Can You Cook Cube Steak On A George Foreman Grill? Top 42 Best Answers

Because cube steaks are both easy to find and much cheaper on the wallet than similarly sized cuts of steak, we love to stock up and stash it in the freezer. To freeze cube steak, remove the steak from the packaging it comes in, which is not perfectly airtight and therefore can cause freezer burn. Instead, wrap each steak several times in plastic wrap and store the steaks in a resealable freezer bag (labeled and dated, of course).

Grilling steaks on your Foreman Grill or other indoor electric grill is a delicious and exciting grilling experience. Why? Because it’s so easy to cook a perfect steak! When grilling steaks on your Foreman Grill, there are a few things to keep in mind to ensure a tender and juicy steak. Let’s take a look…

Not too fat

We’re often used to a steak that can be 1-2 inches thick when served at steakhouses. While this is indeed possible on the George Foreman Grill, you’ll get much more satisfying results if you slice the steak a little thinner. Typically, 3/4″ thickness is perfect for indoor grilling. You can easily slice your steaks thinner with a good steak knife if they are very thick.

Beat the meat

One of the best kitchen tools you can have is a meat tenderizer. They are usually shaped like a hammer, with one side flat and the other having small teeth that can pierce flesh. If the steak is just a little too thick, you can probably pound it to the perfect size. This process also serves its intended purpose of tenderizing the meat. If you haven’t already, give it a try. You will find that your steak will be much more tender and delicious.

Marinate

Flavoring and soaking meat is the culinary term for marinating. There are many ways to marinate a steak and all of the traditional methods and flavors will work beautifully on your Foreman Grill for grilling steaks. One of the simplest marinades is vinegar, olive oil, salt and pepper. You really can’t go wrong with these 4 ingredients. Some commercial marinades offer a marinating time of 10 minutes and can be delicious too. If you have the opportunity to tenderize the steak and let it marinate overnight, you will be rewarded with a delicious and full flavor.

Watch your grilling times

The George Foreman Grill is a dual contact electric grill, which means it uses direct contact with the meat on both sides for the grilling process. It also doesn’t get as hot as an outdoor grill. The recommended grilling time for a 1/2″-1″ steak is 4-7 minutes for Medium Rare and 7-9 minutes for Medium. These times may vary slightly depending on the steak and grill, so keep an eye on them the first time you grill until you get an idea of ​​how long it will take for your particular grill. A 3/4 roast beef is usually perfectly medium (a bit pink in the center) after about 6 minutes.

Add some smoky flavor

Back to the topic of marinating, adding some smoke flavoring when grilling a steak on an indoor grill can go a long way in giving it that great flavor. There are several brands of liquid smoke that can be added for tremendous flavor. A few spritzes to any steak and the flavors really come alive. Smoked paprika is another good ingredient to keep on hand for the same purpose.

Try some of these excellent steak recipes for your Foreman Grill:

Are you looking for easy and delicious recipes to cook on your George Foreman Grill? You are in the right place. The Foreman Grill is an indoor electric grill that lets you cook delicious grilled food with all the flavor of traditional outdoor grilling.

Maybe you thought your George Foreman Grill was just for simple burgers or hot dogs. But you can cook delicious meals with a variety of meats and vegetables, including tilapia, filet mignon, sirloin steak, asparagus, and more. It’s so much easier than firing up the outside grill and dealing with the mess and hassle. The Foreman Grill also frees up space in your oven or on the stovetop. The meal ideas are endless.

Find easy and delicious recipes for your George Foreman Grill including chicken, steak, burgers, seafood, vegetables, sandwiches and more. We have the best Foreman Grill recipes. If you’ve had that Foreman Grill or other indoor grill sitting around and haven’t used it for a while, it’s time to give it a try. You’ll be amazed at the great food you can make and how it can make your meals easier.

We also have a helpful guide to choosing the best George Foreman grill to buy and a Foreman Grill grilling time chart.

Take a look at our growing collection of indoor grilling recipes. If you like your food smoked check out our sister site: Masterbuilt Smoker Recipes or if you like cooking with an air fryer I recommend Air-Fried.com.

Selected recipes:

Easy Grilled Beef Steak with Garlic Butter

Here’s a steak recipe for your Foreman Grill that you’ll make again and again. It uses simple ingredients, is quick to make and so juicy and tender you won’t believe it didn’t come from a fancy restaurant. The garlic butter makes the steak melt in your mouth with delight. This is a must!

