Cube Steak and Gravy
This cube steak and gravy recipe is so simple yet so delicious! Tender seared cube steaks smothered in a savory brown gravy make the perfect main dish to pair with all of your favorite sides.
Servings: 4 servings
Calories: 512kcal
Equipment
Ingredients
- 4 beef cube steaks about 1 ½ pounds total
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup all-purpose flour for dredging
- 2 tablespoons oil for searing
- 2 tablespoons butter
- 1 large yellow onion sliced
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
Instructions
- Pat the cube steaks dry and season both sides with the salt and pepper.
- Put the flour in a shallow dish. Dredge each steak in the flour, pressing lightly and shaking off the excess. Save the leftover flour.
- Heat the oil in your cast iron skillet over medium-high heat until it shimmers. Sear the steaks 2 minutes per side, just until browned. Do not crowd the pan; work in batches if needed. Move the steaks to a plate.
- Lower the heat to medium. Add the butter and the sliced onion to the same skillet and cook 5 to 6 minutes, until soft and golden, scraping up the browned bits from the bottom.
- Sprinkle 2 tablespoons of the leftover dredging flour over the onions and stir constantly for 1 minute.
- Slowly whisk in the beef broth and the Worcestershire. Bring to a gentle simmer and let it start to thicken, about 5 minutes.
- Nestle the steaks back into the gravy along with any juices from the plate. Cover, reduce the heat to low, and simmer for 30 minutes or until the steaks are fork-tender and cooked through.
- Taste the gravy, adjust the salt, and serve over mashed potatoes or rice.
Notes
- Keep the flour you dredged in. It is already seasoned, and it thickens the gravy without an extra step.
- Cooking low and slow is the most important tenderizer. Cube steak turns tough if you rush it, and the quiet 30-minute simmer is what makes it cut with a fork.
- Every browned bit stuck to the pan after searing is flavor. Scrape it into the onions, and it becomes the gravy.