Instructions

1. Take the beef round cubes out of the refrigerator for 30 to 45 minutes before you plan to cook them and set them on the counter. They cook more evenly and don't toughen up if they go into the pan at room temperature, rather than chilled.

2. Spread your beef round cubes over parchment paper or a large plate. Sprinkle some salt and freshly ground black pepper over the meat to taste. Include other seasonings if you want; for example, use a little garlic or onion powder, or a dusting of chili powder to give the meat some kick. Turn the pieces as you season to coat all sides.

3. Coat the bottom of a large skillet with cooking oil and preheat the pan over medium-high heat. Add in a small chunk of unsalted butter, too. Wait until the oil rolls around in the skillet with a water-like consistency.

4. Place the beef round cube steaks in the pan. Pour a little red wine or chicken stock to help keep the meat tender. A small splash or two will do; don't cover the beef.

5. Turn the cubes with tongs after about 30 seconds or, after about 1 minute if you're cooking them past medium.

6. Take the internal temperature of one of the cubes by inserting a meat thermometer into its center. Remove the beef round cubes when they are 5 degrees Fahrenheit below the desired temperature, as they cook a little more while they rest. Because beef round is a tougher cut, your results will be best if you don't cook the cube steak beyond about 135 F. Place the meat on a plate to rest for about 5 minutes.