If you’re craving a hearty, comforting dish that’s bursting with savory flavor, look no further than the Bobby Flay Salisbury Steak Recipe. This classic American favorite gets a fresh and exciting twist with rich mushroom gravy and the perfect blend of seasonings, turning simple ground beef into juicy, tender patties that melt in your mouth. Whether it’s a cozy weeknight dinner or a weekend treat, this recipe brings warmth and satisfaction to your table with every bite.
Ingredients You’ll Need
What’s truly wonderful about the Bobby Flay Salisbury Steak Recipe is how straightforward and approachable the ingredients are. Each one plays a vital role — from the panko that keeps the patties light, to the Worcestershire sauce that adds depth, and the mushrooms that elevate the dish with earthy richness.
- Vegetable oil: Used at different stages to add a perfect sear and sauté your aromatics with richness.
- Onion (both finely diced and sliced): Adds sweetness and body to both the patty mix and the gravy.
- Garlic cloves, minced: Infuses the dish with aromatic warmth.
- Ground beef (80% lean): The hearty base, juicy and full-flavored without too much fat.
- Panko breadcrumbs: Keeps the patties tender and prevents them from becoming dense.
- Egg: Binds the meat mixture together for perfectly shaped patties.
- Tomato sauce or marinara: Adds a subtle tang and moisture inside the patties.
- Yellow mustard: Delivers a subtle zing and depth to the meat.
- Worcestershire sauce: Adds complex umami and savory notes throughout the dish.
- Dried oregano: Sprinkles in a warm herbal note that complements the beef.
- Ground black pepper and salt: Enhance and balance all the flavors.
- White button mushrooms: Provide a meaty texture and earthy flavor in the gravy.
- Low-sodium beef broth: Forms the flavorful base of the rich mushroom gravy.
- Onion powder and garlic powder: Boost savory depth in the sauce.
- Cornstarch: The secret weapon to that perfectly thick, silky gravy.
- Water or beef stock: Used to dissolve the cornstarch for thickening.
How to Make Bobby Flay Salisbury Steak Recipe
Step 1: Prepare Aromatics
Start by heating 2 tablespoons of vegetable oil in a skillet over medium heat. Add the finely diced onion and sauté until they turn translucent and soft, around 4 minutes. Then add the minced garlic, cooking for just under a minute until fragrant. This base builds a sweet, flavorful foundation for your patties. Once done, remove from heat and let this mixture cool slightly.
Step 2: Make Steak Mixture
In a large bowl, combine the cooled onion and garlic with ground beef, panko breadcrumbs, egg, tomato sauce, yellow mustard, Worcestershire sauce, dried oregano, black pepper, and salt. Mix everything gently by hand just until combined — overmixing would make the patties tough. This method results in succulent, tender Salisbury steaks.
Step 3: Shape Steaks
Divide the meat mixture into 4 or 5 evenly sized oval-shaped patties. The classic Salisbury steak shape isn’t just nostalgic; it helps cook the meat evenly and creates more surface area to hold the luscious gravy.
Step 4: Sear Steaks
Heat the remaining 2 tablespoons of vegetable oil in the same skillet. Brown the patties on each side for about 1 minute, working in batches if necessary. You want a nice sear and crust without fully cooking through. Transfer these browned beauties to a plate to make way for the gravy.
Step 5: Start Gravy
To the skillet, add 1 tablespoon of oil, then sauté the sliced onion for about 5 minutes until beautifully browned. Toss in the sliced mushrooms and cook until they turn golden and tender. This step develops a deep, savory base for your mushroom gravy that perfectly complements the steaks.
Step 6: Simmer Steaks in Gravy
Nestle the browned patties back into the skillet with your mushrooms and onions. Pour in the beef broth, then season with onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Bring everything to a boil, cover, reduce heat, and let it simmer for 15 minutes. This slow simmer allows the steaks to cook fully while soaking up that heavenly gravy flavor.
Step 7: Thicken Gravy
Mix cornstarch with water (or beef stock) in a small bowl until smooth. Slowly stir this slurry into the skillet and continue to cook for about 5 minutes, stirring gently. Watch as the gravy thickens into a luscious, silky sauce that clings beautifully to every bite of Salisbury steak.
Step 8: Serve
Your Bobby Flay Salisbury Steak Recipe is now ready to shine. Serve these tender patties hot, smothered generously with the rich mushroom gravy — trust me, it’s pure comfort in every forkful.
How to Serve Bobby Flay Salisbury Steak Recipe
Garnishes
Fresh herbs like chopped parsley or chives sprinkled on top bring a burst of color and freshness that perfectly contrasts the rich gravy. A little cracked black pepper on the gravy just before serving adds an inviting aroma and subtle bite.
Side Dishes
Mashed potatoes are the classic and perfect pairing here, absorbing that savory mushroom gravy beautifully. For a lighter twist, creamy cauliflower mash or buttered egg noodles offer delicious options that still capture the essence of a comforting meal.
Creative Ways to Present
For a stunning presentation, serve the Salisbury steaks on a rustic wooden board with a side of roasted vegetables for color and texture. Or plate each patty on a bed of buttery polenta, ladle the mushroom gravy generously on top, and add a sprinkle of parmesan for an irresistible twist.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Bobby Flay Salisbury Steak Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The gravy helps keep the patties moist, so reheating them is a delight rather than a chore.
