Chef John's Salisbury Steak

Prep: 10 mins Cook: 30 mins Additional: 2 hrs Total: 2 hrs 40 mins

Servings: 4

Ingredients

For the Steaks:

• 1 pound 85% lean ground beef

• ½ teaspoon freshly ground black pepper

• 1 teaspoon dry mustard

• 2 tablespoons ketchup

• 1 tablespoon Worcestershire sauce

• 1 teaspoon soy sauce

• 1 large egg, beaten

• 1 pinch cayenne pepper, or to taste

• ½ cup plain gluten-free bread crumbs

For the Gravy:

• 2 tablespoons salted butter

• 12 large white button mushrooms, sliced

• 1 cup diced onion

• 1 pinch salt

• 2 tablespoons gluten-free flour

• 2 tablespoons ketchup

• 1 tablespoon Worcestershire sauce

• 3 cups high-quality, low-sodium beef broth

• salt to taste

• 2 tablespoons salted butter

Directions

1. Step 1 - Combine beef, black pepper, dry mustard, ketchup, Worcestershire, soy sauce, egg, cayenne, and bread crumbs in a mixing bowl. Use a fork or your hands to stir the ingredients until very evenly distributed.

2. Step 2 - Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.

3. Step 3 - While the meat is resting, melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.

4. Step 4 - Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve.

5. Step 5 - Remove meat from the refrigerator and divide into 4 equal portions. Moisten hands and form into oval patties, about 1/2 inch thick. Season both sides of the patties lightly with salt.

6. Step 6 - Melt 2 tablespoons butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot, and the meat is just cooked through and springs back lightly when touched, about 5 minutes.