Cube steaks are cut from the same portion of beef as round steaks, but they are tenderized before being sold. Like round steaks, cube steaks are lean and generally cut very thin. Frying cube steaks is the preferred method among many cooks, but there are other ways to ensure a tender and juicy steak. Pan-broiling cube steaks cooks them quickly without added oil or fat, while oven broiling or grilling cube steaks also gives an excellent result.
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Heat a heavy skillet for at least 5 minutes over medium-high heat. Do not add oil or nonstick cooking spray.
Season your cube steak on both sides with the spices of your choice. Do not use any kind of sauce or oil when pan-broiling.
Place the seasoned cube steak in the hot pan and let it sear for 4 to 6 minutes.
Turn the cube steak with tongs so that you don’t puncture it.
Cook the cube steak for another two to four minutes, or until an instant-read thermometer shows an internal temperature of at least 145 degrees F.
Turn your broiler on to high.
Spray a broiler pan and its rack with nonstick cooking spray.
Season both sides of your cube steak and place it on the oiled broiler pan rack.
Position the broiler pan on the top rack of the broiler.
Broil the steak for 5 minutes without turning it.
Spray your grill rack with nonstick cooking spray.
Preheat the grill to medium-high, or 350 degrees F if it has a temperature gauge.
Season one side of the cube steak with a dry rub or brush it with barbecue sauce.
Place the cube steak on the grill with its seasoned side down and let it cook for 3 to 5 minutes. Turn the steak and season the top.
Cook the cube steak for another 3 to 5 minutes or until an instant-read thermometer reads 145 degrees F. Continue cooking until you reach your desired level of doneness.