Cube Steak

 Ingredients
4 cube steaks
3 Tablespoons flour
2 Tablespoons olive oil
3 tablespoons cold unsalted butter, separated

Meat Seasoning
1 teaspoon brown sugar
1/4 teaspoon black pepper
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
½ teaspoon paprika

Gravy
¼ cup cold water + 3 tablespoons corn starch
1 cup chicken broth
1 cup beef broth
1 beef bouillon cube, or tsp better than bouillon
1 teaspoon onion powder
½ teaspoon garlic powder
1 ½ teaspoons Worcestershire sauce
1 large yellow onion, sliced into ½ inch strings

Instructions
See notes section below for Slow Cooker instructions.
Seasoning Prep: Combine the meat seasoning mix and set aside.

Gravy Prep: Combine the cornstarch and cold water in a medium bowl and whisk until incorporated and smooth. Add 1 cup chicken broth, 1 cup beef broth, 1 beef bouillon, 1 tsp onion powder, ½ tsp garlic powder and 1 ½ tsp Worcestershire sauce. Whisk to combine and set aside.

Meat Prep: Place saran wrap over each cube steak and use the rough end of a meat tenderizer to pound it thin, about ½ inch thick or so. This really makes a nice difference in the consistency of the meat even though cube steak has already been tenderized.
Rub seasoning mix on each side of the steak, then rub with flour.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear 2 steaks at a time for about 3 minutes per side. (Add a splash more olive oil if needed and adjust heat up or down slightly as needed as the steaks cook.) Set steaks on a plate to rest.
Leave the meat flecks in the pan, this is called “fond” and it will add flavor to the gravy. If you have any black/burnt areas, use a damp paper towel to carefully clean that out.

Melt 2 tablespoons butter over medium heat and use a silicone spatula to ‘clean’ the bottom of the pan. Add the onions and toss to coat. Cook the onions for 15-25 minutes, until desired consistency is obtained. I like mine very soft and reduced, almost caramelized. Be sure to stir them often as they cook.
Add the liquid gravy mixture and use a silicone spatula to clean the bottom and sides of the pan once again. Bring to a boil, then reduce to a simmer.

Add the steaks and any juices back to the pan and spoon some gravy on the top of each steak. Simmer with the lid partially covered for 5 minutes or so, until the gravy is thickened and the meat is cooked to your liking.

Optional: Remove from heat and melt 2 Tablespoons cold butter at the end for a silky, velvety finish. This is a technique that chefs use called “monter au beurre”.
Serve with mashed potatoes, buttermilk biscuits, and roasted carrots or green beans.
Notes

Pro Tips:
Aim for an internal temperature of 125° or so for tender results. It will increase an additional 5° or so after it's removed from the heat.
The gravy recipe uses a combination of beef and chicken broth for depth of flavor, but all beef broth may be used.
Onions can be omitted if preferred, or mushrooms can be used instead.
A cast iron skillet will give your steaks a nice crusty sear.
Cornbread makes a great side dish with this meal.

Slow Cooker Method:
Tenderize and season the steaks as outlined.
Sear for 2-3 minutes per side instead of 4-5 and set aside.
Prepare gravy as outlined, then transfer to the Slow Cooker along with the steaks.

PRO TIP: The above steps can be done the night before and cooked in the Slow Cooker the next day.
Cook on low for 7-8 hours or on high for 3-4.

Recipe and photo from thecozycook.com