Ingredients: |
Ingredients: 4 cube steaks
3 Tablespoons flour
2 Tablespoons olive oil
3 tablespoons cold unsalted butter, separated
Meat Seasoning
1 teaspoon brown sugar
1/4 teaspoon black pepper
˝ teaspoon salt
˝ teaspoon garlic powder
˝ teaspoon onion powder
˝ teaspoon chili powder
˝ teaspoon paprika
Gravy
2 tablespoons cornstarch
1 cup chicken broth
1 cup beef broth
1 beef bouillon cube, or 1 tsp better than bouillon
1 teaspoon onion powder
˝ teaspoon garlic powder
1 ˝ teaspoons Worcestershire sauce
1 large yellow onion, sliced into ˝ inch strings
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Directions: |
Directions:Seasoning Prep: Combine the meat seasoning mix and set aside.
Gravy Prep: Combine the cornstarch and chicken/beef broth in a medium bowl and whisk until incorporated and smooth. Whisk in 1 beef bouillon cube, 1 tsp onion powder, ˝ tsp garlic powder and 1 ˝ tsp Worcestershire sauce. Set aside.
Meat Prep: Place saran wrap over each cube steak and use the rough end of a meat tenderizer to pound it thin, about ˝ inch thick or so. This really makes a nice difference in the consistency of the meat even though cube steak has already been tenderized.
Rub seasoning mix on each side of the steak, then rub with flour.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear 2 steaks at a time for about 3 minutes per side. (Add a splash more olive oil if needed and adjust heat up or down slightly as needed as the steaks cook.) Set steaks on a plate to rest.
Leave the meat flecks in the pan, this is called “fond” and it will add flavor to the gravy. If you have any black/burnt areas, use a damp paper towel to carefully clean that out.
Melt 2 tablespoons butter over medium heat and use a silicone spatula to ‘clean’ the bottom of the pan. Add the onions and toss to coat. Cook the onions for 15-25 minutes, until desired consistency is obtained. I like mine very soft and reduced, almost caramelized. Be sure to stir them often as they cook.
Add the liquid gravy mixture (from step 3) and use a silicone spatula to clean the bottom and sides of the pan once again. Bring to a boil, then reduce to a simmer.
Add the steaks and any juices back to the pan and spoon some gravy on the top of each steak. Simmer with the lid partially covered for 5 minutes or so, until the gravy is thickened and the meat is cooked to your liking.
Optional: Remove from heat and melt 2 Tablespoons cold butter at the end for a silky, velvety finish. This is a technique that chefs use called “monter au beurre”. |
This recipe for Cube Steak with Gravy is from