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Meat that would normally be quite chewy, such as that from the tougher area of the Sirloin or from the Eye of Round, is cut into small, very thin (about 1/4 inch / .5 cm) steaks. The thinness makes it easier to chew, which makes the meat seem more tender. The steaks are always boneless.

This is sometimes called a Cube Steak, which is wrong. A Cube Steak is something else. The confusion, however, has been around so long that it is probably past fixing.

Cooking Tips
The steak needs to be cooked quite quickly -- usually about 1 minute per side. Cooking any longer negates the attempts at tenderness and converts the steak into shoe leather.

Literature & Lore
The steak gets its name from the cooking time required.

Also called:

See Also:

Cube Steak, Steak

Other entries for:

Beef Steaks
Breakfast Steaks, Cube Steak, Minute Steak

Other entries for:

Beef
Baron of Beef, Beef Brawn, Beef Brisket, Beef Chuck, Beef Cuts Illustrated -- North American, Beef Flank, Beef Leg, Beef Plate, Beef Rib, Beef Roasts, Beef Round, Beef Shank, Beef Short Loin, Beef Sirloin, Braising Beef, Bresaola, Chianina Beef, Chipped Beef, Ground Beef, Kobe Beef, London Broil, Montreal Smoked Meat, Oxtail Brawn, Oxtails, Pastrami, Pork, Pot Roasts, Salisbury Steak, Steamship Round, Stewing Beef, Wadschinken, Wagyu Beef

Other entries for:

Meat
Affettati, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Potted Meats, Poultry, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak