Best 6 Garlicky Pork Cube Steaks Recipes
If you are looking for a recipe that is simple, delicious, and packed with flavor, look no further than garlicky pork cube steaks. Pork cube steaks are a versatile and economical cut of meat that can be cooked in a variety of ways. When cooked properly, they are tender, juicy, and full of flavor, with crispy edges and a delicious crust. Garlicky pork cube steaks are a great option for a quick and easy weeknight meal, they can be served with a variety of sides, and it is a dish that the whole family will enjoy.
Let's cook with our recipes!
ROSEMARY & GARLIC COATED PORK CUBE STEAKS
Rosemary and garlic just seem to go with pork, just as coating and pan frying seem to go with cube steaks. So it only seemed natural they should all come together in one dish.
Provided by Debbwl
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place flour, walnuts, parmesan, rosemary and garlic powder in food processer and process for 1 - 2 minutes till coating consistence; place mixture in a pie plate and set aside.
- Heat the oil in skillet.
- Season cube steaks with salt and pepper; then dredge in the flour mixture.
- Cook for 3-5 minutes on each side depending on size of meat.
- Serve immediately.
GARLICKY PORK CUBE STEAKS
Categories Pork
Number Of Ingredients 7
Steps:
- 1. Combine the flour, panko, salt, and pepper in a plate. 2. Smear the smashed garlic on both sides of the cube steaks. 3. Dredge the steaks in flour. 4. Heat 2 tbsp olive oil on high in a large nonstick skillet. 5. Fry the pork steaks in the pan for about 3 minutes until browned, then flip over. 6. Drizzle 1 tbsp olive oil around the prok steaks and swirl the pan around to distribute it. Fry for about 3 minutes until browned. 7. Serve with beef gravy.
GRILLED GARLICKY FIVE-SPICE PORK STEAKS
The menu at Vietnamese restaurants in the United States often includes an inexpensive, homey rice plate with grilled pork chops flavored with Chinese five-spice powder, garlic, and onion. Unfortunately, I have often found the dish disappointing, with the rib chops dry and thin. Even with a knife and fork, the meat-typically broiled, rather than the advertised grilled-is hard to cut. After a number of dissatisfying rice plates, I decided to make the pork at home. To avoid dry meat, I opted for pork shoulder steaks. The slightly fatty, flavorful steaks turned out to be perfect for absorbing the bold marinade and remained moist after grilling. Sliced up before serving, the meat is easily managed with chopsticks, too, and I include a dipping sauce for extra flavor. Serve the pork with rice and a salad or a stir-fried or sautéed vegetable for a light meal. Add a soup such as Opo Squash Soup (page 60) and you have a traditional Vietnamese menu. Use any left overs for baguette sandwiches (page 34) or Mixed Rice (page 245).
Yield serves 4 to 6 with 2 or 3 other dishes
Number Of Ingredients 10
Steps:
- If the pork steaks are large, cut them into pieces about the size of your hand. To make the marinade, in a baking dish or shallow bowl large enough to accommodate the steaks, combine the garlic, shallot, five-spice powder, oil, fish sauce, salt, sugar, and pepper and mix well. Add the steaks and use your fingers to coat all the surfaces well. Cover with plastic wrap and refrigerate for at least 2 hours or up to 8 hours for the best flavor.
- Remove the pork from the refrigerator 30 minutes before cooking. Prepare a medium charcoal fire (you can hold your hand over the rack for only 4 to 5 seconds) or preheat a gas grill to medium.
- Grill the steaks, turning once, for 5 to 7 minutes on each side, or until browned and a little charred on the edges.
- Transfer the steaks to a plate, cover with foil, and let rest for 10 minutes before slicing. Provide each diner with an individual dish for the dipping sauce.
CREAMY PORK WITH SOUR CREAM SAUCE
Breaded pork cube steaks served with a wonderful sour cream sauce. Serve over hot cooked rice or potatoes. I usually double the recipe for the sauce.
Provided by KELLYGOFF
Categories Meat and Poultry Recipes Pork
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a shallow dish, stir together egg, water, rosemary, black pepper, and garlic powder.
- Heat vegetable oil in a large skillet over medium heat. Dip pork steaks into egg mixture, and coat with bread crumbs; brown pork 5 minutes on each side. Remove, and place in a 9x13 inch baking dish.
- In the same skillet, heat butter over medium heat. Stir in mushrooms, and cook until tender. Stir in soup, sour cream, and chicken broth. Warm through, then pour over pork, and cover dish with aluminum foil.
- Bake in a preheated oven for 1 hour.
