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Old 02-23-2018, 01:50 AM   #1
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Chicken fried steak- cube steaks

I like cube steaks every once in awhile. Very economical. I try to chicken fry them. My recent cube steaks were on the thick side. I coated them in egg and seasoned flour mixture, fried each side lightly, added a splash of water, then covered the pan with aluminum foil and reduced the heat to low and let it cook for 30 min. The meat was still kinda chewy. I think it was because the cut of cube steak was a bit thick. Can you pound a cube steak to be thinner without ruining it? I'm not sure if this cut of meat is meant to be pounded thinner.

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Old 02-23-2018, 06:51 AM   #2
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You should only fry it quickly until just done. The water and the extra cooking time is why it was tough, besides ruining the crispy coating, i.e. chicken fried, as in crispy outside.
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Old 02-23-2018, 06:58 AM   #3
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Yes, they are called chicken fried because they are supposed to be fried as you would pieces of chicken. Just until done with a crispy to semi-crispy coating.

You may have lightly fried them, but then you steamed them for 30 minutes which will toughen meat.
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Old 02-23-2018, 08:32 AM   #4
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That cut is also called minute steak in some parts of the country. Guess why
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Old 02-23-2018, 08:47 AM   #5
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+1 for the replies to Caslon's post...

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Old 02-23-2018, 01:32 PM   #6
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Yes, they are called chicken fried because they are supposed to be fried as you would pieces of chicken. Just until done with a crispy to semi-crispy coating.

You may have lightly fried them, but then you steamed them for 30 minutes which will toughen meat.

I get ya. My method cooked up fine with thinner cube steaks.
Can I go ahead and pound the hell outta cube steak meat without wrecking it (to make it thinner)?
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Old 02-23-2018, 02:16 PM   #7
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Yes, you can pound them thinner. Just don't go to the point where they fall apart.

Yes, cook them until golden brown, but no more.

I tend to use a better cut of meat, like thin-cut sirloin steak (AKA: breakfast cut), and pound it out for CFS. Cubed steak just seems to be very unpredictable at the grocery store.
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Old 02-23-2018, 04:52 PM   #8
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Yes, you can pound them thinner. Just don't go to the point where they fall apart.

Yes, cook them until golden brown, but no more.

I tend to use a better cut of meat, like thin-cut sirloin steak (AKA: breakfast cut), and pound it out for CFS. Cubed steak just seems to be very unpredictable at the grocery store.
I agree...

Want a good meal, utilize a good product..

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Old 02-23-2018, 05:25 PM   #9
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I love cube/minute steaks. Making them chicken fried is a great idea.

My mom often made them for us on hard rolls with cheese and onions and peppers, sort of like a cheesesteak. Yeah, sometimes they were tougher than others and you had to really tear into it with your teeth, but they were always tasty. Much better than greasy Steak-Ums. (anyone remember those?)
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Old 02-23-2018, 05:45 PM   #10
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Whatever you use, don't forget the heavily peppered cream gravy!

(ugh...yes, I remember Steak 'Ums. My dad used to buy them years ago. Yuck. )
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Old 02-23-2018, 05:46 PM   #11
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Golly gee, doesn't anyone use the method where you fry it up, then turn down the heat and add foil to the top of the pan and let it slow cook until tender? I'm saying that works for me, only, this cube steak was a bit thick. Thanks for saying I can pound the crap out of it without messing with the final result. What is a cube steak anyways? What part of the cow? It's obviously a tougher cut of meat since it's sold having already gone thru a tenderizing process.
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Old 02-23-2018, 06:08 PM   #12
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I think it's usually a mechanically tenderized round steak, that comes from the back end of the animal. And yes, it's not the most tender cut, that's for sure. That's why cube steak is sold tenderized and best fried fast and hot for chicken fried steak.

I've never covered the CFS after frying it, and continued to cook it. I just bread it, fry for just a few minutes on each side, remove from the pan, and place on a rack or paper towels to drain. That's how my mama and grandma taught me and I always loved theirs.

But obviously you can make it however you want.
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Old 02-23-2018, 06:28 PM   #13
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I think it's usually a mechanically tenderized round steak, that comes from the back end of the animal. And yes, it's not the most tender cut, that's for sure. That's why cube steak is sold tenderized and best fried fast and hot for chicken fried steak.

I've never covered the CFS after frying it, and continued to cook it. I just bread it, fry for just a few minutes on each side, remove from the pan, and place on a rack or paper towels to drain. That's how my mama and grandma taught me and I always loved theirs.

But obviously you can make it however you want.
Well, since I can pound it thinner, then, OK. Otherwise, my cube steak is on the thick side and just frying it would over cook the batter seasoning by the time the inside was done. That's why I like the "fry it" "cover the pan with foil" "add a little water" and let it "slow cook" until this cheap cut of beef is done and not too chewy. I like adding a dab of Heinz chili sauce on top before serving it (to myself).
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Old 02-23-2018, 08:18 PM   #14
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Golly gee, doesn't anyone use the method where you fry it up, then turn down the heat and add foil to the top of the pan and let it slow cook until tender? I'm saying that works for me, only, this cube steak was a bit thick. Thanks for saying I can pound the crap out of it without messing with the final result. What is a cube steak anyways? What part of the cow? It's obviously a tougher cut of meat since it's sold having already gone thru a tenderizing process.
I think that just may be a criminal offense here in Texas.



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Old 02-23-2018, 08:36 PM   #15
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Casey, what is canned milk? Just whole milk in a can, or something else?
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Old 02-23-2018, 08:39 PM   #16
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Caslon, if you want to cook breaded meat in gravy that's ok but then you have what's called "Swiss Steak" although I don't know why. One thing I do know, Chicken Fried Steak is never cooked in gravy, the gravy is always served on top.

If you pay close attention to the video from Casey..it will be perfect. Notice his choice of meat, and method.
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Old 02-23-2018, 08:53 PM   #17
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Casey, what is canned milk? Just whole milk in a can, or something else?
It is just Evaporated Milk. https://www.petmilk.com

I use heavy cream for my CFS gravy.

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Old 02-23-2018, 10:08 PM   #18
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Good video Casey, thanks for sharing! That's pretty much how I make it, but I scale the quantities down a bit unless I'm cooking for more than just me. Like you, I use either heavy cream or half and half for the gravy, but I would use evap if I were camping and had no access to fresh.

I do believe I'm going to have to add CFS to the menu in the next week or two...getting a craving for it after reading this thread.
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Old 02-23-2018, 11:40 PM   #19
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Good video Casey, thanks for sharing! That's pretty much how I make it, but I scale the quantities down a bit unless I'm cooking for more than just me. Like you, I use either heavy cream or half and half for the gravy, but I would use evap if I were camping and had no access to fresh.

I do believe I'm going to have to add CFS to the menu in the next week or two...getting a craving for it after reading this thread.
Please, no pics. Not until April.
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Old 02-24-2018, 12:05 AM   #20
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Yes, you can pound them thinner. Just don't go to the point where they fall apart.

Yes, cook them until golden brown, but no more.

I tend to use a better cut of meat, like thin-cut sirloin steak (AKA: breakfast cut), and pound it out for CFS. Cubed steak just seems to be very unpredictable at the grocery store.
Oh, I forgot to post a picture.

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