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1.
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Preheat oven to 350 degrees F. Season steak with steak seasoning, Emerils Essence seasoning, onion powder and garlic powder.
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Set aside.
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2.
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Pour olive oil in the bottom of a cast iron skillet or regular frying pan.
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Cook steak over medium-high heat until browned on the outside, about 3 minutes per side (note: it does not need to be cooked all the way through).
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Remove steak to a plate and cover with aluminum foil, leaving the drippings in the skillet.
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3.
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Add onions to skillet and cook until they are limp, translucent and slightly caramelized.
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Remove from pan and set aside.
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4.
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Lower heat to medium.
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Add flour into the skillet, stirring for a minute or two.
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Add chicken broth and heavy cream, stirring until flour has cooked down completely and gravy has thickened.
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5.
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Place steak and onions back into the skillet and stir to combine with the gravy.
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Cover with aluminum foil and bake in preheated oven for 30 minutes.
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6.
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Remove aluminum foil from skillet and check the seasoning of the gravy.
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If necessary, add the salt.
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Stir steak and onions, then place skillet back in the oven uncovered, for ten more minutes.
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7.
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Serve over white rice, egg noodles or mashed potatoes.
