On Thursday, July 26, 2018 at 8:48:38 AM UTC-10, wrote:

> I make the gravy then slip those steaks back in the pan, cover, and
> simmer on very LOW for about an hour. Yep, fork tender!

I made some meatballs recently. I could have made some gravy with the pan drippings but instead added some water and deglazed the pan then boiled off the water while constantly moving the balls. The pan drippings clung to the meat because it was fried in a non-stick pan. It was totally awesome super charged with flavor, meatballs. You can only do this with a non-stick pan. It's a new technique I came up with.