Cube Steak


  • 2 lb. cube steak (about 4 pieces)
  • 2 tsp. kosher salt
  • 1 1/2 tsp. freshly ground black pepper
  • 1 c. all-purpose flour
  • 2 tsp. garlic powder
  • 1 tsp. vegetable oil
  • 1 large yellow onion, sliced into 1/2″ rings
  • 3 tbsp. butter
  • 1 (1-oz.) packet onion soup mix
  • 1 1/2 c. water


  • Season steaks with salt and pepper. Mix flour and garlic powder in a large shallow plate and dredge steaks. Reserve remaining dredge mixture.
  • In a large skillet over medium-high heat, heat oil. Fry steaks in batches until deeply golden, about 2 minutes per side. Transfer steaks to a plate.
  • Reduce heat to medium and add onion to pan. Cook, scraping down the bottom of pan, until onions are softened and turn golden, about 10 minutes.
  • Melt butter into onions, then sprinkle in onion soup mix and 1 tablespoon of reserved dredge mixture. Cook, stirring constantly until bubbling and beginning to turn a golden color, another 10 minutes.
  • Gradually add water, a 1/4 cup at a time. Let simmer lightly until gravy is thickened. Transfer steaks to pan with gravy and turn to coat.
  • Serve steaks smothered with gravy.