, freshly cracked black pepper and any other seasonings of your choosing in a mixing bowl. A little dried thyme or oregano works well.
Dredge each cube steak in the flour mixture, thoroughly coating both sides. Press down on the meat a bit to get the flour into the indentations in the meat. Shake the excess off gently and stack the coated pieces on a plate next to the stove.
Preheat one or more large skillets over medium-high heat. The fried cube steaks hold their heat well enough that you can make them in batches if necessary; if you're able to fry a few steaks in multiple pans at the same time, you cut your cooking time.
Pour a liberal coating of cooking oil into the skillets. Toss in a small chunk of butter, too. Opt for unsalted butter if you put a good amount of salt in with the flour. Reduce the heat to medium and wait for the butter to melt.
Lay the cube steaks in the pans. Fry them for about 2 minutes, until the bottoms develop a rich golden-brown coloring. Flip the cutlets and fry the other sides for about another minute, until the opposite sides are golden brown, too.
Transfer the fried cube steaks to a plate lined with paper towels to drain. Cover them with aluminum foil if you have additional batches to cook.
Tips & Warnings
- Be careful, because hot oil may splatter when you lay the cube steaks in the skillet. Lay them in slowly and gently.
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