How to Cook Juicy, Flavorful Beef Steakettes at Home

Beef steakettes also known as cube steaks, are an underrated and often overlooked cut of beef. With a little TLC, these inexpensive cuts can be turned into tender delicious steaks with big beefy flavor.

Whether you’re cooking for yourself, your family, or friends, learning how to cook cube steaks right can be a game changer. Keep reading for my tips and tricks to make the juiciest, most savory steakettes you’ve ever tasted.

Picking the Best Cube Steaks

Cube steaks are made from top round or top sirloin cuts The meat is run through a mechanical tenderizer that pierces the steaks with lots of small holes This breaks down some of the tough connective tissues.

When shopping, look for cube steaks that are:

• Uniformly 1⁄2 to 3⁄4 inch thick
• Bright red in color with no graying or dry edges
• Well marbled with white fat streaks throughout

Thicker steaks will end up chewier while thinner ones can overcook and dry out quickly. I find 3⁄4 inch thickness to be just right.

Go for steaks with the most marbling you can find. The fat bastes the meat and keeps it tender while cooking.

For best flavor and texture, choose USDA Choice grade beef whenever possible. Select steaks will be a bit tougher.

Prepping Your Steakettes

Cube steaks benefit from a quick soak in a marinade, milk bath or seasoned buttermilk before cooking. This adds flavor and moisture to the meat.

Marinade Ideas:

• Italian Dressing – Use zesty bottled dressing for instant flavor.
• Soy Sauce, Lime Juice, Chili Garlic Sauce – For Asian inspiration.
• Beer, Worcestershire Sauce, Onion, Garlic – Can’t go wrong with these classic flavors.

Buttermilk Soak:

• Pour 1 cup buttermilk in a shallow dish. Add salt, pepper, garlic powder, onion powder and oregano or thyme.
• Soak steaks for 20-30 minutes, flipping halfway through. The milk proteins tenderize while the seasonings add big flavor.

Pat the steaks dry very well before cooking. Leftover marinade or buttermilk will burn and stick to the pan.

Cook Your Cube Steaks Perfectly

Cube steaks cook up fast because they are thin. High heat is needed to get a nice sear while keeping them juicy inside.

These are my top tips for perfectly cooked steakettes:

Use a Heavy Pan

Cast iron or stainless steel work best to distribute heat evenly. Nonstick is not ideal as the coating can’t withstand high heat searing.

Get the Pan Very Hot

Heat your pan over medium-high heat. Add just enough oil to lightly coat the bottom and heat until it shimmers. The hot oil will help caramelize and brown the meat.

Cook in Batches

Don’t overcrowd the pan. Cook steaks in a single layer with space between each one. They should sizzle the moment they hit the pan.

Don’t Move Them!

Let the steaks sit undisturbed for 2-3 minutes to brown well. Then flip once and cook 2 minutes more for medium doneness.

Check for Doneness

Nick a steak with a knife to peek inside. Medium rare will be bright pink. Medium is light pink. Medium well has just a hint of pink.

Let Steaks Rest

After cooking, transfer to a plate and let rest 5 minutes before cutting. This allows juices to redistribute so they don’t run out when sliced.

Pan Frying Method

For basic pan fried steakettes:

1. Pat steaks dry and season generously with salt and pepper on both sides.
2. Heat 1 Tbsp oil in a heavy skillet over medium-high heat until very hot.
3. Add steaks in a single layer without overcrowding. Cook undisturbed 3 minutes per side.
4. Transfer to a plate and tent foil over top to keep warm.
5. Repeat to cook remaining steaks.

This straightforward stovetop method gives you flavorful, crispy brown exterior and tender juicy interior.

Oven Finish Method

Pan frying to quickly brown then finishing in the oven is also an option:

1. Follow steps above to sear steakettes 1-2 minutes per side in a hot skillet just until browned.
2. Transfer steaks to a broiler pan or baking sheet.
3. Bake at 450°F for 5-8 minutes until steaks reach desired doneness.
4. Let rest 5 minutes then serve.

The hot oven cooks through without overbrowning exterior.

Season and Sauce Your Steakettes

Cube steaks do well with lots of seasoning and flavorful sauces. Here are some tasty ways to dress them up:

Spice Blends:

• Steak Seasoning – A blend of black pepper, garlic powder, onion powder and paprika.
• Southwest Spices – Chili powder, cumin, oregano gives a Tex-Mex kick.
• Herbes de Provence – Rosemary, thyme, fennel seeds for Mediterranean flair.

Sauces and Toppings:

• Steak Sauces – A-1, Heinz 57 or homemade demi-glace sauce.
• Chimichurri – Fresh parsley, oregano, garlic, olive oil and vinegar.
• Compound Butter – Flavored with herbs, roasted garlic, bleu cheese or chili flakes.
• Sautéed Mushrooms – Cooked in red wine, garlic and thyme.

Mix and match spices and sauces to customize the flavor. Smoky paprika, zesty chimichurri or rich demi glace are some of my favorites on cube steak.

Side Dishes for Steakettes

What pairs well with tasty cube steaks? These classic sides never disappoint:

• Baked Potato – Top with butter, sour cream, cheese and bacon.
• Garlic Mashed Potatoes – Creamy comfort food.
• Roasted Potatoes – Crispy outside and fluffy inside.
• Rice Pilaf – Herby rice with sautéed veggies.
• Mac and Cheese – Cheesy deliciousness in every bite.
• Creamed Spinach – Silky nutmeg-spiked creamed spinach.
• Sautéed Green Beans – Quick-cooked with garlic and lemon.

A simple green salad rounds out the meal nicely. I also like to serve warm bread or rolls to sop up any savory pan juices.

Tips for Leftover Steakettes

Like most beef cuts, steakettes can be repurposed in lots of tasty ways if you have any leftovers:

• Slice thinly for Philly cheesesteaks or steak sandwiches.
• Dice into cubes for stir fry with veggies and rice.
• Shred for nachos, tacos, enchiladas, etc.
• Cook into casseroles like Shepherd’s Pie.
• Simmer in gravy, broth or sauce for French dip sandwiches.

Refrigerate leftovers within 2 hours and use within 3-4 days. Reheating to 165°F kills any bacteria.

Mastering the Art of Cube Steaks

That covers my tips and tricks for making flavorful, juicy cube steaks at home. With the right prep, seasonings and cooking method, these budget-friendly cuts can totally rival premium steaks.

The next time you see cube steaks on sale at the grocery store, grab a pack. Following this guide, you can become a master at cooking up tender and tasty steakettes. Just be prepared for requests for second helpings!