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Cubed Steak Recipe - Tender, Comforting, and Quick

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 cubed steaks (about 1.5 pounds total)
  • 1/2 cup all-purpose flour (plus 1 tablespoon for thickening)
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 2 tablespoons neutral oil (canola or vegetable)
  • 2 tablespoons butter
  • 1 large yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 cups beef broth (low sodium preferred)
  • 1 teaspoon Worcestershire sauce
  • Fresh thyme or parsley (optional, for garnish)

Method
 

  1. Season and dredge: In a shallow dish, mix flour, salt, pepper, garlic powder, onion powder, and smoked paprika. Pat the cubed steaks dry and dredge in the seasoned flour, shaking off excess. Reserve 1 tablespoon of the seasoned flour for the gravy.
  2. Sear the steaks: Heat oil in a large skillet over medium-high until shimmering. Add steaks in a single layer without crowding. Sear 2–3 minutes per side until browned. Transfer to a plate. Work in batches if needed.
  3. Build flavor with onions: Reduce heat to medium. Add butter to the skillet. Stir in sliced onions with a pinch of salt. Cook 6–8 minutes, stirring, until soft and golden around the edges. Add minced garlic and cook 30 seconds until fragrant.
  4. Make the gravy base: Sprinkle the reserved tablespoon of seasoned flour over the onions. Stir to coat and cook 1 minute. Slowly pour in beef broth while stirring, scraping up browned bits from the pan. Add Worcestershire sauce. Bring to a gentle simmer.
  5. Return the steaks: Nestle the seared cubed steaks into the gravy. Reduce heat to medium-low, cover, and simmer 10–12 minutes, flipping once, until tender and the gravy thickens. If the gravy gets too thick, splash in more broth or water.
  6. Taste and adjust: Season the gravy to taste with salt and pepper. If you want richer flavor, whisk in a small knob of butter at the end.
  7. Serve: Garnish with chopped parsley or thyme. Serve hot over mashed potatoes, rice, or egg noodles with plenty of gravy.