Cube steaks are not shaped like cubes, which is the often the presumption of someone who encounters the term for the first time. Rather, cube refers to the imprint made on the meat when it is put through a meat tenderizing machine.

Cube steaks are also called minute steaks in some areas of America, primarily because cube steaks can be cooked in a minute and because they are comparatively smaller in size when compared to their classic brothers (T-bone, Rib-eye, porterhouse, etc). A lot of people like cube steaks mainly because they are soft and juicy, and very easy to cook. However, few people know that a cube steak, despite its tenderness and flavor, actually comes from several stringy tough pieces of meat that are otherwise inedible if sold by themselves. The meat is only made soft by stuffing them together and putting them through a meat tenderizer, until it almost reaches the consistency of hamburger meat.

A cube steak is not remotely cubic in shape. It is oval with uneven, jagged edges, and about a third of an inch in thickness. As mentioned before, cube steaks often come from different tenderized bits of meat, though there are some cube steaks that originate from the round part of the cow.

A round cut is a tough meat for steaks. Generally, it is cheaper than the cube steak, particularly because it’s very tough. But with the appropriate tools, one may create a cube steak from the round cut. Even more, a cube steak made from a round cut is a superior quality of steak because it only comes from one part– and not a jumble of tenderized meat strips. You can do this by running the round steak through a meat tenderizer.

In the absence of a meat tenderizer, you may tenderize a round steak by pounding it with a meat mallet. A meat mallet is made of wood, with a small block attached to a handle. One side of the block is flat for beating, while the other side has a waffle-shaped pattern for tenderizing. In the absence of a meat mallet, you may also use a rolling pin to flatten the meat, and a regular, properly sanitized construction hammer to tenderize it. If a hammer is unavailable, then be resourceful– the indented portion of a saucer is also doable for tenderizing. If its something you can beat with, then it will do.

A little arm motion, a little time and effort, and your round steak will eventually become a cube steak superior to any other commercial cube steak in the grocery.

Cube Steak Machine enables us to enjoy our favorite tender, flavorful cube steaks. It was distributed by R.H. Wolfe in 1941. The cube steak machine comprises of dozens or hundreds of knives to cut and pierce the tough, round meat. It then leaves the cube-shaped imprints on the surface of meat. Cube steaks are passed through the machine at least once or twice to become tender.

There are various models and features of modern-day cube steaks. Some cube steak machines are built like a tank, that is, made of cast iron with thick coating of enamel paint. It also has a nylon base and can be attached to the table through its two clamps.

Customers do not have to purchase their own cube steak machine; they can just visit their butcher or any meat shop, purchase a round steak and ask the butcher to pass it through the cube steak machine. Voila! Cube steak ready to be cooked, plus it you are assured that it’s genuine round steak not scrap of meat knitted together.

Provencal pertains to the dialect spoken by the people of Provence in southern France. It is also refers the whole gamut of Southeastern French cuisine. What makes Provencal cooking distinct from the rest of French gastronomy is that it uses very little milk and lots of garlic. This new recipe features the flavor and spices of Provence. It is so easy to prepare and makes four servings.

Ingredients:

4 lean beef cubed steaks

2 cloves garlic, minced

½ teaspoon dried basil leaves

¼ teaspoon pepper

1 ½ teaspoon olive oil

2 small zucchini, thinly sliced

6 cherry tomatoes, thinly sliced

1 ½ teaspoon grated Parmesan cheese

salt (optional)

Procedure:

1. Combine garlic, basil and pepper. Divide the mixture into half. Press half of the seasoning mixture evenly into both sides of the beef cubed steak.
2. In a large skillet, heat the oil over medium-high heat. Place the remaining seasoning into the skillet. Add the zucchini. Cook for about three minutes, stirring occasionally.
3. Add the tomatoes; continue cooking for about one minute.
4. When the vegetables are done, transfer them to a platter. Sprinkle with cheese and keep warm.
5. Turn the heat from medium to high level. Add the two cubed steaks on the pan.
6. Panbroil to the desired doneness. This will take about 3 to 4 minutes in each side. Repeat the process to the two remaining cubed steaks.
7. Season the cubed steaks with salt if desired.
8. Serve with the vegetables.

I still find it very difficult to make up in the morning. Even if its already spring, the wind is still particularly cold at dawn. While browsing through lots of cooking sites, I came across this new cubed steak recipe. The name itself is really eye-catching, Shortcut Cubed Steak Stew. Thus with this beef cubed steak recipe, you could expect conveniences and easy preparation procedures.

