Ingredients:

  • 4 cube steaks (approx. 1.5 lbs / 680g)
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 0.5 tsp garlic powder
  • 1 cup all-purpose flour
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne pepper
  • 2 tbsp vegetable oil
  • 1 tbsp unsalted butter
  • 1 large yellow onion, thinly sliced
  • 2 cups low-sodium beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Kitchen Bouquet

Instructions:

  1. Pat cube steaks dry with paper towels. Season both sides with kosher salt, black pepper, and garlic powder. Let rest for 5 minutes.
  2. In a shallow bowl, whisk together the flour, onion powder, smoked paprika, and cayenne pepper. Press each steak firmly into the flour mixture, shaking off the excess to create a thin, even coating.
  3. Heat vegetable oil and butter in a large cast-iron skillet over medium-high heat until the butter foams. Sear the steaks for 3-4 minutes per side until a mahogany-colored crust forms. Remove steaks to a plate.
  4. Reduce heat to medium. Add sliced onions to the remaining fat in the skillet and sauté for 5 minutes until translucent.
  5. Gradually whisk in the beef bone broth, Worcestershire sauce, and Kitchen Bouquet. Bring to a simmer, scraping the bottom of the pan to release the fond.
  6. Return the steaks and any accumulated juices to the skillet. Reduce heat to low, cover, and simmer for 25-30 minutes until the beef is fork-tender and the gravy has thickened.