Chopped Steak Recipe

Mix and shape

In a mixing bowl combine the ground beef, finely diced onion (1/4 cup), chopped parsley, Worcestershire sauce (1 tsp), kosher salt (1 tsp) and black pepper (1/2 tsp). Gently mix with your hands or a fork until combined — avoid overworking to keep the texture tender. Divide the mixture into 4 portions and form each into a thin, roughly 1/2-inch thick patty (about 4–5 inches across). Create a slight indentation in the center of each patty with your thumb to help them cook evenly.

Sear the patties

Heat a large skillet or cast-iron pan over medium-high heat. Add the neutral oil (1 tbsp) and swirl to coat. When the oil is shimmering and just starting to smoke, add the patties (work in batches if your pan is crowded). Cook undisturbed for 3–4 minutes until a deep brown crust forms. Flip and cook the other side for 2–3 minutes for medium doneness (adjust 1–2 minutes longer for medium-well). Transfer cooked patties to a plate and tent loosely with foil to keep warm while you make the gravy.

Sauté aromatics

In the same skillet used for the patties, reduce heat to medium and add the butter (2 tbsp). If the pan is dry, add 1 tsp oil. Add the thinly sliced onion (1 cup) and a pinch of salt; cook, stirring occasionally, for 6–8 minutes until soft and beginning to caramelize. Add the sliced mushrooms (1 cup) and continue cooking 4–5 minutes until the mushrooms release their liquid and it evaporates and they begin to brown.

Make roux and deglaze

Sprinkle the flour (1 tbsp) over the onions and mushrooms and stir constantly for 1 minute to cook the raw flavor. Slowly pour in the beef broth (1 cup) while scraping the bottom of the pan with a wooden spoon to release browned bits (fond). Stir until the mixture is smooth and begins to thicken.

Season and finish

Add Worcestershire sauce (1 tsp), soy sauce (1 tsp), fresh thyme (1 tsp) and season with salt (1/2 tsp) and pepper (1/4 tsp). Simmer the gravy for 3–4 minutes until slightly reduced. If desired, stir in heavy cream (2 tbsp) for a silkier texture. Taste and adjust seasoning.

Return patties to pan

Nestle the resting chopped steak patties back into the gravy and spoon some sauce over them. Lower heat to medium-low, cover loosely, and cook 1–2 minutes to reheat and meld flavors. Add the finishing butter (1 tbsp) on top of patties and let melt into the gravy.

Plate each chopped steak with generous spoonfuls of onion-mushroom gravy. Garnish with chopped fresh parsley (1 tbsp). Serve immediately over mashed potatoes, rice, or buttered toast.