ricksrealpitbbq
New member
We buy cube steak and mainly either make chicken fried steak with it, or do it up dipped in egg and Italian bread crumbs, sorta like veal cutlets. What else can be done with it ? I'm at a loss.
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Cube steak ???????????
- Thread starter ricksrealpitbbq
- Start date
one of the problems with "names" is --- they vary
here's a list of things dealing with "cube"
Chicken Fried Steaks BEEF CUBED STEAK BONELESS
Chicken Steak BEEF CUBED STEAK BONELESS
Country Style Steak BEEF CUBED STEAK BONELESS
Cube Steak Finger Style BEEF CUBED STEAK BONELESS
Beef Kabobs BEEF CUBES BONELESS MEDIUM
Beef on a Stick BEEF CUBES BONELESS MEDIUM
Carne Theresa BEEF CUBES BONELESS MEDIUM
Carnes De Res Para Guisado Fresper BEEF CUBES BONELESS MEDIUM
Diced Beef BEEF CUBES BONELESS MEDIUM
K-Bobs BEEF CUBES BONELESS MEDIUM
Shish Kabobs BEEF CUBES BONELESS MEDIUM
Beef Loin Tips BEEF LOIN FLAP MEAT CUBES FOR KABOBS BONELESS
Sirloin Cubes BEEF LOIN SIRLOIN CUBES BONELESS LARGE
Cubed Diaphragm BEEF PLATE SKIRT STEAK BONELESS CUBED
Cubed Inside Skirt Steak BEEF PLATE SKIRT STEAK BONELESS CUBED
Cubed Outside Skirt Steak BEEF PLATE SKIRT STEAK BONELESS CUBED
Braising Cubes BEEF RIB CAP BRAISING STRIPS BONELESS
Cubed Round Steak BEEF ROUND STEAK BONELESS TENDERIZED
Kabob Cubes BEEF ROUND CUBES FOR KABOBS BONELESS
Sirloin Tips BEEF ROUND TIP CUBES BONELESS MEDIUM
Porklets PORK CUBED STEAK BONELESS
Pork Tenderette PORK LEG CUBED STEAK BONELESS
Porklet PORK LEG CUBED STEAK BONELESS
Veal City Chicken VEAL CUBES FOR KABOBS BONELESS
Veal Kabobs VEAL CUBES FOR KABOBS BONELESS
here's a list of things dealing with "cube"
Chicken Fried Steaks BEEF CUBED STEAK BONELESS
Chicken Steak BEEF CUBED STEAK BONELESS
Country Style Steak BEEF CUBED STEAK BONELESS
Cube Steak Finger Style BEEF CUBED STEAK BONELESS
Beef Kabobs BEEF CUBES BONELESS MEDIUM
Beef on a Stick BEEF CUBES BONELESS MEDIUM
Carne Theresa BEEF CUBES BONELESS MEDIUM
Carnes De Res Para Guisado Fresper BEEF CUBES BONELESS MEDIUM
Diced Beef BEEF CUBES BONELESS MEDIUM
K-Bobs BEEF CUBES BONELESS MEDIUM
Shish Kabobs BEEF CUBES BONELESS MEDIUM
Beef Loin Tips BEEF LOIN FLAP MEAT CUBES FOR KABOBS BONELESS
Sirloin Cubes BEEF LOIN SIRLOIN CUBES BONELESS LARGE
Cubed Diaphragm BEEF PLATE SKIRT STEAK BONELESS CUBED
Cubed Inside Skirt Steak BEEF PLATE SKIRT STEAK BONELESS CUBED
Cubed Outside Skirt Steak BEEF PLATE SKIRT STEAK BONELESS CUBED
Braising Cubes BEEF RIB CAP BRAISING STRIPS BONELESS
Cubed Round Steak BEEF ROUND STEAK BONELESS TENDERIZED
Kabob Cubes BEEF ROUND CUBES FOR KABOBS BONELESS
Sirloin Tips BEEF ROUND TIP CUBES BONELESS MEDIUM
Porklets PORK CUBED STEAK BONELESS
Pork Tenderette PORK LEG CUBED STEAK BONELESS
Porklet PORK LEG CUBED STEAK BONELESS
Veal City Chicken VEAL CUBES FOR KABOBS BONELESS
Veal Kabobs VEAL CUBES FOR KABOBS BONELESS
Mama Mangia
Super Moderator
First save and freeze your best sauces leftover from beef stews and roasts or whatever.