Chicken Quesadillas

Making delicious quesadillas with your George Foreman Grill couldn’t be easier. This recipe uses only a few ingredients and takes just a few minutes to prepare. You can use your own chicken or use the recipe right here on the site for a delicious grilled chicken.

Grilled shrimp with garlic butter

This shrimp recipe is exactly what the name says – amazing! You will absolutely love how easy it is to make and with the garlic butter – oh my gosh, it will melt in your mouth!

Boneless skinless chicken breast

This Easy Grilled Chicken Breasts recipe has all the basics for preparing boneless, skinless chicken breasts on your Foreman Grill. Add your own favorite spices, herbs and spices and this starter recipe will become a personal favorite.

Easy Foreman Grill Tilapia

Tilapia is one of the easiest seafood dishes to cook on your Foreman Grill. This recipe uses the basics for preparing grilled tilapia. The only exception is the smoked paprika. It’s a wonderful addition and adds a nice smoky flavor that you would normally get from an outdoor grill. Once you try this recipe on your Foreman Grill, you’ll find yourself making it over and over again.

Pub Burger Recipe

A big juicy burger is a specialty of many pubs and grills around the world. There’s just something about a pub burger that stimulates the senses. Preparing a juicy and delicious pub-style burger on your George Foreman Grill is easy and requires only a few basic ingredients.

Grilled Pork Chops with Brown Sugar

Here’s an amazing recipe that takes easy grilled pork chops to a whole new level. The sweetness of the brown sugar brings out the flavors of the pork perfectly and makes for a taste explosion!

Foreman Grill waffles

Let’s go back to basics with a good old fashioned waffle recipe and make steaming hot, fresh waffles on the George Foreman Grill with the removable waffle iron plates in place.

Plain sirloin steak

Cooking steaks on your Foreman Grill is both easy and delicious. Despite popular misconceptions, you can cook tender, juicy, and delicious steaks. Try this easy recipe. You will not be disappointed!

These are the recommended grilling times when using your Foreman Grill. Grilling times vary depending on the size and thickness of the food being grilled. Times are shown as a range (e.g. 4-6 minutes), it is best to cook the minimum time and then start checking the food for readiness. It is important that you preheat the grill with the lid closed for at least 5 minutes before grilling. These times apply to fresh or fully defrosted food.

Click here to download this table in an easy-to-print PDF form

meat

Chicken

Use only boneless, skinless chicken breasts that have been battered to about 1/2″ to 3/4″ inch thick.

Recommended grilling time:

4-6 minutes

steak

Boneless steaks are recommended for your Foreman Grill. 1/2″ – 1″ inch steak is best grilled.

Suggested grilling times for steaks:

4-7 minutes for medium rare

6-9 minutes for medium

7-10 for well done

Burger – ground beef

Burgers are excellent on a Foreman Grill. These cook times are for a 1/4 pound burger about 1/2″ thick.

Recommended grilling time:

5-8 minutes

Lamb and pork chops

For best results when grilling pork chops on a Foreman or other indoor contact grill, use boneless pork chops that are 1/2″ – 3/4″ thick.

Recommended grilling time:

6-8 minutes

fish fillet

2-3 minutes per 1/2″ thickness. Stuff fish flakes with a fork when done.

fish steaks

Halibut, salmon, swordfish, tilapia, mahi mahi, and tuna steaks should be 1/2 – 1″ thick. Cook the fish until the flesh is opaque throughout.

3-4 minutes for each 1/2″ thickness

shrimp

Shrimp will feel firm when done and opaque in color.

Cook between: 3 – 4 minutes

hot dog

For raw round sausages (Italian bratwurst, bratwurst, etc.) with a diameter of approx. 3/4″:

6-8 minutes

Smaller frozen sausages 4-6 minutes

Be sure to turn frequently to ensure even grilling.

vegetables and fruits

asparagus

Asparagus is fantastic on a Foreman Grill.

3-5 minutes

pepper

Cut off the tips and remove the core. Cut lengthwise into pieces and cut again to the desired size.

5-8 minutes

aubergine

Cut the eggplant into 1/4″ round slices and soak in water for 30 minutes.

4-5 minutes

Mushrooms

Remove stems and grill stem-side down.

3-5 minutes

pineapple

Either cut into 1/2″ rounds or cut off the core and then into 1″ cubes or pyramids for skewering.

3-4 minutes

zucchini

Cut zucchini into 1/4″ round slices.

