Hamburger Steak Recipe

Make the patty mix

In a large bowl combine 1 lb ground Black Angus beef, 1/4 cup finely chopped yellow onion, 1 egg, 1/4 cup fresh breadcrumbs, 1 tablespoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Gently mix with your hands or a spoon until just combined — avoid overworking to keep steaks tender.

Form steaks

Divide the mixture into two equal portions for two generous steaks (or four smaller ones). Form each portion into a patty about 3/4-inch thick and roughly 4 to 5 inches across. Make a shallow indentation in the center of each patty with your thumb to prevent doming while cooking.

Preheat and oil cooking surface

Heat a cast-iron skillet or grill to medium-high (about 400°F / hot). Brush the grate or skillet with 2 tablespoons vegetable oil to prevent sticking. If using a grill, oil the grates with a paper towel held by tongs.

Cook the steaks

Place patties on the hot skillet or grill. Cook without moving for 4 to 5 minutes to develop a good crust. Flip and cook another 3 to 5 minutes, until internal temperature reaches 145°F for medium-rare to 160°F for medium-well (adjust to preference). Total cook time will be about 8 to 10 minutes depending on thickness and heat. Remove steaks to a warm plate and tent loosely with foil while you make gravy and vegetables.

Sauté vegetables

While steaks cook, heat a separate large skillet over medium-high heat. Add 2 tablespoons butter and 1 tablespoon olive oil. When butter foams add the sliced onion and bell pepper strips. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, 8 to 10 minutes until vegetables are soft and edges are nicely browned and slightly caramelized. Reduce heat if they begin to char too quickly.

Finish

If desired, push vegetables to the side and briefly sear for additional color for 30 to 60 seconds. Remove from heat and keep warm until plating.

Make roux

In a medium saucepan over medium heat melt 2 tablespoons unsalted butter. When butter is bubbling, sprinkle in 2 tablespoons all-purpose flour. Whisk continuously for 1 to 2 minutes until the mixture turns a light golden brown and the raw flour smell is gone.

Add stock and season

Slowly whisk in 2 cups beef stock a little at a time to avoid lumps. Bring to a simmer, whisking constantly until gravy thickens, about 3 to 5 minutes. Stir in 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, 1/4 teaspoon black pepper and 1/4 teaspoon kosher salt. Taste and adjust seasoning as needed.

Optional finish

For a richer finish, whisk in 1 tablespoon heavy cream off heat. Keep gravy warm on very low heat; if it thickens too much, thin with a splash of stock.

Place a hamburger steak on each plate, top with a generous scoop of grilled onions and peppers, and spoon 1/4 to 1/2 cup of the savory brown gravy over the steak. Serve immediately with mashed potatoes, steamed vegetables or fries as desired.