Country Style Smothered Cube Steak (Printable version)
Tender cube steak simmered in rich onion gravy for a cozy Southern meal ready in 1 hour.
# Ingredient list:
→ Cube Steak
01 - 4 pieces cube steak, about 1.5 pounds total
→ Seasoned Flour Dredge
02 - 1 cup all-purpose flour
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
→ Onion Gravy
07 - 3 tablespoons vegetable oil, divided
08 - 1 large yellow onion, thinly sliced
09 - 2 cloves garlic, minced
10 - 2 cups beef broth
11 - 1/2 cup whole milk
12 - 1 tablespoon Worcestershire sauce
13 - 1 teaspoon dried thyme (optional)
14 - Fresh parsley, chopped for garnish
# Directions:
01 - In a shallow dish, whisk together the all-purpose flour, kosher salt, black pepper, smoked paprika, and garlic powder until evenly combined. Reserve any leftover seasoned flour for thickening the gravy.
02 - Pat the cube steaks dry with paper towels. Dredge each piece through the seasoned flour mixture, pressing gently to coat both sides. Shake off any excess flour and set the steaks aside on a plate.
03 - Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Working in batches to avoid crowding, sear the cube steaks for 2 to 3 minutes per side until deeply golden brown. Transfer the browned steaks to a plate and set aside.
04 - Reduce heat to medium and add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the thinly sliced yellow onion and cook for 5 to 6 minutes, stirring occasionally, until softened and lightly golden.
05 - Add the minced garlic to the onions and sauté for 1 minute until fragrant. Sprinkle 2 to 3 tablespoons of the reserved seasoned flour over the onion mixture and stir continuously for 1 minute to cook out the raw flour taste.
06 - Gradually pour in the beef broth and whole milk while whisking constantly, scraping up any browned bits from the bottom of the skillet to deglaze. Stir in the Worcestershire sauce and dried thyme. Bring to a simmer and cook for 3 to 5 minutes until the gravy begins to thicken slightly.
07 - Return the browned cube steaks and any accumulated juices back to the skillet, nestling them down into the gravy. Cover with a tight-fitting lid, reduce heat to low, and simmer gently for 25 to 30 minutes until the steaks are fork-tender and the gravy has developed a rich consistency.
08 - Taste the gravy and adjust seasoning with salt and pepper as needed. Garnish with freshly chopped parsley and serve hot over creamy mashed potatoes, steamed rice, or buttered egg noodles.
# Expert Tips:
01 -
- The gravy thickens right in the pan so you never have to make a separate sauce, which means fewer dishes and more flavor.
- Cube steak is one of the most affordable cuts at the butcher counter, and the long simmer turns it into something that tastes twice its price.
02 -
- If you rush the simmer and turn the heat above low, the gravy will reduce too fast and the steak will toughen instead of becoming meltingly soft.
- Reserve that leftover seasoned flour before you start searing because once the raw meat touches it, you cannot use it for the roux.
03 -
- Pat the cube steaks completely dry with paper towels before dredging or the flour will paste instead of coat and the crust will fall off in the pan.
- Let the gravy simmer uncovered for the final five minutes if it looks too thin, and resist the urge to crank the heat because patience is the real secret to that glossy, spoonable consistency.