Chicken fried steak, a Southern staple, and cube steak, a commonly available cut of beef, often find themselves entangled in culinary discussions. Are they the same thing? The short answer is no, but the relationship is more nuanced than a simple yes or no. Understanding the differences, and the overlaps, allows for a deeper appreciation of both dishes.
What is Cube Steak?
Cube steak is not a specific cut of beef but rather a method of preparation applied to tougher cuts, typically round steak or sirloin. The “cubing” process involves tenderizing the meat through mechanical means.
The Tenderizing Process
A specialized machine, often called a cuber or Swissing machine, uses a series of blades or blunt teeth to repeatedly pierce and flatten the steak. This process breaks down tough muscle fibers and connective tissues, making the steak more palatable and easier to chew. The indentations created by the cubing process give the steak its distinctive textured appearance, resembling a grid of small cubes – hence the name.
Common Uses of Cube Steak
Cube steak’s affordability and tenderized nature make it a versatile ingredient. It is commonly used in various dishes, including:
- Swiss Steak: Braised in a tomato-based sauce with vegetables.
- Beef Stroganoff: Sliced and added to the creamy mushroom sauce.
- Quick Stir-fries: Cut into strips for fast and easy cooking.
- Chicken Fried Steak: The primary ingredient, which we’ll delve into further.
Delving into Chicken Fried Steak
Chicken fried steak (CFS) is a dish, not a cut of meat. It consists of a piece of tenderized steak (usually cube steak) that is battered and deep-fried, similar to how chicken is fried. This hearty and flavorful meal is a cornerstone of Southern and Texan cuisine.
The Preparation Process
The preparation of chicken fried steak involves several key steps:
- Tenderizing: While cube steak is often the starting point, even already tenderized steak may receive additional pounding to ensure optimal tenderness.
- Breading: The steak is dredged in flour, often seasoned with salt, pepper, garlic powder, and other spices. Some recipes include a wet dredge, using buttermilk or an egg wash to help the flour adhere.
- Frying: The breaded steak is then deep-fried in hot oil (typically vegetable oil or shortening) until golden brown and crispy.
- Gravy: A creamy, peppery gravy, usually white gravy made from the pan drippings, is an essential component of chicken fried steak.
The Importance of the Gravy
The gravy is arguably just as important as the steak itself in defining chicken fried steak. It’s what elevates the dish from a simple fried steak to a comforting and satisfying meal. The gravy is typically made using the fond (the flavorful browned bits left in the pan after frying the steak), flour, and milk or cream. Black pepper is a non-negotiable ingredient, lending a distinctive spiciness to the gravy.
Key Differences and Similarities
While cube steak is often used to make chicken fried steak, understanding their relationship requires pinpointing both the differences and the similarities.
The Defining Difference: One is a Cut, the Other a Dish
The fundamental difference is that cube steak is a cut of meat prepared in a specific way, while chicken fried steak is a complete dish. Cube steak can be used in various recipes, while chicken fried steak always involves breading and frying a steak, usually served with gravy.
The Tenderizing Connection
Both cube steak and chicken fried steak recipes prioritize tenderizing the meat. Cube steak achieves this through mechanical cubing, while chicken fried steak often benefits from additional pounding, even when using pre-cubed steak.
The Breading and Frying Factor
This is where the transformation happens. Cube steak on its own is not breaded and fried. The breading and deep-frying process is what turns a cube steak (or similar cut) into chicken fried steak.
The Gravy’s Role
The gravy is the ultimate differentiator. Chicken fried steak is almost always served with a creamy, peppery gravy. Cube steak, on its own, is not necessarily served with gravy, although it can be.
Why the Confusion?
The confusion often arises from the fact that cube steak is the most common, and arguably the ideal, cut of meat used to make chicken fried steak. However, it’s crucial to remember that cube steak is simply an ingredient, while chicken fried steak is the finished product.
Regional Variations
Regional variations in the preparation of both cube steak and chicken fried steak can further contribute to the confusion. For example, some regions might use different cuts of beef for chicken fried steak, or they might have unique variations on the breading or gravy.
Simplified Recipes
Many simplified recipes for chicken fried steak simply call for “cube steak,” without explicitly stating that it’s the base ingredient. This can lead some to believe that cube steak and chicken fried steak are interchangeable terms.
Making Chicken Fried Steak: A Step-by-Step Guide
Creating authentic chicken fried steak at home is easier than you might think. Here’s a detailed guide:
Ingredients:
- 1 pound cube steak (about 4 pieces)
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 cup buttermilk (optional)
- 2 large eggs (optional, if using buttermilk)
- Vegetable oil or shortening, for frying
For the Gravy:
- 2 tablespoons pan drippings (from frying the steak)
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper (or more, to taste)
Instructions:
- Prepare the Steak: If the cube steak is thick, gently pound it thinner with a meat mallet to an even thickness of about 1/4 inch.
- Set Up the Breading Station: In a shallow dish, combine the flour, salt, pepper, garlic powder, and paprika. If using buttermilk, whisk together the buttermilk and eggs in a separate shallow dish.
- Bread the Steak: Dredge each steak in the flour mixture, ensuring it’s fully coated. If using buttermilk, dip the floured steak into the buttermilk mixture, then back into the flour mixture for a thicker coating.
- Heat the Oil: Pour about 1/2 inch of vegetable oil or shortening into a large skillet. Heat over medium-high heat until the oil is hot but not smoking (about 350°F or 175°C).
- Fry the Steak: Carefully place the breaded steaks into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through.
