Description
This Cube Steak recipe features tenderized beef steaks dredged in a flavorful seasoned flour, seared to perfection, and served with a savory rosemary onion gravy. The slow-caramelized onions and garlic add depth, complemented by a splash of sherry vinegar and rich beef broth, making it an ideal hearty and comforting meal for any occasion.
Ingredients
Scale
Steak Coating
- â…“ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper (or to taste)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Steak and Cooking Fats
- 4 cube steaks (about 4 ounces each)
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter (â…› stick)
- 2 tablespoons unsalted butter (¼ stick)
Gravy
- 1 yellow onion (thinly sliced)
- 3 cloves garlic (minced)
- 1 tablespoon minced fresh rosemary
- 1 cup low-sodium beef broth
- 1-2 tablespoons sherry vinegar (to taste)
- Kosher salt and freshly ground black pepper (to taste)
- 1 teaspoon cornstarch + 1 teaspoon cool water (optional, to thicken gravy)
Instructions
- Prepare Flour Mixture: In a shallow bowl, whisk together the all-purpose flour, kosher salt, ground black pepper, garlic powder, and onion powder until well combined.
- Dredge the Steaks: Coat each cube steak thoroughly in the seasoned flour mixture, shaking off any excess flour for an even coating.
- Sear the Steaks: Heat the vegetable oil and 1 tablespoon unsalted butter in a large skillet over medium heat until melted and hot. Add the dredged cube steaks and cook for 3-4 minutes on each side until they develop a golden-brown crust. Remove steaks from the pan and set them aside.
- Caramelize Onions: In the same skillet, add the remaining 2 tablespoons of unsalted butter. Add the thinly sliced yellow onions and cook over medium heat, stirring frequently, until the onions soften and begin to caramelize, about 10-12 minutes.
- Add Aromatics: Stir in the minced garlic and fresh rosemary, cooking and stirring for about 60 seconds until fragrant.
- Create Gravy Base: Pour in the low-sodium beef broth and sherry vinegar. Bring the mixture to a simmer and cook, stirring occasionally, until the sauce has reduced slightly, about 5-7 minutes. Season with kosher salt and freshly ground black pepper to taste.
- Thicken Gravy (Optional): If a thicker gravy is desired, remove the skillet from heat and whisk in the cornstarch mixed with cool water. Return the skillet to the heat and stir constantly until the sauce thickens and simmers.
- Combine and Serve: Return the seared cube steaks to the skillet and spoon the rich gravy over them. Warm through briefly and serve hot.
Notes
- For best results, use fresh rosemary and finely mince it to release its aroma.
- Sherry vinegar adds a nice tang and depth, but you can substitute with apple cider vinegar if unavailable.
- The optional cornstarch slurry helps thicken the gravy without altering the flavor.
- Cube steaks can be substituted with tenderized round steak if preferred.
- Serve with mashed potatoes or buttered noodles to soak up the flavorful gravy.
