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Bobby Flay Salisbury Steak

There's something deeply satisfying about a sizzling skillet of Bobby Flay's Salisbury steak, with its rich gravy pooling around tender, juicy patties that taste far better than their humble name suggests. This isn't diner food trying to be fancy; it's comfort food elevated with the kind of bold flavors and smart technique that make you understand why Flay has built a career on mastering American classics.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dishes
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Patties
  • 1.5 pounds ground beef 80/20 blend works best
  • 1/2 cup panko breadcrumbs
  • 1 egg
  • 1/4 cup whole milk
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
For the Gravy
  • 2 tablespoons unsalted butter
  • 8 ounces mushrooms sliced
  • 1 small yellow onion thinly sliced
  • 2 tablespoons all-purpose flour
  • 1.5 cups beef broth
  • 1/2 cup sour cream
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Equipment

  • Large cast iron or stainless steel skillet
  • Mixing bowl
  • Measuring cups and spoons
  • Chef's knife
  • Meat thermometer
  • Wooden spoon or spatula
  • Paper towels
  • Cutting board

Method
 

  1. In a mixing bowl, whisk together the egg and milk until combined, then add the breadcrumbs and let them soak for one minute to soften.
  2. Add the ground beef, Worcestershire sauce, salt, pepper, garlic powder, and onion powder to the bowl and mix gently with your hands until just combined.
  3. Divide the meat mixture into four equal portions and gently form each into a patty about 1.5 inches thick. Make a shallow thumbprint indentation in the center of each patty.
  4. Place your skillet over medium-high heat and let it warm for a couple of minutes until a drop of water sizzles immediately on contact.
  5. Add a drizzle of oil to the hot skillet and carefully place the patties in the pan. Cook undisturbed for 4 to 5 minutes on the first side to develop a golden crust.
  6. Flip each patty only once and cook for another 3 to 4 minutes until the internal temperature hits 160 degrees Fahrenheit. Transfer the cooked patties to a clean plate and set aside.
  7. Reduce the heat to medium and add the 2 tablespoons of butter to the same skillet. Add the sliced mushrooms and cook for about 4 minutes until they release their moisture and begin to brown slightly.
  8. Stir in the sliced onion and cook for another 3 to 4 minutes until it softens and becomes translucent.
  9. Sprinkle the flour over the mushrooms and onions and stir constantly for about 1 minute to coat everything evenly.
  10. Slowly pour in the beef broth while stirring continuously to prevent lumps from forming. Keep stirring for 2 to 3 minutes until the gravy thickens enough to coat the back of a spoon.
  11. Remove from heat and stir in the sour cream, Worcestershire sauce, and Dijon mustard until the gravy is smooth and creamy. Taste and adjust the salt and pepper.
  12. Return the patties to the skillet, nestling them into the gravy, and reduce the heat to low. Simmer gently for 3 to 5 minutes, turning the patties once to coat them evenly with gravy.

Notes

Don't skip searing the patties on high heat; that crust adds incredible flavor depth and helps them stay moist throughout cooking. Use an 80/20 ground beef blend for best results. Let your skillet get truly hot before adding the patties. Don't flip the patties more than once. Whisk the sour cream in off heat to prevent it from breaking or curdling.