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1. Preheat your oven to 325°F (165°C).
2. Season the cube steaks generously with salt and pepper on both sides.
3. In a large ovenproof skillet or Dutch oven, heat the olive oil over medium-high heat. Add the steaks and sear them until browned on both sides, approximately 1-2 minutes per side. Remove the steaks from the skillet and set aside.
4. In the same skillet, add the sliced onions and cook over medium heat until they are soft and begin to caramelize, about 10 minutes. Add the garlic and cook for an additional minute until fragrant.
5. Sprinkle the flour over the onions and garlic, stirring to coat them evenly and cook for another minute to remove the floury taste.
6. Slowly pour in the beef broth and balsamic vinegar, stirring constantly to avoid lumps from forming. Bring the gravy to a simmer, and add the thyme.
7. Return the seared steaks to the skillet, nestling them into the onions and gravy.
8. Cover the skillet with a lid or aluminum foil and place it in the preheated oven. Cook for 1 to 1.5 hours, or until the steaks are tender.
9. Once the steaks are cooked to your desired tenderness, remove them from the oven. If the gravy is not thick enough, you can return the skillet to the stovetop and simmer until it reaches the desired consistency. Stir in the butter until melted and season the gravy with additional salt and pepper if needed.
10. Serve the cube steaks hot, smothered in the balsamic onion gravy and accompanied by your chosen sides. Enjoy!
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