Description
This classic cube steak recipe features tenderized, pan-fried steaks simmered in a rich onion gravy until fork-tender and deeply flavorful.
Ingredients
Units
Scale
- 4 cube steaks
- 3 tablespoons of flour
- 2 tablespoons of olive oil
- 3 tablespoons of cold unsalted butter, separated
For the Meat Seasoning
- 1 teaspoon of brown sugar
- 1/4 teaspoon of black pepper
- 1/2 teaspoon of salt
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of paprika
For the Gravy
- 1/4 cup of cold water plus 3 tablespoons of cornstarch
- 1 cup of chicken broth
- 1 cup of beef broth
- 1 beef bouillon cube, or 1 teaspoon better than bouillon
- 1 teaspoon of onion powder
- 1/2 teaspoon of garlic powder
- 1 1/2 teaspoon of Worcestershire sauce
- 1 large yellow onion, sliced into 1/2 inch strings
Instructions
- Prepare seasonings. Mix the meat seasoning blend together and set it aside.
- Mix gravy base. Whisk the cornstarch with cold water in a medium bowl until smooth. Add the chicken broth, beef broth, beef bouillon, onion powder, garlic powder, and Worcestershire sauce, then whisk well and set aside.
- Pound the steaks. Wrap each cube steak in plastic wrap and pound to about ½-inch thickness using the rough side of a meat tenderizer, even if the steaks are already tenderized.
- Season and flour. Rub all sides of each steak with the seasoning mix, then coat thoroughly with flour.
- Cook the steaks. Heat olive oil in a large skillet over medium-high heat and cook two steaks at a time for about 3 minutes per side. Adjust oil and heat as needed, then transfer the steaks to a plate to rest.
- Preserve the fond. Leave the browned bits in the pan for flavor, wiping out only any black or burned spots with a damp paper towel if necessary.
- Cook the onions. Add butter to the skillet over medium heat and loosen the fond with a silicone spatula. Add the onions and sauté, stirring frequently, for 15 to 25 minutes until softened and reduced, with a lightly caramelized texture.
- Add gravy mixture. Scrape the sides and bottom of the pan, then pour in the gravy mixture. Bring it to a boil, then reduce the heat to low.
- Simmer with steak. Return the steaks and their juices to the pan, spooning gravy over each piece. Cover slightly and cook for about 5 minutes, or until the sauce thickens and the steaks are cooked through.
- Finish with butter. Remove the pan from the heat and, if desired, swirl in cold butter for a smooth, velvety finish.
- Serve and enjoy. Serve the steaks with your choice of sides, such as mashed potatoes, buttermilk biscuits, green beans, or roasted carrots.
Nutrition
- Serving Size:
- Calories: 195
- Sugar: 3.2 g
- Sodium: 688.4 mg
- Fat: 16.1 g
- Carbohydrates: 11.6 g
- Protein: 2.6 g
- Cholesterol: 24.2 mg