Step 1: Prepare the Steak Dredge and Season
In a shallow dish or on a large plate, whisk together the 1/2 cup of all-purpose flour, the garlic powder, onion powder, smoked paprika, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper. Pat the cube steaks completely dry with paper towels. A dry surface is crucial for getting a good sear. Season both sides of each steak lightly with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper.

Step 2: Dredge the Steaks
Press each seasoned cube steak firmly into the flour mixture, ensuring both sides are thoroughly and evenly coated. Shake off any excess flour. Place the dredged steaks on a clean plate or a wire rack.

Step 3: Sear the Steaks
In a large, heavy-bottomed skillet (a 12-inch cast-iron skillet is ideal) heat the oil or bacon drippings over medium-high heat. Once the oil is shimmering, carefully place two of the dredged steaks in the pan. Do not overcrowd the pan. Cook for 2-3 minutes per side, until a deep golden-brown crust forms. The steaks do not need to be cooked through at this point. Transfer the seared steaks to a clean plate. Repeat with the remaining two steaks, adding a bit more oil if the pan looks dry.

Step 4: Build the Gravy Base
Reduce the heat to medium. Add the thinly sliced onions to the same skillet. There should be enough fat left in the pan; if not, add another teaspoon. Sauté the onions, stirring frequently and scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon. Cook for 5-7 minutes, until the onions are soft, translucent, and have started to caramelize.

Step 5: Create the Gravy
Sprinkle about 2 tablespoons of the leftover seasoned flour mixture over the cooked onions and stir to coat. Cook for 1 minute, stirring constantly. This cooks out the raw flour taste. While whisking or stirring constantly, slowly pour in the 2 cups of beef broth. Pouring slowly while whisking is the key to a lump-free gravy. Continue to stir until the gravy is smooth. Stir in the 1 tablespoon of Worcestershire sauce.

Step 6: Simmer to Tenderness
Bring the gravy to a gentle simmer. Return the seared cube steaks to the skillet, nestling them into the gravy. If the gravy doesn’t cover them about halfway, you can add a splash more broth or water. Reduce the heat to low, cover the skillet with a lid, and let the steaks simmer gently for at least 20-25 minutes. For exceptionally tender steak, you can let them simmer for up to 45 minutes. The low, slow simmer is what breaks down the remaining connective tissue and makes the steaks incredibly tender.

Step 7: Finish and Serve
After simmering, the gravy will have thickened, and the steaks will be fork-tender. Taste the gravy and adjust for seasoning if needed. Garnish with freshly chopped parsley and serve immediately.