What is Cube Steak? Complete Guide to Cubed Steak Cuts
Comprehensive guide to cube steak - what it is, how it's made, best cooking methods, and why this affordable cut has become a family favorite
Chef Steven Harty
Professional Chef
30+ years experience
30+ years professional experience, trained under Rick Bayless. Specializes in precision cooking.
Education
Culinary Training under Chef Rick Bayless
Quick Answer
Cube steak is a tough cut of beef that's been tenderized by pounding with a meat mallet or running through a mechanical tenderizer, creating small cube-shaped indentations on the surface. This process transforms chewy cuts into quick-cooking, tender steaks perfect for country fried steak and Swiss steak.
Understanding Cube Steak
What Makes It "Cubed"
The name comes from the small, cube-shaped indentations created during the tenderizing process. These marks are visible on both sides of the meat.
→ Also known as: Cubed steak, minute steak, Swiss steak
Original Cut
Usually made from top round or bottom round roast - naturally tough cuts from the rear leg of the cow that become tender after processing.
→ Sometimes made from: Chuck roast, eye of round
Tenderizing Process
Mechanical tenderization breaks down tough muscle fibers and connective tissue, transforming a chewy cut into tender, quick-cooking meat.
→ Result: Cooks in 3-5 minutes per side
How Cube Steak is Made
Selection
Butcher chooses a tough, lean cut like top round or bottom round
Slicing
Cut into individual steaks, typically ¼ to ½ inch thick
Tenderizing
Pounded with a textured meat mallet or run through a mechanical tenderizer
Marking
Process creates distinctive cube-shaped indentations on both sides
Packaging
Ready for retail sale as an affordable, quick-cooking option
Cube Steak vs Other Beef Cuts
| Cut | Tenderness | Price Range | Cooking Time | Best Uses |
|---|---|---|---|---|
| Cube Steak | Very Tender | $4-8/lb | 6-10 min | Pan-frying, country fried steak |
| Top Round (original) | Tough | $5-9/lb | 2-3 hours | Slow roasting, braising |
| Ribeye Steak | Very Tender | $12-20/lb | 6-12 min | Grilling, pan-searing |
| Sirloin Steak | Moderately Tender | $8-14/lb | 8-15 min | Grilling, broiling |
| Chuck Roast | Tough | $4-7/lb | 3-4 hours | Pot roast, slow cooking |
💡 Cube Steak's Sweet Spot
Cube steak offers ribeye-level tenderness at chuck roast prices through mechanical tenderization. It's the perfect compromise between quality and affordability for families seeking tender beef on a budget.
Best Ways to Cook Cube Steak
Pan-Frying
Most PopularBest for: Country fried steak, chicken fried steak, quick dinners
- • Heat oil in skillet over medium-high heat
- • Season or bread cube steak as desired
- • Cook 3-4 minutes per side until golden
- • Don't move during cooking for better crust
- • Rest 2-3 minutes before serving
Temperature: Internal 145°F for medium-rare
Braising
Most TenderBest for: Swiss steak, comfort food, family meals
- • Brown steaks in dutch oven for color
- • Add liquid (broth, sauce) halfway up meat
- • Cover and simmer 45-60 minutes
- • Add vegetables in last 20 minutes
- • Creates its own gravy while cooking
Temperature: Low and slow, 300°F oven
Grilling
Summer OptionBest for: Outdoor cooking, marinaded steaks
- • Marinate 30 minutes to 2 hours
- • Preheat grill to medium-high heat
- • Grill 2-3 minutes per side
- • Watch carefully to prevent overcooking
- • Let rest before slicing
Tip: Oil grates well to prevent sticking
Slow Cooker
Set & ForgetBest for: Busy schedules, fall-apart tender results
- • Layer steaks in slow cooker
- • Add sauce, vegetables, seasonings
- • Cook on LOW 6-8 hours or HIGH 3-4 hours
- • Shred for sandwiches if desired
- • Perfect for batch cooking
Result: Fork-tender, shreddable meat
Popular Cube Steak Dishes
Country Fried Steak
The most iconic cube steak dish, featuring breaded and fried steaks served with creamy white gravy.
