Cubed steak. The name itself conjures images of tender, flavorful meat, often breaded and fried to crispy perfection. But what exactly is cubed steak, and how does it achieve that characteristic texture and tenderness? The process, while relatively simple, is a fascinating blend of mechanical tenderization and meat science, turning tougher cuts into culinary delights.
Understanding Cubed Steak: More Than Just a Square Shape
While the name implies a “cubed” shape, cubed steak is actually defined by its tenderization process, rather than its inherent form. The process involves taking a relatively inexpensive and less tender cut of beef – typically top round or top sirloin – and repeatedly passing it through a mechanical tenderizer. This machine uses blades or needles to break down the muscle fibers, significantly improving the texture.
Think of it as pre-chewing the meat, so to speak. The machine doesn’t fundamentally alter the flavor, but it makes it much easier to eat and enjoy, transforming a potentially chewy steak into a tender and palatable meal.
The Cuts: The Foundation of Cubed Steak
The choice of meat is crucial in making good cubed steak. While the tenderization process works wonders, starting with the right cut ensures the best possible final product.
Top Round: The Classic Choice
Top round is arguably the most common cut used for cubed steak. It’s a relatively lean and economical cut from the rear leg of the cow. Because it comes from a well-exercised muscle, top round can be quite tough if cooked using high-heat methods. However, it responds exceptionally well to mechanical tenderization, becoming noticeably more tender and easier to chew.
The affordability of top round makes it an attractive option for both home cooks and restaurants looking to offer a budget-friendly steak option.
Top Sirloin: A Step Up in Flavor
Top sirloin, another popular choice, offers a slightly richer flavor profile than top round. It’s still a relatively lean cut, but it tends to have a bit more marbling, which contributes to both flavor and tenderness.
While top sirloin is slightly more expensive than top round, the improved flavor often makes it worth the extra cost. Cubed steak made from top sirloin tends to be more flavorful and satisfying.
Other Possible Cuts
While top round and top sirloin are the most common, other cuts can also be used for cubed steak. These might include bottom round, chuck steak, or even flank steak, depending on availability and price.
The key is to choose a cut that is relatively lean and benefits significantly from tenderization. Cuts that are already naturally tender, like ribeye or tenderloin, are typically not used for cubed steak, as the tenderization process would be unnecessary and potentially detrimental to the texture.
The Tenderization Process: How the Magic Happens
The heart of making cubed steak lies in the mechanical tenderization process. This is where the tough cut of beef is transformed into a more palatable and enjoyable product.
The Cubing Machine: Blades and Needles
The star of the show is the cubing machine, also known as a needle tenderizer or blade tenderizer. This machine uses a series of blades or needles to repeatedly pierce the meat. These blades or needles cut through the muscle fibers and connective tissue, breaking them down and creating a more tender texture.
The intensity of the tenderization can be adjusted on most machines, allowing for different degrees of tenderization depending on the cut of meat and the desired final product. Some machines use a single pass, while others require multiple passes to achieve the desired level of tenderness.
Breaking Down Muscle Fibers
The process of breaking down muscle fibers is what makes cubed steak so tender. Muscle fibers are long, thin strands that are responsible for the meat’s texture. When these fibers are intact, they can be quite tough and chewy, especially in less tender cuts of beef.
By cutting through these fibers, the cubing machine essentially shortens them, making them easier to chew. This process also helps to break down collagen, a type of connective tissue that contributes to toughness.
Creating a Characteristic Texture
The mechanical tenderization process also creates the characteristic texture of cubed steak. The repeated piercing of the meat results in a slightly rough, uneven surface. This texture is not only visually appealing but also helps the steak to hold onto breading and sauces, making it ideal for dishes like chicken fried steak.
The small indentations and perforations created by the blades or needles also allow for better penetration of marinades and seasonings, further enhancing the flavor of the steak.
Beyond Tenderization: Further Enhancements
While the mechanical tenderization is the defining feature of cubed steak, other steps can be taken to further enhance its flavor and tenderness.
Marination: Adding Flavor and Moisture
Marinating cubed steak before cooking can significantly improve its flavor and moisture content. A good marinade typically includes an acidic ingredient, such as vinegar or lemon juice, which helps to further tenderize the meat.
Other common marinade ingredients include oil, herbs, spices, and seasonings. The marinade not only adds flavor but also helps to keep the steak moist during cooking.
Pounding: An Alternative Method
While mechanical tenderization is the most common method, pounding the steak with a meat mallet can also help to break down muscle fibers and tenderize the meat. This method is more labor-intensive than using a cubing machine, but it can be effective, especially for smaller portions.
Pounding the steak also helps to flatten it, which promotes even cooking. This is particularly important for thinner cuts of meat like cubed steak.
Breading and Seasoning: The Final Touch
Cubed steak is often breaded and seasoned before cooking. This adds flavor and texture, creating a crispy and satisfying crust. Common breading ingredients include flour, breadcrumbs, and seasonings.
The breading also helps to protect the steak from drying out during cooking, keeping it moist and tender. Seasonings can be added to the breading to further enhance the flavor of the steak.
Cooking Cubed Steak: Maximizing Tenderness and Flavor
Once the cubed steak has been tenderized, marinated, and breaded, it’s time to cook it. Proper cooking techniques are essential for maximizing tenderness and flavor.
Pan-Frying: The Most Popular Method
Pan-frying is the most popular method for cooking cubed steak. This involves cooking the steak in a hot skillet with oil or butter. The high heat sears the outside of the steak, creating a crispy crust, while the inside remains tender and juicy.
It’s important not to overcrowd the skillet, as this can lower the temperature and prevent the steak from browning properly. Cook the steak in batches, if necessary, to ensure even cooking.
