Achieving the Perfect Result. Neglecting acid: Without a component like wine, vinegar, or tomato to denature the proteins, the meat remains in a tight, chewy state.
Quick Fixes For Tough Cube Steak
Typically sourced from the round or loin section of the animal, the meat is passed through a metal tenderizer that punches small cubes into the surface. The Science of Tenderness To achieve the ideal texture, the goal is to break down the proteins without destroying the structure of the meat.
Cutting against the grain: Failing to slice the finished product perpendicular to the muscle fibers makes each bite harder to chew. If exposed to high heat without sufficient time, collagen does not have the opportunity to break down into gelatin, which acts as a lubricant for the fibers.
Simple Techniques to Soften Your Cube Steak
Skipping the tenderizer: If the meat was not mechanically tenderized, the fibers are too tight to break down without wet marinades or extended cooking times. However, this does not mean it can withstand high, dry heat for long.
More About Why is my cube steak tough
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