Use paper towels to pat the cube steak dry completely to prevent steaming and promote searing. Season both sides with salt and black pepper right before cooking.
4 pieces cube steak, 1 teaspoon salt, 0.5 teaspoon black pepper
Heat vegetable oil in a cast iron skillet over medium-high heat until shimmering. Add steak pieces, leaving 1 inch between each. Sear for 3-4 minutes per side without moving the meat to develop a golden crust. Remove steak to a plate and tent with foil.
4 pieces cube steak, 2 tablespoons vegetable oil
Reduce heat to medium-low and add butter to the same skillet. Add the sliced onions and cook, stirring every 2 minutes, for 10-12 minutes until golden and soft. Add minced garlic during the last minute if using.
2 large yellow onions, 2 cloves garlic, 2 tablespoons butter
Sprinkle all-purpose flour over the cooked onions and stir constantly for 2 minutes until the roux smells nutty and there is no raw flour taste. Gradually whisk in beef broth to prevent lumps.
0.25 cup all-purpose flour, 2 cups beef broth, 2 large yellow onions
Let the gravy simmer gently for 5-7 minutes until it coats the back of a spoon. Nestle the seared steaks into the gravy and cook for 3-4 more minutes, or until the internal temperature reaches 145°F. Remove from heat and tent with foil to rest for 5 minutes before serving.
4 pieces cube steak, 2 cups beef broth, 0.5 teaspoon thyme
