Stop trying to cook cube steak like a ribeye. You’re not a cowboy; you’re a soupmaker now. High heat will turn it into a hockey puck that shatters your molar. Instead, use a heavy pan or Dutch oven. Sear it on high for exactly 60 seconds per side—just for color and flavor—then drop the heat to medium-low.
Add a liquid. Beef broth, canned tomatoes, a splash of Worcestershire, even gravy from a packet (no judgment here). Stick a lid on it. Then let it simmer for 45 minutes to an hour. The meat will gently rehydrate and fall apart like a bad relationship. The longer it simmers, the more it whispers, “I love you, please eat me.”
The Forbidden Move: Cube Steak Fried Rice
Want to sound like a genius? After you simmer it, shred that steak with two forks. Then fry it in a pan with leftover rice, a scrambled egg, soy sauce, and a heap of kimchi. This dish is so good it’ll make your ancestors weep. The acid from the kimchi and the softness from the long cooking create a harmony that tastes like a hug from a chef who doesn’t hate you.
I once served this to a friend who swore he hated cube steak. He ate three servings, then asked for the recipe. I told him, “First, you beat it with a hammer.” He was confused, but his stomach was happy.
How To Cook Ribs In A Crock Pot With Water - Recipes.net
