Description
This classic Cube Steak recipe delivers tenderized beef seared to perfection and served in a rich, flavorful gravy made from a blend of broths, seasonings, and caramelized onions. With a velvety finish from a butter monter au beurre technique, it pairs beautifully with mashed potatoes and roasted vegetables for a comforting, hearty 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 (separated into 2 tbsp and 1 tbsp for later use)
Gravy Ingredients
- 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 Option: Refer to notes for slow cooker preparation if preferred.
- Prepare Seasoning Mix: Combine brown sugar, black pepper, salt, garlic powder, onion powder, chili powder, and paprika in a bowl and set aside.
- Make Gravy Base: In a medium bowl, whisk cornstarch with chicken and beef broth until smooth. Add the beef bouillon cube, onion powder, garlic powder, and Worcestershire sauce. Set aside.
- Tenderize the Meat: Place saran wrap over each cube steak and pound gently with the rough end of a meat tenderizer to about ½ inch thickness for improved texture.
- Season the Steaks: Pat steaks dry and rub the seasoning mix evenly on both sides. Dredge the steaks in flour, tapping off any excess.
- Sear the Steaks: Heat olive oil in a large skillet over medium-high heat. Sear two steaks at a time for approximately 3 minutes per side until browned. Adjust heat and add more oil if needed. Remove and rest steaks on a plate.
- Prepare the Pan: Leave browned bits (fond) in the skillet for flavor. Remove any burnt pieces gently with a damp paper towel.
- Cook the Onions: Melt 2 tablespoons butter in the skillet over medium heat. Using a silicone spatula, scrape the bottom to mix fond with butter. Add sliced onions and cook for 15-25 minutes, stirring often, until onions are soft and nearly caramelized.
- Make the Gravy: Pour the prepared broth mixture into the skillet with onions. Scrape the pan bottom and sides to lift all flavorful bits. Bring to a boil, then reduce to a simmer.
- Combine Steaks and Gravy: Return the steaks and any collected juices to the skillet. Spoon gravy over the steaks. Partially cover and simmer for 5 minutes or until gravy thickens and meat is cooked to desired doneness.
- Finish with Butter: Optionally remove from heat and stir in remaining 2 tablespoons cold butter to enrich the gravy and add a smooth, velvety finish (monter au beurre).
- Serve: Plate the steaks with the gravy alongside mashed potatoes, buttermilk biscuits, and roasted carrots or green beans for a classic, wholesome meal.
Notes
- For a slow cooker method, brown the steaks first as directed, then transfer them to a slow cooker along with the onions and gravy ingredients. Cook on low for 6-8 hours or until steak is tender.
- Using a meat tenderizer enhances the cube steak’s texture though it is pre-tenderized.
- Be sure to cook onions low and slow for best caramelization and flavor development.
- Scraping the pan (deglazing) incorporates the fond into the gravy, enriching its taste.
- Monter au beurre (whisking cold butter at the end) creates a luxurious gravy without additional cream.
- This dish pairs beautifully with classic Southern sides for a comforting meal.
