Meat
1 cube steaks
1 1/2 Tablespoons flour
1 Tablespoons olive oil or lard
3 tablespoons cold unsalted butter, separated
Meat Seasoning
1/2 teaspoon brown sugar
black pepper
teaspoon salt
garlic powder
teaspoon onion powder
teaspoon chili powder
teaspoon paprika
Gravy
1 tablespoons cornstarch
1 cup beef broth
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoons Worcestershire sauce
1 yellow onion, sliced into ½ inch strings
Instructions
- Seasoning Prep: Combine the meat seasoning mix and set aside.
- Gravy Prep: Combine the cornstarch and beef broth in a medium bowl and whisk until incorporated and smooth. Whisk in onion powder, garlic powder and Worcestershire sauce. Set aside.
- Meat Prep: Place saran wrap over each cube steak and use the rough end of a meat tenderizer to pound it thin, about ½ inch thick or so. This really makes a nice difference in the consistency of the meat even though cube steak has already been tenderized. Rub seasoning mix on each side of the steak, then rub with flour.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear steaks for about 3 minutes per side. (Add a splash more olive oil if needed and adjust heat up or down slightly as needed as the steaks cook.) Set steaks on a plate to rest.
- Leave the meat flecks in the pan, this is called “fond” and it will add flavor to the gravy. If you have any black/burnt areas, use a damp paper towel to carefully clean that out.
Melt 2 tablespoons butter over medium heat and use a silicone spatula to ‘clean’ the bottom of the pan. Add the onions and toss to coat. Cook the onions for 15-25 minutes, until desired consistency is obtained. I like mine very soft and reduced, almost caramelized. Be sure to stir them often as they cook. - Add the liquid gravy mixture (from step 3) and use a silicone spatula to clean the bottom and sides of the pan once again. Bring to a boil, then reduce to a simmer.
Add the steaks and any juices back to the pan and spoon some gravy on the top of each steak. Simmer with the lid partially covered for 5 minutes or so, until the gravy is thickened and the meat is cooked to your liking. - Optional: Remove from heat and melt 2 Tablespoons cold butter at the end for a silky, velvety finish. This is a technique that chefs use called “monter au beurre”.
- Serve with roasted potatoes, mashed potatoes (consider adding in some celeriac or parsnips), roasted beets, or any other delicious thing you want to eat with this gravy!
