Cube steak and brown gravy is a comforting, down-home dish that never fails to satisfy. This classic American recipe has been a staple of family dinners and cozy restaurants for generations, and its enduring popularity is a testament to the power of simple, well-crafted comfort food. In this article, we’ll explore the art of cooking cube steak and brown gravy, including the best techniques, ingredients, and tips for achieving a rich, savory flavor that’s sure to become a new family favorite.
Understanding Cube Steak
Before we dive into the cooking process, it’s essential to understand what cube steak is and how it’s prepared. Cube steak is a type of beef cut that’s been tenderized by pounding or cubing, which involves cutting the meat into small, uniform pieces and then pounding them thin to create a more even texture. This process makes the meat more tender and easier to cook, as it allows for faster cooking times and a more uniform doneness.
There are several types of cube steak available, including top round, top sirloin, and chuck. Top round is a leaner cut that’s often preferred for its tenderness and mild flavor, while top sirloin is a bit fattier and more flavorful. Chuck is a popular choice for cube steak, as it’s relatively inexpensive and packed with rich, beefy flavor.
Choosing the Right Cut of Meat
When selecting a cube steak, look for cuts that are labeled as “top round” or “top sirloin.” These cuts tend to be leaner and more tender, making them ideal for cooking methods like pan-frying or sautéing. If you prefer a heartier, more flavorful cube steak, look for cuts labeled as “chuck” or “round.” These cuts are often fattier and more robust, making them perfect for slow-cooking methods like braising or stewing.
Factors to Consider When Buying Cube Steak
When buying cube steak, there are several factors to consider, including:
- Thickness: Look for cube steak that’s been cut to a uniform thickness, ideally around 1/4 inch. This will ensure that the meat cooks evenly and prevents it from becoming too tough or chewy.
- Marbling: Marbling refers to the amount of fat that’s dispersed throughout the meat. While some marbling is desirable, as it adds flavor and tenderness, too much can make the meat taste greasy or overpowering.
- Color: Look for cube steak that’s a deep red color, as this indicates a higher concentration of myoglobin, a protein that’s essential for storing oxygen in the muscles.
Cooking Cube Steak
Now that we’ve covered the basics of cube steak, it’s time to talk about cooking. There are several ways to cook cube steak, including pan-frying, sautéing, braising, and stewing. Here, we’ll focus on pan-frying, as it’s a quick and easy method that produces a crispy, caramelized crust on the outside and a tender, juicy interior.
Pan-Frying Cube Steak
To pan-fry cube steak, you’ll need a large skillet or sauté pan with a heavy bottom, as this will help to distribute the heat evenly. You’ll also need a small amount of oil, such as vegetable or canola oil, to prevent the meat from sticking to the pan.
Here’s a basic recipe for pan-frying cube steak:
- Heat a large skillet or sauté pan over medium-high heat.
- Add a small amount of oil to the pan and swirl it around to coat the bottom.
- Add the cube steak to the pan and cook for 3-4 minutes per side, or until it reaches your desired level of doneness.
- Remove the meat from the pan and let it rest for a few minutes before serving.
Tips for Pan-Frying Cube Steak
Here are a few tips to keep in mind when pan-frying cube steak:
- Use a hot pan: A hot pan is essential for achieving a crispy, caramelized crust on the outside of the meat. To test the heat of the pan, flick a few drops of water onto the surface – if they sizzle and evaporate quickly, the pan is ready.
- Don’t overcrowd the pan: Cook the cube steak in batches if necessary, as overcrowding the pan can lower the temperature and prevent the meat from cooking evenly.
- Don’t press down on the meat: Resist the temptation to press down on the meat with your spatula, as this can squeeze out juices and make the meat tough.
Making Brown Gravy
Now that we’ve covered the basics of cooking cube steak, it’s time to talk about making brown gravy. Brown gravy is a rich, savory sauce that’s made by deglazing the pan with a small amount of liquid, such as broth or wine, and then whisking in a roux made from flour and fat.
