INGREDIENTS
Hamburger Steaks
- 1½ pounds 80/20 ground beef
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon baking soda
- 1 tablespoon water
Gravy
- 2 tablespoons unsalted butter
- 1 teaspoon tomato paste
- 1 teaspoon Dijon mustard
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon unsalted butter (for finishing)
- 2 tablespoons fresh parsley, chopped
- Additional salt and pepper to taste
DIRECTIONS
Step 1: Season the Beef
In a small bowl, dissolve:
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1 teaspoon baking soda
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1 tablespoon water
In a large bowl combine:
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Ground beef
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Kosher salt
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Black pepper
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Worcestershire sauce
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Garlic powder
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Onion powder
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Baking soda mixture
Gently mix until combined.
Do not overmix.
Let the mixture rest for 20 minutes.
Step 2: Form the Steaks
Divide mixture into 4 equal portions.
Shape into oval hamburger steaks approximately 5–6 ounces each.
Step 3: Cook the Hamburger Steaks
Heat a cast iron skillet over medium-low heat.
Place steaks into the skillet.
Cook about 6–7 minutes on the first side without moving them.
Flip and cook another 8–10 minutes until cooked through.
Remove steaks and set aside.
Step 4: Start the Gravy
Drain most of the rendered fat, leaving about 2 tablespoons in the skillet.
Add:
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2 tablespoons unsalted butter
Once melted, stir in:
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1 teaspoon tomato paste
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1 teaspoon Dijon mustard
Cook for 30 seconds.
Step 5: Build the Gravy
Whisk in:
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2 tablespoons flour
Cook 1 minute.
Slowly add:
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2 cups beef broth
Whisk until smooth.
Bring to a gentle simmer and cook until thickened, about 5 minutes.
Taste and adjust seasoning if needed.
Step 6: Finish the Gravy
Turn off the heat.
Stir in:
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1 tablespoon unsalted butter
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Fresh parsley
Step 7: Return the Steaks
Place hamburger steaks back into the gravy.
Spoon gravy over the top and let rest 2–3 minutes.
