How Do You Make Cube Steak Less Tough?

To make cube steak less tough and to cook cube steak so it's not tough , it's important to tenderize it before cooking. You can use a meat mallet, which physically breaks down tough fibers, or marinate the steak with an acidic mixture to help further break down those fibers. Common marinades include ingredients like lemon juice, vinegar, or even buttermilk, which help soften the meat and add flavor. Additionally, choose a gentle cooking method such as braising or slow cooking, both of which allow the meat to cook slowly, resulting in tender steak. Also, be sure not to overcook it, as high heat can make the meat dry and tough.

Does Cube Steak Get More Tender the Longer You Cook It?

Cube steak does become more tender when cooked slowly at low temperatures. To cook cube steak so it's not tough, use methods such as braising or a slow cooker, which allow the connective tissues in the meat to break down gradually, resulting in a much more tender dish. The key is to keep the heat low and give the steak enough time to become tender, which makes slow cooking or braising ideal for this purpose.

Why Do You Soak Cube Steak in Milk?

Soaking cube steak in milk is an effective way to tenderize the meat. The lactic acid in the milk helps to break down the tougher fibers in the steak, making it softer and more flavorful. This technique is particularly useful for reducing the natural toughness of cube steak, and it also adds a mild richness to the flavor. For best results, soak the cube steak in milk for at least one hour before cooking.

How Do I Make My Steak Tender and Not Tough?

To make any type of steak tender, including how to cook cube steak so it's not tough , begin by tenderizing it before cooking. Use a meat mallet or consider marinating the steak to help break down the muscle fibers. During cooking, use a meat thermometer to monitor the doneness and avoid overcooking, as that can lead to toughness. After cooking, always let the steak rest for a few minutes to allow the juices to redistribute, and be sure to slice the steak against the grain. These simple steps will help make your steak tender and flavorful.

How Do You Cook Cube Steak So It's Not Tough? Ultimate Tips For Tender, Juicy Steak

Description

This tender braised cube steak recipe turns a humble cut of beef into a melt-in-your-mouth, flavorful dish. Soaked in milk for extra tenderness, seared to golden perfection, and simmered in savory broth and Worcestershire sauce—this method ensures your cube steak is anything but tough.

Ingredients

Scale

1 pound cube steak

1 cup milk (for soaking)

Salt, to taste

Black pepper, to taste

2 tablespoons olive oil

1 cup beef broth

1 tablespoon Worcestershire sauce

Instructions

Tenderize the Steak: Use a meat mallet to pound the cube steak and break down any remaining muscle fibers.
Soak in Milk: Place the steak in a shallow dish and cover with milk. Let it soak for at least 1 hour to enhance tenderness.
Season: Remove steak from milk, pat dry, and season both sides with salt and pepper.
Sear the Steak: In a large skillet, heat olive oil over medium-high heat. Sear each side of the steak for 3-4 minutes until golden brown.
Braise: Reduce heat to low. Add beef broth and Worcestershire sauce to the skillet. Cover and simmer gently for 45 minutes.
Rest and Serve: Let the steak rest for 5 minutes after cooking, then slice against the grain and serve.

Notes

Flavor Add-Ins: Add sliced mushrooms and onions during the braise for a savory twist.

Creamy Option: Swap the broth with cream of mushroom soup for a smothered cube steak variation.

Marinating Alternative: Instead of soaking in milk, you can marinate the steak in an acidic mixture like lemon juice, vinegar, or buttermilk.

Avoid Overcooking: Use a meat thermometer and remove the steak at 145°F internal temp.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Lunch
Method: Braising
Cuisine: American

Nutrition

Serving Size: 1/3 of recipe
Calories: 320 kcal
Sugar: 1g
Sodium: 520mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 35g
Cholesterol: 90mg

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