- Drain the Steak: Remove the fried steaks from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Make the Gravy: Pour off all but 2 tablespoons of the oil from the skillet. Return the skillet to medium heat. Sprinkle 2 tablespoons of flour into the skillet and whisk constantly until the flour is golden brown and forms a roux (about 1-2 minutes).
- Add Milk and Seasoning: Gradually whisk in the milk, ensuring there are no lumps. Bring the gravy to a simmer, then reduce heat and cook, stirring occasionally, until thickened (about 5-7 minutes). Season with salt and pepper to taste.
- Serve: Serve the chicken fried steak immediately, topped generously with the creamy pepper gravy. Popular sides include mashed potatoes, green beans, and corn.
Conclusion: Appreciating the Nuances
While cube steak is a frequent player in the chicken fried steak game, it’s essential to recognize their distinct identities. Cube steak is a method of preparing beef to enhance its tenderness. Chicken fried steak is a complete dish that utilizes tenderized steak, breading, deep-frying, and, crucially, a creamy pepper gravy. Understanding this difference allows for a greater appreciation of both the versatility of cube steak and the comforting deliciousness of chicken fried steak. So, the next time you encounter these terms, you’ll be equipped to navigate the culinary conversation with confidence and perhaps even impress your friends with your newfound knowledge.
What is the primary difference between chicken fried steak and cube steak?
The most fundamental difference lies in their preparation methods and intended uses. Chicken fried steak involves coating a tenderized steak (often cube steak, but flank or round steak can also be used) in seasoned flour and frying it, mimicking the process of frying chicken. Cube steak, on the other hand, is a cut of beef that has been mechanically tenderized by a machine called a cuber.
While cube steak can be used to make chicken fried steak, it is also commonly used in other dishes like Swiss steak or simply grilled or pan-fried. The key takeaway is that chicken fried steak is a dish, while cube steak is a specific cut of beef that has undergone a particular tenderization process.
Is cube steak always used to make chicken fried steak?
Not always, although it is a very common choice. The term “chicken fried steak” refers to the cooking method rather than the specific cut of meat used. While cube steak’s tenderized texture makes it a particularly good candidate for the dish, other cuts like round steak or flank steak can also be used successfully if they are adequately tenderized first.
The choice of using cube steak for chicken fried steak is often driven by its affordability and accessibility. Other cuts might offer a slightly different flavor profile or texture, but cube steak provides a consistent and tender base for the fried coating and gravy that define chicken fried steak.
How does the tenderization process differ between cube steak and other cuts of beef used for chicken fried steak?
Cube steak is mechanically tenderized using a cuber, a machine with rollers fitted with blunt blades or teeth. These blades pierce the meat, breaking down tough muscle fibers and creating a characteristic “cube-like” pattern on its surface. This process effectively tenderizes the steak, making it more suitable for quick cooking methods.
Other cuts, like round or flank steak, typically require more extensive tenderization through techniques such as marinating or pounding with a meat mallet. Marinating uses acidic ingredients like vinegar or lemon juice to break down the meat proteins, while pounding physically disrupts the muscle fibers. These methods achieve a similar goal of tenderizing the meat but require more time and effort compared to the cubing process.
What type of gravy is traditionally served with chicken fried steak?
Chicken fried steak is traditionally served with a creamy, white gravy, often referred to as cream gravy. This gravy is made using the leftover pan drippings from frying the steak, creating a rich and flavorful base. Flour is added to the drippings to create a roux, which thickens the gravy.
Milk or cream is then slowly whisked into the roux, creating a smooth and velvety texture. The gravy is seasoned with salt, pepper, and sometimes other spices like garlic powder or onion powder, complementing the savory flavor of the fried steak. While variations exist, the hallmark of chicken fried steak gravy is its creamy white color and rich, savory taste.
Can I bake chicken fried steak instead of frying it?
While frying is the traditional and most common method for cooking chicken fried steak, baking is indeed a viable alternative, offering a healthier approach with less oil. The process involves coating the tenderized steak in seasoned flour, similar to the frying method.
Instead of submerging the steak in hot oil, you would place it on a baking sheet, often lined with parchment paper or foil, and bake it in a preheated oven. While the texture will differ slightly from the deep-fried version, baking can still produce a delicious and satisfying chicken fried steak, especially if you are looking to reduce fat content.
What are some regional variations of chicken fried steak?
Chicken fried steak is primarily associated with Southern cuisine, particularly Texas and Oklahoma, where it’s considered a regional staple. However, slight variations in preparation and presentation exist across different areas. In some regions, the gravy might be spicier, incorporating ingredients like cayenne pepper or hot sauce for an added kick.
Another variation involves the type of flour used for the coating; some recipes call for self-rising flour, while others use all-purpose flour with baking powder added. The specific cut of beef used can also vary depending on local availability and preference. Despite these minor differences, the core components of a breaded and fried steak smothered in creamy gravy remain consistent.
What are some good side dishes to serve with chicken fried steak?
Chicken fried steak is a hearty and flavorful dish that pairs well with a variety of classic Southern side dishes. Mashed potatoes are a natural complement, providing a creamy and comforting base for soaking up the gravy. Green beans, either steamed or sauteed, offer a contrasting texture and freshness.
Other popular choices include corn on the cob, coleslaw, and biscuits or rolls. A simple side salad with a vinaigrette dressing can also help balance the richness of the steak and gravy. Ultimately, the best side dishes are those that complement the flavors and textures of the chicken fried steak without overpowering it.