Start to Finish: 45 minutes
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Cube steak is generally round in shape, despite its name. Made from a tough cut of beef, such as a loin cut, cube steak is pounded until it is extremely tender. The pounding leaves square indents on the meat, which give this steak its name. Cube steak is lightly seasoned, breaded and then fried until it is just cooked in the center. This recipe uses Italian seasonings to give classic cube steak a twist, and is adapted from one by Eating Well.
- 1 1/2 pounds cube steak, cut into four pieces
- 1 teaspoon Montreal steak spice
- 1/3 dry breadcrumbs, unseasoned
- 1/4 cup all-purpose white flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon marjoram, dried
- 1 teaspoon oregano, dried
- 4 tablespoons grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 whole egg, beaten
- 1 tablespoon olive oil
- Vegetable oil for frying
Rub the cube steak pieces with the Montreal steak spice and olive oil, gently, and set aside. Heat a heavy-bottom pan, like a cast-iron skillet, over medium-high heat.
Add 2 tablespoons of vegetable oil to the pan when it is hot, evenly coating the bottom. Combine all of the dry ingredients and place on a plate, mixing well to ensure the ingredients are evenly distributed.
Coat the cube steak pieces with the beaten egg, making sure all sides and nooks and crannies are covered. Place one piece in the breadcrumb mix, gently patting to ensure that the crumbs stick and that all exposed parts of the meat are coated in the seasoned breadcrumbs.
Place the coated cube steak in the skillet, and repeat with all four steaks. If your skillet is not large enough to hold all four steaks at once, cook in batches.
Coat the steaks just before frying to prevent sogginess.
Cook the cube steaks until they are just pink in the center, for roughly 7 minutes. The steaks will have shrunk slightly and will be firm when pressed. The coating should be crisp and a medium-brown color. Serve the steaks immediately.
If you are aiming for a classic Southern-style cube steak, use a basic breadcrumb coating -- only garlic powder, salt and black pepper.
Vary your dried seasonings to suit your personal taste. For example, add cayenne pepper for extra heat or toasted sesame seeds for an Asian variant.
Serve the cube steaks with relish, mustard or a sauce. If they are not overcooked, they will be naturally juicy and require little more than a squeeze of fresh lemon. Piccalilli relish, made from a mix of vegetables, is a classic accompaniment.
For a healthy meal, pair the cube steak with a fresh salad, or for something heartier, use cheddar cheese biscuits.