Cube steak, a thin, tenderized cut of beef, has been a staple in American cuisine for decades. Traditionally associated with hearty, ranch-style meals, cube steak has seen a resurgence in recent years.
A Brief History (19th Century - Present)
The origins of cube steak trace back to the 19th century American frontier. Cowboys and ranch hands needed a way to tenderize tough cuts of beef, often sourced from older cattle. This led to the invention of the "meat tenderizer," a handheld tool with rows of sharp blades that physically broke down the muscle fibers in the meat. Cube steak, also known as "minute steak" or "cubed steak," became a popular choice for quick and easy meals due to its thinness and tenderness achieved through this mechanical process.
The 20th century saw cube steak become a household name. The rise of supermarkets and processed foods made it readily available, and its affordability solidified its place in budget-friendly meals. Cube steak became a cornerstone of comfort food dishes like chicken-fried steak, smothered cube steak with gravy, and Salisbury steak.
However, by the late 20th century, concerns arose about the potential health risks associated with processed meats like cube steak. The mechanical tenderizing process can damage muscle fibers, potentially leading to the formation of harmful compounds during cooking . Additionally, cube steak often comes from less desirable cuts of beef, which can be higher in fat content.
The Modern Cube Steak (2010s - Present)
Focus on Quality: Butchers and chefs are now sourcing higher-quality cuts of beef for cube steak, often opting for flank steak or top round. This not only improves flavor but also reduces fat content.
Modern Techniques: Today's cooks are utilizing marinades and brines to further tenderize and infuse flavor into cube steak. Additionally, sous vide cooking has emerged as a popular method for achieving perfectly cooked, ultra-tender cube steak.
Creative Cuisine: Chefs are taking cube steak beyond the traditional comfort food realm. We're seeing exciting recipe variations that incorporate global flavors and innovative cooking methods.
What is Cube Steak?
Cube steak, also known as cubed steak, pan-fried steak, or minute steak, is a type of beef cut derived from various less tender muscle groups like the round, chuck, or shoulder. These muscles are typically tougher due to the amount of connective tissue they contain.
The magic of cube steak lies in its processing. The meat is mechanically tenderized using a machine with small blades that punch through the muscle fibers. This process, called cubing, breaks down the connective tissue, making the meat significantly more tender and quicker to cook. Cubed steaks are typically cut thin, further contributing to their shorter cooking time.
According to a recent study by the National Cattlemen's Beef Association, cube steak remains one of the most affordable cuts of beef, with an average price of $10.50 per pound in 2023. This makes it a budget-friendly option for families and value-conscious cooks.
source: winghamfarms.com
Why is Cube Steak Tough?
Despite the tenderizing process, cube steak can still be tough if not cooked correctly.
Muscle Fibers: Meat is made up of muscle fibers. Tough cuts, like those used for cube steak, often have thicker and more tightly packed muscle fibers compared to tender cuts.
Connective Tissue: Connective tissue is another component of meat that contributes to its texture. Collagen, a type of connective tissue, becomes tough when cooked at high temperatures.
The mechanical tenderizing process disrupts some of the muscle fibers and connective tissue, but it doesn't completely eliminate them. Therefore, proper cooking methods are crucial to further break down these elements and achieve a tender final product.
How to Cook Cube Steak Perfectly: Selection, Preparation, and Cooking
Selecting the Right one:
Look for cube steak cut from leaner cuts like flank steak or top round.
Choose meat with a bright red color and minimal marbling.
Avoid cuts with a slimy texture or off odor.
Preparing:
Cube steak comes pre-tenderized, but marinades or brines can further enhance tenderness and flavor. Consider using acidic ingredients like vinegar, lemon juice, or yogurt in your marinade.
Season generously with salt and pepper before cooking.
Cooking:
Cube steak cooks quickly due to its thinness. Aim for a medium-rare internal temperature of 145°F (63°C) for optimal flavor and texture. for medium-rare, or 160°F (71°C) for medium-done. Popular cooking methods include pan-frying, grilling, and even air-frying.