3-4 minutes

tomatoes

Cut into 1/2″ – 1″ thick slices.

1-2 minutes

Click here to download this table in an easy-to-print PDF form

This is one of those posts that’s been sitting in my drafts folder for weeks! It’s getting almost too nice for chicken fried steak outside. This is usually something I crave all winter long. It’s comfort food at its finest. I learned how to cook chicken fried steak by watching my mom. Sometimes she would let me help her mix the flour and spices, or I could stir the sauce while it simmered on the stove. To be honest, I haven’t really written down a recipe for it anywhere. It’s all in my head So the recipe you will read below has a lot of “a little bit of ____” and “to taste” and “if you like it”. (And I hope you like it.)

Fried chicken steak

For 4-6 people

Ingredients:

For steaks:

4-6 diced steaks (look for them in the meat section at the grocery store or ask the butcher)

4 cups (or so) 2% or whole milk

1 cup (or so) all-purpose flour

1/2 tsp. freshly ground black pepper

1 teaspoon. Salt

some peppers

about 4 tbsp. Rapeseed oil, for frying

For sauce:

1 beef stock cube (for gravy, totally optional)

1/4 cup butter

reserved flour and milk (from the meat prep – read below, it will all make sense)

Instructions:

For steaks:

1. Soak the diced steaks in the milk for about an hour. (Why? It makes the meat more tender.) Save the milk for the sauce. (That means don’t throw it away!)

2. Combine flour, pepper, salt and paprika in a pie plate or wide shallow bowl.

3. Remove the meat from the milk and…

roll in flour. (You really want to coat it well in flour – turn it a few times.) Save the flour for the sauce.

**Save the flour for the sauce!** Don’t forget!

4. Heat a 10- to 12-inch heavy-bottomed skillet (such as cast iron) over high heat. Add half of the canola oil to the pan and heat until the oil “shimmers”. Place 2 or 3 of the floured steaks in the hot pan. Turn the heat down to medium-high.

**Save the flour for the sauce!** (You won’t forget it, will you?)

Cook the first side until puddles of blood (sorry, I know, sounds gross) form on the top, about 3-4 minutes.

Turn the steaks. (The back should be nice and brown.)

Cook the other side of the steaks an additional 4 minutes or until the juices run clear. Place the first batch of steaks on a warm plate. Cover loosely with foil.

Add the remaining canola oil without wiping out the pan. Repeat the cooking process with the remaining floured steaks.

6. After the second batch of steaks is done, add 1/4 cup butter. Use a metal spatula or wooden spoon to loosen the browned bits from the bottom of the pan.

For sauce:

Add the reserved flour to the pan. (If you don’t have between 1/4-1/2 cup flour left, you’ll need to add a little more to the pan.) Stir to form a paste. Cook for about a minute.

Slowly stir in the collected milk. (You may need more milk, you may need less. It all depends on how thick you want the sauce and how much extra flour is left after dredging.)

Beat vigorously to remove some of the lumps. (Some chunks are good—it’s supposed to be a homemade sauce, after all.)

Taste and adjust any spices. Add the beef stock cube if you like. (Be careful not to add extra salt – these bouillon cubes are very salty. If you use one, you may not need extra salt at all.)

Let the sauce simmer on low heat for about 5 minutes.

To serve:

Serve diced steaks warm with mashed potatoes (or baked pan fries) and hot gravy.

May I suggest a vegetable side dish? We like ours with peas or corn.

Also, may I suggest a nice flaky buttermilk biscuit on the side?

And what about leftovers?

The steaks will keep for a few days in the fridge. You may have extra sauce – don’t throw it away! My husband likes to have biscuits and gravy for breakfast the next morning or two after that. The sauce will also keep in the fridge for several days – make sure it is tightly sealed. You may need to add a little more milk to thin it out when reheating.

Further questions?

Cube steak is made from various tough cuts of beef and processed to create a more tender cut of meat. Credit: Zoran Kompar/iStock/GettyImages

Cube steak is made from various tough cuts of beef and processed to create a more tender cut of meat. However, the cooking method you use can turn your tender cube steak into a tough, tough slab of inedible meat.

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What is cube steak?

According to USDA consumer data, Americans eat more than 50 pounds of beef a year. Although ribeye is the most popular cut of beef, cube steak ranks number 10 on the top 10 list of most popular cuts of beef, according to the Cattlemen’s Beef Board and National Cattlemen’s Beef Association.

