Skillet Cube Steak
Provided by: SmallRecipe.com
Prep time: 0 minutes
Cook time: 0 minutes
|~ 1 ½ lbs. cube steak, carefully trimmed of all fat|
|~ ½ c. all-purpose flour|
|~ 1 tsp. salt|
|~ ½ tsp. black pepper|
|~ 3 T. olive oil, divided|
- In a gallon-sized baggie, place all the trimmed meat along with the flour, salt, and pepper. Keep a lot of air in the bag and seal it well. This allows space for the meat and seasonings to shake around in the bag. Flip and shake the baggie until all the meat is coated evenly.
- Lay the meat out in a single layer on wax paper or plastic wrap near the stove and let it rest for 3-5 minutes. This helps the flour adhere to the meat.
- Preheat a medium-sized heavy nonstick or well-seasoned cast iron skillet over medium heat. Add one Tablespoon olive oil and swirl to distribute evenly.
- Allow the oil to get hot for about a minute; then add about 1/3 of the meat in a single layer, being careful not to overcrowd the skillet. My skillet would fit about 1/3 of the batch of meat so I used 1 Tablespoon of oil per batch for a total of 3 Tablespoons. If you have a large skillet, you may be able to cook it all in two batches, using half of the 3 Tablespoons of oil for each of the batches.
- Do not move the meat around after laying it in the pan; let it cook for 4-5 minutes undisturbed.
- Flip each piece and continue to cook for 3-4 more minutes or until the pieces are golden brown on both sides.
- Transfer to a paper towel-lined plate.
- My favorite way to serve this is with mashed potatoes and cream gravy but it’s delicious without gravy too!
When we cut our deer loins up for steaks, we cube them with a machine. So, actually it is tenderized twice, where the pattern on meat is cubed. I got tired of just the same old thing ,so I thought, why not try this? Glad I did.
Provided by: SmallRecipe.com
Categories: Main Meal
Prep time: 15 minutes
Cook time: 10 minutes
|1 pound(s) cubed deer steak|
|1 large egg|
|1 cup(s) milk|
|– enough flour for double breading|
|– salt & pepper|
- Beat together the egg & milk. Set aside.
- Lay meat, a few pieces at a time, on counter. Take a small cast iron skillet, or other skillet that is not rounded on bottom, & with the bottom edge of the pan, slightly flatten the meat. So, if the meat was 1/2″ thick to start with, flatten to about 1/4″.
- Place the deer steak in egg mixture.
- Place the flour in sorta deep bowl to prevent a mess.
- Remove the meat from mix, one piece at a time, & shake off excess liquid & place in flour mixture. With hands, cover both sides of meat with flour & press it onto it. Shake off excess & place on a piece of wax paper. Repeat with all pieces of meat. Do not stack.
- Heat 1/4″ canola oil in cast iron skillet or whatever you fry in. Heat on med-high heat.
- As you place the meat in the fryer, re-dip in your flour first & shake off excess.
- Place in hot oil & fry until golden brown on one side, flip & repeat on other side.
- Drain on paper towels. Salt & pepper on top. Serve hot with mashed potatoes & white gravy.
- This has absolutely no deer taste. It tastes just like the normally chicken fried steak without the gristle & added fat.