Description
Alton Brown’s cube steak brings Southern comfort to dinner tables with classic diner-style nostalgia. Perfectly tenderized beef coated in crispy seasoned flour creates a hearty meal that satisfies deep hunger and culinary memories.
Ingredients
Scale
Main Protein:
- 2 pounds (907 grams) beef bottom round, trimmed of excess fat
Seasonings and Spices:
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
Cooking and Binding Ingredients:
- ¾ cup (94 grams) all-purpose flour
- ¼ cup (60 milliliters) vegetable oil or bacon drippings
- 2 cups (473 milliliters) chicken broth
Instructions
- Preheat the oven to 300°F (149°C), ensuring the rack is positioned in the middle for even cooking.
- Generously season both sides of the meat with salt and pepper, then slice against the grain into 1/2-inch (1.3 cm) thick pieces.
- Spread flour evenly in a shallow dish, then meticulously coat each meat slice, ensuring complete and uniform coverage.
- Use a meat tenderizer to gently pound the meat until it reaches a quarter-inch (0.6 cm) thickness, creating a more tender texture.
- Heat vegetable oil or bacon grease in a 4- to 5-quart (3.8 to 4.7 liters) Dutch oven, covering just the bottom of the pan.
- Once the oil shimmers and begins to sizzle, carefully place the steaks in the pan, avoiding overcrowding to promote proper browning.
- Sear each steak for approximately 2 minutes per side until a rich golden-brown crust develops, then transfer to a separate plate.
- After browning all steaks, deglaze the pan by whisking in chicken broth and fresh thyme, scraping up any flavorful browned bits from the bottom.
- Return the steaks to the pot, submerging them completely in the aromatic liquid to ensure even braising.
- Cover the Dutch oven and transfer to the preheated oven, allowing the meat to slow-cook for 1.5 to 2 hours until exceptionally tender and nearly falling apart.
Notes
- Tenderizing breaks down tough muscle fibers, making meat more succulent and easy to chew.
- Pounding creates uniform thickness, helping the meat cook evenly without dry or undercooked spots.
- Flour coating forms a golden, crispy crust that seals in juices and adds delightful texture.
- Spacing proteins in the pan prevents steaming, allowing beautiful caramelization and rich flavor development.
- Room temperature meat browns more consistently and cooks more smoothly than cold cuts.
- Sharp knife helps achieve clean, precise cuts that enhance meat’s overall presentation and eating experience.
- Resting meat after cooking allows juices to redistribute, ensuring each bite remains moist and flavorful.
- Prep Time: 40 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 0 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 100 mg