Ingredients:

  • 4 Cube Steaks (thin cut, about 4-6 oz each)
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper (freshly ground)
  • 1/2 teaspoon Garlic Powder
  • 1/2 cup All-Purpose Flour (for dredging)
  • 2 tablespoons Vegetable Oil
  • 1 tablespoon Unsalted Butter
  • 2 cups Beef Broth (low sodium preferred, warmed)
  • 1 cup Milk (whole or 2%)
  • 3 tablespoons All-Purpose Flour (for the roux)
  • 1 teaspoon Worcestershire Sauce
  • 1/2 teaspoon Fresh Thyme Leaves (optional)

Instructions:

  1. Pat the cube steaks completely dry. If necessary, place between plastic wrap and lightly pound to an even 1/4-inch thickness.
  2. Combine salt, pepper, and garlic powder. Season the steaks generously. Lightly dredge each steak in the 1/2 cup of flour, shaking off any excess.
  3. Heat oil and butter in a large, heavy-bottomed skillet over medium-high heat until shimmering. Sear steaks for 2-3 minutes per side until deeply golden brown. Do not overcrowd the pan; work in batches if necessary. Remove steaks and set aside on a plate.
  4. Reduce heat to medium. Tilt the pan and use a wooden spoon to scrape up all the brown bits (the fond) left in the bottom of the pan.
  5. Sprinkle the 3 tablespoons of flour over the residual fat/juices in the pan. Whisk constantly for 1-2 minutes until a smooth paste (roux) forms and smells slightly nutty.
  6. Gradually whisk in the warm beef broth, ensuring no lumps form. Once smooth, slowly whisk in the milk.
  7. Bring the gravy mixture to a gentle simmer, whisking frequently, until it visibly thickens. Stir in Worcestershire sauce and thyme (if using). Taste and adjust seasoning.
  8. Return the seared cube steaks to the simmering gravy. Cover the skillet, reduce heat to low, and allow to gently simmer for 15–20 minutes, or until the steaks are fork-tender.