In a mixing bowl, combine the ground beef with salt, pepper, onion powder, and garlic powder. Gently mix with your hands until the seasonings are evenly distributed, being careful not to overwork the meat. Divide the mixture into 4 equal portions and shape each into a thin patty about 1/2 inch thick.

Heat the oil in a large skillet over medium-high heat. When the oil is shimmering and hot, add the patties and sear for 4 to 5 minutes per side, until nicely browned. Transfer the steaks to a plate; they do not need to be fully cooked through.

Reduce the skillet heat to medium. Carefully pour the pan drippings into a measuring cup; you need 1/4 cup of drippings. If you don't have enough, add vegetable oil or butter to make up the difference. Return the 1/4 cup drippings to the skillet.

Whisk the flour into the drippings and cook, stirring constantly, until the roux turns a medium brown color, about 3 to 5 minutes.

Slowly pour in the beef broth while whisking continuously. Continue whisking for 2 to 3 minutes until the gravy begins to thicken slightly (it will still be thin). Season with salt and pepper to taste.

Return the hamburger steaks to the skillet, nestling them into the gravy. Reduce the heat to medium-low and cook uncovered for 15 to 20 minutes, until the meat is cooked through and the gravy has thickened and reduced. Serve hot over mashed potatoes or rice.