Recipe Details

Ingredients

STEAK

• 1 

  large egg

• 1/3 c. 

  plain dried bread crumbs

• 2 tbsp. 

  Worcestershire sauce

• 1 tsp. 

  garlic powder

• 1 tsp. 

  (or more) kosher salt

• 1 tsp. 

  onion powder 

• 1/4 tsp. 

  freshly ground black pepper

• 1 lb. 

  ground beef

• 1 tbsp. 

  plus 1 tsp. neutral oil

GRAVY

• 6 oz. 

  crimini mushrooms, scrubbed, thinly sliced

• 1 1/2 tsp. 

  kosher salt, divided

• 4 tbsp. 

  unsalted butter

• 1 

  yellow onion, chopped

• 2 

  sprigs fresh thyme

• 2 tbsp. 

  all-purpose flour

• 1 tbsp. 

  tomato paste

• 1/3 c. 

  red wine, such as Cabernet Sauvignon

• 1 1/2 c. 

  low-sodium chicken stock

• 1 tbsp. 

  Worchestershire sauce

Description

• STEAK

  1. Step 1Line a baking sheet with parchment. In a large bowl, mix egg, bread crumbs, Worcestershire sauce, garlic powder, salt, onion powder, and pepper. Add beef and mix with clean hands until mixture becomes tacky.
  2. Step 2In a large skillet over medium-high heat, heat 1 teaspoon oil. Pinch off a small piece of beef mixture and add to pan. Cook until browned on both sides, about 1 minute total. Transfer to a small plate. Let cool slightly, then taste. Season remaining beef mixture with more salt, if needed.
  3. Step 3Form beef mixture into 4 (3"-wide, 4"-long, 3/4"-thick) oval patties and arrange on prepared sheet. Using a clean finger, press 8 to 10 dimples into each patty.
  4. Step 4In a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Place patties in skillet, reduce heat to medium, and cook, undisturbed, until deeply browned on the bottom, 2 to 3 minutes. Turn and cook until other side is browned, 2 to 3 minutes more. Transfer to a large plate.

• GRAVY

  1. Step 1Drain all but 3 tablespoons fat from skillet. Reduce heat to medium and add mushrooms and 1/4 cup water. Cook, stirring occasionally, until deeply golden brown, 6 to 8 minutes; season with 1/2 teaspoon salt. Transfer to a small bowl; set aside.
  2. Step 2In same skillet over medium heat, melt butter. Add onion, thyme, and 1/2 teaspoon salt. Cook, stirring occasionally, until onions are slightly softened and translucent, 5 to 7 minutes. Add flour and tomato paste and cook, stirring frequently, until tomato paste is darkened and beginning to stick to skillet, about 2 minutes. Add wine and cook, stirring, until slightly reduced and a thick, jammy paste forms, about 2 minutes. Slowly whisk in stock and Worcestershire sauce. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened, 4 to 5 minutes.
  3. Step 3Remove thyme sprigs and stir in reserved mushrooms. Return steaks to skillet, spooning sauce over. Simmer until an instant-read thermometer inserted into thickest part of steak registers 165°, 4 to 5 minutes more; season with remaining 1/2 teaspoon salt, if needed.