How to Make Beef Cubed Steaks More Tender

Photo Caption How to Make Beef Cubed Steaks More TenderPhoto Credit Victor Holguin/Demand MediaHow to make a tough cut of beef more palatable is an age-old culinary conundrum. Round, chuck and other tough steaks are often tenderized via pounding with a mallet or cubing machine. Teflon Coatings Pounding the meat into a thin cutlet tenderizes it and leaves square imprints on the surface -- hence the name "cube steak." If you want to make your cube steak even more tender, a few key marinade ingredients can do the trick, as can preparing it with a slow, wet cooking method like braising. These options aren't complicated, but they do extend your prep or cooking time.
Step 1Submerse the cube steak in milk, buttermilk or yogurt in a Non Stick Coatings non-reactive dish for up to four hours, turning it once halfway through. These dairy ingredients have tenderizing enzymes while being relatively low in acids that break down muscle fibers and can make your meat mushy. Cover the dish and keep it in the refrigerator.