Smothered Steaks

Season your steaks liberally with some of the seasoned salt and black pepper.

Place a large sauté pan over medium-high heat and add your vegetable oil. Allow the pan and oil to preheat for 3 minutes.

Add the steaks in a single layer, pressing them into the surface of the pan to ensure contact. Let sear, undisturbed, for 3 minutes, then flip. Sear on the other side for another 2–3 minutes, then remove the steaks to a plate.

Add the butter to the pan, and let it melt. Scrape up any bits stuck to the pan, and sprinkle the flour over the melted butter. Use a roux whisk or spatula – don’t use metal utensils on nonstick surfaces unless they’re made for it – to stir the butter and flour together into a thick paste. Add a bit more butter or oil if needed. Cook the roux, stirring frequently, until browned, about 4 minutes.

Slowly pour in the beef broth, one cup at a time. Whisk well between each addition, incorporating the liquid into the roux fully before you add the next cup. Once all the broth has been added, add the remaining seasoned salt and black pepper, along with the Worcestershire sauce. Give it a taste, and adjust for salt if needed.

Add the steaks back to the pan, making sure to submerge them in the gravy. Cover the pan with a lid and reduce the heat to medium-low. Allow the steaks to stew in the gravy for 45 minutes. After 45 minutes, test the steaks. They should easily come apart if you try to cut them with a fork. If they don’t, cover them up and continue cooking for another 15 minute increments before checking again. Repeat this until they’re tender to your liking.

When the steaks are tender, stir around them – or remove them if that’s easier – to work any released fat back into the gravy. Serve hot. Dassit!