Few dishes conjure up the feeling of warmth and home quite like a plate of perfectly cooked cube steak smothered in savory gravy. This Cube Steak Recipe delivers on every promise of comfort food: incredibly tender, seasoned steak with a delightful crust, all swimming in a rich, deeply flavored onion gravy. It’s a classic, hearty meal that feels like it took hours to make, but is surprisingly straightforward, making it perfect for a satisfying weeknight dinner or a cozy Sunday supper.

Why I Love This Recipe

This cube steak recipe is a true testament to how simple ingredients can be transformed into something truly extraordinary. What I love most about it is the method of preparation. Even though cube steak is pre-tenderized, that extra pound with a meat tenderizer really makes a difference, ensuring a melt-in-your-mouth tenderness that’s hard to beat. The homemade seasoning blend adds layers of savory, slightly smoky flavor, and searing the steaks creates a fantastic crust.

But let’s be honest, the star of this dish is the onion gravy. Building it right in the same pan, incorporating all those delicious “fond” bits, leads to an unparalleled depth of flavor. The long, slow cooking of the onions until they’re almost caramelized, combined with the rich broths and a final touch of cold butter, results in a silky, velvety gravy that you’ll want to spoon over everything. It’s a dish that warms you from the inside out and always brings a smile to the table.

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Ingredients

Here’s what you’ll need to create this comforting cube steak and gravy:

• 4 cube steaks (about 4-6 oz each)
• 3 Tablespoons flour (for dredging)
• 2 Tablespoons olive oil
• 3 tablespoons cold unsalted butter, separated (2 tbsp for cleaning pan/onions, 1 tbsp for finishing gravy)

Meat Seasoning:

• 1 teaspoon brown sugar
• 1/4 teaspoon black pepper
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon chili powder
• ½ teaspoon paprika

Gravy:

• 2 tablespoons cornstarch
• 1 cup chicken broth
• 1 cup beef broth
• 1 beef bouillon cube, or 1 tsp Better Than Bouillon
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• 1 ½ teaspoons Worcestershire sauce
• 1 large yellow onion, sliced

Swaps and Notes

• Cube Steaks: Look for good quality cube steaks. If they seem thick, the tenderizing step is crucial.
• Flour: All-purpose flour is standard for dredging. For gluten-free, use a 1:1 gluten-free flour blend.
• Meat Seasoning: This blend is a perfect balance of savory and sweet with a hint of warmth. Feel free to adjust chili powder or add a pinch of cayenne for more heat.
• Broth: Using both chicken and beef broth adds complexity to the gravy. If you only have one, use 2 cups of either.
• Bouillon: Beef bouillon cube or Better Than Bouillon adds concentrated beef flavor. Don’t skip it!
• Worcestershire Sauce: Essential for umami depth in the gravy.
• Onions (Gravy): A large yellow onion, sliced thinly, will melt down beautifully into the gravy. You can also use sweet onions.
• Cold Butter Finish: Adding cold butter at the end of the gravy cooking process is a classic restaurant trick to create a glossy, silky smooth finish.

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Directions

This cube steak recipe involves a few key steps that build incredible flavor in one pan.

