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Place a skillet on the stove and add half the oil along with the onions. Pan-fry on high heat until golden brown and a bit crispy around the edges, 10 minutes.
Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process (called "cubing"). [1] This is the most common cut of meat used for the American dish chicken-fried steak.
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Also known as: minute steak, bucket steak. Best for: pan-searing, battering and frying. How to cook it: Make cube steaks into chicken fried steak, which is breaded, fried and served with gravy.
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The entire "minute Steak" section contradicts itself and is written in a nonsensical way. [ edit ] One part says that many English-speaking countries call this "minute steak", but a redirect says that butchers sometimes call something else that, and then the section at the bottom acts like something said there's a difference between cube steak ...
Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. [1]The typical chuck steak is a rectangular cut, about 2.5 cm (1 inch) thick and containing parts of the shoulder bones of a cattle, and is often known as a "7-bone steak," as the shape of the shoulder bone in cross-section resembles the numeral '7'.
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