Prepare the steaks Pat cube steaks dry with paper towels. In a shallow bowl, mix flour, salt, pepper, paprika, and garlic powder. Dredge each steak in the seasoned flour, coating well on both sides.
Brown the steaks Heat the oil in a large skillet over medium-high heat. Add steaks and sear for 2–3 minutes per side, until golden brown (they don’t need to cook through yet). Transfer to a plate and set aside.
Make the gravy In the same skillet, add the sliced onion and cook for 2–3 minutes until softened. Sprinkle 2 tbsp of the leftover seasoned flour into the pan and stir for 1 minute to form a roux. Slowly pour in the beef broth, whisking constantly to avoid lumps. Add milk (if using) and bring to a gentle simmer. Season with a little salt and pepper.
Smother and simmer Return the browned steaks to the skillet, coating them in the gravy. Cover, reduce heat to low, and simmer for 45–60 minutes, until the steaks are fork-tender and the gravy is thick and rich.
Serve hot Spoon over mashed potatoes, rice, or buttered egg noodles — and don’t forget to drizzle that luscious gravy on top! 😋
💡 Tips:
For extra flavor, add a dash of Worcestershire sauce or mushrooms to the gravy.
If you love thicker gravy, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) near the end.
Want it extra Southern? Serve with collard greens and buttermilk biscuits on the side.
Would you like me to give you a slow-cooker version of this next? It turns out melt-in-your-mouth tender!
