Bobby Flay Salisbury Steak 🍽️🔥

• 1/2 cup (60 g) plain breadcrumbs (panko or regular)
• 1/4 cup (60 ml) whole milk
• 1 large egg (about 50 g), lightly beaten
• 1 small yellow onion, finely grated (about 100 g)
• 2 cloves garlic, minced (about 8 g)
• 1 tbsp (15 ml) Worcestershire sauce
• 1 tbsp (15 ml) Dijon mustard
• 1 tsp (5 g) kosher salt
• 1/2 tsp (1 g) freshly ground black pepper
• 1 tsp (2 g) smoked paprika
• 2 tbsp (30 ml) neutral oil (canola or vegetable) for searing
• 2 tbsp (28 g) unsalted butter (for searing and finishing)

For the mushroom-onion gravy:

• 12 oz (340 g) cremini or button mushrooms, sliced
• 1 medium yellow onion, thinly sliced (about 150 g)
• 2 tbsp (16 g) all-purpose flour
• 1 tbsp (15 g) tomato paste
• 2 tbsp (30 g) ketchup
• 2 tbsp (30 ml) Worcestershire sauce
• 1/3 cup (80 ml) dry red wine (or substitute additional beef stock)
• 1 1/2 cups (360 ml) beef stock
• 1 tsp (5 ml) Dijon mustard
• Salt and black pepper to taste (start with about 1/2 tsp / 3 g salt)
• 1 tbsp (15 g) unsalted butter (to finish the sauce, optional)
• 1 tbsp (15 g) chopped fresh parsley (for garnish)
• Optional slurry for extra thickness: 1 tsp (3 g) cornstarch + 1 tsp (5 ml) cold water

Directions:

1. In a small bowl, combine the breadcrumbs and milk; let sit 5 minutes so the crumbs absorb the milk.
2. In a large bowl, add ground beef, ground pork, soaked breadcrumbs, beaten egg, grated onion, minced garlic, 1 tbsp Worcestershire, 1 tbsp Dijon, kosher salt, black pepper, and smoked paprika. Mix gently with your hands until just combined — avoid overworking the meat to keep patties tender.
3. Divide the mixture into 4 equal portions and shape each into an oval patty about 3/4 inch (2 cm) thick. Place the patties on a plate, cover, and chill in the refrigerator for 15 minutes to help them hold their shape.
4. Heat a large skillet (preferably cast-iron) over medium-high heat. Add 1 tbsp neutral oil and 1 tbsp butter. When the fat is shimmering, add two patties, leaving space between them. Cook without moving until a deep brown crust forms, about 4–5 minutes.
5. Flip the patties and cook the second side until browned and the internal temperature reaches 160°F (71°C) for the beef/pork mix, about 3–4 minutes more. Transfer cooked patties to a plate and tent loosely with foil. Add the remaining 1 tbsp oil and 1 tbsp butter to the skillet.
6. Reduce heat to medium. Add sliced onions and mushrooms to the pan; season lightly with salt and pepper. Sauté, stirring occasionally, until onions are soft and mushrooms have released their liquid and start to brown, about 6–8 minutes.
7. Push the vegetables to the side of the pan and sprinkle the flour over them; stir to coat and cook the raw flour taste away, about 1 minute. Stir in the tomato paste and ketchup and cook for 30 seconds to caramelize.
8. Pour in the red wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 1–2 minutes. If not using wine, use 1/3 cup (80 ml) beef stock instead.
9. Add the remaining 1 1/2 cups (360 ml) beef stock, 2 tbsp Worcestershire, and 1 tsp Dijon mustard. Stir to combine and bring the sauce to a gentle simmer.
10. Return the patties to the skillet, nestling them into the sauce. Reduce heat to low, cover, and simmer for 8–10 minutes to let flavors meld and the patties finish cooking. If the sauce seems thin, remove the cover and simmer uncovered until it thickens to your liking.
11. For a glossier, thicker sauce, whisk the cornstarch slurry (if using) and stir it into the simmering sauce a little at a time until the desired thickness is reached. Taste and adjust seasoning with salt and pepper.
12. Stir in 1 tbsp butter and the chopped parsley to finish the sauce for shine and flavor. Spoon the mushroom-onion gravy over the patties.
13. Let the patties rest in the sauce for 2–3 minutes, then serve hot over mashed potatoes, buttered noodles, or rice. Garnish with additional parsley if desired.

Notes and tips:

• Do not overmix the meat mixture; gentle handling yields juicier patties.
• If you prefer all beef, substitute the ground pork with an equal amount of ground beef (total 1 1/2 lb / 675 g).
• To make ahead: form patties and refrigerate (covered) up to 24 hours; cook and make sauce just before serving.