Ingredients

4 cube steaks

3 tablespoons flour

2 tablespoons olive oil

3 tablespoons cold unsalted butter (separated)

1 teaspoon brown sugar

¼ teaspoon black pepper

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon chili powder

½ teaspoon paprika

2 tablespoons cornstarch

1 cup chicken broth

1 cup beef broth

1 beef bouillon cube (or 1 tsp 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

Step 1: Combine the meat seasoning (brown sugar, black pepper, salt, garlic powder, onion powder, chili powder, paprika) in a small bowl and set aside.

Step 2: In a medium bowl, whisk together cornstarch, chicken broth, and beef broth until smooth. Add the beef bouillon cube, 1 teaspoon onion powder, ½ teaspoon garlic powder, and Worcestershire sauce. Set this gravy mixture aside.

Step 3: Place a piece of plastic wrap over each cube steak and use the rough side of a meat tenderizer to pound it to about ½ inch thickness for a better texture.

Step 4: Pat the steaks dry, then rub the seasoning mix evenly on both sides. Coat the steaks with flour and tap off any excess.

Step 5: Heat olive oil in a large skillet over medium-high heat. Sear two steaks at a time for about 3 minutes per side until browned. Add more oil if needed. Transfer steaks to a plate to rest.

Step 6: Leave the browned bits (fond) in the pan. If there are any burnt areas, wipe them carefully with a damp paper towel.

Step 7: Melt 2 tablespoons of butter over medium heat, scraping the pan’s bottom with a spatula to loosen the fond. Add sliced onions and cook for 15 to 25 minutes, stirring frequently, until they soften and become almost caramelized.

Step 8: Pour in the gravy mixture, scraping the pan again to release any remaining bits. Bring to a boil, then reduce heat to a simmer.

Step 9: Return the steaks and any juices to the pan. Spoon gravy over the steaks, cover partially, and simmer for about 5 minutes until the gravy thickens and the meat is cooked through.

Step 10: Off the heat, stir in the remaining 2 tablespoons of cold butter for a smooth, velvety finish known as “monter au beurre.”

Step 11: Serve the cube steaks with mashed potatoes, buttermilk biscuits, and your choice of roasted carrots or green beans for a complete meal.

Tips & Variations

For extra flavor, try adding a splash of red wine or a dash of smoked paprika to the gravy mixture.

If you prefer a thicker gravy, increase the cornstarch slightly or simmer a bit longer to reduce.

Slow cooker variation: Brown the steaks and prepare the gravy, then cook everything on low for 4–6 hours for tender results.

Use a cast iron skillet to develop a richer fond and deeper flavor in the gravy.

FAQs

Can I use regular round steak instead of cube steak?

Yes, but cube steak is already tenderized which makes a difference in texture. If using round steak, be sure to pound it thin with a meat tenderizer before cooking.

How do I know when the gravy is done?

The gravy should have thickened enough to coat the back of a spoon and have a smooth, glossy appearance. If it is too thin, simmer uncovered a bit longer until it reaches the desired consistency.