Certified Angus Chopped Steak Recipe

Forming the steaks

Place the ground Certified Angus beef in a large bowl. Add kosher salt, black pepper, Worcestershire sauce, garlic powder and onion powder. Mix gently with your hands until just combined — do not overwork. Divide the mixture into four equal portions (about 6 ounces each). Shape each portion into a thick oval patty roughly 3/4-inch to 1-inch thick, compressing slightly in the center so they cook evenly.

Preheat grill or skillet

Preheat a gas or charcoal grill to medium-high (about 425–450°F / 220–230°C). If using a cast-iron skillet or griddle, heat it over medium-high heat and brush with the neutral oil so it is shimmering but not smoking.

Grill the steaks

Place the chopped steaks on the hot grill or skillet. Cook without moving for 3–4 minutes to get a good sear. Flip and cook another 3–4 minutes for medium doneness (internal temperature 145–150°F). For medium-well, cook an additional 1–2 minutes per side. Remove steaks to a warm plate and tent loosely with foil to rest while you finish the gravy and onions.

Prep onions

Peel the large yellow onion and slice into 1/4–1/2-inch rings. Separate rings into individual pieces. Toss the rings in a bowl with the butter (melt first if necessary), olive oil, kosher salt and black pepper so they are evenly coated.

Grill the onions

Place the onion rings directly on the grill grates beside the steaks or in a cast-iron skillet over the heat. Cook for 3–5 minutes per side until deeply browned and slightly charred at edges, turning gently with tongs. Remove from heat and keep warm. If using a skillet, you may need to cook in batches to avoid crowding.

Start the roux

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add the finely minced small onion and cook, stirring, for 2–3 minutes until softened and translucent but not browned. Sprinkle in the 2 tablespoons of all-purpose flour and stir to coat the onions, cooking the roux for 1–2 minutes until it takes on a light golden color.

Deglaze and simmer

Slowly whisk in the beef stock, a ladleful at a time, breaking up any lumps until the mixture is smooth. Add Worcestershire sauce, soy sauce, freshly ground black pepper, and kosher salt. Bring to a gentle simmer, whisking frequently, and cook for 6–8 minutes until the gravy thickens to a glossy, pourable consistency. If it becomes too thick, whisk in a tablespoon or two of water or more stock.

Finish and adjust

Taste the gravy and adjust seasoning as needed. For a slightly richer finish, whisk in the optional teaspoon of heavy cream. Keep the gravy warm over low heat until ready to serve.

Place a chopped steak on each plate. Spoon a generous ladle of house brown gravy over each steak, allowing some to pool on the plate. Top each steak with a mound of grilled onions. Serve immediately with your choice of sides (mashed potatoes, vegetables, or fries).