Chuck cube steak was finally available in our store today. That is the cube steak cut I love the most for two reasons: flavor and the fact it is a more tender cut of meat to begin with.
Many people shy away from cube steaks and the reason I hear is, "They come out like shoe leather". If done properly, cube steak can be a delicious and tender cut of beef and I'll explain how to achieve that in the instructions for cooking.
Please note that I call for Kosher salt in the recipe. There is a specific reason and one you should keep in the back of your mind when dealing with beef. Regular table salt draws out moisture in the beef. Kosher salt does not according to TV chefs and restauranteurs Bobby Flay and Anne Burrell. The Kosher salt also helps to form a nice crust when searing beef. The key is: add it to the meat right before searing whether on the stove top or on the grill.
Everything is costly these days and meat is no exception. Perhaps if you have to feed more than four people, a family package of protein may be your dollar stretching strategy for this dinner. The package I picked up weighed 1.22 lbs. At $3.99 per pound - 4 good sized cube steaks was $4.87. My total cost for this dinner including the potatoes and vegetables came to $10.81, feeding four portions for $2.70.
- 4 cube steaks
- 1/2 package whole crimini mushrooms - sliced
- 1/2 large onion - cut in slices
- 1/2 cup dry sherry
- 3/4 cup beef broth + 3 tbsp.
- 3 tbsp. butter
- 1 tbsp. olive oil
- 1 tbsp. heavy cream (or half and half)
- dash of Gravy Master®
- Kosher salt to taste
- black pepper to taste
- 2 tsp. corn starch
- To start with, prep the onion and mushrooms.
- In a large skillet or fry pan over medium high heat (to get the pan hot), add in 2 tbsp. butter and the olive oil. As it begins to melt turn the heat down to medium and add in the onions. Stir and saute for a few minutes and then sprinkle with a little bit of black pepper. Continue to cook and stir on medium low to caramelize the onions. Do not add salt at this point, otherwise you draw too much of the moisture out of the onions. Takes approximately 10-15 minutes to get nice caramelization.
- When the onions are softened and caramelized, toss in the sliced mushrooms and at this point add in some salt to draw out the moisture in the mushrooms and add flavor to the base of the dish. Saute on medium - to medium low heat - stir occasionally for about 2 minutes. Remove the onions and mushrooms to a waiting bowl or plate.
- Meanwhile season the beef on one side with the salt and pepper. Crank the heat up to high and add one more tablespoon of butter to the pan. Let this butter turn slightly brown and sizzling. Add the steaks seasoned side down - 2 at a time or 3 depending on the size of your skillet. The cool meat will immediately take the temperature of the pan down so keep it at high.
- Sear the meat for a good minute on one side. While it is searing, season the top side with the salt and pepper. Flip the meat over and sear for another minute on the second side, adjusting the heat down a touch if need be. Continue this for the remainder of the meat. Remove the cube steaks to a waiting plate.
- Turn the heat back up to high and de-glaze the pan with the sherry. Reduce this down by two thirds, scrapping the good bits in the pan.
- Add the beef broth to the sherry with a dash of Gravy Master® for color and flavor. Stir and add in the mushrooms and onion with the cream. Stir.
- Make the slurry with the cornstarch and beef broth - mix those two ingredients well until all incorporated. Turn the heat back up so the sauce comes to a boil and whisk in to thicken the gravy to your liking.
- Add the steaks back to the pan coating both sides with the gravy and cook on medium low for about 2 minutes flipping over once and they are done.