When only old-school comfort food will do, this from-scratch steak and gravy hits the spot.
Cube Steak with Onion-Thyme Gravy
Serves: 4-6 servings
- 1½ pounds cube steak
- 2¼ teaspoons kosher salt, divided
- 1 teaspoon ground black pepper, divided
- ½ cup vegetable oil
- ⅓ cup plus 2½ tablespoons all-purpose flour, divided
- 1½ teaspoons Montreal steak seasoning
- 2 cups beef broth
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 cups ½-inch-thick slices yellow onion
- 1 tablespoon unsalted butter, softened
- 1 tablespoon Worcestershire sauce
- Hot cooked wild rice blend, to serve
- Garnish: chopped fresh thyme, ground black pepper
- Sprinkle steak all over with 1 teaspoon salt and ½ teaspoon pepper. Let stand at room temperature for 30 minutes.
- In a 12-inch enamel-coated cast-iron braiser, heat oil over medium heat until an instant-read thermometer registers 360°.
- In a shallow dish, whisk together ⅓ cup flour and steak seasoning. Dredge steak in flour mixture, shaking of excess. Working in batches, add steak to pan; cook until browned, 2 to 3 minutes per side. Reduce heat to prevent excess browning, if needed. Remove steaks using tongs or a slotted spatula, and let drain on paper towels.
- Carefully pour off oil in pan, reserving 3 tablespoons in pan; stir in remaining 2½ tablespoons flour. Cook, stirring constantly, for 1 minute, scraping browned bits from bottom of pan. Gradually stir in beef broth until smooth, continuing to scrape browned bits. Stir in thyme, bay leaf, remaining 1¼ teaspoons salt, and remaining ½ teaspoon pepper, and bring to a boil over medium-high heat. Reduce heat to medium-low; stir in onion, and return steaks to skillet. Cover and simmer, stirring occasionally, until onions are tender and steak is cooked through, about 30 minutes.
- Discard thyme and bay leaf. Transfer steaks to platter. Stir butter and Worcestershire into gravy. Serve steak and gravy with rice. Garnish with thyme and pepper, if desired.