Bobby Flay’s Salisbury Steak delivers juicy, savory flavor in every bite—an easy, comforting dinner that brings homemade warmth to your table.
Ingredients You’ll Need
The beauty of Bobby Flay Salisbury Steak is how it turns staple ingredients into something truly unforgettable. Each component, though uncomplicated, plays a vital role in developing layers of taste, juicy texture, and eye-catching appeal. Here’s what you’ll need and how every ingredient earns its place at center stage:
- Ground beef: The star of the dish, providing rich flavor and heartiness; look for 80/20 for the juiciest patties.
- Breadcrumbs: These keep the steaks tender and prevent them from drying out as they cook.
- Milk: Softens the breadcrumbs and creates an irresistibly moist steak.
- Egg: Acts as the trusty binder, keeping all those savory flavors together.
- Worcestershire sauce: Adds beautiful umami depth and a whisper of tanginess.
- Dijon mustard: Sneaks in a tiny kick, making every forkful more interesting.
- Onion powder: Delivers a gentle background sweetness.
- Garlic powder: For that savory, comforting undertone everyone loves.
- Salt and pepper: The universal duo — don’t skip this for balanced flavor.
- Olive oil: Ensures even browning, crisp edges, and a succulent interior.
- Butter: Gives the mushroom gravy richness and classic steakhouse style.
- Onion: Lends a sweet, aromatic foundation to the gravy.
- Mushrooms: Bring earthy flavor and satisfying meatiness to crown the steaks.
- All-purpose flour: Thickens the gravy just enough for that perfect spoon-coat.
- Beef broth: Creates a luscious, savory sauce that soaks right into the steaks.
How to Make Bobby Flay Salisbury Steak
Step 1: Mix the Steak Patties
To kick things off, grab a large bowl and combine your ground beef, breadcrumbs, milk, egg, Worcestershire sauce, Dijon mustard, onion powder, garlic powder, salt, and pepper. Use your hands or a fork to mix until everything is just incorporated; this is the secret to a tender Bobby Flay Salisbury Steak. Avoid over-mixing, or your patties could turn out tough.
Step 2: Shape the Patties
With clean hands, portion the beef mixture into four equal pieces and shape them into oval patties, about one-inch thick. The oval shape gives them that classic, steakhouse look and encourages even cooking. Press a gentle dimple in the center of each to help keep their shape as they cook.
Step 3: Brown the Steaks
Heat olive oil in a large skillet over medium heat. Once the oil shimmers, add your patties. Give them space and let them cook undisturbed for about 4–5 minutes on each side. You’re looking for a deep, golden crust—this means real flavor. Remove the steaks from the pan and set them aside, keeping any flavorful bits in the skillet for the next step.
Step 4: Sauté the Onions and Mushrooms
Add butter right into the same skillet, letting it melt and pick up those leftover steak juices. Toss in your finely chopped onion and sliced mushrooms. Sauté for 6 to 7 minutes, stirring occasionally, until everything is softened and lightly golden. The aroma at this stage is absolutely irresistible!
Step 5: Make the Gravy
Sprinkle all-purpose flour over your onions and mushrooms, stirring constantly for about a minute to cook out any raw flour taste. Now, slowly pour in the beef broth, whisking as you go, along with the Worcestershire sauce, salt, and pepper. Simmer the mixture, letting it bubble gently until the gravy thickens, about 4–5 minutes. The sauce should coat the back of a spoon but still pour easily.
Step 6: Finish the Steaks in Gravy
Bring your Bobby Flay Salisbury Steak patties back to the skillet and nestle them right in that delicious gravy. Spoon some sauce over the top and let everything simmer on low for another 5 minutes, just enough time for all those flavors to meld together perfectly.
How to Serve Bobby Flay Salisbury Steak
Garnishes
A sprinkle of fresh parsley or chives can instantly brighten up your platter, while a few extra sautéed mushrooms add a restaurant-worthy touch. For a finishing flourish, a pinch of flaky sea salt right before serving deepens all the savory notes in your Bobby Flay Salisbury Steak.
Side Dishes
This rich, saucy main begs for something starchy to soak up every bit of the mushroom gravy. Creamy mashed potatoes are a classic for a reason, but fluffy white rice, egg noodles, or even buttery roasted potatoes all make tasty companions. Add a simple green veggie—like steamed beans or a crisp salad—for balance.
Creative Ways to Present
Turn Bobby Flay Salisbury Steak into a showstopping dinner by serving individual steaks over mini mounds of mashed potatoes, then draping each with a generous pour of mushroom gravy. For a family-style meal, pile them into a large platter and let everyone help themselves. Want to take things up a notch? Stack the steaks on toasted sourdough and top with a fried egg for a brunch-inspired twist!
