To ensure tenderness in a cube steak, tenderize the meat, marinade it in an acid mixed with oil, take the steak out 30 minutes before cooking, heat a skillet to medium-high heat, add olive oil, and sear the juices in. You need a meat mallet, a plastic bag, marinade, oil and a skillet to complete this task.
- Pound the meat
Even though cube steak has already been pounded, tenderize it a little more. Place the steak in a plastic bag, and use a meat mallet to pound the steak, thereby breaking up the tough muscle fibers. Use the jagged edge of the mallet.
- Marinate the meat
After pounding the steak, make a marinade that includes an acid such as wine and olive oil. Place the steak and the marinade inside a plastic bag. Seal the bag, and allow it to set at least two hours. Do not include salt in the marinade as this dries out the meat.
- Prepare to cook
Remove the steak from the refrigerator 30 minutes prior to cooking. Just before cooking, heat up a skillet to medium-high heat. While the pan is heating, remove the cube steak from the marinade, and pat it dry.
- Sear the juices in
As soon as the skillet is radiating heat, add 1 tablespoon of olive oil. Let it heat for one minute. Gently lower the steak into the skillet. Let the steak sear until it stops sticking. Flip it just one time, and let it cook on the other side until it stops sticking.