Ingredients:

  • 1.5 lbs beef cube steaks
  • 0.5 cup all-purpose flour
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp freshly cracked black pepper
  • 0.5 tsp kosher salt
  • 1 large yellow onion, thinly sliced
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil

Instructions:

  1. Season the flour. Whisk the 0.5 cup all purpose flour, 1 tsp smoked paprika, 1 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp salt, and 0.5 tsp freshly cracked black pepper in a shallow dish.
  2. Dredge the beef. Press each steak firmly into the flour mixture until completely coated on both sides.
  3. Heat the fats. Place the 1 tbsp olive oil and 1 tbsp of the unsalted butter in a large skillet over medium high heat. Cook until the butter foam subsides and begins to smell nutty.
  4. Sear the steaks. Add the meat to the pan in batches. Cook for 3 minutes per side until the crust is golden and crackling.
  5. Remove and rest. Transfer the seared beef to a plate and tent loosely with foil.
  6. Sauté the onions. Add the remaining 1 tbsp unsalted butter to the same pan, then toss in the 1 large yellow onion. Sauté for 8 minutes until soft and amber colored.
  7. Deglaze the pan. Pour in the 1 tbsp Worcestershire sauce and 2 cups low sodium beef broth. Scrape the bottom of the pan to release the flavorful browned bits (fond).
  8. Thicken the sauce. Bring the liquid to a gentle simmer. Whisk constantly until the steam smells rich and the sauce coats the back of a spoon.
  9. Combine. Slide the steaks and any accumulated juices back into the gravy. Simmer for 5 minutes until the meat is heated through.
  10. Final touch. Taste the gravy and add a pinch more salt if needed. Serve immediately while the aroma is at its peak.