Stop Throwing This Steak Cut On The Grill Unless You Want Dry, Chewy Meat

If you've ever grabbed a beef cut that has a waffle-like texture and a cheap price, chances are it was cube steak (sometimes called minute steak). It usually comes from around the rear leg or rump of the cow (called the round), although some butchers may take it from the shoulder. Both of these areas are muscles that get a lot of exercise, and this makes for a relatively tough cut of meat. So, butchers tenderize it (either with a machine or by hand), which is what gives it that waffled or dented look (and its name, as the dents are often square).

You might think that since cube steak is tenderized, it's a good grilling option, but there's another thing a good grilling steak needs: fat. Cube steak has very little marbling (streaks of fat inside) so it doesn't stay moist when cooked. The high heat dries it out quickly, and since cube steaks are thin, that drying is turbo-charged, making it very, very easy to overcook it. Ultimately, cube steak is just too lean, thin, and tough to reliably work with the high heat of a grill. That said, there are ways to prepare it that can help get around this problem, even if you'll never turn it into filet mignon.

High heat isn't necessarily going to ruin cube steak — you just have to do some preparation to make it work. One option is to dredge it in flour, which gives it a crust and keeps the moisture in; you can go further and bread it, which is basically what happens with chicken-fried steak. You'll want to shallow fry it in a little oil to add some fat, and you may want to consider a sauce to also up the fat content. This is why chicken-fried steak often gets that creamy gravy served alongside it.

Otherwise, cube steak braises well: If you're not up for putting together a whole beef stew, you could simmer it in broth or gravy for a quicker meal. Low and slow is key here: You'll need gentle heat and a longer cooking time.

If grilling is non-negotiable, you may just want to look at some different cuts. Obviously, premium and pricy steaks like ribeye or T-bone would be best, but chances are you're looking at cube steak because of its affordable price. So, for some cheaper grill-friendly cuts, skirt and flank steak are solid bets: They're also on the lean side, so you'll want to marinate them first and slice them against the grain afterwards, which breaks up the fibers and makes it more tender. Flat iron steak comes from the tougher shoulder but has some more fat, so it's another option. Finally, you can also consider sirloin or Denver steaks, which are budget-friendly (although not rock-bottom in price) and also hold up on the grill.