Take the meat and coat with flour salt and pepper; then brown it in olive oil in which you have browned a medium sized sweet onion.
Defrost and heat the leftover sauce; place the meat into it and warm.
3 T. flour
1/2 t. salt
1/2 t. pepper
2 eggs
3 T. water
10 saltine crackers, crushed
1/3 c. parmesean cheese
1/2 t. basil
4 beef cube steaks
3 T. oil
1 1/4 c. tomato sauce
2 t. sugar
1/2 t. oregano
1/4 t. garlic powder
4 slices mozzarella cheese
1/3 c. shredded parmesean cheese
Combine flour salt and pepper. In another bowl beat eggs and water. Place cracker crumbs parmesean cheese and basil in another bowl. Coat steaks with flour,egg then crumbs. Brown steaks in oil on both sides. Place in a 13x9 pan Bake uncovered for 25 minutes. Combine tomato sauce , sugar, oregano and garlic spoon over steaks. Bake 10 minutes. Top each steak with cheese and shredded parmesean cook 5 minutes longer or until cheese is melted.
3/4 cup mayonnaise
4 ounces blue cheese, crumbled
1/4 cup sliced green onions
6 cube steaks
Combine mayonnaise, crumbled cheese, and onion; mix well. Reserve 1/2 cup
mixture for topping. Spread one side of each steak with remaining mixture;
fold in half.
Broil on both sides until brown. Top with reserved mixture; broil until topping is lightly browned. Yield: 6 servings.
2 pounds beef cubed steaks (4 steaks)
1 small onion, chopped
Small package sliced mushrooms
10 ¾ oz. golden mushroom soup
16 oz. beef broth
2 tablespoons olive oil
2 tablespoons butter
Flour for dredging
1 teaspoon salt
1 teaspoon black pepper
Salt and pepper both sides of steaks and dredge in flour.
In a large skillet on medium high heat melt butter and olive oil, stir in mushrooms and onion and sauté until tender, transfer to plate, brown steaks on both sides and then transfer to plate with onions and mushrooms.
Pour beef broth into skillet and stir to deglaze skillet then add golden mushroom soup and stir to combine. Add steaks, onions and mushrooms, bring to a boil, cover and reduce heat. Simmer for about one hour.
2 tablespoons each corn starch and water can be stirred in at the last to make thicker gravy.
Serve with mashed potatoes, rice or egg noodles.
4 (4 ounce) cube steaks
2 eggs
3 cups dry bread crumbs
1 tablespoon dried oregano
1 teaspoon ground cumin
salt and pepper to taste
1 lemon, sliced
2 cups vegetable oil for frying
1. In a shallow dish, combine the breadcrumbs with the oregano, cumin, and salt and pepper. Beat eggs in another shallow dish. Dip each steak in beaten eggs, and then in the breadcrumb mixture. Make sure to cover each steak well with the breadcrumb mixture.
2. In a large, deep skillet, heat 1-inch oil over medium high heat.
3. Place the steaks in the oil when it's hot (so that the breading will not stick to the pan). Cook steaks, turning once, until brown for well done and golden brown for medium. Serve with lemon slices.
Take the meat and coat with flour salt and pepper; then brown it in olive oil in which you have browned a medium sized sweet onion.
Defrost and heat the leftover sauce; place the meat into it and warm.
