Cube Steaks Coventry Style

• 8 cube steaks, 1/4 lb each
• 6 tbsps oil
• flour
• salt
• freshly ground pepper
• 1 cup chopped onion
• 2 tbsps vinegar
• 1 tbsp brown sugar
• 1 cup catsup
• 4 tbsps Worcestershire sauce
• 1 cup cream

Heat oil in a heavy skillet. Dip steaks in flour, season with salt and pepper, put into skillet, and brown on both sides. Add onion. Add vinegar, brown sugar, catsup, Worcestershire sauce and cream. Cook slowly for 15 minutes and serve.

A nice side dish to go with this cube steak recipe:

Hashed Brown Potatoes

• 4 large potatoes
• 2 tbsps butter
• 3 tbsps vegetable oil
• salt and pepper to taste

Put potatoes in their skins into a saucepan, cover with cold water, and bring to a boil. Then simmer for about 30 minutes or until just done. Remove from water, cool in refrigerator, then remove skins. Chop into cubes. Fry in skillet in butter and oil over high heat, turning frequently so that all sides become uniformly browned. Sprinkle with salt and pepper. Serve with this cube steak recipe for a nice meal.

Just about any good steak recipe would be improved by using black angus steaks. Here is a good one made better by using black angus steaks.

4 lbs porterhouse black angus steaks
salt
1/2 cup olive oil
2 tbsps butter
1 clove garlic, crushed
juice of 1/2 lemon
1/2 cup tomato paste
1/2 cup Worcestershire sauce
freshly ground pepper

Rub both sides of black angus steaks generously with salt and dip in oil. Place directly on white-hot coals (a thick bed of coals of charcoal, oak, or hickory is a must). Sear each side quickly, turning frequently. Each time the steak is turned, baste with the following sauce: In a small saucepan mix together butter, crushed garlic, lemon juice, tomato paste, Worcestershire sauce, and a little pepper; heat until bubbling. These black angus steaks will be charred black on the edges and will have a delicate flavor of wood smoke.Serves six.  

Here are two cube steak recipes:

Onion Steak

2 1/2 lbs cube steak
3 cups chopped Bermuda onions
1 cup dry red wine
1 tbsp olive oil
1 tbsp butter
1 tbsp Worcestershire sauce
4 tbsps beef bouillon
salt
freshly ground pepper

Put steak in shallow pan, cover with chopped onions, dry red wine, and olive oil. Cover and
marinate 8 hours in refrigerator. Drain meat well (saving the marinade) and pan broil in heavy
skillet with butter.Remove to heated platter. Add to skillet 1 tbsp Worcestershire sauce, 4 tbsps of
the wine marinade, strained, and beef bouillon. Simmer 2 minutes, pour over steak, and sprinkle
with salt and pepper.

The second of the cube steak recipes is as follows:

Cube Steak a la Roquefort

2 1/2 lbs cube steak, 1/2″ thick
8 tbsps Roquefort cheese
4 tbsps butter
1/2 tsp cayenne
1 tsp salt
1/2 tsp freshly ground pepper
2 tbsps olive oil
2 tbsps chopped parsley

Make a thick paste of the cheese, butter, cayenne, salt and pepper. In a heavy skillet quickly broil
the steaks in olive oil on one side. Remove steaks and spread the cheese paste on the cooked side.
Return steaks to skillet and broil slowly on the other side with skillet covered. Sprinkle with
chopped parsley and serve. Serves 4

Both of these cubes steak recipes are quite tasty.

The ribeye steak is cut from the rib. It may have a large rib bone or may be boneless. A ribeye steak is a tender and tasty cut of beef. Since it is a more tender cut, it should be cooked by broiling, pan broiling, or grilling. Broiling, a dry heat method, can be done by direct heat either

(a) by gas flame or electric coils in the range oven or portable unit, or
(b) over hot coals or charcoal, or
(c) in a hot, uncovered skillet on top of the stove.

Pan broiling is also a dry heat method similar to oven broiling, except that a heavy skillet is used on top of the range.

A ribeye steak one to two inches thick, cooked out doors on a charcoal grill will sharpen appetites by the pleasant aroma of outdoor cooking so provide extra large portions.

Marinating is one way to tenderize steak. Here is a round steak recipe that includes marinating as part of the preparation.

Onion Steak

• 2 1/2 lbs round steak, one inch thick
• 3 cups chopped Bermuda onions
• 1 cup dry red wine
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tbsp Worcestershire sauce
• 4 tbsps beef bouillon
• salt
• freshly ground pepper

Put steak in shallow pan, cover with chopped onions, dry red wine, and olive oil. Cover and marinate for 8 hours in the refrigerator. Drain meat well and pan- broil in a heavy skillet with butter. Remove to a heated platter. Add to skillet Worcestershire sauce, and 4 tablespoons of the wine marinade strained,and beef bouillon. Simmer 2 minutes, pour over steak, and sprinkle with salt and pepper. This round steak recipe serves four.

Just about any good steak recipe would be improved by using black angus steaks. Here is a good one made better by using black angus steaks.

• 4 lbs porterhouse black angus steaks
• salt
• 1/2 cup olive oil
• 2 tbsps butter
• 1 clove garlic, crushed
• juice of 1/2 lemon
• 1/2 cup tomato paste
• 1/2 cup Worcestershire sauce
• freshly ground pepper

Rub both sides of black angus steaks generously with salt and dip in oil. Place directly on white-hot coals (a thick bed of coals of charcoal, oak, or hickory is a must). Sear each side quickly, turning frequently. Each time the steak is turned, baste with the following sauce: In a small saucepan mix together butter, crushed garlic, lemon juice, tomato paste, Worcestershire sauce, and a little pepper; heat until bubbling. These black angus steaks will be charred black on the edges and will have a delicate flavor of wood smoke. Serves six.

The t-bone steak is cut from the center of the short loin. It has a moderate amount of bone and is very tender and succulent.There are two way you may make a t-bone steak more tender. You could mechanically tenderize it by pounding or cubing it. The other is by marinating the t-bone steak in a marinade which will break down the connective tissue by it’s interaction with the acid in the marinade.