Preheat your oven to 350°F (175°C). Season the cube steaks with salt, pepper, garlic powder, and onion powder on both sides.

Place the flour in a shallow dish. Dredge each cube steak in the flour, shaking off any excess.

Heat the vegetable oil in a large ovenproof skillet over medium-high heat. Sear the steaks 2–3 minutes per side until golden brown. Remove steaks and set aside.

In the same skillet, add sliced onion and minced garlic. Cook 3–4 minutes until fragrant and lightly caramelized.

Sprinkle any remaining flour from dredging into the onions. Stir constantly for 1 minute, then slowly whisk in beef broth and water. Bring to a simmer until the gravy thickens slightly.

Nestle the seared cube steaks back into the skillet, spoon some gravy over the top, and cover the pan with a lid or foil. Transfer to the preheated oven and bake 2 hours, or until steaks are fork-tender.

Remove from oven, let rest 5 minutes. Garnish with parsley if desired, and serve the steaks smothered in rich gravy.