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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.
Chicken-fried steak, also known as country-fried steak, is an American Southern breaded cutlet dish consisting of a piece of beefsteak (most often tenderized cube steak) coated with seasoned flour and either deep-fried or pan-fried. It is associated with the Southern cuisine of the United States. It is breaded and fried with a technique similar ...
Dredge steaks, on all sides, in flour mixture. Heat 1/2 inch oil in a high-sided pan or cast-iron skillet over medium heat until shimmering but not smoking (about 350°F with an instant-read ...
Beef Wellington – Filet steak with pâté and duxelles in shortcrust pastry. Bistecca alla fiorentina. Bistek – Filipino dish. Bistik jawa – Flat cut of beef. Bulgogi – Korean meat dish. Carpetbag steak. Carne asada – Dish of grilled and sliced beef. Chateaubriand (dish) – Front cut of a beef tenderloin.
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Description. A thick slice of beef tenderloin. A section of braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until lightly browned, about 3 to 4 minutes each. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys.
Steak meat is also often minced, shredded, chopped finely or formed to create a range of dishes that retain the name "steak": Chicken-fried steak – a breaded cutlet dish consisting of a piece of steak (tenderized cube steak) coated with seasoned flour and pan-fried. It is associated with U.S. Southern cuisine.
Beef steaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized (cf. cube steak).
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