If you are craving a comforting, satisfying meal that feels like a big, warm hug, you have to try this Hearty Cube Steak with Rich Onion Gravy Recipe. Tenderized cube steaks seared to perfection and smothered in a deeply flavorful onion gravy bring out the best of simple, homestyle ingredients. The blend of savory seasonings, rich butter, and slowly cooked onions creates a gravy that elevates every bite of steak. This dish is truly a celebration of down-home goodness that anyone can master without fuss or fancy techniques.
Ingredients You’ll Need
Every ingredient in this Hearty Cube Steak with Rich Onion Gravy Recipe is straightforward but plays a crucial role in making the dish sing. From the sturdy cube steaks to the sweet caramelized onions and rich butter, these simple components build layers of flavor and texture that are simply irresistible.
- 4 cube steaks: Tenderized cuts that soak up the seasoning and gravy beautifully.
- 3 tablespoons flour: Helps create a light coating for the steaks and thickens the gravy.
- 2 tablespoons olive oil: For searing the steaks to a delicious golden crust.
- 3 tablespoons cold unsalted butter (separated): Adds richness and silky texture to the gravy.
- 1 teaspoon brown sugar: Balances the savory flavors with a hint of sweetness in the onion glaze.
- ¼ teaspoon black pepper: Gives a subtle kick and depth to the seasoning.
- ½ teaspoon salt: Enhances all the natural flavors of the dish.
- ½ teaspoon garlic powder: Adds a warm, aromatic undertone.
- ½ teaspoon onion powder: Boosts the onion flavor throughout the dish.
- ½ teaspoon chili powder: Brings a gentle warmth without overpowering.
- ½ teaspoon paprika: Adds smoky notes and a lovely reddish hue.
- 2 tablespoons cornstarch: Essential for thickening the gravy to just the right consistency.
- 1 cup chicken broth: Provides a mild savory base for the gravy.
- 1 cup beef broth: Adds richness and umami depth to the sauce.
- 1 beef bouillon cube (or 1 tsp better than bouillon): Concentrates the beef flavor in the gravy.
- 1 teaspoon onion powder: Reinforces onion essence in the gravy.
- ½ teaspoon garlic powder: Continues layering those warm, familiar notes.
- 1½ teaspoons Worcestershire sauce: Gives complexity and a subtle tang to the gravy.
- 1 large yellow onion (sliced into ½ inch strings): Slowly cooked until soft and sweet, forming the heart of the gravy.
How to Make Hearty Cube Steak with Rich Onion Gravy Recipe
Step 1: Prep Your Seasoning Mix and Gravy Base
Start by mixing your seasoning for the steaks—this blend boosts the flavor right at the source. Then whisk cornstarch, chicken broth, beef broth, bouillon, and spices together to create a smooth gravy base that will thicken beautifully later.
Step 2: Tenderize and Season the Cube Steaks
Although cube steak is already tenderized, pounding it slightly thinner with a meat tenderizer under saran wrap makes it even more tender and perfect for soaking up flavors. Pat the meat dry to ensure a nice sear, then coat each steak with the seasoning mix followed by a light dusting of flour.
Step 3: Sear the Steaks
Heat olive oil in a large skillet and sear the steaks two at a time, about 3 minutes per side, until they develop a gorgeous golden crust. Don’t dump the flavorful browned bits (fond) that stick to the pan—they are flavor gold for your gravy.
Step 4: Cook the Onions Slowly
Using the same pan, melt butter and add your sliced onions, tossing to coat. Cook them slowly over medium heat for 15 to 25 minutes until they soften and become a rich golden color, nearly caramelized. This step deepens the sweetness and adds that luxurious texture to your gravy.
Step 5: Add Gravy and Combine
Pour your prepared gravy mixture into the pan with the onions, scraping up all those delicious browned bits. Bring it to a boil, then reduce to a simmer.
Step 6: Simmer the Steaks in Gravy
Return the steaks along with their juices to the pan, spoon some gravy over each, and cover partially. Let everything simmer gently for about 5 minutes so the gravy thickens nicely and the steaks finish cooking, soaking in all those wonderful flavors.
Step 7: Finish with Butter for Silky Richness
For a truly decadent finish, stir in cold butter off the heat. This technique, called monter au beurre, transforms the gravy into a silky, velvety sauce that will have everyone asking for seconds.
How to Serve Hearty Cube Steak with Rich Onion Gravy Recipe
Garnishes
Fresh herbs like chopped parsley or thyme add a burst of color and a light herbal note that brightens the rich gravy without competing. A sprinkle of cracked black pepper on top lends just a hint of spice and a rustic touch.
Side Dishes
This dish shines when paired with creamy mashed potatoes, which soak up every luscious drop of gravy. Buttermilk biscuits add a fluffy, buttery complement, while roasted carrots or green beans bring in fresh texture and subtle sweetness to balance the meal.
Creative Ways to Present
Try serving the cube steaks sliced on a large platter with the onion gravy spooned generously over the top for a family-style feast. Alternatively, place whole steaks on individual plates lined with a mound of mashed potatoes, then drizzle with gravy and garnish to impress your guests.
Make Ahead and Storage
Storing Leftovers
Let the cube steaks and gravy cool completely, then store in an airtight container in the fridge. The flavors continue to deepen overnight, making leftovers taste even better the next day.
Freezing
This Hearty Cube Steak with Rich Onion Gravy Recipe freezes wonderfully. Portion it into freezer-safe containers and freeze for up to 3 months. When thawed, the gravy might thicken, so add a splash of broth or water when reheating.
