Cooking Chuck and Cube Steak

Cube steaks are not unquestionably cubes, they are called cube steak because they are run straight through a tenderizer and the imprints left are microscopic cubes. Some places also call them microscopic steaks.

No matter what you call them they are very favorite because of their tenderness and the ease of cooking them.

Cook Steak

There a vast range of ways to cook cube steak. You can oven bake it with mushroom soup and mushrooms. If you like spicy food you can use it in a curry stir fry. For the traditionalist you can make Salisbury steak with it. Cube steak is also great pan fried and then simmered in either milk or brown gravy until it is tender. The way you cook it is only microscopic by your imagination, it cooks fast so no matter how you like it you can have evening meal on the table in no time.

Cooking Chuck and Cube Steak

There are separate cuts of chuck steak. Top blade is the most tender, but chuck eye steak can also be quite tender and can be grilled or broiled, but will need to be marinated first for it to tenderize.

Seven-Bone Chuck Steak, or town chuck, is well qualified to braising, as well as Arm steak and Shoulder steak since all these cuts of chuck steak are less tender.

Braising can be used for all the cuts of chuck steak and is easy to do. First you heat oil in a deep skillet and brown the steak on both sides. Then you season the steak and add a cooking liquid of your choice. One suggestion is ketchup and cola, with some water. This compound gives the meat a sweet, but tangy taste. You need to let the meat simmer for 31/2 to 4 hours, until tender.

Well, after reading this you should be ready to cook steak tonight, or at least be getting hungry.

Cooking Chuck and Cube Steak

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