Crock pot Cube Steak and Gravy Recipe (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.

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.

Make a slurry.

Scoop out a bit of the cooking liquid, whisk in some flour, then whisk this slurry back into your pot and continue to simmer until the sauce thickens and the taste of raw flour is gone. You will need about 2 tablespoons of flour per cup of liquid in your recipe.

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.

The key to tender beef cubes is letting them cook and simmer on the stove for over an hour. On the other hand, if you want to take it one step further, you can always let it cook inside the slow cooker. So, if you choose this method, you must leave the beef for six to eight hours.

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.

Tenderize Cube Steak By Slicing It Against The Grain

Cutting the cube steak into thin slices against the grain (perpendicular to the muscle fibers) can help to break down the tough fibers and make the meat easier to chew. This is particularly useful when using cube steak in dishes like stir-fries or fajitas.

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.

This moist environment allows you to leave food to cook for hours without risking it drying out. But because there is no evaporation, the liquid isn't able to reduce and thicken naturally in a slow cooker, often resulting in watery sauces and loose gravies. The common solution? Using a thickener.

Pour into the crock pot with the broth set over high heat, and whisk until combined. Allow it to cook under the lid until it thickens, about 30 minutes to 1 hour. You may need to add a bit more cornstarch for a thicker gravy.

How long does gravy take to thicken in slow cooker? ›

Add the cornflour mix to the gravy and stir until it's combined. Cook on HIGH for about 15 minutes or until thickened.

Acids can help break down tough meat. Soaking meat in a marinade made with lemon or lime juice, vinegar, buttermilk or even yogurt can help tenderize tough proteins.

Cube steak has very little marbling (internal fat), so it can dry out easily, becoming tough and losing flavor. Remember its alternate name “minute steak” and aim to cook it just a minute or two (or maximum three) on each side.

Wine and beer contain acids and tannins, which are both natural tenderisers. Beer/wine will also add great flavour to your meat dishes. Method: Soak beef in beer or wine for at least an hour before cooking.

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.