Description
This Cube Steak Recipe features tenderized cube steaks cooked in a rich, flavorful onion gravy. The steaks are seared to develop a beautiful crust, then simmered in a homemade gravy made from beef and chicken broth, spices, and sautéed onions. Perfectly paired with mashed potatoes, buttermilk biscuits, and roasted vegetables, this comforting dish is great for a hearty family meal.
Ingredients
Scale
Meat and Seasoning
- 4 cube steaks
- 3 Tablespoons flour
- 1 teaspoon brown sugar
- 1/4 teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon paprika
Cooking and Gravy Ingredients
- 2 Tablespoons olive oil
- 3 tablespoons cold unsalted butter (separated)
- 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
- 1 ½ teaspoons Worcestershire sauce
- 1 large yellow onion (sliced into ½ inch strings)
Instructions
- Slow Cooker Instructions: See the notes section below for alternative slow cooker preparation if desired.
- Seasoning Prep: Combine the meat seasoning mix (brown sugar, black pepper, salt, garlic powder, onion powder, chili powder, paprika) in a small bowl and set aside.
- Gravy Prep: In a medium bowl, whisk together cornstarch with chicken and beef broth until smooth. Add the beef bouillon cube, onion powder, garlic powder, and Worcestershire sauce. Whisk to combine and set aside.
- Meat Prep: Place a piece of saran wrap over each cube steak. Pound each steak using the rough end of a meat tenderizer until about ½ inch thick to enhance tenderness and texture.
- Season the Steaks: Pat the steaks dry with paper towels. Rub the prepared seasoning mix evenly on both sides, then coat each steak with flour, tapping off the excess flour.
- Sear the Steaks: Heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Add two steaks at a time and sear for approximately 3 minutes per side until golden brown. Adjust heat and add more oil as needed. Remove steaks and place on a plate to rest.
- Prepare Pan Fond: Keep the browned bits (fond) in the pan for flavor. If there are any burnt spots, carefully wipe them off with a damp paper towel without removing the fond.
- Sauté Onions: Melt 2 tablespoons of butter in the skillet over medium heat. Add sliced onions and toss them to coat in butter and fond. Cook onions for 15–25 minutes, stirring frequently until soft and nearly caramelized.
- Make Gravy: Pour the prepared broth and cornstarch mixture into the skillet. Use a silicone spatula to scrape the bottom and sides of the pan to release any remaining fond. Bring mixture to a boil, then reduce heat to a simmer.
- Simmer Steaks with Gravy: Return the seared steaks and any accumulated juices to the skillet. Spoon some of the gravy over each steak. Cover the pan partially and simmer for about 5 minutes until the gravy thickens and the meat is cooked through.
- Finish with Butter: For a velvety finish, remove the skillet from heat and stir in the remaining 2 tablespoons of cold butter until melted. This technique, called “monter au beurre,” enriches the gravy.
- Serve: Serve the cube steaks hot with the onion gravy. Recommended sides include mashed potatoes, buttermilk biscuits, and roasted carrots or green beans.
Notes
- For slow cooker preparation, sear the steaks as directed, then layer steak and onions in the slow cooker. Pour gravy mixture over and cook on low for 6–7 hours or high for 3–4 hours until meat is tender and gravy thickened.
- Pounding the cube steak thinner enhances tenderness and cooks evenly.
- Be sure to stir onions frequently to prevent burning while achieving a soft, caramelized texture.
- Adjust seasoning in gravy to taste, adding salt or Worcestershire sauce as preferred.
- Use fresh beef and chicken broth for best flavor rather than canned or powdered versions.
- Removing burnt bits but keeping fond ensures a clean taste without bitterness.
