How to Cook Tender and Juicy Pork Loin Cubed Steaks

Pork loin cubed steaks can be a delicious and budget-friendly dinner option. But like any lean cut of meat, they need to be prepared carefully to ensure they come out tender and juicy. With the right techniques, you can transform these inexpensive cuts into a mouthwatering meal the whole family will love.

What Are Pork Loin Cubed Steaks?

Pork loin cubed steaks are thin cuts of meat from the pork loin. They are taken from the same primal cut as pork chops and pork tenderloin. The loin runs along the back of the pig. Since this area doesn’t get much exercise, the meat is naturally tender.

To make cubed steaks, pork loin is cut into thin slices or cubed pieces. This increases the surface area, helping seasonings and cooking techniques penetrate for enhanced flavor Cubing also tenderizes the meat Compared to other cuts like shoulder or leg, loin has less fat and connective tissue. Cutting it thin makes up for this lack of fat, keeping the steaks juicy as they cook.

Cubed steaks used to be made by passing cuts of meat through a mechanical cubing machine that would tenderize and flatten them. Nowadays, most cubed steaks are hand cut for more control over size and thickness. Pork loin cubed steaks are often sold pre-cut and ready for cooking. But you can also cube pork loin chops or roast yourself at home.

Benefits of Cooking Pork Loin Cubed Steaks

There are a few reasons why pork loin cubed steaks make a great meal:

• Budget-friendly – Cubed steaks cost just a fraction of the price of other premium pork cuts like chops or tenderloin. Buying cubed steaks stretches your grocery budget.

• Quick cooking – Being thinly sliced, cubed steaks cook faster than roasts or thick chops. Most cubed steaks are fully cooked in less than 10 minutes.

• Tender and lean – Coming from the loin, these steaks are naturally tender with little fat or gristle. Their leanness makes them a healthier option compared to fattier cuts.

• Versatile – Simple seasonings and cooking methods are all you need to make tasty cubed steaks Their mild flavor takes well to a variety of cuisines and ingredients

While cheaper cuts like shoulder or butt need long cooking times to break down tough connective tissues, quick-cooking loin is perfect for weeknight meals. With a little care, pork loin cubed steaks can be just as juicy, flavorful and tender as their more expensive counterparts.

How to Buy Pork Loin Cubed Steaks

When shopping for cubed steaks, here are a few tips:

• Check thickness – Ideal thickness is around 1/2 inch. Thinner steaks will cook faster but can dry out. Thicker cuts may end up underdone in the middle.

• Select uniform pieces – Look for steaks that are evenly sized and cubed. This helps them cook at the same rate.

• Choose responsibly raised pork – Opt for pork from humanely raised pigs, free of antibiotics or added hormones. This produces better flavor.

• Pick bright color – Fresh pork should have a pinkish-red color without brown or gray spots.

• Check marbling – Some fat marbling is good but avoid steaks with large hard fat areas that won’t render.

• Watch the price – Higher cost doesn’t always mean better quality. Focus on the above factors rather than price alone.

Buying quality cubed steaks and storing them properly will set you up for success when cooking.

How to Store Pork Loin Cubed Steaks

Keep cubed steaks fresh with proper storage:

• Refrigerate promptly – Refrigerate steaks within 30 minutes of purchasing. Use an insulated bag if traveling from the store.

• Wrap loosely – Wrap steaks loosely in wax paper rather than sealing tight. This allows air flow to prevent bacteria growth.

• Use within 4 days – For best quality and freshness, cook cubed steaks within 3-4 days of buying.

• Freeze for later – For longer storage, wrap steaks well in freezer wrap or bags. Freeze up to 4 months. Thaw in the refrigerator before cooking.

With the right storage methods, you can buy cubed steaks when they go on sale and stash extras in the freezer for quick weeknight meals down the road.

Prepping Pork Loin Cubed Steaks for Cooking

Proper prep is key for cubed steaks that turn out tender and flavorful:

• Pat steaks dry – Blot steaks with paper towels before cooking. Excess moisture can hinder browning and cause splatter.

• Season generously – Rub steaks all over with salt, pepper and other spices or herbs for flavor in every bite.

• Let steaks rest – After seasoning, let steaks rest 5-10 minutes before cooking. This allows seasonings to penetrate.

• Use meat tenderizer – If steaks are very thick or tough, break down fibers by gently pounding with a meat mallet.

• Cut slits – For extra tenderization, carefully cut 1/4 inch slits across the steaks before cooking. Don’t cut all the way through.

With proper prep, the steaks will better absorb flavors and cook up tender. Now it’s time to decide the best cooking method.

How to Cook Pork Loin Cubed Steaks

Cubed steaks do well with quick, high-heat cooking methods that give great browning. Consider these easy options:

Pan Sear

This direct stovetop heat quickly browns the exterior while keeping the inside tender:

• Use a heavy pan – Cast iron or heavy stainless steel work best to evenly brown steaks.

• Get the pan very hot – Preheat over medium-high heat until water flicked on the pan sizzles and evaporates quickly.

• Don’t crowd the pan – Cook steaks in a single layer with space between so they brown versus steam. Cook in batches to avoid crowding.

• Use a little oil – Add just enough high heat oil like avocado or grapeseed to coat the pan bottom.

• Sear both sides – Cook 2-4 minutes per side depending on thickness. Use tongs to flip carefully.

• Check for doneness – Cut to test. Meat should be just slightly pink inside.

The high heat of pan searing gives an appetizing crust while keeping the inside tender and juicy.

Oven Bake

For an effortless method, bake cubed steaks in the oven:

• Use a baking sheet – Line with parchment paper or foil for easy cleanup.

• Form a single layer – Arrange steaks so they aren’t touching for even cooking.

• Bake at 450F – The high heat helps brown the exterior before the inside overcooks.

• Flip halfway through – Carefully flip steaks with tongs at the midpoint of cooking.

• Test for doneness – Meat should reach 145F internally. Slice to check color.

The dry heat of the oven also keeps cubed steaks from getting soggy. Crisp outside, tender and moist inside.

Grill

If cooking outdoors, grilling is a perfect way to prepare cubed steaks:

• Use direct high heat – Cook over direct heat, not indirect. The high heat helps sear the steaks.

• Brush the grates – Before heating, brush grates clean. Oil them lightly once hot.

• Sear both sides – Turn steaks only once during cooking. Don’t move them around or they won’t brown properly.

• Move to indirect heat – Once browned, move steaks to indirect heat to finish cooking through without burning.

The quick sear followed by gentler indirect heat gives you beautifully grilled steaks.

Cooking Tips for Pork Loin Cubed Steaks

• Let steaks come to room temperature before cooking for more even heating.

• Pat off excess marinades from steaks so the sugars don’t burn.

• Use a meat thermometer to check for accurate doneness, not just eyeballing color.

• Allow steaks to rest 5 minutes before slicing to retain juices.

• Slice against the grain for tenderest texture.

• Tent steaks loosely with foil while resting to keep warm.

With practice, you’ll become expert at cooking cubed steaks for perfect doneness with a flavorful, browned exterior and tender, juicy interior every time.

Serving Suggestions for Cubed Pork Steaks

The mild flavor and lean meat make cubed pork steaks highly adaptable to any cuisine. Consider serving with:

• Mashed potatoes – The tender cubes pair well with creamy, buttery mashed spuds.

• Pasta – Turn your steaks into an Italian meal by serving over pasta with marin