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

Scale

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

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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.