Preheat oven to 350 degrees.
Mix together the seasoned flour ingredients (flour, paprika, garlic powder, and black pepper) in a small dish. Pat the steaks dry with a paper towel and season with salt to taste, then dredge each steak in the flour mixture to fully coat the exterior.
Drizzle one tablespoon of cooking oil into your large skillet set over medium heat and add sliced onions. Saute onions until tender and beginning to brown while stirring occasionally to prevent burning. Once onions are tender, remove them from the skillet and set them aside.
Add remaining cooking oil along with cube steaks and set the stovetop to medium-high heat. Sear the steaks on both sides until nicely browned. The inside does not have to be cooked through at this time. Remove the cube steaks from the skillet and set them aside with the sauteed onions.
Let the pan cool slightly then lower temperature to medium-low heat. Prepare the gravy by melting butter in the skillet and then whisk in your flour to form a roux. Once the flour mixture is combined, let it cook for two minutes while continuing to whisk to prevent the flour from scorching.
Slowly add the beef broth to the flour mixture in small splashes, whisking to incorporate them prior to adding more liquid. Repeat until all of the liquid has been added. The gravy should be very thin at this point.
Add a sprig of fresh thyme to the gravy along with your sauteed onions and cube steaks. Cover the pan with a lid and place in the oven for 1 ½ hours.
After 1 ½ hours the steaks should be tender and the gravy will have thickened. Taste the gravy for salt and add more if needed. Then remove the thyme sprig and serve.