Reheating
Reheat gently in a skillet over low to medium heat, stirring occasionally. Adding a little extra broth or water helps loosen the gravy and keeps the steak moist. Avoid microwaving at high heat to prevent drying out the meat.
FAQs
Can I use other cuts of beef instead of cube steak?
While cube steak is ideal because it’s tenderized and cooks quickly, you can try thinly sliced sirloin or round steak, but it might require longer cooking and tenderizing.
Is it necessary to pound the cube steaks thinner?
It’s not mandatory, but pounding them thinner helps create a more tender texture and helps the steaks absorb seasoning and gravy better, elevating the overall eating experience.
What if I don’t have beef bouillon cubes?
You can substitute with better than bouillon paste, beef broth concentrate, or simply add extra beef broth with a pinch of salt for a milder flavor.
Can I make this recipe in a slow cooker?
Yes! You can sear the steaks first for flavor, then layer them in a slow cooker with onions and the gravy mixture. Cook on low for 4 to 6 hours until tender and thickened.
How do I get onions caramelized perfectly?
Patience is key—cook the onions over medium heat, stirring often, and don’t rush the process. Adding a pinch of sugar can help speed caramelization without burning.
Final Thoughts
This Hearty Cube Steak with Rich Onion Gravy Recipe has become one of my absolute favorite comfort meals because it’s deceptively simple yet so deeply satisfying. From the tender steaks to the rich, velvety gravy packed with caramelized onions, every bite feels like a nostalgic celebration of home cooking. I encourage you to give this recipe a try—it’s guaranteed to become a cherished classic at your table.
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Hearty Cube Steak with Rich Onion Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This classic Cube Steak recipe delivers tender, flavorful meat smothered in rich onion gravy, perfect for a comforting family meal. The steaks are seasoned, lightly floured, then pan-seared before simmering in a savory gravy made with beef and chicken broth, butter, and a blend of spices. Caramelized onions add sweetness and depth to the sauce. Serve this hearty dish alongside mashed potatoes, buttermilk biscuits, and roasted vegetables for a satisfying dinner.
Ingredients
Meat and Seasoning
- 4 cube steaks
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon paprika
- 1 teaspoon brown sugar
Cooking Fats
- 2 tablespoons olive oil
- 3 tablespoons cold unsalted butter (divided)
Gravy Ingredients
- 2 tablespoons cornstarch
- 1 cup chicken broth
- 1 cup beef broth
- 1 beef bouillon cube (or 1 teaspoon better than bouillon)
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1½ teaspoons Worcestershire sauce
- 1 large yellow onion, sliced into ½ inch strings
Instructions
- Slow Cooker Option: Refer to the notes section below for instructions to prepare this dish using a slow cooker.
- Prepare Seasoning Mix: In a bowl, combine salt, black pepper, garlic powder, onion powder, chili powder, paprika, and brown sugar. Set aside for seasoning the steaks.
- Make Gravy Mixture: In a medium bowl, whisk together cornstarch, chicken broth, and beef broth until smooth. Add the beef bouillon cube, onion powder, garlic powder, and Worcestershire sauce, mixing well. Set aside.
- Tenderize Steaks: Place a sheet of plastic wrap over each cube steak and gently pound with the rough side of a meat tenderizer until about ½ inch thick. This ensures even thickness and tenderness.
- Season and Flour Steaks: Pat steaks dry with paper towels. Rub the seasoning mixture evenly onto both sides of each steak, then coat each side lightly with flour, tapping off any excess.
- Sear Steaks: Heat olive oil in a large skillet over medium-high heat. Sear two steaks at a time for about 3 minutes per side until golden brown. Add more oil if necessary and adjust heat to prevent burning. Transfer cooked steaks to a plate and let rest.
- Preserve Fond: Leave browned bits (fond) in the pan for added flavor. If the pan has burnt spots, carefully wipe clean with a damp paper towel without removing the fond.
- Cook Onions: Melt 2 tablespoons of butter in the skillet over medium heat. Add sliced onions and toss to coat thoroughly. Cook, stirring frequently, for 15-25 minutes until onions are very soft and nearly caramelized.
- Add Gravy Base: Pour the prepared gravy mixture into the skillet and scrape the bottom and sides of the pan with a silicone spatula to deglaze and incorporate the fond. Bring the mixture to a boil then reduce heat to simmer.
- Simmer Steaks in Gravy: Return steaks and any juices to the skillet, spoon gravy over the top, and partially cover with a lid. Simmer for about 5 minutes until the gravy thickens and steaks reach desired doneness.
- Finish with Butter (Optional): Remove the pan from heat and stir in the remaining 2 tablespoons of cold butter to create a smooth and velvety sauce, a technique known as “monter au beurre”.
- Serve: Plate the steak and onion gravy mixture and serve with mashed potatoes, buttermilk biscuits, and roasted carrots or green beans for a complete meal.
Notes
- Slow Cooker Instructions: Season and flour steaks as described, then place them in the slow cooker. Sauté onions separately until soft and caramelized, then add to slow cooker along with the gravy mixture. Cook on low for 6-7 hours or on high for 3-4 hours until steaks are tender and gravy thickened.
- For a thicker gravy, increase cornstarch slightly or simmer longer.
- Ensure steaks are patted dry before seasoning and flouring to help create a nice crust.
- The “fond” (brown bits) in the pan adds significant flavor to the gravy when deglazed.
- The final addition of cold butter enriches and thickens the gravy for a silky texture.