Braising: A Slow and Low Approach
Braising is another excellent method for cooking cubed steak. This involves searing the steak in a hot skillet and then simmering it in liquid, such as broth or gravy, for an extended period.
Braising is particularly well-suited for tougher cuts of meat, as the long, slow cooking process helps to break down collagen and tenderize the meat.
Deep-Frying: For Ultimate Crispiness
Deep-frying is a less common but equally delicious method for cooking cubed steak. This involves submerging the steak in hot oil until it is golden brown and crispy.
Deep-frying creates an exceptionally crispy crust and keeps the inside of the steak moist and tender. However, it’s important to use caution when deep-frying, as hot oil can be dangerous.
The End Result: A Versatile and Affordable Meal
Cubed steak is a versatile and affordable meal option that can be enjoyed in a variety of ways. Whether it’s served as chicken fried steak with creamy gravy, pan-fried with onions and peppers, or braised in a rich tomato sauce, cubed steak is sure to satisfy.
Its affordability and ease of preparation make it a popular choice for both home cooks and restaurants. The tenderization process transforms a relatively tough cut of beef into a tender and flavorful meal that can be enjoyed by everyone. The end result is a testament to the power of mechanical tenderization and the ingenuity of culinary techniques. It’s a reminder that even the most humble cuts of meat can be transformed into something truly special.
What cuts of beef are typically used to make cubed steak?
Cubed steak is commonly made from tougher, less expensive cuts of beef that benefit significantly from tenderization. The most frequent choices are round steak (particularly top round or bottom round) and sirloin tip steak. These cuts are lean and flavorful but can be quite chewy if cooked without prior tenderization.
Using these leaner, tougher cuts keeps the cost of cubed steak down, making it an affordable option. The mechanical tenderizing process breaks down the muscle fibers, resulting in a more palatable and tender eating experience. This allows home cooks and restaurants to offer a satisfying beef dish without requiring the higher price point of premium cuts.
How does a meat cuber actually tenderize the steak?
A meat cuber utilizes a system of blades or needles to physically break down the tough muscle fibers in the steak. These blades, arranged in a grid pattern, repeatedly pierce the meat as it passes through the machine. This process disrupts the connective tissue, particularly collagen, which is responsible for much of the toughness in less tender cuts.
By creating these small punctures and breaking down the internal structure, the meat becomes significantly more tender. This allows for faster and more even cooking, as heat can penetrate the steak more easily. The resulting texture is much more pleasant, making the otherwise chewy steak palatable.
Is cubed steak always mechanically tenderized?
Yes, by definition, cubed steak always involves a form of mechanical tenderization. The term “cubed” refers to the characteristic indentations left on the surface of the steak after it has been processed through a meat cuber. This is the defining characteristic of this particular cut of beef.
While some home cooks may attempt to tenderize less expensive cuts of beef using a meat mallet, this method doesn’t typically produce the same result as a professionally cubed steak. A meat cuber provides a more consistent and thorough tenderization, ensuring a uniform texture throughout the steak.
Can you make cubed steak at home without a meat cuber?
While you cannot exactly replicate the texture of commercially cubed steak without a specialized meat cuber, you can achieve a similar effect at home using other methods. A meat mallet, also known as a meat tenderizer, can be used to pound the steak, breaking down the muscle fibers. Alternatively, using a Jaccard meat tenderizer, which consists of multiple small blades, can also effectively tenderize the meat.
Another common method involves marinating the steak in an acidic marinade containing ingredients like vinegar, lemon juice, or yogurt. These ingredients help to break down the proteins and connective tissues, resulting in a more tender cut of beef. While these methods won’t create the distinct cubed pattern, they can still significantly improve the tenderness of the meat.
Are there any food safety concerns associated with cubed steak?
Yes, because the mechanical tenderizing process involves puncturing the surface of the meat, there is a higher risk of bacteria being transferred from the surface to the interior of the steak. This means that proper cooking is crucial to ensure any harmful bacteria are killed.
It is recommended to cook cubed steak to an internal temperature of at least 160°F (71°C) to eliminate potential foodborne pathogens. This is more important for cubed steak than for intact cuts of beef, where bacteria are primarily located on the surface and are easily killed during cooking. Using a meat thermometer is the best way to ensure the steak is cooked to a safe temperature.
How does cubed steak differ from other tenderized cuts of beef?
Cubed steak stands apart due to its specific method of tenderization and resulting texture. Unlike other tenderized cuts that may be marinated or simply pounded, cubed steak undergoes a process involving repeated piercing with blades or needles, which creates the characteristic cubed indentations. This unique process more thoroughly breaks down the muscle fibers.
Other tenderizing methods, like marinating, primarily focus on breaking down the proteins and connective tissues through chemical reactions. While pounding can mechanically tenderize the meat, it doesn’t achieve the same level of disruption as a meat cuber. The distinctive texture and appearance of cubed steak make it ideal for dishes like chicken fried steak, where a tender and easily breaded cut of beef is essential.
What are some popular ways to cook and serve cubed steak?
Cubed steak is incredibly versatile and can be prepared in a variety of ways. One of the most popular preparations is chicken fried steak, where the steak is breaded and pan-fried until golden brown and crispy. It’s then often served with a creamy gravy, creating a comforting and flavorful dish.
Another popular method is to braise or stew cubed steak, allowing it to become incredibly tender and flavorful. It can also be quickly pan-fried or grilled, but it’s important to avoid overcooking it, as it can become dry. Cubed steak is often served with mashed potatoes, vegetables, or rice, providing a satisfying and affordable meal.