As soon as I saw this recipe, I was sure it would be amazing. Totally worth it!

Preheat your oven to 350°F (175°C).

Season the steaks with salt and pepper on both sides.

Dredge each steak in flour, shaking off any excess.

In a large ovenproof skillet, heat the vegetable oil over medium-high heat. Once hot, sear the steaks on both sides until they are browned. This should take about 3-4 minutes per side.

Remove the steaks from the skillet and set them aside.

In the same skillet, add the sliced onions and cook until they are softened and starting to brown, about 5 minutes.

Add the flour you used for dredging the steaks to the onions and stir well, cooking for another minute to remove the raw flour taste.

Gradually add the beef broth and water, stirring constantly to prevent lumps.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes.

Stir in the heavy cream (if using) and Worcestershire sauce, and season with salt and pepper to taste.

Return the steaks to the skillet, spooning some of the gravy over them.

Cover the skillet with foil and bake in the preheated oven for about 1 to 1.5 hours, or until the steaks are tender.

Serve the steaks hot with plenty of gravy ladled over the top.