Chef John's Salisbury Steak

Recipe View Prepare the steaks: In a mixing bowl, combine ground beef, bread crumbs, egg, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, mustard, soy sauce, black pepper, and cayenne pepper. Mix gently until just combined. Cover with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. (Prep time: 5 minutes, Chill time: 120+ minutes)

Recipe View Make the gravy: Melt 2 tablespoons of butter in a large nonstick skillet over high heat. Add sliced mushrooms, diced onion, and salt. Sauté until the mushrooms and onions are nicely browned, about 5 to 8 minutes. (Cook time: 8 minutes)

Recipe View Reduce the heat to medium and add flour. Cook and stir continuously for 3 minutes to create a roux. (Cook time: 3 minutes)

Recipe View Stir in beef broth, 2 tablespoons ketchup, and 1 tablespoon Worcestershire sauce. Increase the heat to high and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. (Cook time: 10 minutes)

Recipe View Transfer the gravy to a liquid measuring cup or bowl. Scrape the skillet clean with a spatula.

Recipe View Finish the steaks: Remove the meat mixture from the refrigerator and divide it into four equal portions. Moisten your hands and form each portion into a 1/2-inch-thick oval patty. Lightly season both sides of the patties with salt.

Recipe View Melt the remaining 2 tablespoons of butter in the clean skillet over medium-high heat. Add the patties and cook until browned, 2 to 3 minutes per side. (Cook time: 6 minutes)

Recipe View Pour the gravy into the skillet with the patties and bring to a simmer. Reduce the heat to medium and continue to cook until the gravy is piping hot and the steaks are no longer pink in the center, about 5 more minutes. An instant-read thermometer inserted into the center of a patty should read at least 160 degrees F (70 degrees C). (Cook time: 5 minutes)