Season the cube steaks with salt and pepper, to taste, on each side. Set aside.

In a shallow dish, combine the flour, garlic powder, salt, and black pepper. Dredge each cube steak in the flour mixture, ensuring an even coating on all sides.

Heat butter in a large skillet over medium-high heat. Once melted and sizzling, carefully place the cube steaks into the skillet. Cook for approximately 3 to 4 minutes, on each side, until golden brown. This will give the steaks a beautiful crust while keeping them tender and juicy. Remove the steaks from the skillet and set them aside on a plate.

In the same skillet, add the sliced red onions and sauté them until they become soft and translucent, about 5 minutes. Scrape up any bits in the pan from the beef while you sauté the onions. Add the garlic and sauté for 30 seconds.

Add the beef stock and onion soup mix to the skillet with the sautéed onions. Bring it to a gentle boil while stirring often.

In a small bowl, whisk to combine the water and cornstarch until smooth. Stir the cornstarch mixture into the sauce pan, stirring constantly, and reduce the heat to low. Let the gravy simmer for a few minutes, until it thickens to your desired consistency.

Once the gravy has thickened, carefully place the cube steaks back into the skillet, making sure to coat them evenly with the onion gravy. Allow the steaks to simmer in the gravy for an additional 2-3 minutes to absorb the flavors.

Serve hot, topped with fresh parsley, if desired.