On cube steak

The New York Times called it "a wallflower among meat cuts." Although pounding meat to tenderize it is a practice going back thousands of years (maybe farther), the modern cube steak emerged in the 1930s and 1940s when the tenderizing machines could be manufactured and distributed nationwide. In a time when frozen pizza and Lean Cuisine had yet to be invented, cube steak was a convenience food, requiring just a few quick minutes in the pan to cook.

Then and now, cube steak was also very affordable. This made it the perfect choice for struggling families and people whose finances had yet to recover from the Great Depression. And in today's market, with its soaring meat prices, the cube steak is still a great choice for a quick, affordable bit of beef. (At the stores where I shop, cube steak runs around $2/lb whereas a "real" steak will set you back about $10/lb.)

Cube steak is a cheap cut of meat which has been tenderized by a mechanical chopping and pounding device. This device leaves cube steak with its unique texture and its characteristically thin profile. Because of this treatment, cube steak should always be cooked medium well, since the cuts can allow bacteria into the middle of the meat (unlike a whole steak).

The process is simple: heat a skillet to medium heat and add a quick splash of oil. You can toss the cube steak directly into the pan and season it with salt and pepper. Or for a bit more flavor, dredge the meat in flour and then fry it with salt and pepper. 2-3 minutes per side is usually enough time to cook it through.

If you have dredged it and want to go for a full-on chicken fried steak experience, add some gravy. Or just enjoy this simple, delicious, and affordable cut of meat on its own. It makes a great weeknight dinner!