Pioneer Woman Swiss Steak Recipe - Delish Sides (2024)

FAQs

What is the difference between Swiss steak and cube steak? ›

The names may evoke different associations, but they actually refer to the same thing. Such a steak doesn't refer to a specific part of the beef but rather a processing style. Cuts that are naturally less tender go into an industrial meat tenderizer, which imprints them with the checkered pattern.

Round Steak and Swiss Steak come from the same cut; however, the main difference is that Swiss Steak is tenderized. Tenderizing not only makes Swiss Steak more tender and delicate but also allows it to hold more seasoning and breading.

Heat a dry large skillet, preferably cast iron, over medium-high, then add oil. As soon as oil is smoking, cook steak, turning every 2 minutes or so, until a deep brown crust forms and the internal temperature is a few degrees below your favored doneness (120°F–125°F for medium-rare), 8–10 minutes.

Because the meat has less fat, it could use a little cooking oil for frying or grilling. Sear the beef over a high heat on a grill or stovetop skillet to seal in its juices, then proceed with a lower temperature to finish grilling, frying, or roasting.

Arm steak (Swiss steak) – Arm steak is more commonly referred to as “Swiss steak.” This tough cut of meat is taken from the bottom of the round and is generally best when braised. It does not lend itself to grilling.

Swiss steak is made from an actual piece of steak, usually cut from the bottom, top, or eye of round. These tough steaks are pounded thin, tenderized (via a textured mallet or swissing machine), and braised until fork-tender in a rich tomato and onion gravy.

Add the steak and then some garlic, butter, rosemary, and thyme. Sear evenly on each side. Depending on your preference, for a 2-cm thick steak, to cook to: blue, 1 min per side; rare, 1½ mins per side; medium-rare, 2 mins per side; medium, about 2¼ mins per side; well-done, about 4-5 mins per side.

Give both sides a light coat of SPG rub. Throw the steak on the cast iron, and let the steak sizzle for about 1 minute, then flip. Keep flipping every minute. Once the internal temperature hits 105ºF, add some butter, rosemary, thyme, and garlic cloves to the skillet, and let it all come together.

For the perfect medium-rare grilled Cowboy Ribeye steak, grill for 18–20 minutes for a 2-inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.

Gristle is a chewy, inedible part of meat. If there's too much gristle in your steak, you might send it back — or think seriously about becoming a vegetarian. Gristle is an unpleasant surprise in a bite of meat, a fibrous bit you may end up spitting in your napkin.

What is another name for cube steak? ›

Also known as minute steak, cube steak is an inexpensive, flavorful cut of beef that's pre-tenderized by a process of pounding and cutting. It comes from the top or bottom round, a tough portion near the rump of the cow usually used as stew meat.

Pick the right cut of meat: Swiss steak is traditionally made using a tough cut of beef, such as round steak. When slow-cooked, this meat gets really tender and juicy.

Interestingly, cube steak is like elevated ground beef. The cut comes from the round, or rear end, of cattle, so it's typically a top sirloin or top round, which can be a bit tougher than other beef cuts.

Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process (called "cubing"). This is the most common cut of meat used for the American dish chicken-fried steak.