Crock pot Cube Steak and Gravy Recipe (2024)

FAQs

How do you cook cube steak so it's tender? ›

I browned the cube steaks with less oil, used beef stock instead of water, and simmered covered for nearly an hour. They were so tender that you easily could cut them with a fork, a nice sauce developed, no need to make milk gravy.

It's milk. Here's why:

A steak that marinates in an acidic or enzymatic liquid too long, such as citrus juice or cola, becomes tough or mushy. But the acid in milk is so mild that you can soak beef in it long enough to tenderize it effectively, without damaging the proteins on the surface.

No need to rinse it before cooking if you're not adding any batter or breading to the surface. Keep the temperature relatively low and cook the meat slowly, setting aside 1.5 to 2 hours for the entire process. Rushing the cube steak with higher heat will only toughen it.

It comes from the top or bottom round, a tough portion near the rump of the cow usually used as stew meat. But cube steak has been pounded with a textured mallet or tenderized mechanically, a process that breaks down the muscle fibers, making it tender enough to pan-fry on the stove.

Both are smothered in thick brown gravy, but Salisbury steak is made with ground beef formed into what resembles miniature or personal-sized meat loaves. Unlike the swift cooking times required by cube steak, Salisbury steak can simmer for a longer period of time without toughening the end product.

Cover and place the meat and milk marinade in the refrigerator between 4 to 12 hours—whatever you deem as the perfect wait—before rinsing and patting the meat dry. And if you're adventurous, the marinade doesn't only work for meet but grilling classics like corn on the cob.

Acids can help break down tough meat. Soaking meat in a marinade made with lemon or lime juice, vinegar, buttermilk or even yogurt can help tenderize tough proteins.

The acetic acid in vinegar breaks down meat fibres and makes them more tender and flavoursome. Method: Add a tablespoon of white vinegar to your cooking liquids or soak your meat in vinegar before you cook it.

It's important to cook cube steak quickly over direct heat or slowly over indirect heat to prevent it from overcooking and becoming chewy.

What is cube steak best for? ›

Cube steak is a budget-friendly cut of meat and has the added plus of already being tenderized. This ingredient can be a time saver on a busy night — country-fried steaks, ground beef patties, slow-cooker recipes and burgers.

There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.

What Makes Cube Steak Tough and Chewy in the First Place? Cube steak, also known as minute steak or Swiss steak, is a cut of beef usually taken from the top round or top sirloin. These cow parts are well-known because of their high collagen and connective tissue content, which can make the meat tough and chewy.

Cube steak can be a part of a healthy diet when consumed in moderation and as part of a balanced meal plan. It contains a good amount of protein and essential nutrients which can be healthy as long as they're not consumed excessively.

In parts of the southern United States, cube steak is also known as bucket steak, a name derived from the cardboard buckets in which stacks of them are often sold.

You can velvet meat and make it melt-in-your-mouth tender by quickly tossing chunks of beef or chicken in about ¾ tsp of baking soda for about 15 minutes before your next stir fry, then rinse and pat the meat dry before putting in the pan.