Make Ahead and Storage
Storing Leftovers
Store any leftover Bobby Flay Salisbury Steak and gravy in an airtight container in the refrigerator. It will keep beautifully for up to 3 days, and the flavors actually get better as they mingle overnight—making lunch or dinner the next day a real treat.
Freezing
You can freeze both the steak patties and the mushroom gravy. Allow everything to cool completely, then place in freezer-safe containers or bags, separating the steaks from the gravy for easy reheating. They’ll stay fresh for up to two months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, place the steak patties and gravy in a skillet over low heat, adding a splash of beef broth if needed to thin out the sauce. Gently warm until the steaks are heated through. Microwave reheating works too, but be sure to cover the dish and use medium power for best results.
FAQs
What makes Bobby Flay Salisbury Steak special compared to regular Salisbury steak?
The Bobby Flay Salisbury Steak recipe stands out for its perfect balance of seasonings and that signature Dijon mustard-Worcestershire combo, which creates layers of flavor you don’t always find in traditional recipes. Flay’s steakhouse-style mushroom gravy seals the deal.
Can I use ground turkey or chicken instead of beef?
Absolutely! If you’re looking for a lighter option, you can swap the ground beef for turkey or chicken. The texture may be a bit softer, but the seasonings and sauce will keep it super flavorful and moist.
How do I prevent the steak patties from falling apart?
The combination of breadcrumbs, milk, and egg is the magic trio that keeps Bobby Flay Salisbury Steak patties tender but held together. Be gentle when mixing, and let the patties rest for a few minutes before cooking if you have time.
Is there a gluten-free way to make this recipe?
Yes! Swap in gluten-free breadcrumbs and use your favorite gluten-free flour blend for thickening the gravy. Just be sure to check your Worcestershire sauce, as some brands contain gluten.
Can I make the mushroom gravy without mushrooms?
Certainly. If mushrooms aren’t your thing, you can simply leave them out and proceed with sautéed onions for a classic onion gravy version of Bobby Flay Salisbury Steak. You’ll still get that rich, satisfying sauce.
Final Thoughts
There’s just something about sharing a plate of homemade comfort food that brings people together, and Bobby Flay Salisbury Steak is proof of that magic. Every forkful is rich, savory, and unbelievably satisfying. Give this recipe a try—you’ll instantly taste why it’s become a beloved favorite in so many kitchens!
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Bobby Flay Salisbury Steak Recipe
- Total Time: 35 minutes
- Yield: 4 servings
Description
Bobby Flay’s Salisbury Steak delivers juicy, savory flavor in every bite—an easy, comforting dinner that brings homemade warmth to your table.
Ingredients
For the Steaks
- 1 lb ground beef
- 1/3 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil, for frying
For the Mushroom Gravy
- 1 tablespoon butter
- 1 small onion, finely chopped
- 8 oz mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- Prepare the Steak Mixture: In a large bowl, combine the ground beef, breadcrumbs, milk, egg, Worcestershire sauce, Dijon mustard, onion powder, garlic powder, salt, and pepper. Gently mix with your hands or a spoon until everything is just incorporated, taking care not to overwork the meat for tender patties.
- Shape the Patties: Divide the mixture into 4 equal portions and shape each into an oval patty. Try to make them even in thickness for uniform cooking.
- Cook the Patties: Heat the olive oil in a large skillet over medium heat. Add the patties and sear for 4–5 minutes per side, or until they’re nicely browned and cooked through. Transfer the patties to a plate and keep warm.
- Make the Mushroom Gravy: In the same skillet, melt the butter over medium heat. Add the chopped onion and sliced mushrooms. Sauté, stirring occasionally, for 6–7 minutes until softened and the mushrooms are golden brown.
- Add Flour: Sprinkle the flour over the mushrooms and onions. Stir well and cook for about 1 minute to eliminate the raw flour taste and form a roux that will thicken your gravy.
- Add Broth and Worcestershire: Gradually pour in the beef broth while stirring and scraping up any browned bits from the pan. Add the Worcestershire sauce. Bring to a simmer and let the gravy cook for 4–5 minutes, or until it thickens.
- Simmer Patties in Gravy: Return the cooked beef patties to the skillet, nestling them into the gravy. Spoon some gravy over the top of each patty. Reduce the heat to low and let everything simmer together for another 5 minutes to meld the flavors.
- Serve: Serve the Salisbury steak hot, generously topped with mushroom gravy. It goes especially well over creamy mashed potatoes or steamed rice.
Notes
- Don’t overmix the beef mixture, as this can lead to tough patties.
- Swap white button mushrooms for cremini or baby bella for deeper flavor.
- If the gravy is too thick, add a splash of beef broth to thin it.
- Leftovers reheat well—store covered in the fridge for up to 3 days.
- For extra richness, add a splash of heavy cream to the gravy at the end.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 410
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 130mg