3 T. flour
1/2 t. salt
1/2 t. pepper
2 eggs
3 T. water
10 saltine crackers, crushed
1/3 c. parmesean cheese
1/2 t. basil
4 beef cube steaks
3 T. oil
1 1/4 c. tomato sauce
2 t. sugar
1/2 t. oregano
1/4 t. garlic powder
4 slices mozzarella cheese
1/3 c. shredded parmesean cheese
Combine flour salt and pepper. In another bowl beat eggs and water. Place cracker crumbs parmesean cheese and basil in another bowl. Coat steaks with flour,egg then crumbs. Brown steaks in oil on both sides. Place in a 13x9 pan Bake uncovered for 25 minutes. Combine tomato sauce , sugar, oregano and garlic spoon over steaks. Bake 10 minutes. Top each steak with cheese and shredded parmesean cook 5 minutes longer or until cheese is melted.
3/4 cup mayonnaise
4 ounces blue cheese, crumbled
1/4 cup sliced green onions
6 cube steaks
Combine mayonnaise, crumbled cheese, and onion; mix well. Reserve 1/2 cup
mixture for topping. Spread one side of each steak with remaining mixture;
fold in half.
Broil on both sides until brown. Top with reserved mixture; broil until topping is lightly browned. Yield: 6 servings.
2 pounds beef cubed steaks (4 steaks)
1 small onion, chopped
Small package sliced mushrooms
10 ¾ oz. golden mushroom soup
16 oz. beef broth
2 tablespoons olive oil
2 tablespoons butter
Flour for dredging
1 teaspoon salt
1 teaspoon black pepper
Salt and pepper both sides of steaks and dredge in flour.
In a large skillet on medium high heat melt butter and olive oil, stir in mushrooms and onion and sauté until tender, transfer to plate, brown steaks on both sides and then transfer to plate with onions and mushrooms.
Pour beef broth into skillet and stir to deglaze skillet then add golden mushroom soup and stir to combine. Add steaks, onions and mushrooms, bring to a boil, cover and reduce heat. Simmer for about one hour.
2 tablespoons each corn starch and water can be stirred in at the last to make thicker gravy.
Serve with mashed potatoes, rice or egg noodles.
4 (4 ounce) cube steaks
2 eggs
3 cups dry bread crumbs
1 tablespoon dried oregano
1 teaspoon ground cumin
salt and pepper to taste
1 lemon, sliced
2 cups vegetable oil for frying
1. In a shallow dish, combine the breadcrumbs with the oregano, cumin, and salt and pepper. Beat eggs in another shallow dish. Dip each steak in beaten eggs, and then in the breadcrumb mixture. Make sure to cover each steak well with the breadcrumb mixture.
2. In a large, deep skillet, heat 1-inch oil over medium high heat.
3. Place the steaks in the oil when it's hot (so that the breading will not stick to the pan). Cook steaks, turning once, until brown for well done and golden brown for medium. Serve with lemon slices.
Mama Mangia
Super Moderator
1 cup vegetable oil
1 pound cubed steak, cut into 4 (4-ounce) pieces
Salt
Freshly ground black pepper
Poultry seasoning
1 egg, beaten
3 cups plus 3 tablespoons milk
1-1/2 cups plus 3 tablespoons all-purpose flour
Heat the oil in a heavy 9-inch cast iron skillet, to 360F. Season the steak with salt, pepper, and poultry seasoning. Combine the egg with 3 tablespoons of the milk.
Put 1 1/2 cups of the flour in a 1/2 gallon zipper-lock plastic storage bag and season with salt and pepper. Dredge the steaks in the flour, coating each piece evenly and tapping off any excess.
Dip the steak in the egg wash, coating it completely and let the excess drip off. Dredge again in the flour, shaking off any excess. Fry the steaks in the hot oil, until golden brown on each side, about 3 minutes. Remove and drain on paper
towels. Season with salt and pepper.
