Bobby Flay Salisbury Steak Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
439 kcal
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Course
Main Course, Dinner
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Cuisine
American
Bobby Flay Salisbury Steak Recipe
Description
The recipe blends ground beef with Parmesan cheese, panko breadcrumbs, egg, garlic, salt, and pepper to form oval patties that hold shape while remaining moist. These patties are quickly seared on each side in a hot cast iron skillet to caramelize the exterior. They remain undercooked inside at this stage since they finish cooking in the gravy.
The gravy is prepared in the same skillet to capture browned bits, starting with sautéed onions and sliced cremini mushrooms. Tomato paste, Worcestershire sauce, beef broth, and heavy cream enrich the sauce and are cooked until slightly thickened. Returning the patties to the pan allows them to cook fully and soak up the gravy flavors.
The final dish offers tender patties coated in a creamy sauce with earthy mushroom notes and savory undertones from Worcestershire and tomato paste. Parsley added at the end brightens the presentation. The technique ensures moist, flavorful Salisbury steak with handmade richness.
For storage, fully cooked Salisbury steaks can be cooled and frozen with gravy in freezer bags for up to two months, facilitating make-ahead meals.
Ingredients
Salisbury Steak
- 1 lb ground beef
- 2 tablespoons Parmesan Cheese grated
- 1/4 cup panko breadcrumbs (Bobby Flay’s original recipe uses 2 tablespoons, but I find more breadcrumbs result juicer steaks)
- 1 teaspoon garlic minced
- 1 egg
- salt to taste
- black pepper to taste
- 2 tablespoons vegetable oil
Gravy
- 1/2 onion (white or yellow, finely chopped)
- 5 oz cremini mushrooms about a dozen, sliced
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 cup beef broth
- 2 tablespoons heavy cream
- salt to taste
- black pepper to taste
- parsley chopped, for garnish
Instructions
Salisbury Steak
- In a large mixing bowl, add ground beef, grated parmesan, breadcrumbs, egg, minced garlic, salt, and pepper. Mix with your hands until the mixture is well combined.
- Divide into 4 portions and pat firmly into oval patties (about 3/4-inch thick). (Note that the patties will shrink slightly once cooked.)
- Heat oil in a large cast iron skillet over high heat. Add the beef patties and cook the first side for about 1 minute or until browned. Flip the steak and brown the other side. Remove the patties onto a plate (Note that the patties will be raw on the inside, but it’s ok as we’ll cook them more later).
Gravy
- In the same skillet, add sliced onions and mushrooms. Reduce the heat to medium. Cook for about 4 minutes or until onions start to become translucent.
- Add tomato paste, Worcestershire sauce, beef broth, and heavy cream. Reduce heat and cook for a few minutes.
- Add the patties back to the skillet. Cook for about 5 minutes or until the sauce is thickened. Spoon the juices over the patties from time to time.
- Remove steaks onto a serving plate. Garnish with chopped parsley. Serve and enjoy!
Notes
- Ensure skillet is very hot before searing patties to develop good caramelization.
- To freeze, cool cooked Salisbury steaks completely and store in freezer-safe bags with the gravy; freeze up to two months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 7g | 2% |
| Protein | 24g | 48% |
| Fat | 35g | 54% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 134mg | 45% |
| Sodium | 432mg | 18% |
| Potassium | 604mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 254IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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