The great steak debate: flank steak vs. cube steak – which reigns supreme?
What To Know
- Cube steak, on the other hand, is not a specific cut of beef but rather a method of preparing meat.
- For a bold and flavorful cut with a chewy texture, flank steak is a great option.
- For a tender and juicy cut that can be easily seasoned and cooked, cube steak is a suitable choice.
The world of meat cuts can be a confusing labyrinth, especially when it comes to distinguishing between similar-sounding options. One such conundrum is the question of whether flank steak and cube steak are interchangeable. This blog post aims to shed light on this culinary puzzle, exploring the similarities and differences between these two beef cuts.
What is Flank Steak?
Flank steak is a long, flat cut of beef taken from the underside of the loin. It is known for its leanness, strong flavor, and chewy texture. Flank steak is often marinated or grilled to tenderize it.
What is Cube Steak?
Cube steak, on the other hand, is not a specific cut of beef but rather a method of preparing meat. It involves pounding or tenderizing a cut of beef with a meat mallet or mechanical tenderizer. This process creates small indentions or “cubes” on the surface of the meat, allowing it to absorb marinades and seasonings more effectively.
Is Flank Steak Cube Steak?
No, flank steak is not inherently cube steak. While it is possible to cube steak flank steak, it is not the default preparation method for this cut. Flank steak is typically grilled or roasted, while cube steak is usually pan-fried or braised.
Key Differences Between Flank Steak and Cube Steak
| Feature | Flank Steak | Cube Steak |
| — | — | — |
| Cut of Beef | Underside of Loin | Any Cut of Beef |
| Preparation | Grilled, Roasted | Tenderized with Mallet |
| Texture | Lean and Chewy | Tender and Moist |
| Flavor | Strong Beefy Flavor | More Mild and Absorbent |
Advantages and Disadvantages of Flank Steak vs. Cube Steak
Flank Steak
- Advantages:
- Rich flavor
- Lean and low in fat
- Disadvantages:
- Can be tough if not cooked properly
- Requires marinating or tenderizing
Cube Steak
- Advantages:
- Tender and juicy
- Absorbs marinades and seasonings well
- Disadvantages:
- Can lose some flavor due to tenderizing
- May not be as visually appealing
Cooking Methods for Flank Steak and Cube Steak
Flank Steak:
- Grill: Marinate and grill over high heat for 5-7 minutes per side for medium-rare.
- Roast: Season and roast at 425°F (220°C) for 20-25 minutes for medium-rare.
Cube Steak:
- Pan-Fry: Dredge in flour and pan-fry for 3-4 minutes per side for medium-rare.
- Braise: Brown in a pan and then simmer in a flavorful liquid for 1-2 hours until tender.
Which is Better: Flank Steak or Cube Steak?
The choice between flank steak and cube steak ultimately depends on your personal preferences and culinary goals.
- For a bold and flavorful cut with a chewy texture, flank steak is a great option.
- For a tender and juicy cut that can be easily seasoned and cooked, cube steak is a suitable choice.
Conclusion: Embracing the Diversity of Beef Cuts
Flank steak and cube steak represent two distinct options in the world of beef cuts, each with its own unique characteristics and culinary applications. Understanding the differences between these cuts will empower you to make informed choices and elevate your beef-cooking experiences.
Frequently Asked Questions
Q: Can I use cube steak instead of flank steak in recipes?
A: Yes, but keep in mind that the texture and flavor will be different. Cube steak will be more tender but may have a milder flavor.
Q: What is the best way to tenderize flank steak?
A: Marinating, pounding, or using a meat mallet can help tenderize flank steak.
Q: How long should I marinate flank steak?
A: For optimal flavor and tenderness, marinate flank steak for at least 4 hours, or up to overnight.