Cube Steak with Onion-Thyme Gravy


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
  1. Sprinkle steak all over with 1 teaspoon salt and ½ teaspoon pepper. Let stand at room temperature for 30 minutes.
  2. In a 12-inch enamel-coated cast-iron braiser, heat oil over medium heat until an instant-read thermometer registers 360°.
  3. 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.
  4. 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.
  5. 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.