Popular Cuts Used
Cube steak is typically made from cuts from the round or chuck primal cuts of beef.
Round: This primal cut comes from the rear leg of the cow. Common cuts from the round used for cube steak include round steak, top round, and bottom round. These cuts are naturally lean but can be a bit tougher when not tenderized.
Chuck: Located in the shoulder area, the chuck primal provides cuts with more fat marbling, resulting in a richer flavor. Popular chuck cuts used for cube steak include chuck eye steak and shoulder steak.
Nutritional Profile (per 100g cooked serving)
Calories: 180-220
Protein: 25-30 grams
Fat: 7-10 grams (depending on the cut and marbling)
Iron: 10% Daily Value (DV)
Zinc: 15% DV
Vitamin B12: 30% DV
https://fdc.nal.usda.gov/fdc-app.html#/food-details/2341231/nutrients
Recipes Round-Up:
1. Classic Campfire Smothered Cube Steaks (Serves 4):
This hearty recipe is a true crowd-pleaser. Cube steaks are seared over the fire, then simmered in a rich onion gravy until tender.
Ingredients:
4 canned beef cubes
1 tbsp olive oil
1 medium onion, sliced
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
1 (10.5 oz) can beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
Salt and freshly ground black pepper to taste
Mashed potatoes or rice, for serving
Directions:
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Heat olive oil in a large Dutch oven over medium heat (campfire setting). Season cube steaks with salt and pepper. Sear for 2-3 minutes per side, until browned.
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Add onions and garlic to the pot. Cook until softened, about 5 minutes.
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Stir in diced tomatoes, beef broth, Worcestershire sauce, and thyme. Bring to a simmer.
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Return cube steaks to the pot. Reduce heat, cover, and simmer for 30-40 minutes, or until steaks are tender. Season with additional salt and pepper to taste.
Make-Ahead Method: Pre-chop onions and garlic at home for faster campsite prep.
Tools: Dutch oven, spatula, tongs.
2. Cheesy One-Pot Beef and Rice Skillet (Serves 4):
This easy one-pot wonder combines tender beef, fluffy rice, and melty cheese for a satisfying meal.
Ingredients:
4 canned beef cubes, cut into bite-sized pieces
1 tbsp olive oil
1 medium onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
1 (15 oz) can black beans, rinsed and drained
1 cup instant rice
1 1/2 cups beef broth
1 (10 oz) can diced tomatoes with green chiles (optional)
1 cup shredded cheddar cheese
Salt and freshly ground black pepper to taste
Directions:
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Heat olive oil in a large Dutch oven over medium heat (campfire setting). Add beef and cook until browned on all sides. Remove from pot.
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Sauté onions, bell peppers, and garlic in the same pot until softened, about 5 minutes.
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Stir in diced tomatoes, black beans, instant rice, and beef broth. Bring to a simmer.
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Return browned beef to the pot. (Optional) Add diced tomatoes with green chiles for an extra kick.
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Cover and simmer for 15 minutes, or until rice is cooked through. Stir in shredded cheese and cook until melted, about 1 minute. Season with salt and pepper to taste.
Make-Ahead Method: Pre-chop onions, bell peppers, and garlic at home. Brown the cubed beef at home and store in an airtight container for a quicker camp meal.
Tools: Dutch oven, spatula, measuring cups.
3. Spicy Szechuan Beef with Noodles (Serves 4):
Spice things up with this Asian-inspired dish featuring tender beef in a savory Szechuan sauce.
Ingredients:
4 canned beef cube steaks, thinly sliced
1 tbsp vegetable oil
1 red bell pepper, julienned
1 cup broccoli florets
2 cloves garlic, minced
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp Sriracha (adjust to your spice preference)
1 tsp cornstarch
1/4 cup water
1 (8 oz) package instant ramen noodles, cooked according to package directions
Directions:
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Heat oil in a large skillet or Dutch oven over medium heat (campfire setting). Stir-fry beef for 2-3 minutes until browned. Remove from the pan.
