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Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process (called "cubing"). [1] This is the most common cut of meat used for the American dish chicken-fried steak.
Chicken-fried steak resembles the Austrian dish Wiener schnitzel and the Italian dish cotoletta alla milanese, which is a tenderized veal or pork cutlet, coated with flour, eggs, chicken stock cube, and bread crumbs, and then fried.
Tenderness: Pork loin is less tender than tenderloin since it's sourced from a more muscled area of the pig, and so benefits from slower cooking methods. Tenderloin comes from a muscle near the ...
The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized (e.g. cube steak). Asado – Meat dish traditional in Uruguay, Argentina, Rio Grande do Sul, Peru, Paraguay and Chile – some asado dishes use beef steak
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Love to cook and eat steak? Make sure you're cutting it right so you get all the best flavor and texture out of your cut. ... Make sure you're cutting it right so you get all the best flavor and ...
Beef steaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized (cf. cube steak).
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet.