Start by patting the Ribeye steaks dry with paper towels, ensuring they are free of moisture. Generously season both sides with the steak seasoning, enhancing the natural flavors of the meat. Let the seasoned steaks rest for about 15 minutes to absorb the flavors while you prepare your cooking station.

Heat a cast-iron skillet over medium-high heat until it’s hot but not smoking. Add the olive oil and carefully place the steaks in the skillet, cooking for 4-5 minutes on each side. You want a beautiful golden crust to form. Once cooked to your desired doneness (130°–135° for medium-rare), remove the steaks from the skillet and set aside on a plate.

In the same skillet, reduce the heat to medium and add the butter, allowing it to melt and enhance the savory goodness. Add the sliced onions, cooking for 8-10 minutes while stirring occasionally until the onions become caramelized and golden brown. Then, toss in the minced garlic and sauté for an additional minute.

Sprinkle in the optional flour and Lawry's seasoning salt, stirring well to combine. Gradually pour in the beef stock while continuously whisking to prevent lumps. Allow the mixture to simmer for 2-3 minutes until it thickens. Then, stir in the heavy cream and simmer for another 1-2 minutes.

Carefully return the seared steaks back into the skillet with the gravy. Spoon the luscious sauce over the steaks, ensuring they are well-coated. Let them simmer together for about 5-7 minutes.

After cooking, transfer the steaks to a cutting board and let them rest for 10 minutes. When ready, slice the steak against the grain and serve it topped with the creamy onion gravy, alongside your favorite sides.