Cube steak can refer to many specific types of steak, but usually it is a tough cut of meat that has been run through a meat tenderizer. These tenderizers make small cuts through the meat, severing the tough fibers that can make certain meats difficult to chew. Cube steak is usually intended for pan-broiling or other methods of cooking that don't dry out the meat too much. When cooking a cubed steak whole, the most efficient and effective method is to pan-broil it. This process is fast and simple and will result in a steak that is tender without being too dry.
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Preheat a skillet to medium-high heat and add a small amount of cooking oil; this will keep the steak from sticking to the pan.
Season the meat, if desired. Cubed steak can be treated with many different dry seasonings, depending on your preference. Salt and pepper are the most common. You can also add salt after the steak is cooked.
Place the cubed steak in the pan or skillet. Do not stack or crowd them; this will disrupt the cooking process.
Cook uncovered for two minutes per side if you want a medium-done steak. For well-done steak, add a minute of cook time to each side.
Remove the steak from the pan or skillet and serve.