Yes, cube steak is already “tenderized,” but think of that as a rough draft. A second round with a meat mallet—or even a heavy skillet—is like a do-over. You’re breaking down those stubborn muscle fibers even more.
Place the cube steak between two sheets of plastic wrap. Then, pound it gently from the center outward, not like you’re hammering a nail, but like you’re giving it a firm, thoughtful pat. You want it about a quarter-inch thick.
It’s oddly satisfying. You’ll feel the meat soften under your hand. It’s like kneading dough—a little messy, but incredibly grounding. Plus, it makes you feel like a proper old-school home cook.
