Savory Herb-Infused Cube Steak

Why This Savory Herb-Infused Cube Steak Works

During cooking, the hot skillet gives the cube steaks a deep brown crust. That browning locks the outside a bit, so the meat doesn’t dry out as easily. Inside, the meat starts to relax and turn more tender instead of staying tough and chewy.

As the garlic hits the oil, it softens and lightly toasts, so it doesn’t taste sharp anymore. Once the herbs go in, their tiny pieces spread through the hot oil and broth. They cling to the surface of the steaks and sink into the little dents in the cube steak, so every bite has some of that herby taste.

After the broth is added, the pan isn’t as harshly hot, so the steaks simmer instead of burning. The liquid loosens the browned bits on the bottom of the pan and soaks into the meat. When the butter melts in at the end, it thickens the juices just a little and coats the steaks in a glossy layer. Resting off the heat lets the juices settle inside the meat, so they stay in the steak instead of running all over the plate.

Mistakes To Avoid

Letting the cube steaks cook too long on high heat turns the meat tough and chewy. The thin steaks keep cooking fast even after they look browned, so the inside dries out while the outside starts to get hard and crusty instead of just seared.

Adding the garlic too early or cooking it longer than those 30 seconds makes it burn in the oil. Burned garlic turns dark and bitter, and those tiny pieces stick to the meat and sauce, leaving little hard, burnt bits in every bite.

Pouring in the beef broth while the pan is still on high heat can boil off the liquid too fast. The pan sauce then reduces to almost nothing, leaving the steaks coated in a greasy layer instead of a light, glossy sauce.

Skipping the resting time at the end means the juices inside the steaks rush out as soon as they are cut. The meat then looks wet on the plate but feels dry and stringy when eaten.