Ingredients:

4 beef cubed steak, cut in strips

3 tablespoon flour

1 ½ teaspoon salt

¼ teaspoon pepper

3 tablespoon shortening

1 large onion, sliced

1 clove garlic, minced

4 medium potatoes, cut in eigths

2 (16 oz) tomato cans

1 (8 oz) tomato sauce

1 teaspoon salt

1 package (10 oz) frozen green peas

½ medium green peas, cut into strips

Procedure:

1. Combine the flour, salt and pepper. Coat the cubed steak with the flour mixture.
2. In a large skillet, melt the shortening over medium heat.
3. Gently shake off the excess coating before dropping it in the skillet. Repeat this process for each of the steak.
4. Cook the steaks for at least three minutes on each side, or until it is golden-brown.
5. Add the onion, garlic, potatoes, tomatoes, tomato sauce and 1 teaspoon of salt.
6. Simmer uncovered, stirring occasionally.
7. Add the peas and the green pepper. Continue cooking for ten more minutes.
8. To achieve a thicker stew shake 1/3 cup water and 2 tablespoon flour in a sealed container.
9. Add to the stew and cook until the sauce has thickened.

Another excitingly delicious recipe best served with rice or buttered noodles. Curry Cubed Steak Stir-Fry is unbelievable easy to prepare despite its strong taste and tender texture. This recipe is good for two people.

Ingredients:

300 grams cubed steak

1 small head of broccoli or cauliflower

1 small onion, chopped

1 tablespoon Madras curry paste

1 teaspoon peanut butter

1 tablespoon dry sherry

2 teaspoon soy sauce]

salt and pepper

vegetable oil for frying and few drops of sesame oil

Procedure:

1. Prepare salted water and toss the broccoli or cauliflower into it. Boil briskly until sufficient cooked and then drain.
2. On a 12-inch skillet, add the oils and placed over medium heat. Gently swirl the pan to completely cover it will oil.
3. Cook the beef cubed steaks until browned on both sides and tender. This will take about five minutes.
4. Remove the steaks and place them into a platter; keep warm.
5. Add the onion and garlic. Stir fry over low heat for about 3 minutes, or until the onion have softened. Stir in the curry paste, sherry and peanut butter.
6. Cook for about 30 seconds while stirring constantly.
7. Add the cubed steak and toss everything together over high heat. Add the broccoli and soy sauce.
8. Season with salt and pepper; heat through while stir frying.

Caper adds appeal to any dish. Often used in Mediterranean cuisines, capers intensify the flavors of sauces, salads and dips. This new beef cubed steak recipe features Capers generously added to the sauce. The result is something scrumptiously delightful and unique.

Ingredients:

4 beef cubed steaks (about one pound)

1 medium onion, thinly sliced

1/3 cup water

1 tablespoon capers

1 tablespoon prepared mustard

parsley sprigs for garnish

Procedure:

1. Melt the butter in the 12-inch skillet, placed over medium heat.
2. Cook the two beef cubed steaks until browned on both sides and tender. This will take about five minutes.
3. Remove the steaks and place them into a platter; keep warm.
4. Scrap the dripping stuck into the skillet. Melt the remaining 2 tablespoon of butter together with onion. Cook Until tender. Stirring occasionally.
5. Add the water, capers and mustard. Cook until the mixture boils and thickens slightly.
6. Pour the caper sauce over the steaks. Garnish with parsley and serve immediately

Here is another chef guru. G. Garvin is the renowned host of original series Turn Up the Heat. G. Garvin is also a restaurateur in Los Angeles. This cubed steak recipe was featured in his new book, “Turn up the Heat” on Good Morning America.

Ingredients:

¼ cup olive oil

1 tablespoon chopped shallots

3 tablespoon chopped garlic

½ pound boneless chicken sliced

1 teaspoon salt

1 teaspoon pepper

½ pound cubed steak

2 large potatoes cubed

3 carrots chopped

2 zucchini sliced

1 onion chopped

5 garlic cloves

½ pound Italian sausage sliced

1 cup white wine

1 cup beef stock

6 cups water

1 cup grape tomatoes cut into halves

8 ounces green peas (fresh or frozen)

Procedure:

1. Coat the pot with live oil and place over medium heat. Add the shallots, garlic, chopped chicken, ½ teaspoon salt and ½ teaspoon pepper.
2. Sauté until the chicken starts to brown, which is three minutes in each side.
3. Add the cubed steaks, potatoes, and curry powder. Mix well.
4. Slice the carrots, zucchini, yellow peppers and onion. Stir well.
5. Add another ½ teaspoon salt, ½ teaspoon pepper, garlic and chopped sausage.
6. Pour in the white wine, beef stock and water. Add the tomatoes and peas.
7. Stir continuously and cover when the pot if it starts to boil.
8. Let simmer on how heat for 20 minutes to 30 minutes until the meat and vegetables are already tender.
9. Stir for the last time and let sit for 5 minutes.
10. Serve this dish with French baguette or over white rice.

