Alton Brown makes good use of the only meat capable of being "knitted" together in an attempt to bring country cooking home again. The menu features Country Style Steak, Chicken Fried Steak and Swiss Steak. Pantry. Stir well, then add cube steaks, nestling them into sauce as much as possible. Cover dutch oven and place on lower-middle rack of oven. When oil is shimmering, add two cube steaks. Add enough of the vegetable oil or bacon fat to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Add wine. Carefully pour out any grease left in dutch oven, then add remaining butter and oil. Breads. 2 pounds beef bottom round, trimmed of excess fat, Sign up for the Recipe of the Day Newsletter Privacy Policy, Alton Brown Cooks Live: Panini Press Dinner, Alton Brown Cooks Live: Dessert Panzanella, Alton Brown Cooks Live: The A&E Bloody Bull+, Alton Brown Cooks Live: Roasted Snapper, Island Edition. Drinks. Turn heat to medium-high, and when oil shimmers, add onion, garlic, and mushrooms. Cook until golden brown, about four minutes on each side. Dredge in the flour again and set aside. Remove the steaks to a plate and repeat until all of the steaks have been browned. Dredge both sides of each cube steak in flour mixture, shaking off excess. Add Worcestershire sauce, mustard, and stock. See Tune-In Times. Dredge the pieces of meat on both sides in the flour. Welcome to Alton Brown's new, improved website, home to the cook's recipes, favorite multitaskers, Scabigail merch, and bonus video content. © 2020 Discovery or its subsidiaries and affiliates. Place the flour into a pie pan. Serve with mashed potatoes. When oil is shimmering, add two cube steaks. Turn heat to … Cube steak: mysterious meat stuff or misunderstood marvel? All rights reserved. Cook until very tender, about 25 minutes. Preheat your oven to 500 degrees Fahrenheit, usually at or near the hi… Cut the meat with the grain into 1/2-inch thick slices and season on both sides with salt and pepper. Remove cube steaks … Dredge both sides of each cube steak in flour mixture, shaking off excess. 17.8 g Cut the meat with the grain into 1/2-inch thick slices and season on both sides with salt and pepper. Then take your favorite cast iron skillet (if you don’t have one, use your heaviest pan) and put it in your oven. Published at Serious Eats by Nick Kindlesperger, adapted from a recipe in _I'm Just Here For the Food_ by Alton Brown. Brown steak, about two minutes per side. Dredge the pieces of meat on both sides in the flour. Mains. Heat ¼” of oil in the bottom of a 4 to 5 quart cast iron Dutch oven pot, on the stove top on medium heat. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. BROWSE BY RECIPE TYPE All Recipes. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Salt with kosher salt on all sides, then add pepper to each side. In a large skillet over medium-high heat, heat oil. Place oven rack in lower middle position and preheat to 250°F Meanwhile, stir together flour, salt, and black pepper on a large plate. Sauces & Condiments Repeat with remaining two cube steaks, adding more oil and butter if necessary. Cook until golden brown on both sides, approximately 2 minutes per side. Return the steaks to the pot and make sure they are all submerged in the liquid. Cover the pot and place it in the oven on the middle rack. Add one tablespoon each of oil and butter to Dutch oven and place over medium high heat. Cube steak: mysterious meat stuff or misunderstood marvel? Supremely tender, this takes cube steak and elevates it to the next level, braising it in a sauce inspired by Salisbury steak. After tenderizing the lightly floured steak with the needler, both sides are floured again, and set aside on a wire rack. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Remove the last steaks from the pot and add the chicken broth and thyme and whisk until the liquid just comes to a boil. Cook until golden brown, about four minutes on each side. Season steaks with salt and pepper. Using wooden spatula, scrape up any browned bits from bottom of pan. Credit: NewKitchenLife.com To season the steak, you just need salt and pepper. Remove meat to … Mix flour and garlic powder in a large shallow plate and dredge steaks. Breakfast. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart. You start with your favorite cut, I like Ribeye but you may prefer another, (for cuts like Porterhouse see our post here). Remove cube steaks to a plate and set aside. Place the flour into a pie pan. Reserve remaining dredge mixture. Alton Brown makes good use of the only meat capable of being "knitted" together in an attempt to bring country cooking home again. 5 %, lb cube steak, usually top round (4 pieces at 1/4 pound each). http://bit.ly/9D4psv, Total Carbohydrate Appetizers. Add one tablespoon each of oil and butter to Dutch oven and place over medium high heat. Carefully pour out any fat left in Dutch oven, then add remaining butter and oil. Cook, stirring frequently, until onion is caramelized, about three minutes. Dredge in the flour again and set aside.