Ingredients:

  • 1.5 lbs cube steak (approx. 4 pieces)
  • 1/2 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp neutral oil
  • 1 large yellow onion, thinly sliced
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 2 tbsp unsalted butter

Instructions:

  1. In a shallow bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, and pepper. Pat the cube steaks dry with paper towels.
  2. Dredge each steak in the seasoned flour mixture, pressing firmly to ensure it adheres to the textured surface. Shake off excess flour and reserve any remaining flour for thickening if needed.
  3. Heat oil in a large heavy-bottomed skillet over medium-high heat. Sear steaks for 3 minutes per side until a mahogany crust forms. Remove steaks and tent with foil.
  4. Reduce heat to medium. Melt butter in the same skillet and add the sliced onions. Sauté for 5–7 minutes, scraping the brown bits (fond) from the bottom of the pan.
  5. Gradually whisk in the beef broth and Worcestershire sauce. If a thicker gravy is desired, whisk in 1 tablespoon of the reserved dredging flour.
  6. Return the steaks and any accumulated juices to the pan. Simmer for 5-10 minutes until the gravy has thickened and the beef is heated through.