Old-Fashioned Hamburger Steak with Rich Pan Gravy

Ingredients

Hamburger Steaks

• 1½ pounds 80/20 ground beef

• 2 teaspoons kosher salt

• 2 teaspoons black pepper

• 1 teaspoon Worcestershire sauce

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon baking soda

• 1 tablespoon water

Gravy

• 2 tablespoons unsalted butter

• 1 teaspoon tomato paste

• 1 teaspoon Dijon mustard

• 2 tablespoons all-purpose flour

• 2 cups beef broth

• 1 tablespoon unsalted butter (for finishing)

• 2 tablespoons fresh parsley, chopped

• Additional salt and pepper to taste

Instructions

Step 1: Season the Beef

In a small bowl, dissolve:

• 1 teaspoon baking soda

• 1 tablespoon water

In a large bowl combine:

• Ground beef

• Kosher salt

• Black pepper

• Worcestershire sauce

• Garlic powder

• Onion powder

• Baking soda mixture

Gently mix until combined.

Do not overmix. / Let the mixture rest for 20 minutes.

Step 2: Form the Steaks

Divide mixture into 4 equal portions.

Shape into oval hamburger steaks approximately 5–6 ounces each.

Step 3: Cook the Hamburger Steaks

Heat a cast iron skillet over medium-low heat.

Place steaks into the skillet.

Cook about 6–7 minutes on the first side without moving them.

Flip and cook another 8–10 minutes until cooked through.

Remove steaks and set aside.

Step 4: Start the Gravy

Drain most of the rendered fat, leaving about 2 tablespoons in the skillet.

Add:

• 2 tablespoons unsalted butter

Once melted, stir in:

• 1 teaspoon tomato paste

• 1 teaspoon Dijon mustard

Cook for 30 seconds.

Step 5: Build the Gravy

Whisk in:

• 2 tablespoons flour

Cook 1 minute.

Slowly add:

• 2 cups beef broth

Whisk until smooth.

Bring to a gentle simmer and cook until thickened, about 5 minutes.

Taste and adjust seasoning if needed.

Step 6: Finish the Gravy

Turn off the heat.

Stir in:

• 1 tablespoon unsalted butter

• Fresh parsley

Step 7: Return the Steaks

Place hamburger steaks back into the gravy.

Spoon gravy over the top and let rest 2–3 minutes.

Chef Brian's Key Tips

• The baking soda is the secret to keeping the hamburger steaks moist even when fully cooked.

• Use 80/20 ground beef for the best flavor and texture.

• Don't overmix the meat.

• Let the seasoned beef rest before forming patties.

• Finish the gravy with butter for a richer restaurant-style finish.

Yield

4 servings

Serve with:

• Mashed potatoes

• Green beans

• Corn

• Dinner rolls

This is classic old-school hamburger steak—not Salisbury steak—because it contains no eggs or breadcrumbs, just seasoned ground beef and a rich pan gravy.