1-First, season the steaks with a mixture of 1 teaspoon seasoning one, 1/2 teaspoon seasoning two, 1/2 teaspoon seasoning three, and 1 teaspoon seasoning four. Dredge the steaks twice in 1 cup of flour for a crispy coating that locks in flavor. Heat 1/2 cup of oil in your skillet over high heat, fry the steaks for 1 minute, then reduce to medium heat and cook 4-5 minutes per side until golden.

2-Gather all ingredients, ensuring the steaks are tenderized and patted dry for optimal searing.

3-Season the steaks evenly with the spice mixture on both sides.

4-Heat the oil in a skillet; sear the steaks as described until browned, then set them aside.

5-In the same skillet, whisk 3 tablespoons of flour into the remaining 2-3 tablespoons of oil over medium-high heat to brown the roux, stirring constantly.

6-Add 2 cups of water and 1 bouillon cube along with any leftover seasoning, stirring until the gravy thickens nicely.

7-Return the steaks to the skillet, top with 1 large onion sliced into rings, cover, and simmer for 30-40 minutes.

8-Adjust seasoning if needed, and serve hot; for adaptations, use cornstarch for gluten-free options or plant-based proteins.