Smothered Cube Steak (with Homemade Gravy)

Cube steak covered in gravy on a bed of mashed potatoes.

Ingredients

Flour Mixture & Cube Steak

4 cube steaks (about 1 pound)
4 tablespoons all purpose flour (for dredging)
½ teaspoon salt
½ teaspoon black pepper

Gravy

3 tablespoons butter
2 tablespoons olive oil
1 medium onion (thinly sliced)
2 cloves garlic (minced)
1 teaspoon worcestershire sauce
5 tablespoons all purpose flour
¼ teaspoon black pepper
½ teaspoon salt
2 cups beef broth (homemade or store-bought)

Instructions

Season and dredge the steak
Pat the cube steaks dry, then season both sides generously with salt and pepper. Dredge each steak lightly in flour and shake off the excess.
Sear the steaks
In a large skillet over medium heat, melt the butter with olive oil. Once hot, add the steaks in a single layer (work in batches if needed). Cook 3–4 minutes per side until browned. Transfer to a plate and cover loosely.
Sauté onions & garlic
In the same skillet, add a bit more butter if needed. Add the worcestershire sauce. Sauté the sliced onions for 3–5 minutes until softened. Add the garlic and cook another 30 seconds.
Make the gravy
Sprinkle 5 tablespoons of flour over the onions. Stir constantly for 1–2 minutes until golden and fragrant. Add the salt and pepper. Slowly whisk in the beef broth, scraping up any browned bits from the pan. Let simmer for 5 minutes or until the gravy thickens.
Return steak to the pan
Add the cube steaks back into the skillet, spoon some gravy over top, and let simmer on low for 5–10 minutes to finish cooking and absorb flavor.

Notes

Storage & Reheating

Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of broth or water to loosen the gravy.

To freeze: Place cooled steaks and gravy in a freezer-safe container. Thaw overnight and reheat for a nearly instant comfort meal.

Nutrition