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Cube steaks can be made from a variety of tough main cuts of beef, including chuck, shoulder, or bottom round. To enhance the tenderness of these cuts, your butcher uses a mechanical tenderizer that creates square holes that cut right through the meat. This tenderizing process gave the cube steak its name. Butchers can also use different cuts of veal, meat from a calf or heifer to make veal diced steak.

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Although nutritional information may vary depending on the cut used to make your diced steak, according to USDA nutritional information, a 3-ounce serving of braised bottom round diced steak contains 196 calories, 28 grams of protein, and 8.5 grams of total fat and 3 grams saturated fat. This piece of cube steak is also a good source of iron and many of the B vitamins. However, it is high in calories, fat, and saturated fat.

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The American Heart Association recommends limiting saturated fat intake to no more than 6 percent of total calories, which equates to 13 grams on a 2,000-calorie diet, to reduce the risk of heart disease. To reap the health benefits and minimize the risks, the World Cancer Research Fund recommends limiting your intake of red meat, such as cube steak, to three servings per week, or 12 to 18 ounces.

Read more: How to Cook a Tender Steak on the Stovetop

Prepare tender cube steak

Cube steak can be pre-soaked, but without the right cooking method, your tender cube steak can end up tough and tough. The Cattlemen’s Beef Board and the National Cattlemen’s Beef Association recommend that you cook your tender diced steak in the skillet.

For an easy cube steak recipe, season your meat with salt and pepper. Then heat 1 tablespoon olive oil in a large skillet over medium-high heat until hot. Add your diced steaks to the pan, but no more than two at a time.

Sear your steak for two to three minutes, then flip and cook for another two to three minutes or until your steak has reached an internal temperature of 145 degrees Fahrenheit. Serve your steak with roast potatoes and carrots.

To avoid a tough steak, it’s important to give your tender cube steak plenty of room in the pan and not overcook the meat.

Read more: 10 Steak Recipes Every Carnivore Will Love

Cube steak and gravy

Finding fried chicken steak a little confusing and wondering if it’s chicken or steak? Well, it’s randomly made from cube steak. In fact, the breaded and fried chicken steak is a very popular way to prepare diced steaks and keep the meat tender. Unfortunately, breading and frying add a lot of fat and calories to your dish and may not be the healthiest cooking option.

Instead, consider braising your cube steak. Braising is a cooking technique in which your meat is covered in a liquid and slowly cooked until tender.

If you have a slow cooker, you don’t even have to toil at the stove all day to cook your tender diced steak. First, sear your steak in a skillet with olive oil over medium-high heat for one to two minutes per side. Place your seared steak in your slow cooker, cover with our healthy Mushroom Thyme Sauce and cook on low for 7-8 hours. Serve your tender cubed steak and gravy with brown rice and green beans.

You can pound the beef chunks with a meat mallet to tenderize them. Credit: Yulia Gusterina/iStock/GettyImages

To tenderize cuts of beef, you need to work in a slow cooker over low heat or fry the meat in liquid in a heavy pan. You can also use a meat tenderizer to create a less chewy meat. Though less popular as a thick cut of meat, tender cuts of beef are useful in stews, stroganoffs, and casseroles.

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Tip You can pound the beef pieces with a meat mallet to tenderize them. Also, cooking in liquid on a stovetop or in a slow cooker can make them soggy and easily cut with nothing more than a fork.

Long cooking method

To begin the long cooking method of tenderizing cuts of meat, you will need a few kitchen utensils and ingredients:

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meat tenderizer

Ingredients for the marinade

Heavy skillet or slow cooker

vegetable oil

Chopped Onion

Chopped Garlic

flour or cornstarch

Your preferred type of cooking liquid

According to a May 2018 study in Comprehensive Reviews in Food Science and Food Safety, meat tenderness is one of the most important factors in consumers’ meat choices. But you can help add extra tenderness to cuts of beef cut from stout parts of the cow by slow cooking them over low heat and adding your favorite broth or other type of liquid.

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This long cooking method keeps the pieces moist and tender while breaking down the tendons that make the meat tough. According to the American Meat Science Association, when moist heat is applied to the meat, the collagen turns into a gel and the muscles soften.

