A hearty and flavorful Southern dish featuring tender steak smothered in a rich onion gravy.
Combine the salt, black pepper, garlic powder, and onion powder in a small bowl.
Mixing the seasonings beforehand ensures even distribution on the steak.
Sprinkle the seasoning mix evenly over both sides of the steak, pressing it in gently.
Let the seasoned steak rest for a few minutes to absorb the flavors.
Place the flour in a shallow dish. Dredge each steak piece in the flour, pressing lightly to coat.
Shake off any excess flour to avoid clumping during frying.
Heat the vegetable oil in a skillet over medium-high heat. Once hot, add the steak and fry for 4-5 minutes on each side until golden brown. Remove and set aside.
Use a cast-iron skillet for even heat distribution and better browning.
Reduce the oil in the skillet to about 2-3 tablespoons. Add 3 tablespoons of the remaining flour and whisk until it turns golden brown.
Stir constantly to prevent the roux from burning.
Gradually add the water and bouillon cube to the roux, whisking until smooth. Add the sliced onions and cook until the gravy thickens.
Taste the gravy and adjust the seasoning as needed.
Return the fried steak to the skillet, submerging it in the gravy. Cover and simmer for 30 minutes.
Simmering allows the steak to become tender and absorb the gravy's flavors.
Serve the smothered steak hot, garnished with fresh parsley if desired.
Pair with mashed potatoes or rice to complete the meal.
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