12 Oz Hamburger Steak With French Fried Potatoes Recipe

Prepare mixture

In a large bowl combine the ground beef, finely chopped onion, minced garlic, chopped parsley, egg, breadcrumbs, Worcestershire sauce, 1 tsp salt and 1/2 tsp black pepper. Mix gently with your hands or a fork until just combined — avoid overworking to keep steaks tender.

Form steaks

Divide mixture into two equal portions (about 6 oz each net weight; mixture will form two 12 oz finished steaks when cooked with juices — note: recipe title refers to plating/portion style; if you want a single 12 oz patty use all mixture for one). Shape each portion into a compact oval patty about 3/4 to 1 inch thick, smoothing edges so they hold together while cooking. Press a slight indentation in the center of each to prevent doming.

Sear

Heat a large skillet over medium-high heat and add 2 tbsp oil. When oil shimmers, add the patties (do not crowd; cook in batches if needed). Sear 3 to 4 minutes on the first side without moving until a brown crust forms. Flip and sear the second side 3 minutes. Reduce heat to medium; test for doneness by an instant-read thermometer (medium: 150–155°F / 66–68°C) or cook to desired doneness, roughly another 2–4 minutes depending on thickness.

Finish with butter

If desired, add 1 tbsp butter to the pan in the last minute, spooning melted butter over the steaks to finish and add gloss. Transfer steaks to a warm plate and tent with foil while you make the pan gravy.

After removing the steaks, keep the skillet over medium heat. Sprinkle 1 tbsp flour into the pan drippings and stir continuously for 30–45 seconds to cook the raw flour taste. If pan is very dry, add 1 tbsp butter first then the flour.

Deglaze the skillet by adding 2 tbsp red wine (or omit and use all broth) and scrape up browned bits from the bottom with a wooden spoon. Pour in 1 cup beef broth and add 1 tsp soy sauce. Whisk to combine, bring to a gentle simmer and cook 2–3 minutes until slightly thickened.

Taste and adjust seasoning with salt and pepper. If gravy is too thin, simmer another minute or whisk in a slurry of 1 tsp flour mixed with 1 tbsp cold water. Once at desired thickness, return steaks to the pan for 30–60 seconds to rewarm and coat with gravy, or spoon gravy over when plating.

Prepare potatoes

Peel the russet potatoes and cut into evenly sized sticks about 1/3 to 1/2 inch thick. Rinse the cut potatoes under cold water until water runs clear to remove excess starch. For crisper fries, soak the cut potatoes in cold water for at least 20 minutes (or up to 2 hours), then drain and dry thoroughly on clean kitchen towels or paper towels.

Heat oil

Pour about 3 to 4 cups vegetable oil into a heavy pot or deep fryer and heat to 325°F (165°C) for the first fry. If you don't have a thermometer, heat until oil shimmers and a small piece of potato sizzles gently.

First fry (blanch)

Working in batches, carefully add potato sticks to the oil and fry for 3 to 4 minutes until tender but not browned. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain and cool. Repeat with remaining potatoes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry potatoes in batches again for 2 to 3 minutes until golden brown and crisp. Remove to a rack or paper towels; immediately season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika (if using).

Serve

Keep fries warm in a low oven (200°F / 95°C) on a baking sheet while finishing steaks if needed. Serve alongside hamburger steaks with pan gravy spooned over the meat.