Cook tender pieces of beef

You don’t need an experienced culinary background to cook meat that breaks apart with nothing but a fork. Follow these culinary tips to prepare tender cuts of beef:

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Pound the pieces of meat with a meat mallet. Pounding tenderizes the meat by breaking down connective tissue and long muscle fibers that make the meat tough. For traditional diced meat, skip this step or pound a larger piece of meat before dicing. (For proper portion size, the USDA states that you should allow about a third of a pound for a ribeye, boneless rump steak, and sirloin per person.)

Marinate beef cuts overnight in a marinade containing acidic ingredients such as wine or a flavored vinegar, olive oil, and spices such as Herbes de Provence, garlic, rosemary, sage, or black pepper. Or try this LIVESTRONG.com fresh mango marinade recipe.

Quickly sear the beef pieces in a tablespoon of oil in a heavy skillet over medium-high heat until browned. Avoid overfilling the pot as you want to keep it hot to avoid stewing the meat.

Cover the meat with broth, consommé (a clear soup made with flavored broth), red wine, or other flavorful liquid. Bring the liquid to a simmer, then reduce the heat and simmer, covered, for 2 to 3 hours to cook a tender beef stew on the stovetop. Alternatively, you can place the meat and cooking liquid in a slow cooker set on low for eight hours. Add a chopped onion and chopped garlic to the pot for extra flavor.

Add vegetables during the last hour of cooking to stew, if desired. Potatoes, carrots, and other root vegetables are nice additions. You can even use frozen or canned vegetables, which the Centers for Disease Control and Prevention says can be just as nutritious as the fresh varieties.

Thicken the cooking liquid with a mixture of flour or cornstarch and water, if desired. Add the mixture, stirring, and continue cooking until all the flavor of the raw flour is gone and the sauce is thick.

Try something new if you want. For a different approach to meat recipes, try recipes with diced beef and potatoes, such as

You see both ground beef and diced steak in the meat section: what’s the difference and which one to buy? These two types of beef may look similar on the shelves, but they’re completely different cuts. Diced steak often doesn’t get the fame it deserves, so we want to give you a good introduction to this interesting cut of beef and how to work with it.

What is cube steak?

Cube steak is also known as diced steak, so it might be referred to both ways, but both are the same. This cut has a bad reputation as a low-end cut, but that reputation doesn’t deserve it. It actually looks a lot like ground beef, which is the best-selling beef in the industry.

Interestingly, cube steak is like elevated ground beef. The cut comes from the round or back end of the beef, so it’s typically a top roast beef or top round, which can be a bit tougher than other cuts of beef. Instead of being shredded and processed into a patty like ground beef, the cut of beef is tenderized manually or with a tenderizer machine. This is how the meat gets its famous markings on the top and looks a bit like ground beef. In fact, it’s easy for people to accidentally buy a packet of diced steaks when they meant to buy ground beef, and vice versa.

However, the texture of cube steak is very different from ground beef. It can get tough if you don’t cook it properly. But, when prepared properly, you can have some really tender and flavorful burgers, country fried steaks, and other delicious dishes, giving you a lot of versatility when planning your steak meals.

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How to cook cube steak

If you’ve never bought cube steak before, you probably don’t know what to do with it. That’s okay – we’re here to help. Pick up a packet from the grocery store or even make your own from our Premium Angus Top Sirloin (this video by Ted the Butcher shows you how to tenderize beef like a champ!) and get ready for new flavors.

Best cooking methods

The key to cooking cube steaks is to keep it as tender as possible so it doesn’t end up chewy with your final product. Although some people enjoy baking theirs, it’s not a method we recommend for this cut. Instead, try one of these other options that include juices to give them a nice texture:

Sear: Space your steaks well apart in a pan with a little oil so they stay tender while frying. This is an excellent method of cooking diced steaks in gravy, allowing the mixture to cook slowly and penetrate the meat.

Pan Frying: If you are cooking up country fried steaks, this is the method to go for. Heat some oil and, without overcrowding the pan, grill the steaks for a few minutes on each side, until the breading is browned and crispy.

Braising: Braising is a slow cooking method that begins with a good sear and ends with a slow cook that tenderizes meat like you would a pot roast. If you plan to slow cook your steaks for the day with some gravy, this is the perfect method.

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Meal ideas

What can you do with diced steaks? You have a number of options, but here are a few tried and tested meals you can prepare:

Baked with sauce

One of the most popular ways to eat this cut of beef is also the easiest: garnished with a tasty gravy, it will do for most people. With this method, the sauce is the star, so you can experiment with your favorite flavors, like a simple brown mushroom sauce or a creamy, buttery, milk-based sauce reminiscent of southern comfort food. Braising or sautéing are both perfect ways to prepare this dish.

