Bobby Flay Salisbury Steak Recipe ( With Mushroom Gravy)

🍽️ Bobby Flay's Salisbury Steak with Mushroom Gravy

This recipe focuses on maximizing flavor in both the steak patties and the incredibly simple yet satisfying pan-drippings gravy.

Prep Time: 15 minutes Cook Time: 20-25 minutes Total Time: 35-40 minutes Serves: 4

🥩 Ingredients

For the Salisbury Steaks:

• 1 pound ground chuck (80/20 is a good choice for flavor)
• 1 large egg, lightly beaten
• 2 Tablespoons grated Parmigiano Reggiano (or Parmesan cheese)
• 2 Tablespoons breadcrumbs (Panko or standard)
• 1 teaspoon garlic, crushed to a paste or finely minced
• Kosher salt and freshly ground black pepper
• 2 Tablespoons canola oil (or other high-heat cooking oil), divided

For the Mushroom Gravy:

• 1 dozen (about 8 oz) cremini mushrooms, stemmed and quartered (or thinly sliced)
• 1/2 small white onion, halved and thinly sliced
• 1 cup beef broth (low-sodium)
• 1 Tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• 2 Tablespoons half-and-half (or heavy cream for a richer sauce)
• 2 Tablespoons fresh flat-leaf parsley, chopped, for garnish

📝 Instructions

1. Prepare the Steak Patties

• In a medium bowl, gently mix together the ground chuck, beaten egg, Parmigiano Reggiano, breadcrumbs, crushed garlic, salt, and pepper.
  

  💡 Chef's Tip: Do not overmix! Overworking the meat will result in tough, dense patties. Mix just until the ingredients are combined.

• Shape the mixture with your hands into 4 oblong patties (about 3/4-inch thick).
• Season the outside of the patties liberally with more salt and pepper.

2. Sear the Steaks

• Heat a large cast iron skillet or heavy-bottomed pan over high heat.
• Add 1 tablespoon of the canola oil and let it heat until it begins to shimmer.
• Carefully place the patties in the hot pan. Sear them until they are golden brown and have a crusty exterior, about 3 to 4 minutes per side.
• The patties should be cooked to medium-rare to medium at this stage. Remove the meat from the pan and transfer to a clean plate. Cover loosely with foil to keep warm and let the juices settle.

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