Season the steaks

• Rinse and clean the beef, then pat it dry.
• Coat the steaks with a little oil so the seasoning sticks.
• Season generously with garlic powder, black pepper and Cajun or Creole seasoning, working into all the folds and flipping the meat so every inch is coated.
• Set the seasoned meat aside.

Heat the pot and brown the meat

• Use a heavy pot that is not nonstick, so the meat sticks and leaves drippings.
• Add the oil and heat over high heat.
• Brown the steaks in batches without overcrowding, flipping as little as possible to get a deep sear on both sides and plenty of browned bits on the bottom.
• Remove the browned steaks to a plate.

Add the Trinity

• Add the diced onion, bell pepper and celery to the pot with the drippings.
• Sauté well, scraping up the browned bits, then cover and let the vegetables sweat to speed things up.

Add the garlic

• Once the Trinity is softened, add the minced garlic.
• Cook only until fragrant, without letting it burn or it will turn bitter.

Deglaze and return the steaks

• Add a few splashes of water to lift the drippings from the bottom of the pot.
• Return the steaks, trying not to overlap them, and pour back any juices left on the plate.

Add the liquid and simmer

• Pour in the hot water, enough to sit right at the top of the meat.
• Bring to a boil for a moment, cover, then lower to a simmer.
• Simmer until the steak is fork tender and the gravy is dark brown.

Serve

• Serve the smothered steak and gravy over white rice.