The Basics of Brown Gravy
To make brown gravy, you’ll need a few basic ingredients, including:
- Pan drippings: These are the juices that are left in the pan after cooking the cube steak. They’re packed with flavor and are essential for making a rich, savory gravy.
- Broth or wine: This is the liquid that’s used to deglaze the pan and add moisture to the gravy. You can use beef broth, chicken broth, or even red wine, depending on your personal preference.
- Roux: This is a mixture of flour and fat that’s used to thicken the gravy. You can use all-purpose flour or a combination of all-purpose and cornstarch.
Making the Roux
To make the roux, you’ll need to melt a small amount of fat in the pan, such as butter or oil, and then whisk in an equal amount of flour. Cook the roux for a few minutes, stirring constantly, until it reaches a deep brown color and has a nutty aroma.
Here’s a basic recipe for making brown gravy:
- Melt 2 tablespoons of butter or oil in the pan over medium heat.
- Whisk in 2 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in 1 cup of broth or wine, bringing the mixture to a boil.
- Reduce the heat to a simmer and cook for 2-3 minutes, or until the gravy has thickened to your liking.
Tips for Making Brown Gravy
Here are a few tips to keep in mind when making brown gravy:
- Use a high-quality broth or wine: The quality of the broth or wine will directly impact the flavor of the gravy, so choose a high-quality option that’s low in sodium and rich in flavor.
- Whisk constantly: Whisking constantly will help to prevent lumps from forming in the gravy and ensure a smooth, even texture.
- Don’t overcook the gravy: Brown gravy should be cooked until it’s thickened to your liking, but still pourable. Overcooking the gravy can make it too thick and sticky.
Serving Cube Steak and Brown Gravy
Now that we’ve covered the basics of cooking cube steak and making brown gravy, it’s time to talk about serving. Cube steak and brown gravy is a versatile dish that can be served with a variety of sides, including mashed potatoes, roasted vegetables, and crusty bread.
Classic Pairings
Here are a few classic pairings that are sure to please:
- Mashed potatoes: Mashed potatoes are a comforting side dish that pairs perfectly with cube steak and brown gravy. Simply boil diced potatoes until they’re tender, then mash with butter, milk, and a pinch of salt and pepper.
- Roasted vegetables: Roasted vegetables are a tasty and healthy side dish that complements the rich flavor of cube steak and brown gravy. Simply toss your favorite vegetables, such as Brussels sprouts or carrots, with olive oil, salt, and pepper, and roast in the oven until tender and caramelized.
- Crusty bread: Crusty bread is a simple but satisfying side dish that’s perfect for sopping up the rich, savory gravy. Simply slice a baguette or ciabatta loaf and serve alongside the cube steak and brown gravy.
Getting Creative
While classic pairings are always a winner, don’t be afraid to get creative with your sides. Here are a few ideas to get you started:
- Garlic roasted broccoli: This is a tasty and healthy side dish that’s made by tossing broccoli florets with olive oil, garlic, and lemon juice, and then roasting in the oven until tender and caramelized.
- Sautéed spinach: This is a quick and easy side dish that’s made by sautéing a handful of spinach leaves with garlic and lemon juice. Simply serve alongside the cube steak and brown gravy.
- Roasted sweet potatoes: This is a delicious and nutritious side dish that’s made by tossing diced sweet potatoes with olive oil, salt, and pepper, and then roasting in the oven until tender and caramelized.
In conclusion, cube steak and brown gravy is a hearty, homestyle classic that’s sure to become a new family favorite. By following the tips and techniques outlined in this article, you’ll be able to create a rich, savory dish that’s packed with flavor and sure to please even the pickiest of eaters. So why not give it a try tonight and see for yourself why cube steak and brown gravy remains a beloved American classic?
What is cube steak and where does it come from?
Cube steak is a type of steak that is made from a tougher cut of beef, usually top round or top sirloin. It is called “cube” steak because it is tenderized by pounding or rolling it to create small, cube-like indentations on the surface. This process helps to break down the fibers in the meat, making it more tender and easier to chew.