Carefully pour off the oil, leaving behind about 1/4 cup along with the brown bits. Reduce heat to medium and add the remaining 3 tablespoons flour; cook for 3 to 4 minutes, whisking constantly. Add the remaining 3 cups milk, 1/2 cup at a time, whisking constantly. Bring to a boil, then reduce
the heat to medium-low. Season with salt and plenty of pepper. Cook for 8 to 10 minutes, whisking constantly. The gravy should be thick enough to coat the back of a spoon.
Serve over steak with fresh biscuits and corn on the cob.
1 pound cubed steak, cut into 4 (4-ounce) pieces
Salt
Freshly ground black pepper
Poultry seasoning
1 egg, beaten
3 cups plus 3 tablespoons milk
1-1/2 cups plus 3 tablespoons all-purpose flour
Heat the oil in a heavy 9-inch cast iron skillet, to 360F. Season the steak with salt, pepper, and poultry seasoning. Combine the egg with 3 tablespoons of the milk.
Put 1 1/2 cups of the flour in a 1/2 gallon zipper-lock plastic storage bag and season with salt and pepper. Dredge the steaks in the flour, coating each piece evenly and tapping off any excess.
Dip the steak in the egg wash, coating it completely and let the excess drip off. Dredge again in the flour, shaking off any excess. Fry the steaks in the hot oil, until golden brown on each side, about 3 minutes. Remove and drain on paper
towels. Season with salt and pepper.
Carefully pour off the oil, leaving behind about 1/4 cup along with the brown bits. Reduce heat to medium and add the remaining 3 tablespoons flour; cook for 3 to 4 minutes, whisking constantly. Add the remaining 3 cups milk, 1/2 cup at a time, whisking constantly. Bring to a boil, then reduce
the heat to medium-low. Season with salt and plenty of pepper. Cook for 8 to 10 minutes, whisking constantly. The gravy should be thick enough to coat the back of a spoon.
Serve over steak with fresh biscuits and corn on the cob.
Cook Chatty Cathy
New member
Next......
chuck the whole idea of BEEF Cube steak and go to PORK cube steak you won't be disappointed a bit!!!
I promise! The best thing is the PORK Cube Steaks have no grissle, the worst part of beef cube steaks I have is the grissle is almost in every one no matter where I buy them. Never have had the first pork one with any grissle yet!
My favorite is fried I must admit, but where I vary up is with the gravies and sauces! I make a killer Portabella Mushroom Sauce for Beef or Pork and "it'll knock thine socks off"!
Here's the recipe.....Fried Cube Steaks with Portabella Mushroom Sauce
Fry Cube Steaks-drain grease from pan leaving the crispy brown stuff in pan-add a little amount of water return to heat then saute some sliced portabella mushrooms & 1 green onion (chopped) in the same pan after a few minutes add 2 tbsp. red wine & white basalmic vinegar to taste. Spoon sauce over fried cube steaks.
chuck the whole idea of BEEF Cube steak and go to PORK cube steak you won't be disappointed a bit!!!
I promise! The best thing is the PORK Cube Steaks have no grissle, the worst part of beef cube steaks I have is the grissle is almost in every one no matter where I buy them. Never have had the first pork one with any grissle yet!My favorite is fried I must admit, but where I vary up is with the gravies and sauces! I make a killer Portabella Mushroom Sauce for Beef or Pork and "it'll knock thine socks off"!
Here's the recipe.....Fried Cube Steaks with Portabella Mushroom Sauce
Fry Cube Steaks-drain grease from pan leaving the crispy brown stuff in pan-add a little amount of water return to heat then saute some sliced portabella mushrooms & 1 green onion (chopped) in the same pan after a few minutes add 2 tbsp. red wine & white basalmic vinegar to taste. Spoon sauce over fried cube steaks.
ricksrealpitbbq
New member
Wow Cathy I never gave pork cube steaks a thought. I've seen them in the market too, just never tried them. Thanks for the tip.