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Add bell pepper and broccoli to the pan. Cook until tender-crisp, about 5 minutes. Stir in garlic and cook for 30 seconds.
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In a small bowl, whisk together soy sauce, rice vinegar, Sriracha, cornstarch, and water.
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Pour the sauce into the pan and bring to a simmer. Add cooked beef and toss to coat.
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Serve over cooked ramen noodles.
Make-Ahead Method: Pre-chop bell pepper and broccoli at home. Cook the ramen noodles according to package directions and store them separately until serving.
Tools: Large skillet or Dutch oven, spatula, whisk, measuring cups.
4. Campfire Philly Cheesesteak Foil Packets (Serves 4):
A classic Philly cheesesteak gets a campfire-friendly makeover with these convenient foil packets.
Ingredients:
4 canned beef cube steaks, thinly sliced
1 medium onion, thinly sliced
1 green bell pepper, thinly sliced
1 tbsp olive oil
1/2 cup sliced mushrooms (optional)
1/4 cup provolone cheese, shredded
4 hoagie rolls, toasted (optional)
Directions:
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Prepare 4 large sheets of aluminum foil. Divide sliced beef, onion, bell pepper, and (optional) mushrooms among the foil packets. Drizzle each packet with olive oil.
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Seal the foil packets tightly, leaving a small vent at the top.
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Place the packets directly on hot coals or over a campfire grate. Cook for 10-15 minutes, or until beef is cooked through and vegetables are tender.
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Open the packets carefully, letting out steam. Top with shredded provolone cheese and allow it to melt. (Optional) Serve on toasted hoagie rolls.
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Make-Ahead Method: Pre-chop onions, bell peppers, and (optional) mushrooms at home. Assemble the foil packets before your trip and store them in a cooler.
Tools: Aluminum foil, tongs, spatula (optional).
5. Cowboy Hash with Eggs (Serves 4):
This classic camp breakfast combines savory beef, potatoes, and peppers for a hearty start to your day.
Ingredients:
2 tbsp vegetable oil
1 medium onion, chopped
1 green bell pepper, chopped
2 russet potatoes, diced
4 canned beef cube steaks, diced
1/2 cup chopped fresh tomatoes (optional)
Salt and freshly ground black pepper to taste
4 eggs
Directions:
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Heat oil in a large skillet or Dutch oven over medium heat (campfire setting). Sauté onions and bell peppers until softened, about 5 minutes.
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Add diced potatoes and cook for an additional 10 minutes, or until potatoes are tender-crisp.
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Stir in diced beef and (optional) chopped tomatoes. Cook for 5 minutes more, until heated through. Season with salt and pepper to taste.
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Make 4 indentations in the hash mixture. Crack an egg into each indentation.
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Cover the pan and cook for 3-4 minutes, or until egg whites are set and yolks are cooked to your desired doneness.
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Make-Ahead Method: Pre-chop onions, bell peppers, and potatoes at home. Dice the beef at home and store it in an airtight container.
Tools: Large skillet or Dutch oven, spatula.
Tips and Tricks
Don't overcook cube steak. It becomes dry and tough quickly.
Pat the cube steak dry before cooking to ensure a good sear.
Let the cooked cube steak rest for a few minutes before slicing to allow the juices to redistribute.
Utilize leftover cooked cube steak in creative ways, such as in salads, sandwiches, or fajitas.
Selecting and Storing
Choose fresh cube steak with a bright red color and minimal browning.
Avoid packages with excessive liquid, which can indicate the meat is nearing its expiration date.
Store cube steak in the refrigerator for up to 3 days.
For longer storage, canned beef for up to 5-10 years.
Stock up on essential protein for any situation with our safecastle selection of beef canned foods! We carry a wide variety of brands to suit your taste and budget.
https://www.safecastle.com/buy-bulk-canned-beef
Conclusion
Cube steak remains a budget-friendly and versatile protein option for home cooks. With proper selection, preparation techniques, and creative recipe ideas, you can elevate this humble cut into delicious and satisfying meals.