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Bobby Flay Salisbury Steak

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Total Time: 1 hour 15 minutes
Active Prep Time: 30 minutes
Cook Time: 45 minutes
Difficulty: Medium
Intensity: A comforting, hands-on dish perfect for a weekend family dinner or impressing guests with a classic, elevated recipe.

Yield: 4 servings

A Note from the Chef

This isn’t your average diner Salisbury steak. I’ve taken this classic comfort food and given it a bold, modern twist. The key is building layers of flavor: a perfectly seasoned, juicy beef patty, a deeply savory mushroom gravy with a hint of red wine, and the bright pop of a quick herb salad on top. It’s hearty, satisfying, and packed with umami. Let’s cook!

Ingredients

For the Steak Patties:

  • 1 ½ pounds ground beef (80/20 blend for optimal juiciness)

  • ½ cup panko breadcrumbs

  • ¼ cup whole milk

  • 1 large egg, lightly beaten

  • 3 tablespoons finely grated yellow onion (with its juices)

  • 2 cloves garlic, minced and made into a paste

  • 1 tablespoon Worcestershire sauce

  • 1 ½ teaspoons Dijon mustard

  • 1 ½ teaspoons smoked paprika

  • 2 tablespoons finely chopped fresh flat-leaf parsley

  • Kosher salt and freshly ground black pepper

  • 1 tablespoon canola or vegetable oil

For the Mushroom Merlot Gravy:

  • 2 tablespoons unsalted butter

  • 1 tablespoon olive oil

  • 1 pound cremini mushrooms, cleaned and sliced

  • 1 medium yellow onion, halved and thinly sliced

  • 2 cloves garlic, minced

  • 2 tablespoons tomato paste

  • 2 tablespoons all-purpose flour

  • ½ cup dry red wine, such as Merlot or Cabernet Sauvignon

  • 2 cups high-quality beef broth

  • 1 tablespoon Worcestershire sauce

  • 2 sprigs fresh thyme

  • 1 bay leaf

  • Kosher salt and freshly ground black pepper

For the Herb Salad (Optional, but Recommended):

  • 1 cup arugula or watercress

  • ½ cup fresh parsley leaves

  • 1 tablespoon extra-virgin olive oil

  • Squeeze of fresh lemon juice

  • Flaky sea salt

Equipment

  • Large mixing bowl

  • Large oven-safe skillet (cast iron is ideal)

  • Whisk

  • Instant-read thermometer (optional but helpful)

Instructions

Step 1: Prepare the Steak Patties

  1. Soak Breadcrumbs: In a small bowl, combine the panko breadcrumbs and milk. Let sit for 5 minutes until the panko softens and absorbs the liquid.

  2. Mix Patty Ingredients: In a large bowl, combine the ground beef, soaked panko, beaten egg, grated onion with juices, garlic paste, Worcestershire sauce, Dijon mustard, smoked paprika, and chopped parsley. Season generously with 1 ½ teaspoons of kosher salt and 1 teaspoon of black pepper.

  3. Combine Gently: Using your hands, mix the ingredients just until combined. Do not overmix, or the patties will become tough.

  4. Form Patties: Divide the mixture into 4 equal portions. Shape each into a ¾-inch thick oval patty, roughly 5 inches long. Use your thumb to make a slight indentation in the center of each patty. This helps them cook evenly and stay flat.

  5. Chill: Place the patties on a plate, cover loosely, and refrigerate for at least 15-20 minutes while you start the gravy. This helps them firm up and hold their shape.

Step 2: Build the Mushroom Merlot Gravy

  1. Sauté Aromatics: In a large skillet (preferably cast iron) over medium-high heat, melt 1 tablespoon of butter with the olive oil. Add the sliced onions and mushrooms. Cook, stirring occasionally, until the mushrooms have released their liquid and browned and the onions are soft and caramelized, about 10-12 minutes.

  2. Add Garlic & Tomato Paste: Add the minced garlic and tomato paste. Cook, stirring constantly, for 1 minute until fragrant and the tomato paste darkens slightly.

  3. Make the Roux: Sprinkle the flour over the mushroom mixture and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.

  4. Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pan (this is flavor!). Simmer until the wine is reduced by half, about 2-3 minutes.

  5. Simmer: Whisk in the beef broth, Worcestershire sauce, thyme sprigs, and bay leaf. Bring to a simmer, then reduce heat to low. Cook for 10-15 minutes, stirring occasionally, until slightly thickened. Season to taste with salt and pepper. Remove the thyme stems and bay leaf. Transfer the gravy to a bowl for now.

Step 3: Cook the Steak Patties

  1. Preheat & Sear: Wipe out the skillet and return it to medium-high heat. Add the canola oil. Once hot, add the chilled patties. Sear until deeply browned, about 4-5 minutes per side. They do not need to be cooked through at this stage.

  2. Preheat Oven: While the patties sear, preheat your oven to 375°F (190°C).

Step 4: Bake & Finish

  1. Combine and Bake: Return all of the mushroom gravy to the skillet with the seared patties, spooning it over the top. Transfer the skillet to the preheated oven.

  2. Bake: Bake uncovered for 15-20 minutes, or until the patties are cooked through and register an internal temperature of 160°F (71°C) on an instant-read thermometer.

  3. Rest: Remove from the oven and let the Salisbury steaks rest in the gravy for 5 minutes.

Step 5: Make the Herb Salad & Serve

  1. While the steaks rest, toss the arugula and parsley leaves with a drizzle of extra-virgin olive oil, a squeeze of lemon juice, and a pinch of flaky sea salt.

  2. To serve, place a Salisbury steak on a plate or in a shallow bowl. Ladle a generous amount of mushroom gravy over the top. Garnish with a small mound of the fresh herb salad. This adds a crucial pop of color, freshness, and acidity that cuts through the richness.

Chef Bobby’s Tips for Success

  • Don’t Overmix the Beef: This is the #1 rule for tender patties. Mix until just combined.

  • Get a Good Sear: A deep, brown crust on the patties equals big flavor. Don’t move them until they’re ready to flip.

  • Deglaze Well: Those browned bits in the pan after searing are liquid gold. The wine and broth will lift them up into your gravy.

  • Make it Yours: Add a dash of hot sauce to the patty mix for heat. Stir a spoonful of grainy mustard into the finished gravy for tang. Use a mix of wild mushrooms for an even deeper flavor.

Nutrition Information (Per Serving, without sides)

  • Calories: 580

  • Total Fat: 38g

  • Saturated Fat: 14g

  • Cholesterol: 165mg

  • Sodium: 980mg (varies with broth)

  • Total Carbohydrates: 18g

  • Dietary Fiber: 2g

  • Sugars: 6g

  • Protein: 38g

Nutritional information is an estimate based on available ingredients and standard preparation. Values may vary based on specific brands and portion sizes.

Suggested Sides: Creamy buttermilk mashed potatoes, buttered egg noodles, or roasted garlic green beans are the perfect accompaniments to soak up every drop of that incredible gravy.

Lasts For: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or in the microwave, adding a splash of broth if the gravy has thickened too much. The flavors often meld and improve the next day.

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