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!
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