• Pat the steaks completely dry with paper towels and season them with Creole seasoning, salt and black pepper. One at a time, dip the steaks into seasoned to coat them evenly. Then shake off the excess flour.
• In a heavy 12-inch cast iron skillet, heat EVOO over medium heat. Brown steaks, four at a time, turning them with tongs and regulating the heat so that they color richly on both sides without burning. As they brown, transfer the steak to a plate.
• Pour off the fat remaining in the skillet, add butter, and melt it over moderate heat. When the foam begins to subside, add the onions, green peppers, celery, garlic and, stirring frequently, cook for about 5 minutes, or until the vegetables are soft but not brown.
• Add Roux and stir in the beef stock, tomatoes and bay leaf, and bring to a boil over high heat. Reduce the heat to low, partially cover the skillet, and simmer for 20 minutes.
• Place the steaks into the liquid and coat them with the vegetable mixture. Simmer partially covered for about 20 min., or until the veal is tender and shows no resistance when pierced with the point of a small sharp knife. Add Tabasco or Cayenne pepper for heat.