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Season the thin-cut ribeye steaks generously on both sides with salt, black pepper, and garlic powder.
Heat a large skillet or deep pan over medium-high heat.
Add the steaks and pan-sear briefly on both sides—just enough to get a good brown.
Remove the steaks from the pan and set aside.
In the same pan (do not clean it), add the sliced onions.
Cook over medium heat, stirring occasionally, until the onions are softened and lightly caramelized.
Sprinkle the flour over the onions and pan drippings.
Stir well until the flour fully coats the onions and absorbs the fat, forming a roux.
Slowly pour in the beef broth while stirring to prevent lumps.
Season with Herbs de Provence, dried fennel, sea salt, and black pepper.
Stir until smooth and slightly thickened.
Return the ribeye steaks (and any juices) back into the gravy.
Reduce heat to low, cover, and let simmer gently for 1 to 1 hour 45 minutes, depending on steak thickness.
Once the steaks are fork-tender and nearly falling apart, remove from heat.
Spoon the smothered ribeye and rich gravy generously over hot jasmine rice.