Cube steak is often associated with Southern cuisine, where it is a staple in many traditional dishes. It is also commonly used in country cooking and is a popular choice for home cooks who want to make a hearty, comforting meal without breaking the bank. Despite its humble origins, cube steak can be a delicious and satisfying choice for anyone looking for a classic, homestyle meal.
What is the best way to cook cube steak?
The best way to cook cube steak is to pan-fry it in a skillet with some oil or butter. This method allows the steak to develop a nice crust on the outside while staying tender and juicy on the inside. It’s also a quick and easy way to cook the steak, making it a great option for busy weeknights or special occasions.
To pan-fry cube steak, simply heat a skillet over medium-high heat and add a small amount of oil or butter. Place the steak in the skillet and cook for 3-4 minutes per side, or until it reaches your desired level of doneness. Be careful not to overcook the steak, as it can become tough and dry. Instead, aim for a nice medium-rare or medium, and let the steak rest for a few minutes before serving.
What is brown gravy and how is it made?
Brown gravy is a type of gravy that is made from the pan drippings of cooked meat, usually beef or pork. It is called “brown” gravy because it has a rich, dark color that comes from the caramelized bits of meat and fat that are left in the pan after cooking. Brown gravy is a classic accompaniment to cube steak and is often served over mashed potatoes, rice, or noodles.
To make brown gravy, simply deglaze the pan that you used to cook the cube steak with a small amount of liquid, such as broth or wine. Scrape up all the browned bits from the bottom of the pan and bring the liquid to a simmer. Reduce the heat to low and let the gravy simmer for a few minutes, stirring occasionally, until it thickens to your liking. You can also add a little flour or cornstarch to the gravy to help thicken it.
Can I make cube steak and brown gravy in a slow cooker?
Yes, you can make cube steak and brown gravy in a slow cooker. In fact, this is a great way to cook the dish, as it allows the flavors to meld together and the meat to become tender and fall-apart. Simply brown the cube steak in a skillet, then transfer it to the slow cooker with some broth and your choice of aromatics, such as onions and carrots.
Cook the cube steak on low for 6-8 hours, or until it is tender and falls apart easily. Meanwhile, make the brown gravy by deglazing the skillet that you used to brown the steak, then adding the pan drippings to the slow cooker. Let the gravy simmer for a few minutes, stirring occasionally, until it thickens to your liking. Serve the cube steak and brown gravy over mashed potatoes, rice, or noodles.
Can I serve cube steak and brown gravy with anything else?
Yes, cube steak and brown gravy can be served with a variety of sides and accompaniments. Some popular options include mashed potatoes, rice, noodles, and roasted vegetables. You can also serve the dish with some crusty bread or over egg noodles for a hearty, comforting meal.
In addition to these classic pairings, you can also try serving cube steak and brown gravy with some more adventurous sides, such as sautéed greens or roasted sweet potatoes. The key is to find a balance of flavors and textures that complements the rich, savory flavor of the cube steak and brown gravy.
Is cube steak and brown gravy a healthy meal option?
Cube steak and brown gravy can be a nutritious meal option, depending on the ingredients and cooking methods used. The cube steak itself is a good source of protein and iron, while the brown gravy can be made with a variety of nutrient-rich ingredients, such as onions and carrots.
However, the dish can also be high in fat and calories, especially if you use a lot of oil or butter to cook the steak and make the gravy. To make the dish healthier, try using leaner cuts of meat and reducing the amount of fat used in cooking. You can also add more vegetables to the dish, such as bell peppers or mushrooms, to increase the nutrient content.
Can I make cube steak and brown gravy ahead of time?
Yes, you can make cube steak and brown gravy ahead of time. In fact, this is a great way to prepare the dish, as it allows the flavors to meld together and the meat to become tender and fall-apart. Simply brown the cube steak and make the brown gravy, then refrigerate or freeze the dish until you are ready to serve it.
To reheat the dish, simply thaw it overnight in the refrigerator, then reheat it in the oven or on the stovetop until it is hot and bubbly. You can also make the dish in a slow cooker, which allows you to cook it while you are away from home. Simply brown the cube steak and make the brown gravy, then transfer the dish to the slow cooker and cook on low for 6-8 hours.