Irresistibly Tender CrockPot Cube Steak with Gravy Recipe - Crafting a Family Dinner (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.

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.

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.

Salting. Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. In addition to seasoning the steaks, salt helps break down proteins and make the meat more tender. Liberally salt the steaks up to an hour before cooking, then proceed according to your recipe.

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.

Also known as minute steak, cube steak is an inexpensive, flavorful cut of beef that's pre-tenderized by a process of pounding and cutting. It comes from the top or bottom round, a tough portion near the rump of the cow usually used as stew meat.

Chuck steak is often used to make ground beef. Cube Steak– Cube steak is usually made from top round, which is taken from the large hind quarter muscles of the cow. Cube steak is tenderized and softened by pounding with heavy mallets or other mechanical methods, and is named for the indentions made in the meat.

Cube steak is one of the cheapest cuts of steak, but that doesn't mean you should avoid it. In fact, this cut is popular for budget-friendly meals, like country-fried steaks and burgers.

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.

Does garlic tenderize meat? ›

Sensory evaluations indicated that all marinated pork sample with garlic and onion juice had significantly higher tenderness and flavor attributes than control ( P < 0.05).

It's possible that the steak was simply overcooked. Sirloin is a lean cut of meat, and if it's cooked for too long or at too high of a temperature, it can become tough and dry.

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.

While washing meat and poultry to remove dirt, slime, fat or blood may have been appropriate decades ago when many slaughtered and prepared their own food, the modern food safety system doesn't require it. Meat and poultry are cleaned during processing, so further washing is not necessary.

Tenderize the steak: Use a meat tenderizer to break down the muscle fibers in the steak. You can also use a marinade that contains acidic ingredients like vinegar or citrus juice, which can help to break down the connective tissues. Cook the steak to the right temperature: Overcooking can make a steak tough and chewy.

Physically tenderize the meat

For tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle fibers. You don't want to pound it into oblivion and turn the meat into mush, but a light pounding with the rough edge of a meat mallet will do the trick.

Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer. Cover and cook, skimming broth from time to time, until the beef is tender, about 1½ hours.

The main tip for cooking cube steak is DO NOT OVERCOOK this meat. Some countries may refer to these steaks as “minute steaks” because they require very little cooking time.