Country Roasted Steaks

Diced steak is a good choice for seared country steaks, which feature a tasty, crispy breading around the meat, usually topped with white sauce. The meal is easy to prepare and you can pan sear your steaks in just a few minutes. Serve it with mashed potatoes and the same sauce and you’ll have a meal the whole family will love.

Citizens

While not a popular option for some burger enthusiasts, you can make burgers using cube steak instead of ground beef. Some people choose to use the already formed patties as burgers, while others shred the meat and add their spices to create burgers from scratch (we prefer the latter method!). Cubed steak has a much stronger flavor than most ground beef, but you just have to be careful not to overcook your meat. Top with Swiss cheese and caramelized mushrooms for a hearty burger.

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Conclusion: everything to do with cooking

Hopefully you have a positive opinion of diced steak and are ready to try something new! This cut of beef isn’t being taken as seriously as it should be. It packs a lot of flavor into every bite and can make some delicious family meals. Be sure to check out our other steak recipes for more exciting ideas that will make you reconsider tonight’s dinner.

The term cube steak refers to a piece of meat that has been run through a mechanical tenderizer called a meat dicer or steamer. The resulting steak is known as a cube steak or Swiss steak because of the cube-shaped indentations made by the tenderloin.

You can also turn a less tender cut of beef, or sometimes pork, into cube steaks at home by pounding the meat with a delicate mallet to create the cube-shaped indentations.

Traditionally, the cube steak is taken from the rather tough round beef primal cut or from the middle of the shoulder, which comes from the beef feed. But it can be made with any tough cut of beef.

Lean beef

Because cube steak doesn’t have a lot of fat or marbling — it’s a lean cut — your steak itself won’t have a lot of fat. Generally, count on 21 grams of fat in a 6-ounce serving when grilling your cube steak. You won’t get much flavor out of your steak without the marbling, so it’s not uncommon to use it in dishes like fried chicken steak, stews, and with gravy recipes. However, if you’re counting calories, be warned that calories often increase as you prepare.

cooking suggestions

The whole point of the cube steak is to tenderize a tough cut of meat. As such, you don’t want to dice steak out of a higher quality and more expensive steak like a tenderloin or rib eye steak.

Cube steak can be braised, broiled, or sautéed. It can even be baked in a casserole or cooked long and slowly in a slow cooker. Examples of cube steak recipes include Swiss steak, fried chicken steak, cheese steaks, Peking beef, and other quick Chinese beef recipes.

You don’t want your cube steak to dry out, so expect to put it in sauces, casseroles, and the like. Use your imagination, but more often than not you’ll want to either make your cube steak very quickly, or combine it with other ingredients like onions, mushrooms, and tomatoes and let it simmer slowly.

Buy cube steak

You can find cube steaks at your favorite grocery store’s meat counter or buy them from a butcher. You can also buy several packaged and frozen; You can easily pull out your cube steaks when you need them. While in some parts of the country and Canada, cube steaks are also known as minute steaks, they are actually two different things. Minute steaks are usually thinly sliced ​​fillet of beef. Minute steaks also lack the defining indentations of cube steaks.

You can also find pre-breaded diced steaks, a time saver if you plan on making fried chicken steak, for example. Because cube steak is made from tougher cuts of meat, it’s a far cheaper purchase than similarly sized but much more tender cuts of beef.

Dear Home-EC 101,

I’m really trying to cook more at home, but sometimes I’d like to substitute something, but I’m just not sure when it’s ok to substitute round steak for cube steak or vice versa. I just don’t feel comfortable talking to the butcher. I just want to take what’s in the meat box right now and make dinner. Is that so wrong?

Signed,

Shy buyer

No it’s not wrong at all, I know that as a customer I’m perfectly fine asking the butcher questions but I don’t want to bother him. Heck, on busy shopping days – which I try to avoid like the plague – I have a hard enough time just getting to the Beef Case.

I’m not sure what some of these people are doing? Is it fun to hang out over the meat cooler? They sure take their sweet time.

Beef and pork cut names vary by region.

You’ll find that beef and pork names can vary by region and country, which is especially fun for the novice cook.

Cube steak is usually a round steak that has been tenderized.

In general, a cube steak IS a round steak that’s been put through a machine that tenderizes the cut by physically breaking down some of that tough connective tissue.

