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Cubed Steak Delivery or Pickup
The Instacart guide to cubed steakÂ
About cubed steak
Also known as cube steak and minute steak, cubed steak is a thin cut of meat that's been tenderized and flattened by a mechanical tenderizer called a meat cuber. This piece of meat got its name because of the indentations that form once the meat has been tenderized. Traditionally, cubed steak comes from the round primal cut, which is rather tough, or from the shoulder center. Its portion size is typically 6 to 9 ounces.
Cubed steak has a reputation of coming from the lower-end or inferior cuts of beef because it is so tough, but the reason it is tough is that the meat is very lean. This inexpensive cut of beef doesn't have a lot of marbling or fat, so the steak doesn't have much flavor on its own.
When served, many people opt to have it smothered in a sauce or gravy. Despite its misleading name, chicken fried steak is one of the most common dishes that use cubed steak. This dish features a crispy breading around the meat, and it is usually topped with gravy.
Cubed steak cooking tips
One of the keys to cooking cubed steak is to keep it as tender as possible, so it doesn't end up very chewy. Even though the steak most likely went through a mechanical tenderizer, you can tenderize it even further using a meat mallet or large knife. Sprinkle the meat with a generous amount of all-purpose flour along with a little salt and pepper.
Use the mallet or knife, and pound the steak. You want to make indentations in the meat that are about 1/8-inch thick. Try not to puncture the meat all the way through. Flip the meat over and repeat the process. Now your meat is ready to be used in just about any recipe.
Think of cubed steak as the chicken cutlet of the steak family since it cooks quickly over high heat and can dry out just as quickly. To lock in the moisture and keep the steaks juicy and tender, you should adhere to the following suggestions depending on how you cook the meat:
- Braising:Â By simmering at a low temperature for an extended time, you can lock in the moisture. It's the same method used when cooking a pot roast. Use this method when making Swiss steak.
- Pan-frying: This is one of the most common ways of cooking cubed steak. Breading and frying the meat helps keep it tender. Heat one tablespoon of olive oil in a large skillet over medium-high heat, and add the steak. Give the meat a few minutes on each side to cook. It should have an internal temperature of 145 degrees Fahrenheit. This is the way chicken fried steak is prepared.Â
- Sauteing:Â Use a hot cast-iron skillet to keep the meat juicy. You can add gravy to the same pan when fixing the meat to enhance the flavor.
- Slow cooking: Before placing the meat in the slow cooker, sear the steak in a skillet just like you would if you were only pan-frying it. Place the seared steak in the slow cooker, and cover with gravy. Cook on low for seven to eight hours.
Let Instacart save you some time when you're looking to purchase cubed steak. Simply open the Instacart app, add cubed steak to your order, and check out. An Instacart shopper will get started on your order and deliver your meat directly to your door in as little as 2 hours!
Cubed Steak Near Me
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FAQs about cubed steak
Cubed steak and ground beef look very similar, so it can be a bit confusing, especially since their packaging is similar. Both are typically found in a shrink-wrapped foam container, and the cubed steak's texture looks like flattened ground beef.
The cut of meat used for cubed steak usually comes from the rear of the cattle, which ground beef often comes from. However, instead of getting ground up and made into a patty like ground beef, cubed steak is tenderized with a machine. As mentioned, this is how the steak gets its famous texture, which resembles ground beef.
You can store raw cubed steak in the refrigerator for up to four days. If you've applied a marinade to the steak, it will keep for five days. If you need the meat to last longer, put it in the freezer for up to three months. It's best to remove the steak from its original packaging since these packages aren't usually airtight and can lead to freezer burn. Instead, wrap the steak individually in plastic wrap, and put them in freezer-safe plastic bags. For meat that you've already cooked, its leftovers will keep up to three days.