Cube steak is a cut of meat from either the top round or the bottom round, that is run through the store's mechanical tenderizer. It is usually sold in individual portions, from 4-ounce up to 8-ounces each. Sometimes the cut is called minute steak, perhaps because it takes only minutes to prepare. I used to watch my Mom prepare these for dinner, and it's kind of a challenge to write down what I've always done without a recipe, but here it goes! You may use garlic salt, or your favorite seasoning salt, to replace the regular salt and pepper.
Ingredients
- ounces cube steak, cut into 4 portions: 24 piece
- unsalted butter: 3 Tbsp (divided)
- salt and freshly ground black pepper: (to taste)
- Worcestershire sauce: 0.33333 cup (divided)
- water: 0.5 cup
Metric Conversion
Stages of cooking
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Lightly season both sides of each cube steak with salt and pepper. (See Cook's Note).
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Melt 1 Tablespoon unsalted butter in a large, non-stick skillet over medium heat. Once butter is foamy, add cube steaks and sprinkle about 2 teaspoons Worcestershire sauce on top of each cube steak. Cook until brown, 3 to 4 minutes.
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Turn the steaks, and sprinkle each with an additional 1 to 2 teaspoons Worcestershire sauce. Cook until steaks are firm and reddish-pink and juicy in the center, about 3 minutes more. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C). Remove to a platter and tent with foil.
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To make the pan sauce, pour about 1/2 cup water into the skillet and stir all the browned bits from the bottom of the pan. Bring to a boil and cook for about 2 minutes.
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Remove from heat and stir in remaining butter, until melted.
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Evenly divide pan sauce over each cube steak and serve warm.
