Cut steak into serving portions, then pat steaks dry, set aside.

In a small bowl, combine salt, black pepper, red pepper, garlic powder, onion powder; mix well and divide seasoning in half and place one half of the seasoning into a large baking dish.

Use the remaining half of seasoning and season the portioned steaks on both sides.

Mix together flour and seasonings in the baking dish, and dredge steaks on all sides, shaking off excess.

In a cast iron or heavy bottomed skillet, heat vegetable oil over medium-high heat until it shimmers, then brown steaks on both sides in batches; transfer to a plate.

Add onion to skillet and a little more oil (if necessary - about 1 tablespoon), 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook over medium heat, stirring frequently and scraping up brown bits, until the onion is softened and golden browned, about 10 minutes.

Stir in the minced garlic and continue to saute, stirring constantly, for about 30 seconds.

Add steaks with any meat juices and beef broth, and bring to a boil.

Simmer, tightly covered, over low heat until meat is very tender, about 1 1/4 hours. If sauce is thin, transfer meat to a platter and boil the sauce until reduced to about 1 ½ to 2 cups.

Season sauce to taste with salt and pepper.

Serve steak, gravy and onions over creamy mashed potatoes or hot cooked rice.