Creamy Cube Steak with Caramelized Onions Recipe
Introduction
This cube steak recipe transforms a budget-friendly cut into a flavorful, tender meal with rich onion gravy. Perfectly seared steaks simmer in a savory sauce that pairs beautifully with classic sides like mashed potatoes or green beans.
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: Prepare the seasoning mix by combining brown sugar, black pepper, salt, garlic powder, onion powder, chili powder, and paprika. 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 aside.
- Step 3: Cover each cube steak with plastic wrap and use the rough side of a meat tenderizer to pound them to about ½ inch thickness. This tenderizes the meat further and improves texture.
- Step 4: Pat the steaks dry, then rub the seasoning mix evenly on both sides. Coat each steak 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 a little more oil or adjust heat as needed. Transfer cooked steaks to a plate to rest.
- Step 6: Leave the browned bits (fond) in the pan. If there are any burnt spots, gently remove them with a damp paper towel.
- Step 7: Melt 2 tablespoons of butter over medium heat and use a spatula to scrape the pan’s bottom. Add the sliced onions and toss to coat. Cook for 15–25 minutes, stirring frequently, until onions are soft and almost caramelized.
- Step 8: Pour in the prepared broth mixture and scrape the bottom and sides of the pan again to loosen any flavorful bits. Bring to a boil, then reduce heat to simmer.
- Step 9: Return the steaks and any accumulated juices to the pan. Spoon gravy over the steaks, cover partially, and simmer for about 5 minutes until gravy thickens and meat is cooked through.
- Step 10: Optional: Remove from heat and stir in the remaining 2 tablespoons of cold butter for a silky finish (a chef’s technique called monter au beurre).
- Step 11: Serve hot with mashed potatoes, buttermilk biscuits, and your choice of roasted carrots or green beans.
Tips & Variations
- For extra tenderness, let the steaks marinate in the seasoning mix for 30 minutes before flour coating.
- Swap yellow onions for sweet onions or shallots to vary the flavor of the gravy.
- Use reduced-sodium broths if you prefer a milder sauce.
- Add a splash of red wine to the gravy for a deeper, richer flavor.
- If you prefer a slow cooker method, sear the steaks then combine all ingredients and cook on low for 4–6 hours.
Storage
Store leftover cube steak and gravy in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, stirring occasionally to prevent sticking. You can also reheat in the microwave on a medium setting, covered to retain moisture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other cuts of beef besides cube steak?
Yes, thinly sliced round steak or sirloin can work, but cube steak is preferred for its tenderness and texture.
How do I prevent the gravy from becoming too thin?
If the gravy is too thin, simmer it uncovered for a few extra minutes to reduce and thicken. Alternatively, mix a little extra cornstarch with cold water and stir it into the simmering gravy.
Print
Creamy Cube Steak with Caramelized Onions Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This classic Cube Steak recipe features tenderized beef steaks seasoned and seared to perfection, then simmered in a rich, flavorful onion gravy. Slow-cooked caramelized onions and a homemade broth-based gravy create a comforting dish perfect for pairing with mashed potatoes and biscuits. The inclusion of a beurre monté technique adds a luscious finish to the sauce for a restaurant-quality meal prepared on the stovetop.
Ingredients
Scale
Steak and Seasoning Mix
- 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 into 2 tbsp and 1 tbsp portions)
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
- Seasoning Preparation: In a small bowl, combine the brown sugar, black pepper, salt, garlic powder, onion powder, chili powder, and paprika to create the meat seasoning mix. Set this aside for later use.
- Gravy Preparation: In a medium bowl, whisk together the cornstarch with chicken broth and beef broth until smooth. Whisk in the beef bouillon cube, onion powder, garlic powder, and Worcestershire sauce. Set the gravy mixture aside.
- Meat Tenderizing: Place a piece of saran wrap over each cube steak. Using the rough end of a meat tenderizer, pound each steak until approximately ½ inch thick. This step enhances the tenderness and texture despite the steak already being tenderized.
- Season and Flour the Steaks: Pat the steaks dry thoroughly. Rub the seasoning mix evenly on both sides of each steak, then coat each side lightly with flour. Tap off any excess flour to avoid clumping during cooking.
- Sear the Steaks: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear two steaks at a time for about 3 minutes on each side until nicely browned. Add more olive oil if necessary and adjust heat to maintain a steady sear. Once seared, transfer steaks to a plate to rest.
- Prepare the Pan Fond: Leave the flavorful browned bits (fond) in the pan as they will enhance the gravy. Remove any black or burnt spots with a damp paper towel, being careful not to remove the fond itself.
- Cook the Onions: Melt 2 tablespoons of butter in the skillet over medium heat. Use a silicone spatula to scrape the bottom of the pan and incorporate the fond. Add the sliced onions and toss to coat in the butter. Cook for 15 to 25 minutes, stirring frequently, until onions are very soft, reduced, and nearly caramelized.
- Add Gravy Mixture: Pour the prepared broth and cornstarch gravy into the skillet with the onions. Use the spatula to scrape and dissolve any remaining fond from the bottom and sides of the pan. Bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer Steaks in Gravy: Return the seared steaks and any accumulated juices to the pan. Spoon gravy over the top of each steak. Cover the pan partially with a lid and simmer for roughly 5 minutes, allowing the gravy to thicken and the steaks to finish cooking through.
- Finish With Butter (Optional): Remove the skillet from heat and melt the remaining 1 tablespoon of cold butter into the sauce, stirring gently to create a silky, velvety texture in the gravy—a technique called monter au beurre.
- Serve: Serve the cube steaks hot with generous spoonfuls of onion gravy on top. This dish pairs wonderfully with mashed potatoes, buttermilk biscuits, and roasted carrots or green beans for a hearty meal.
Notes
- For Slow Cooker option: Season and flour the steaks as directed, then sear briefly in a hot pan. Place steaks in slow cooker, add the gravy mixture and sliced onions, and cook on low for 6-8 hours until tender.
- Ensure steaks are patted completely dry before seasoning and flouring to get a good sear.
- Be patient cooking onions; slow cooking them until soft and reduced adds deep sweetness and flavor.
- Use a silicone spatula to scrape up fond from the pan to deepen the gravy’s taste.
- Monter au beurre (mounting with butter) at the end enriches the gravy, but is optional.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Cube steak, onion gravy, tender steak recipe, comfort food, stovetop steak, skillet meal, easy dinner
