Instructions

Cook the steaks

1. Place unwashed steaks into a clean kitchen sink. Generously season both sides with Lawry’s and pepper.
2. Stir flour, 1 1/2 tsp. of Lawry’s, and 1 tsp. of black pepper together in a large bowl. Add steaks, flipping several times to coat all sides completely.
3. Add enough oil to a large cast iron skillet to cover the bottom by 1/4”. Preheat oil on medium low (2-3) for at least 5 minutes.
4. Once oil is ready, turn heat up to medium (5). Add steaks to skillet in a single layer. (If doing in batches, cook largest pieces first. Oil is ready when a small sprinkle of flour sizzles when added).
5. Allow to fry until underside has formed a distinctive brown crust, ~3-4 minutes. Flip steaks and rearrange in pan to avoid uneven cooking. Cook another 3-4 minutes.
6. Repeat flipping and cooking once or twice more, until juices are no longer pink. Move steaks to a plate and set aside.

Make the gravy

1. Cut onion in half, then into 1/4” strips. Add to the skillet and reduce heat to medium-low (3). Continuously stir the onion around until translucent.
2. Add enough flour to skillet to form a paste, ~1/3 cup. Stir continuously for another minute until fully combined.
3. Allow gravy to cook for ~4-5 minutes, stirring once or twice, until it reaches a rich brown color.
4. Add hot water and stir until smooth. Allow to simmer for 2-3 minutes.
5. Once a slightly runny gravy is achieved, add steaks back to skillet.
6. Cover skillet and allow to simmer for 5-10 minutes, adding water and seasonings and stirring, as needed.
7. Once finished, turn heat to low and leave covered until ready to serve.