Combine the ingredients for the patties and form into 1/2-inch thick patties.

Set in the fridge to set, while preparing the other ingredients.

Heat oil in a large frying pan, sprinkle the patties with the rub, and sear for minute or so on each side.

Gently remove from the pan and set aside.

Add the butter to the pan and let it melt.

Add the onion and mushrooms, sprinkle with your desired rub, and sauté until the onions are translucent and the mushrooms browned.

Remove from the pan and set aside.

Turn the heat down to medium. Add the butter. Once melted, add the flour and cook for 30 seconds, stirring constantly.

Gradually add in the beef broth, stirring as you go. Once mostly lump-free, whisk in the remaining gravy ingredients, stirring to combine. Add the mushrooms and onions in, stirring to mix.

Add the steaks along with the juices on the plate. Cook for 5–7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add some of the reserved water.

Add the mushrooms and patties back in, cooking for about 3 more minutes, flip the patties over and let cook for another 4-5 minutes.

Taste the gravy and season with salt and pepper if needed.