Cube Steak Recipe with Onion Gravy

 

This classic comfort food is the perfect solution for a busy weeknight. Tenderized steaks are seared until golden, then smothered in a deeply flavorful brown gravy packed with sweet, caramelized onions. It’s a hearty, satisfying meal that comes together in just 30 minutes!

Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients:

• For the Steaks:

  • 4 cube steaks (about 1 ½ pounds total)

  • 1 teaspoon paprika

  • 1 teaspoon onion powder

  • 1 teaspoon granulated garlic

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • 3 tablespoons all-purpose flour

  • 3 tablespoons olive oil

• For the Onion Gravy:

  • 2 tablespoons butter

  • 1 large yellow onion, sliced into ½-inch half-moons

  • 3 cloves garlic, minced

  • 2 tablespoons all-purpose flour

  • 3 cups beef stock

  • 1 beef bouillon cube

  • 2 teaspoons Worcestershire sauce

  • 1 teaspoon Kitchen Bouquet (optional, for color & flavor)

Instructions:

1. Prepare the Steaks: Let the cube steaks sit at room temperature for 15-20 minutes. Meanwhile, in a small bowl, combine the paprika, onion powder, granulated garlic, salt, and pepper.

2. Tenderize & Season: Place the steaks between two pieces of plastic wrap. Gently pound them with a meat mallet or rolling pin to an even ¼-inch thickness. Pat them dry with a paper towel, then generously season both sides with the spice blend. Sprinkle the 3 tablespoons of flour over both sides of each steak, pressing lightly to adhere.

3. Sear the Steaks: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the steaks (work in batches to avoid overcrowding). Sear for 3 minutes per side, until a golden-brown crust forms. Transfer the steaks to a clean plate and set aside.

4. Caramelize the Onions: Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the sliced onions and cook for 15-20 minutes, stirring occasionally, until they are soft, golden brown, and caramelized.

5. Build the Gravy: Add the minced garlic to the onions and cook for 1 minute until fragrant. Sprinkle the 2 tablespoons of flour over the onion mixture and cook, stirring constantly, for 30 seconds to cook off the raw flour taste.

6. Simmer & Thicken: Slowly pour in the beef stock while scraping the bottom of the pan with a wooden spoon to release all the browned bits. Add the bouillon cube, Worcestershire sauce, and Kitchen Bouquet (if using). Bring the gravy to a simmer, stirring frequently, until it thickens nicely, about 3-5 minutes.

7. Combine and Serve: Return the seared cube steaks and any accumulated juices to the skillet, nestling them into the gravy. Let everything simmer together for 2-3 minutes to heat the steaks through.

8. Serve immediately over a bed of creamy mashed potatoes, buttered egg noodles, or white rice. Enjoy!

Chef’s Tip: For the most tender result, avoid moving the steaks around in the pan while they sear. Let them develop a good crust before flipping.