Description

This cube steak recipe delivers tender, flavorful cube steaks smothered in a rich, savory onion gravy. The meat is first pounded thin for extra tenderness, seasoned, floured, and pan-seared to lock in juices. Caramelized onions and a homemade gravy made with beef and chicken broth, Worcestershire sauce, and butter finish the dish beautifully. Perfect served with mashed potatoes and biscuits for a comforting classic meal.

Ingredients

Scale

Meat and Seasoning

4 cube steaks
3 Tablespoons flour
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

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
1 ½ teaspoons Worcestershire sauce

Vegetables

1 large yellow onion (sliced into ½ inch strings)

Instructions

Seasoning Prep: Combine the meat seasoning mix — brown sugar, black pepper, salt, garlic powder, onion powder, chili powder, and paprika — in a bowl and set aside.
Gravy Prep: 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. Whisk again to combine and set aside.
Meat Prep: Cover each cube steak with saran wrap and gently pound it thin using the rough end of a meat tenderizer until about ½ inch thick. This tenderizes and evens out the steaks.
Season and Flour: Pat the steaks dry with paper towels. Rub the seasoning mix evenly onto both sides of each steak, then dredge each steak in flour, tapping off any excess.
Sear the Steaks: Heat 2 tablespoons olive oil over medium-high heat in a large skillet. Working in batches, sear two steaks at a time for about 3 minutes per side until nicely browned. Adjust heat and add oil if needed. Remove steaks and set aside to rest.
Prepare the Pan for Onions: Leave the flavorful browned bits (fond) in the pan. Carefully wipe off any burnt bits with a damp paper towel if needed.
Cook the Onions: Melt 2 tablespoons butter in the same skillet over medium heat. Add the sliced onions and toss to coat them in butter. Cook, stirring frequently, for 15-25 minutes until very soft and almost caramelized.
Add Gravy Base: Pour in the prepared gravy mixture. Use a silicone spatula to scrape and deglaze the pan, ensuring all browned bits are incorporated. Bring the sauce to a boil, then reduce heat to a simmer.
Simmer with Steaks: Return the steaks and any accumulated juices to the pan. Spoon gravy over each steak. Partially cover with a lid and simmer for 5 minutes until the gravy thickens and the meat finishes cooking.
Finish with Butter: Remove from heat and stir in the remaining 2 tablespoons of cold butter for a rich, silky gravy finish (monter au beurre technique).
Serve: Serve the steaks topped with the onion gravy. Pair with mashed potatoes, buttermilk biscuits, and a side of roasted carrots or green beans for a comforting meal.

Notes

For a slow cooker variation, place seasoned steaks and gravy ingredients in the slow cooker and cook on low for 6-8 hours or until meat is tender.
Pounding the meat thinner than its original cube steak thickness improves tenderness and overall texture.
Be sure not to burn the fond in the pan; wipe off any black burnt spots but keep the flavorful browned bits to deepen the gravy taste.
Cooking onions low and slow allows their natural sugars to caramelize, intensifying the gravy’s flavor.
The monter au beurre (mount with butter) step gives the gravy a smooth, glossy finish.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Frying
Cuisine: American

Keywords: cube steak, onion gravy, comfort food, pan-seared steak, caramelized onions, easy dinner recipe