A tenderizer is an interesting machine. It looks like a giant rolling pin with lots of square teeth. Those teeth pre-chew the meat for you, breaking down the muscle fibers and — wait for it — tenderizing them.

You’ll notice that the round cut comes from the cow’s hindquarters. Most cuts from the hindquarters are harder than those from the front.

Occasionally, cube steak can be a prime sirloin.

To keep things interesting, cube steak is sometimes a top sirloin that has been put through the meat tenderizer.

In some areas of the United States, you can also find diced steaks, known as minute steaks. Please remember that in most US, minute steaks are generally very thin cuts of top round or top sirloin. I’ve also read but never seen cube steaks labeled as bucket steak in some parts of the US. I’m just the messenger.

So if you’re considering a substitute (as I’ll do in Beef Stroganoff later today), remember that dice steak is a round steak. Because it’s a round steak, it can be used in any recipe that calls for a round steak. The opposite is not true, at least without some work on your part.

Round steaks did not have this additional tenderizing step. You can tenderize the meat yourself with a meat tenderizer that looks like a hammer with teeth. That has an advantage. It is an excellent technique for reducing stress. Take that, idiot in traffic. Oh, like you’re a paragon of virtue? Secure.

Unless you have pent-up aggression or just don’t have the right tools, it’s best to stick with either quick cooking methods (and very thin, sliced ​​against the grain) like pan frying, or a slow, wet cooking like braising.

Cube steaks are a bit more versatile and can be pan fried, which cooks slower than stir fry, to create dishes like a country-style roast steak, or braised for dishes like a country-style cube steak.

You’ll find that dicing and round steaks are much easier to cut before cooking if you cut them partially frozen. You can put them in the freezer for about ten minutes to get them in this state.

Send your questions to [email protected].

Sharing is caring!

A juicy steak secret is automatically twice as juicy, especially when it’s as tasty as this one.

I love it when I can share tips from other OGT readers with you! I feel so lucky when any of you take the time to share an idea or experience with me. This is really one of my favorite aspects of this job!

Today’s tip comes from Ronda, a Las Vegas native with a particularly juicy secret for preparing tender and beautiful steaks. She said she learned this tip from one of the best executive chefs on the Strip, which seemed like reason enough to try it myself!

Related: This easy hack makes cheap steaks taste absolutely amazing

A very secret steak marinade

According to Ronda and her chef friend, using Worcestershire sauce as a marinade results in tender steaks with a nice glaze. I’ll admit that I didn’t actually know much about Worcestershire sauce when she told me this, so I did a little research to better understand how it might work as a marinade.

As it turns out, Worcestershire sauce already contains many of the ingredients of a good marinade! It has vinegar to tenderize the meat, sugar for sweetness and shine, and savory flavors like onion, garlic, tamarind, and anchovies.

Worcestershire sauce is also quite concentrated, allowing it to soak deep into the meat. If you’re a fan of rich “umami” flavors and delicate textures, you should definitely try this marinade the next time you fire up the grill!

How to marinate steaks with Worcestershire sauce

You need:

Steaks (see below)

Ziplock plastic bag OR a ceramic bowl OR a glass bowl

1/2-1 cup Worcestershire sauce

directions:

Place the steaks in a ziplock bag and pour in 1/2 cup Worcestershire sauce. (If using a bowl, place the steaks in the bowl and pour 1 cup Worcestershire sauce over them.)

Allow the steaks to marinate for about 2 hours or at least 30 minutes, turning the steaks occasionally to ensure even filling. Once marinated, remove the steaks and pat dry on both sides with paper towels.

Place them on a hot pan or grill and cook them to the desired temperature.

What kind of steak should I use?

Need help choosing steaks? Here are a few of my favorites:

Tenderloin/Filet Mignon – This pricey cut melts in the mouth, making it great for special occasions. Sear it in a hot pan and finish it to perfection in the oven.

– This sumptuous cut is tender in the mouth, making it great for special occasions. Sear it in a hot pan and finish it to perfection in the oven. New York Strip/Top Sirloin – This succulent slice has great marbling and delicious flavor. It’s also pretty reasonably priced compared to fancier cuts!

– This succulent cut has great marbling and delicious flavor. It’s also pretty reasonably priced compared to fancier cuts! Flank Steak – Flank steaks are a good choice when using a marinade. For maximum tenderness, cut into thin strips across the grain before marinating!

What’s your favorite marinade?

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