Bobby Flay’s Salisbury Steak recipe elevates the traditional comfort food into something extraordinary. Known for his bold flavors and expert use of seasonings, Flay transforms this classic American dish into a savory masterpiece. Salisbury steak typically consists of ground beef patties smothered in rich, flavorful gravy, but Bobby Flay’s version adds a special touch that makes it stand out. Whether you’re serving it for a weeknight dinner or a special occasion, this recipe is sure to impress with its tender steaks and mouthwatering sauce.
The key to Bobby Flay’s Salisbury steak lies in the balance of seasonings and the preparation of the beef patties. By combining ingredients like Worcestershire sauce, Dijon mustard, and fresh herbs, he creates a depth of flavor that will have your taste buds dancing. The gravy is made with a mix of beef stock and rich flavors, complementing the steaks perfectly. This recipe is an updated take on a classic, providing a deliciously hearty dish that can be served with mashed potatoes, rice, or any favorite side for a satisfying meal.
Why You’ll Love This Recipe
1. Rich, Flavorful Gravy
Bobby Flay’s Salisbury steak features a rich, savory gravy that’s perfectly balanced with a touch of acidity and a deep, umami flavor.
2. Juicy and Tender Steaks
The ground beef patties are seasoned to perfection and cooked until golden brown, creating juicy, flavorful Salisbury steaks.
3. Simple Yet Sophisticated
Despite its straightforward ingredients, Bobby Flay’s technique adds a sophistication to the dish, making it feel like a gourmet meal.
4. Perfect for Meal Prep
This recipe is ideal for preparing in advance. The steaks and gravy can be made ahead of time and reheated for a quick, comforting meal.
5. Great for Special Occasions
While it’s easy enough for a weeknight dinner, this recipe has the perfect combination of flavors to impress guests at a dinner party or holiday meal.
Ingredients
- Ground beef
- Bread crumbs
- Onion, finely chopped
- Garlic, minced
- Worcestershire sauce
- Dijon mustard
- Salt
- Black pepper
- Olive oil (for frying)
- Beef stock
- Fresh thyme
- Fresh parsley (optional, for garnish)
- Butter (for the gravy)
- Heavy cream (optional, for a creamy gravy)
Variations
- Mushroom Salisbury Steak: Add sliced mushrooms to the gravy for an earthy flavor that complements the rich beef.
- Turkey or Chicken Version: Substitute the beef with ground turkey or chicken for a lighter version of Salisbury steak.
- Spicy Salisbury Steak: Add a bit of cayenne pepper or red pepper flakes to the seasoning mix for a mild spicy kick.
- Gravy Variations: For a creamier texture, incorporate heavy cream into the gravy as Bobby Flay sometimes does, giving it a rich, velvety finish.
How to Make the Recipe
Step 1: Prepare the Patties
In a large bowl, combine the ground beef, breadcrumbs, finely chopped onion, minced garlic, Worcestershire sauce, Dijon mustard, salt, and black pepper. Mix gently until combined, being careful not to overwork the meat.
Step 2: Shape the Patties
Divide the beef mixture into portions and shape them into oval-shaped patties. Press gently to ensure they hold together during cooking.
Step 3: Cook the Patties
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the patties and cook for about 4-5 minutes on each side until they are golden brown and cooked through. Remove the patties from the skillet and set aside.
Step 4: Make the Gravy
In the same skillet, melt a bit of butter over medium heat. Add the chopped onions and cook until softened, about 3 minutes. Add beef stock and scrape up any browned bits from the bottom of the pan. Stir in fresh thyme, and if desired, a little heavy cream for richness. Let the gravy simmer for 5-7 minutes until it thickens slightly.
Step 5: Return the Patties to the Skillet
Return the cooked patties to the skillet with the gravy. Spoon the gravy over the steaks and simmer for another 5 minutes to allow the flavors to meld together.
Step 6: Serve
Once the patties are tender and the gravy is thickened, remove from heat. Serve the Salisbury steaks with mashed potatoes, rice, or a vegetable side, and garnish with freshly chopped parsley if desired.
Tips for Making the Recipe
- Do not overmix the meat: Overworking the beef mixture can lead to dense, tough patties. Mix just until everything is combined.
- Use lean ground beef: For the best texture, use lean ground beef (80/20) to keep the patties juicy without being too greasy.
- Make the gravy ahead of time: If you’re short on time, prepare the gravy ahead and store it in the fridge. Simply reheat it when you’re ready to serve.
- Use fresh herbs: Fresh thyme and parsley add depth and a burst of freshness to the dish. Fresh herbs will make a noticeable difference in the flavor.
How to Serve
Salisbury steak is traditionally served with mashed potatoes, rice, or steamed vegetables. The rich gravy makes it a perfect match for soaking up with soft, fluffy potatoes or a hearty grain. You can also serve it with sautéed greens, like spinach or green beans, to balance the richness of the dish.
Make Ahead and Storage
Storing Leftovers
Leftover Salisbury steak can be stored in an airtight container in the refrigerator for up to 3 days. To keep the steaks tender, store the gravy separately or with the steaks.
Freezing
Salisbury steak can be frozen for up to 3 months. Place the patties in a freezer-safe container with the gravy, ensuring they are well-sealed. To reheat, thaw overnight in the fridge and warm the steak and gravy in a skillet over medium heat.
Reheating
Reheat the Salisbury steaks on the stovetop in a skillet over low heat, adding a splash of beef broth or water to help loosen the gravy. You can also microwave the steaks, though reheating on the stove will help maintain the texture of the gravy.
FAQs
1. Can I make Salisbury steak with ground turkey or chicken?
Yes, you can substitute ground beef with turkey or chicken, though the flavor will be milder.
2. How do I prevent the patties from falling apart?
Be sure to handle the patties gently and avoid overmixing the meat mixture. Also, allowing the patties to rest before cooking helps them stay intact.
3. Can I add mushrooms to the gravy?
Yes! Sautéed mushrooms make a great addition to the gravy, adding depth and a savory, earthy flavor.
4. Can I make this recipe without Worcestershire sauce?
If you don’t have Worcestershire sauce, try using soy sauce or balsamic vinegar as a substitute to add a rich umami flavor.
5. Can I prepare the patties in advance?
Absolutely! You can prepare the patties and refrigerate them for up to 24 hours before cooking. This helps the flavors meld together.
6. What’s the best way to serve Salisbury steak?
Salisbury steak is traditionally served with mashed potatoes, rice, or vegetables. It pairs well with anything that can absorb the savory gravy.
7. Can I use frozen ground beef?
Yes, but make sure to thaw the beef fully before mixing the patties for even seasoning.
8. Can I make this recipe spicy?
Yes, adding a pinch of cayenne pepper or a dash of hot sauce to the gravy will give it a nice spicy kick.
9. How do I make the gravy thicker?
If the gravy is too thin, continue to simmer it to reduce and thicken. You can also add a slurry of cornstarch and water to thicken the gravy if desired.
10. Can I make the gravy without cream?
Yes, the gravy can be made without cream for a lighter version. Simply use beef stock and butter to create a flavorful, savory sauce.
Conclusion
Bobby Flay’s Salisbury steak recipe brings a gourmet twist to a classic American dish. With juicy, flavorful beef patties and a rich, savory gravy, this dish is a crowd-pleaser that’s perfect for any occasion. Whether you’re cooking for your family or hosting guests, this recipe is sure to impress with its bold flavors and tender texture. Try it out for a comforting meal that’s anything but ordinary!
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Bobby Flay Salisbury Steak Recipe: A Classic with a Twist
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Bobby Flay’s Salisbury Steak is a gourmet take on a classic comfort food. Ground beef patties are seasoned perfectly, seared until golden, and smothered in a rich, savory mushroom and onion gravy. This recipe transforms a simple dish into an irresistible meal that’s perfect for family dinners or special occasions.
Ingredients
For the Salisbury Steak:
- 1 1/2 pounds ground beef (preferably 80/20)
- 1/2 cup bread crumbs
- 1/4 cup milk
- 1 large egg
- 1 small onion, finely chopped
- 2 teaspoons garlic powder
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (for cooking)
For the Mushroom Gravy:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, sliced
- 8 ounces cremini or button mushrooms, sliced
- 1/4 cup all-purpose flour
- 1 1/2 cups beef broth (low-sodium)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- Fresh parsley, chopped (for garnish)
Instructions
- Make the Salisbury Steaks:
- In a large bowl, combine the ground beef, bread crumbs, milk, egg, chopped onion, garlic powder, Worcestershire sauce, salt, and pepper. Mix gently until just combined.
- Divide the mixture into 4 equal portions and shape them into oval patties.
- Cook the Salisbury Steaks:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the patties and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the patties from the skillet and set aside.
- Make the Mushroom Gravy:
- In the same skillet, add the butter and olive oil. Once melted, add the sliced onion and cook, stirring occasionally, for 3-4 minutes until softened.
- Add the mushrooms and cook for another 5 minutes until the mushrooms release their moisture and begin to brown.
- Sprinkle the flour over the onions and mushrooms, stirring well to combine. Cook for 1 minute to eliminate the raw flour taste.
- Gradually add the beef broth, Worcestershire sauce, and Dijon mustard. Stir constantly to avoid lumps and bring the mixture to a simmer.
- Let the gravy cook for 4-5 minutes, or until thickened.
- Combine:
- Return the cooked Salisbury steaks to the skillet with the gravy. Spoon the gravy over the steaks and simmer for an additional 5 minutes, allowing the flavors to meld.
- Serve:
- Garnish with freshly chopped parsley and serve hot with mashed potatoes or rice.
Notes
- For a richer gravy, you can use heavy cream or half-and-half instead of beef broth.
- Make sure to cook the patties until they reach an internal temperature of 160°F (71°C) to ensure they are fully cooked.
- This recipe can be doubled for a larger crowd.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American