Freezing
To freeze, place the cooked patties and gravy in a freezer-safe container. They’ll keep well for up to 2 months. Just thaw overnight in the fridge before reheating to preserve the texture and flavor.
Reheating
Warm leftovers gently in a saucepan over low heat, stirring occasionally to prevent sticking. Alternatively, microwave on medium power to heat evenly without drying out the meat. Reheated Salisbury steak is almost as good as freshly made!
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a leaner option, but be sure to not overmix and keep an eye on cooking time to prevent it from drying out. Adding a bit of olive oil or moisture can help maintain tenderness.
What if I don’t have panko breadcrumbs?
You can use regular breadcrumbs or even crushed crackers in place of panko. They won’t be quite as airy, but will still bind the patties nicely.
Is it necessary to brown the patties before simmering?
Browning the patties adds a wonderful depth of flavor and a nice texture to the exterior. While you could skip this step, you’d miss out on that signature caramelized taste that makes this recipe so special.
Can I make the gravy vegetarian?
Yes! Substitute the beef broth with a rich vegetable broth and use a plant-based Worcestershire sauce. The mushrooms and aromatics will still deliver a full-bodied gravy.
How do I know when the Salisbury steaks are fully cooked?
The patties should reach an internal temperature of 160°F (71°C). You can use a meat thermometer to check before serving. The simmering step in the gravy usually ensures they’re cooked through perfectly.
Final Thoughts
There’s something truly comforting and satisfying about a homemade Salisbury steak, and this Bobby Flay Salisbury Steak Recipe elevates the classic into a dish you’ll want to make again and again. With its rich, savory flavors, tender texture, and luscious mushroom gravy, it’s the kind of meal that feels like a warm hug from the inside out. I promise, once you try this, it’ll quickly become one of your favorite go-to recipes to impress both your family and friends.
Print
Bobby Flay Salisbury Steak Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
Bobby Flay’s Salisbury Steak recipe features tender ground beef patties simmered in a rich mushroom and onion gravy. This classic American comfort food is made with flavorful ingredients like Worcestershire sauce, mustard, and dried oregano, cooked stovetop for a hearty and satisfying meal perfect for dinner.
Ingredients
For the Steaks
- 4 tablespoons vegetable oil, divided
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 pound (500 grams) ground beef, 80% lean
- â…“ cup panko breadcrumbs
- 1 large egg
- â…“ cup tomato sauce or marinara
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried oregano
- ¼ teaspoon ground black pepper
- Salt, to taste
For the Gravy
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 9 oz (250 grams) white button mushrooms, sliced
- 2 ½ cups low-sodium beef broth
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ½ teaspoons Worcestershire sauce
- 3 tablespoons cornstarch
- ¼ cup water or beef stock
- Salt and pepper, as needed
Instructions
- Prepare Aromatics: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the finely diced onion and sauté for about 4 minutes until translucent. Stir in minced garlic and cook for another 40-60 seconds until fragrant. Remove from heat and let cool for 1-2 minutes.
- Make Steak Mixture: In a large bowl, combine the cooked onion and garlic, ground beef, panko breadcrumbs, egg, tomato sauce, yellow mustard, Worcestershire sauce, dried oregano, black pepper, and salt. Mix gently by hand until just combined to keep the steaks tender.
- Shape Steaks: Form the meat mixture into 4-5 oval-shaped patties, evenly sized for consistent cooking.
- Sear Steaks: In the same skillet, heat the remaining 2 tablespoons of vegetable oil over medium heat. Brown the patties for about 2 minutes total, roughly 1 minute per side, working in batches if necessary. Transfer the browned patties to a plate; they will finish cooking in the gravy.
- Start Gravy: Add 1 tablespoon of vegetable oil to the skillet. Sauté the sliced onion for about 5 minutes until browned. Add the sliced mushrooms and cook until they turn golden and release their moisture.
- Simmer Steaks in Gravy: Return the browned steaks to the skillet. Pour in the low-sodium beef broth and season with onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Bring the mixture to a boil, then cover the skillet, reduce heat to low, and simmer for 15 minutes to meld flavors and ensure the steaks are cooked through.
- Thicken Gravy: In a small bowl, mix the cornstarch with water or beef stock until smooth. Gradually stir the mixture into the skillet, cooking for about 5 minutes while stirring continuously until the gravy thickens and the steaks reach an internal temperature of 160°F (71°C).
- Serve: Serve Salisbury steaks hot, topped with the mushroom gravy. They pair beautifully with mashed potatoes or your choice of side dishes for a complete meal.
Notes
- Use 80% lean ground beef for best texture and flavor.
- Ensure not to overmix the meat mixture to keep the patties tender.
- Browning the patties adds great flavor but avoid fully cooking them before simmering in gravy.
- Simmering the steaks in gravy ensures they remain juicy and absorb the rich flavors.
- Check internal temperature with a meat thermometer to ensure food safety.
- You can substitute tomato sauce with marinara for a slightly different flavor.
- If you prefer a thicker gravy, increase cornstarch slightly but add gradually to avoid lumps.
- Serve with mashed potatoes, rice, or steamed vegetables for a hearty meal.
