Angus Chopped Steak Recipe

Form Patties

Divide the ground Angus into two equal portions (about 8 oz each). Lightly shape each portion into a compact patty about 3/4-inch thick, pressing down in the center to create a slight dimple so the patty cooks evenly. Do not overwork the meat.

Season both sides of the patties with kosher salt, freshly ground black pepper, garlic powder, and a light drizzle (or brush) of Worcestershire sauce. Allow the seasoned patties to rest at room temperature for 10 minutes while you prepare the onion and preheat the grill or skillet.

Preheat a cast-iron skillet or a grill to high heat (about 450–500°F / 230–260°C). Brush the cooking surface with 1 tablespoon vegetable oil to prevent sticking.

Place patties on the hot grill or skillet. Cook 3–4 minutes on the first side without moving to obtain a good sear. Flip once and cook another 3–4 minutes for medium (internal temp ~145°F / 63°C). Adjust time +/- for desired doneness. If using a skillet, press lightly with a spatula to maintain contact for an even crust.

When patties are nearly at desired doneness, remove them to a warm plate and tent loosely with foil to rest while you finish the onions and make the finishing sauce. Reserve any pan juices.

While the patties rest, slice the yellow onion into 1/4-inch thick rings or half-moons depending on presentation preference.

Heat a separate skillet or use the grill surface over medium-high heat. Add the butter and olive oil until butter foams. Add the onion slices in a single layer (work in batches if necessary).

Season onions with 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring or turning occasionally, until the onions are deeply golden with some charred edges, about 8–12 minutes. If the pan becomes too dry, add a teaspoon of water to deglaze and prevent burning.

If you want pronounced grill marks, finish the onions on the hot grill for 1–2 minutes per side after softening in the pan.

Remove onions to a bowl and keep warm.

Deglaze the skillet used for the steaks with 1/4 cup beef stock or reserved pan juices over medium heat. Scrape up browned bits with a wooden spoon. Reduce briefly for 1–2 minutes until slightly thickened. Swirl in 1 tablespoon cold butter off the heat for a glossy finish. Taste and adjust seasoning with salt and pepper.

Place each chopped steak on a plate, spoon the warm pan sauce over the top, and heap a generous portion of grilled onions onto each steak.

Garnish with chopped fresh parsley and serve immediately with two sides of your choice (not included). Offer optional sliced pickles or a lemon wedge alongside.

Estimated internal temperature targets: medium-rare 130–135°F (55–57°C), medium 140–145°F (60–63°C). Rest steaks 3–5 minutes before serving to allow juices to redistribute.