Southern-Style Gravy Steaks

If you’ve ever had a gravy steak, you’re probably from the south and/or had a grandmother who could seriously cook.  If not, sorry.  
I’ll do my best to help you because they are truly delicious but a little hard to find in some areas. I like to cook them until they’re basically falling off the bone. In Louisiana, many of the grocery stores will simply put “gravy steak” on the label. The bougie grocery stores make it a little harder. Go in the store and ask your butcher for a “seven steak”. Tell them you want it with the bone. Be sure to check out the Instagram reel here!

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Ingredients
4 Bone in Gravy Steaks (also known as 7 steaks)
2 cups of all purpose flour (for coating steaks)
2 tbs of all purpose flour (for roux)
1 lb of raw, chopped seasoning blend-approximately 1 large chopped onion, bell pepper and 2 stalks of celery
2 tbs Seasoned Meat Tenderizer 
Pink Himalayan Salt (to taste)
Black Pepper (to taste)
Garlic Powder (to taste)
Badia’s Adobo with Complete Seasoning (to taste)
Badia Complete Seasoning (to taste)
Slap Ya Mama Seasoning (to taste)
Lawry’s Seasoned Salt (to taste)
4 cups of beef broth
1/4 cup of corn oil
Directions:

1. Season the gravy steaks with dry seasonings.
2. In a large bowl or ziplock bag, coat the seasoned steaks with flour.
3. In a large roaster on medium- high heat, add the corn oil.
4. Once oil is heated and spread over the bottom of the roaster, add each steak.
5. Sear the steaks for about 2 minutes.
6. Flip the steaks and sear the other side for 3 mins.
7. Remove the steaks from the roaster and set aside.
8. Leave the roaster on medium-high heat.
9. Add a couple tablespoons of flour to the same roaster and continuously stir.
10. Stir the flour and oil mixture until it begins to turn brown. 
11. Once the roux reaches a chocolate color, add in the raw seasonings.
12. Optional: Add a tbs of kitchen bouquet if you want your gravy to be even darker.
13. Stir the roux and seasonings about 5 minutes or until the veggies soften.
14. Season the roux with all of the dry seasonings except the meat tenderizer.
15. Stir in the beef broth until the roux is fully mixed in.
16. Add the steaks back into the gravy.
17. Steaks should be covered with gravy.  If not, add additional beef broth or water.
18. Cover the roaster and reduce the heat to low-medium.
19. Allow the steaks to smother about an hour or until fork tender.
20. Serve over warm rice.