1. Seasoning Prep: In a small bowl, combine all the meat seasoning mix ingredients: brown sugar, black pepper, salt, garlic powder, onion powder, chili powder, and paprika. Stir well and set aside.
2. Gravy Prep: In a medium bowl, combine the cornstarch with 1 cup chicken broth and 1 cup beef broth. Whisk until the cornstarch is completely dissolved and the mixture is smooth, with no lumps. Whisk in the 1 beef bouillon cube (or 1 tsp Better Than Bouillon), 1 tsp onion powder, ½ tsp garlic powder, and 1 ½ tsp Worcestershire sauce. Set this gravy mixture aside.
3. Meat Prep: Place each cube steak individually under a piece of plastic wrap. Use the rough (tenderizing) side of a meat tenderizer to pound each steak thin, to about ½ inch thick or so. This extra step really makes a difference in breaking down fibers for maximum tenderness.
4. Season & Flour Steaks: Pat the pounded steaks completely dry with paper towels. This helps the seasoning and flour adhere. Rub the prepared seasoning mix evenly on each side of the steak, then lightly rub with the 3 tablespoons of flour, ensuring they are fully coated. Tap off any excess flour.
5. Sear Steaks: Heat 2 tablespoons olive oil in a large skillet (preferably cast iron or heavy-bottomed) over medium-high heat. Sear 2 steaks at a time (to avoid overcrowding and steaming the meat) for about 3 minutes per side, or until nicely browned. If needed, add a splash more olive oil between batches and adjust heat up or down slightly as the steaks cook. Remove the seared steaks from the skillet and set them aside on a plate to rest.
6. Build the Onion Base: Leave the meat flecks (fond) in the pan—these are packed with flavor for your gravy! If there are any black/burnt areas, use a damp paper towel to carefully wipe them out. Melt 2 tablespoons of the cold unsalted butter in the same skillet over medium heat. Use a silicone spatula to “clean” the bottom of the pan, scraping up all those flavorful browned bits. Add the sliced large yellow onion and toss to coat in the butter and fond. Cook the onions for 15-25 minutes, stirring often, until they are very soft and reduced, almost caramelized. This long cooking process builds incredible sweetness and depth for the gravy.
7. Simmer Gravy: Add the liquid gravy mixture (whisk it again quickly before pouring if it’s settled) to the skillet with the cooked onions. Use your silicone spatula to once again scrape the bottom and sides of the pan, incorporating all the fond into the gravy. Bring the gravy to a boil, then immediately reduce the heat to a simmer.
8. Combine & Finish: Add the seared steaks and any accumulated juices back into the pan with the simmering gravy. Spoon some of the gravy over the top of each steak. Simmer with the lid partially covered for about 10 minutes, or until the gravy has thickened to your desired consistency and the meat is cooked through and tender.
9. Silky Finish: Remove the skillet from heat. Add the remaining 1 tablespoon cold unsalted butter to the gravy and gently swirl or stir until it melts and is incorporated. This step gives the gravy a beautiful silky, velvety finish.
10. Serve: Serve hot with classic accompaniments like mashed potatoes, buttermilk biscuits, and roasted carrots or green beans.

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Pro Tip:

The true secret to a deeply flavorful gravy lies in the “fond” (the browned bits left in the pan after searing the meat) and the slow cooking of the onions. Don’t rush these steps! If you want an even deeper umami punch, add a splash of soy sauce or a dash of liquid smoke to the gravy mixture.

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Serving Suggestions and Pairings

This Cube Steak and Gravy is the quintessential comfort meal, perfectly suited for a hearty dinner.

• Classic Sides: Serve with a generous portion of creamy mashed potatoes to soak up that incredible gravy. Buttermilk biscuits are also a must.
• Vegetable Sides: Roasted carrots, green beans, or steamed broccoli complement the richness of the dish.
• Southern Comfort Meal: For a truly Southern-inspired spread, consider pairing this with a side of my This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor or even a hearty bowl of This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort.

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Storage and Leftover Tips

Leftover cube steak and gravy are often even more flavorful the next day!

• Storage: Store any leftover cube steak and gravy together in an airtight container in the refrigerator for up to 3-4 days. Store mashed potatoes separately.
• Reheating: Gently reheat the cube steak and gravy on the stovetop over low heat, adding a splash of beef broth or water if the gravy has thickened too much. Stir occasionally until warmed through. You can also microwave individual portions.
• Gravy Thickening: The gravy will thicken considerably upon cooling. Adding liquid during reheating helps restore its consistency.

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More Recipes You Will Love

If you loved the hearty, comforting, and deeply flavorful nature of this beef dish, you’ll definitely want to explore some of these other fantastic recipes:

• For another rich and hearty beef dish, check out my Slow-Braised Beef Short Ribs Over Buttery Mash—it’s pure melt-in-your-mouth comfort!
• If you’re a fan of easy and satisfying one-pan meals, don’t miss This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit.
• And for another comforting poultry dish that’s perfect for a cozy meal, consider These Easy Turkey Wings Are My Favorite Comfort Food For Lazy Sundays.

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Final Thoughts

This Cube Steak Recipe with its rich, onion-laced gravy is a true embrace of classic comfort food. It’s a dish that brings warmth, flavor, and a sense of home to any meal, proving that simple ingredients, cooked with care, can yield truly extraordinary results. Dive into this tender, savory goodness, and enjoy every comforting bite!

What’s your secret ingredient for the perfect homemade gravy? Share your tips in the comments below! And don’t forget to follow Chef Maniac for more delicious and heartwarming recipes that bring joy to your kitchen.