Crock Pot Cube Steak Recipe (with cream of Celery) (2024)

FAQs

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

The best way to cook cube steak for tenderness is slowly and evenly, so a slow cooker can do the trick when you have ample time to spare. However, braising, pan-frying, and sauteing also work. Just be sure to cook with enough liquid to keep the steak moist.

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. The calcium-rich properties of milk react with enzymes in the meat to gently soften the proteins.

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.

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.

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.

Like a marinade, however, you will get best results by soaking the steaks for four hours or overnight. Take the steaks out of the refrigerator and allow them to come to room temperature in the milk mixture. Allowing the steaks to warm up allows the milk to penetrate the meat more, which further tenderizes your steak.

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.

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.

The red or pink color inside a cooked steak is primarily due to a pigment molecule called myoglobin. Myoglobin is found in muscle tissue, and its color can range from red to pink, depending on factors like the level of oxygen exposure and the doneness of the meat.

Are cube steaks healthy? ›

Conclusion. Cube steak can be a flavorful and nutritious addition to your diet, providing valuable protein and key nutrients.

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.

round steak is cut from the hind leg usually the thick flank primal, cube steak is cut from the loin ( scotch fillet, cube roll) off the forequarter.

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.

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.