Crock Pot Cube Steak Recipe (with cream of Celery) (2024)

FAQs

How do you cook cube steak so it's tender? ›

The best way to cook cube steak for tenderness is slowly and evenly, so a slow cooker can do the trick when you have ample time to spare. However, braising, pan-frying, and sauteing also work. Just be sure to cook with enough liquid to keep the steak moist.

Tenderize Cube Steak With Salt

Liberally salting the cube steak and leaving it for at least an hour before cooking can break down its proteins and tenderize it. You must exercise caution when using this process, though, if you don't want to end up with an overly salty dish.

No need to rinse it before cooking if you're not adding any batter or breading to the surface. Keep the temperature relatively low and cook the meat slowly, setting aside 1.5 to 2 hours for the entire process. Rushing the cube steak with higher heat will only toughen it.

If you don't give each piece of meat enough room, you'll be more likely to overcook it and make it tough. Cook for 2 or 3 minutes on each side at medium-high heat, totaling 4 to 6 minutes. Check that the internal temperature has reached 145 degrees Fahrenheit to ensure it's thoroughly cooked.

It's possible that the steak was simply overcooked. Sirloin is a lean cut of meat, and if it's cooked for too long or at too high of a temperature, it can become tough and dry.

Put the lid over the pan and let the cubes simmer. Then, you remove the lid after 1 to 1.5 hours. The secret is to make sure that the beef cubes are tender. As you let the beef cubes simmer, ensure you stir the dish occasionally.

Low and Slow: For certain cuts, it's better to cook them at a lower temperature for a longer time. This method allows the collagen in the meat to break down, making it more tender. Slice Against the Grain: When you're ready to serve, make sure you slice your steak against the grain.

But the acid in milk is so mild that you can soak beef in it long enough to tenderize it effectively, without damaging the proteins on the surface. The calcium-rich properties of milk react with enzymes in the meat to gently soften the proteins.

There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.

The NSW Food Authority states it can spread harmful bacteria from the water splashes such as the hands, benchtops, cooking equipment and ready-to-eat foods. To avoid cross contamination and food poisoning, cooking meat properly is the best way to ensure it's safe to eat.

Can you eat cube steak a little pink? ›

Medium-rare steak gets cooked to an internal temperature of 130-135 degrees, while medium gets cooked to 140-145 degrees. Both cooks have a slight amount of pink in the center that can be generally safe to eat when the steak has been handled and cooked properly.

Don't overcook the steak if using a higher-heat cooking method. Keep it medium to medium well inside when grilling or smoking. Serve fried Cube steaks fresh out of the pan so they're crispy. This particular method of cooking requires good timing, while smothered steaks tend to stay just as tasty when reheated.

Using the wrong cut of meat.

The long, slow cook time leaves lean meat, like sirloin, tough and chewy, while tougher cuts, like chuck, break down and become really tender. Follow this tip: When choosing the best meat for beef stew, stick with using chuck meat.

It's milk. Here's why:

A steak that marinates in an acidic or enzymatic liquid too long, such as citrus juice or cola, becomes tough or mushy. But the acid in milk is so mild that you can soak beef in it long enough to tenderize it effectively, without damaging the proteins on the surface.

You can velvet meat and make it melt-in-your-mouth tender by quickly tossing chunks of beef or chicken in about ¾ tsp of baking soda for about 15 minutes before your next stir fry, then rinse and pat the meat dry before putting in the pan.