Nutrition Facts : Calories 685.1 calories, Carbohydrate 15.8 g, Cholesterol 163 mg, Fat 52.9 g, Fiber 1.2 g, Protein 35.7 g, SaturatedFat 19.8 g, Sodium 652.3 mg, Sugar 1.9 g
GARLIC CUBE STEAKS
Everyday cube steaks become something extraordinary when seasoned with garlic and cracker crumbs, then served with a beefy sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- In shallow dish, mix egg product and garlic. In another shallow dish, place cracker crumbs. Sprinkle both sides of beef steaks with salt and garlic pepper. Dip both sides of each steak into egg product mixture, then coat with cracker crumbs.
- In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add beef; cook about 2 minutes or until brown. Turn beef, adding some of the remaining 1 tablespoon oil under each steak. Cook about 2 minutes longer or until brown. Add onion. Reduce heat to low. Cover and cook about 30 minutes or until beef is tender. Remove beef from skillet; cover to keep warm.
- Meanwhile, in small bowl, mix broth and cornstarch. Add to skillet; heat to boiling, stirring constantly. Serve sauce over beef; sprinkle with parsley.
Nutrition Facts : Calories 260, Carbohydrate 13 g, Cholesterol 60 mg, Fat 1/2, Fiber 1 g, Protein 27 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 2 g, TransFat 0 g
SARASOTA'S TENDER GARLIC CUBE STEAKS
Classic remake. These are tender, savory and very easy to make. Serve the classics with this, mashed or baked spuds, carrots or baby peas, but I love to serve grilled portabello mushrooms as well. Cube steaks at times get a "bad rap," because they are cooked quick and then they are tough. Well they are not meant to be cooked quick, they need a little simmer time to get that fork tender savory flavor. Also, I can't say that these are low fat, but they are definitely a lighter version. There is NO soup or no packaged sauces in this recipe.
Provided by SarasotaCook
Categories Meat
Time 50m
Yield 4 1/4 lb steaks, 4 serving(s)
Number Of Ingredients 14
Steps:
- Crackers -- The first step is to crush the saltines. About 20-25 crackers will give you about 1 cup, but crush them fine. A fine crushed cracker will stay on the beef better than those not crushed well. I just use a baggie (ziploc) and my meat mallet or rolling pin. Use anything you have.
- Steak -- Bring the steak to room temp and season well with salt and pepper and make sure to rub in the seasoning.
- Breading Station -- Dip #1 - Wet -- In a small bowl or pie plate, beat the eggs well. Dip #2 - Dry -- In a small bowl or pie plate again, add the cracker crumbs, thyme, garlic, and red pepper flakes.
- Dip each cube steak into the egg mixture, then into the cracker crumbs coating well. Make sure to press the crackers crumbs into the steaks.
- Pan Fry -- In a large saute pan, heat up the olive oil to medium high heat and add the steaks. Make sure you use a large enough pan so they are not crowded. Brown well on the first side until golden brown. Then flip, you may need to add a bit more oil if the pan is too dry - not much, just a touch. Add in the sliced onion and garlic and brown the second side until golden brown as well. Then reduce the heat to low. Add 1/4 cup of the beef broth and cover. Cook 30-40 minutes until tender. Stir once or twice during cooking.
- Sauce -- Once the steaks are done, remove and cover with foil. Make sure to leave the onions in the pan. Mix the cornstarch with the remaining beef broth and pour into the pan along with the garlic and onions. Bring to a boil until thickened and then reduce the heat and just simmer 2-3 minutes. Add in the parsley and taste for any additional seasoning, salt and pepper.
- Serve -- Pour the onion gravy over the individual steaks. ENJOY! Serve this with some mashed potatoes or parsnips, peas, carrots and I love a couple of grilled portabellos. Just a great classic dish.
Tips:
- Choose the right pork steak: For this recipe, it's best to use a pork cube steak that is about 1 inch thick. This will ensure that the steak cooks evenly and doesn't become tough.
- Tenderize the pork steak: Before cooking, pound the pork steak with a meat mallet or rolling pin to tenderize it. This will help the steak cook more evenly and make it more tender.
- Use a flavorful marinade: The marinade in this recipe is packed with flavor from garlic, soy sauce, Worcestershire sauce, and brown sugar. Be sure to let the steak marinate for at least 30 minutes, or up to overnight, to allow the flavors to penetrate the meat.
- Cook the steak over medium-high heat: This will help to sear the steak and create a nice crust. Be sure to cook the steak for about 4-5 minutes per side, or until it is cooked through.
- Serve with your favorite sides: This steak is delicious served with mashed potatoes, green beans, or a salad.
Conclusion:
This garlicky pork cube steak recipe is an easy and delicious way to enjoy pork. The steak is tender and flavorful, and the garlic-soy marinade gives it a wonderful flavor. Whether you're serving it for a weeknight dinner or a special occasion, this recipe is sure to be a hit.
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