Ingredients:

  • 4 cube steaks (approx. 1.5 lbs)
  • 1 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 1 tsp cracked black pepper
  • 0.5 tsp sea salt
  • 2 tbsp vegetable oil
  • 1 tbsp unsalted butter
  • 1 small yellow onion, thinly sliced
  • 2 cups beef broth, low sodium
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Prep the steaks. Pat the 4 cube steaks dry with paper towels. Note: This ensures the flour sticks and the meat sears rather than steams.
  2. Mix the dredge. Whisk together 1 cup flour, garlic powder, onion powder, smoked paprika, pepper, and sea salt in a shallow dish.
  3. Coat the beef. Press each steak firmly into the flour mixture, flipping to coat both sides. Shatter any large lumps of flour before cooking.
  4. Heat the pan. Add 2 tbsp vegetable oil to a large skillet over medium high heat until the oil shimmers and barely wisps smoke.
  5. Sear the meat. Place steaks in the pan and cook for 3 minutes per side until deep golden and crusty. Work in batches to avoid crowding.
  6. Sauté the onions. Remove meat and set aside. Lower heat to medium, add 1 tbsp butter and the sliced yellow onion. Cook until soft and translucent.
  7. Deglaze the skillet. Pour in 2 cups beef broth and 1 tbsp Worcestershire sauce. Use a spatula to scrape up the brown bits (fond) from the bottom.
  8. Thicken the sauce. Bring the liquid to a simmer. Note: The leftover flour on the pan surface will naturally thicken the broth.
  9. Combine and finish. Return the steaks to the pan, spooning the sauce over them. Simmer for 5-10 minutes until the sauce is velvety.
  10. Check doneness. Ensure meat is fork tender and internal temperature has reached 145°F before serving.