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