- Preparation: Dredge in seasoned flour, dip in buttermilk, bread again
- Cooking: Pan-fry in oil until golden and crispy
- Serving: Top with sausage or pepper gravy
- Sides: Mashed potatoes, green beans, biscuits
Also called: Chicken fried steak (identical preparation)
Swiss Steak
Braised cube steaks in tomato-based sauce with onions and peppers, cooked until fork-tender.
- Preparation: Brown steaks, sauté onions and peppers
- Cooking: Braise in tomato sauce 45-60 minutes
- Serving: Over rice, mashed potatoes, or egg noodles
- Variations: Add mushrooms, carrots, or celery
Origin: American comfort food, not actually Swiss
Cube Steak Tacos
Quick-cooking cube steaks seasoned with Mexican spices for fast, flavorful taco filling.
- Preparation: Season with chili powder, cumin, paprika
- Cooking: Pan-sear 3-4 minutes per side, slice thin
- Serving: Warm tortillas with onions, cilantro, lime
- Toppings: Salsa, avocado, cheese, sour cream
Tips: Don't overcook, slice against the grain
Cube Steak & Gravy
Simple pan-fried cube steaks served with homemade brown gravy, a weeknight dinner favorite.
- Preparation: Season with salt, pepper, garlic powder
- Cooking: Pan-fry, make gravy in same pan
- Serving: Pour gravy over steaks and sides
- Accompaniments: Mashed potatoes, rice, or biscuits
Pro tip: Use pan drippings for the best gravy flavor
Buying and Storing Cube Steak
What to Look For
- Color: Bright red color, avoid gray or brown spots
- Texture: Firm to touch, not slimy or sticky
- Smell: Fresh, mild beef aroma (no sour odors)
- Marbling: Some white fat streaks are normal and desirable
- Packaging: No tears, excess liquid, or damaged seals
Best thickness: ¼ to ½ inch for even cooking
Storage Guidelines
- Refrigerator: Use within 3-5 days of purchase
- Freezer: Up to 4-6 months in airtight packaging
- Temperature: Keep at 40°F or below
- Thawing: Overnight in refrigerator (never at room temp)
- Portioning: Freeze individual steaks for convenience
Tip: Wrap tightly to prevent freezer burn
💰 Money-Saving Tips
- • Buy in bulk: Often cheaper per pound than individual steaks
- • Sales timing: Stock up when on sale and freeze portions
- • Make your own: Buy round roast and have it cubed at butcher
- • Compare prices: Sometimes chuck eye steaks cost less and work similarly
Cube Steak Nutrition Facts
Per 4 oz (113g) serving:
🥗 Nutritional Benefits
- • High protein: Supports muscle building and repair
- • Iron source: Helps prevent anemia and supports energy
- • B vitamins: Important for metabolism and nervous system
- • Zinc content: Supports immune function and wound healing
Related Food Knowledge
Frequently Asked Questions
What is cube steak made from?
Cube steak is typically made from tough cuts like top round or bottom round that have been mechanically tenderized. The process involves pounding or running the meat through a machine with small blades that break down tough muscle fibers.
What is cubed steak best used for?
Cubed steak is perfect for country fried steak, Swiss steak, quick pan-frying, braising, and any recipe calling for tender beef that cooks quickly. Its pre-tenderized nature makes it ideal for busy weeknight dinners that need to be ready in under 30 minutes.
Is cube steak the same as minute steak?
Yes, cube steak and minute steak are often used interchangeably. Both refer to thin, tenderized cuts of beef that cook quickly. The name "minute steak" refers to the short cooking time needed due to the tenderization process.
How do you prevent cube steak from getting tough?
Don't overcook cube steak - it should only need 3-4 minutes per side for pan-frying. Cook over medium-high heat and avoid moving it around during cooking. If braising, use low heat and plenty of moisture to keep it tender.
Can you substitute cube steak for other cuts?
Cube steak works well as a substitute for any recipe calling for tender, quick-cooking beef. You can use it in place of sirloin tips, beef cutlets, or even ground beef in some applications. Just adjust cooking times since cube steak cooks much faster than most other cuts.
Chef Steven Harty
Professional Chef | 30+ Years Experience
Chef Harty brings over 30 years of professional culinary experience, having trained under renowned chef Rick Bayless. He specializes in precision cooking and measurement accuracy, ensuring all our cooking conversions and ingredient calculations are tested and verified in real kitchen conditions.
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