Season the cube steaks with salt, pepper and garlic powder. Then lightly sprinkle 1 tablespoon of flour on both sides of the steaks.
Heat 2 tablespoons of butter to a large skillet over medium high heat. Add the steaks to the skillet.
Cook the cube steaks for 4-5 minutes on each side until they are browned slightly. Remove the steaks from the skillet to a separate plate.
Add the remaining butter to the skillet. Heat until it’s melted.
Whisk in the remaining flour and cook for 1 minute.
Whisk in the broth and Worcestershire sauce until creamy. Then stir in the onions. Cook for 5-6 minutes until onions are tender and sauce is thickened.
Add the steaks back to the skillet. Cover the steaks with the gravy.
Reduce the heat to low, cover and simmer for 5-7 minutes until the steak are cooked through.
Remove from heat. Serve warm over mashed potatoes and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.