Pop it into the oven and leave. This new cubed steak is just that. Oven-baked cube steak features a healthy mixture of tasty mushroom and tender cubed steak. It is a no-brainer recipe that takes about 45 minutes to prepare.

Ingredients:

3 pounds cubed steak (freeze partially and cut into 1 ½ inch cubes)

2 cans Golden Mushroom soup

2 cans mushroom buttons

1 package Lipton onion soup mix

1 cup cooking wine (1/2 white and ½ red)

Procedure:

1. Preheat the over at 375 degrees Fahrenheit (or 190 degrees Celsius).
2. In a shallow bowl combine all the ingredients. Pour it over the cubed steaks.
3. Place the cubed steaks plus the sauces into a 9×13 inch baking dish.
4. Cover the baking dish with aluminum foil.
5. Bake it at 375 degrees Fahrenheit (or 190 degrees Celsius) for 30 to 40 minutes.

It’s spring again. The sun is shining warmly in our faces, the sweet breeze gently cascading our skin. Spring is the perfect season to explore nature and enjoy picnics. This new cubed steak recipe is the perfect chow to bring along for your picnics. Dip N’ Dunk Steak Sandwiches is easy and enjoyable to eat. Its really effortless to prepare and mighty delicious.

Ingredients:

1 pound 2 ounce beef cubed steaks

2 tablespoon butter

1/3 water

1 teaspoon salt per 1 cup instant beef bouillon

10 ½ inch slices Fresh bread

garlic salt

salt and pepper, to taste

Procedure:

1. In a large skillet, melt the butter over medium-high heat. Then gently, place all the steaks in the skillet in a single layer.
2. Cook until the cubed steaks are golden brown, which is three minutes in each side. Season with salt and pepper.
3. When the cubed steaks are done, transfer them to the work surface.
4. Foe the gravy, drain the fat from the skillet. Pour water in the skillets and instant beef bouillon.
5. Set the oven at 550 degrees Fahrenheit or at broil mode. Place buttered French bread or hamburger bun halves on the baking sheet.
6. Sprinkle some garlic salt into the bread. Place the sheet into the broiler rack for about 4 inches from the heat.
7. Toast the bread until crispy and golden brown.
8. Sandwich the steaks over two toasted bred slices; cut in half.
9. Pour the gravy in small bowls.
10. The best part, each person can dunk the crispy cubed steak sandwich over the gravy.

The perfect pairing for our afternoon coffee or tea, Cubed Steak and Vegetable Pie features a delightful way of cooking our versatile cubed steak. This recipe can be prepared for about 2 to 2½ hours. Cubed Steak and Vegetable Pie is a comforting, nutritious food that your family will certainly love.

Ingredients:

1 pound round cubed steak

¼ cup all-purpose flour

½ teaspoon salt

1/8 teaspoon pepper

1 cup regular strength beef broth

1 medium potato

2 medium carrots

1 small onion, minced

1 egg optional

Procedure:

1. Wash all the vegetables first. Peel and cut the potato by at least ½ inch dice. Peel and slice the carrots.
2. Beat the egg with 1 tablespoon of water. Mix the flour, salt and pepper.
3. In a resealable bag, place the flour mixture and the cubed steaks. Shake the meat until it is well coated. Save any of the remaining flour.
4. Heat a large skillet with a little butter over low heat. Add the cubed steaks. Cook the meat, stirring frequently until it is golden brown.
5. Stir in the remaining flour. Drain the mushroom liquid into a measuring cup. Add the beef broth into the mushroom liquid until it fills one cup. add the meat
6. Bring to boil. Cover and let simmer while stirring continuously for about an hour or until the meat is tender.
7. Add more beef broth into the meat if it appears to run dry. Turn into a 9-inch pie plate.
8. Place the mushrooms, potato, carrots and onion over the meat. Add another half cup of broth. Finally roll a 2/3 pastry in a circle ½ inch larger than the pie plate.
9. Put the cubed steak fillings into the plate. Cut steam vents.
10. Brush the pie with water-egg mixture. Roll the remaining pastry and cut appealing shapes to be placed on the pie.
11. Bake it at 400 degrees Fahrenheit for 35-40 minutes or until the outer layer has browned.