The Culinary Legacy of an American Comfort Food Favorite
Salisbury steak represents more than just a meal—it’s a slice of American culinary history. Popularized by Dr. James Salisbury in the late 19th century as a protein-rich diet recommendation, this dish has evolved from a health prescription to a beloved comfort food. Bobby Flay, renowned chef and culinary innovator, has taken this classic recipe and elevated it with his signature bold flavors and precise cooking techniques.
This recipe transforms humble ground beef into a gourmet experience that bridges home cooking and professional chef expertise. Each bite tells a story of tradition, innovation, and the magic that happens when simple ingredients are treated with respect and creativity.
Ingredients (European Metric)
For the Salisbury Steak
- 500 g rundergehakt (80% mager)
- 1 ui, fijn gehakt
- 2 knoflookteentjes, geperst
- 80 g Panko paneermeel
- 1 groot ei
- 80 ml tomatensaus (marinara)
- 5 ml gele mosterd
- 5 ml Worcestershire saus
- 5 ml gedroogde oregano
- 1 g gemalen zwarte peper
Recommended Gravy
- 250 ml runderbouillon
- 60 ml rode wijn
- 15 ml boter
- 15 ml bloem
- Zout en peper naar smaak
Nutritional Information
Per Serving:
- Calories: 380
- Protein: 25 g
- Carbohydrates: 12 g
- Fat: 24 g
- Fiber: 1 g
Preparation Time: 20 minutes Cooking Time: 15-20 minutes Total Time: 40 minutes Servings: 4 personen
Step-by-Step Cooking Instructions
- Prepare the Meat Mixture
- In a large mixing bowl, combine ground beef
- Add finely diced onions and minced garlic
- Mix in Panko breadcrumbs
- Incorporate beaten egg
- Add tomato sauce, mustard, and Worcestershire sauce
- Sprinkle dried oregano and black pepper
- Gently mix until just combined (avoid overmixing)
- Form the Salisbury Steaks
- Divide meat mixture into 4 equal portions
- Shape into oval patties, about 1 cm thick
- Create a slight indentation in the center to prevent bulging
- Cooking the Steaks
- Heat a large cast-iron skillet or heavy-bottom pan
- Add a small amount of oil
- Sear patties for 4-5 minutes per side
- Ensure internal temperature reaches 71°C
- Remove steaks and set aside
- Prepare the Gravy
- In the same pan, add butter
- Sprinkle flour to create a roux
- Slowly add beef broth and red wine
- Whisk continuously to prevent lumps
- Simmer until gravy thickens
- Season with salt and pepper
- Final Assembly
- Return steaks to the pan
- Spoon gravy over the patties
- Simmer for an additional 2-3 minutes
Cooking Tips and Tricks
- Use 80% lean ground beef for optimal flavor and juiciness
- Don’t overwork the meat mixture to keep steaks tender
- Let meat rest for 5 minutes after cooking
- Use a meat thermometer for perfect doneness
- Create a small dimple in patties to prevent them from puffing up
Variations and Substitutions
- Meat Alternatives
- Ground turkey
- Mixture of beef and pork
- Plant-based ground meat
- Gluten-Free Options
- Replace Panko with gluten-free breadcrumbs
- Use cornstarch instead of flour for gravy
- Flavor Variations
- Add mushroom gravy
- Incorporate fresh herbs
- Experiment with different spice blends
Frequently Asked Questions
Q1: Can I prepare this in advance? Yes, you can form patties and refrigerate up to 24 hours before cooking.
Q2: How do I prevent dry Salisbury steaks? Use fatty ground beef and avoid overcooking.
Q3: Can I freeze Salisbury steaks? Freeze uncooked patties for up to 3 months.
Q4: What sides pair well? Mashed potatoes, steamed vegetables, rice
Q5: How can I make this dish healthier? Use leaner meat, reduce breadcrumbs, use low-sodium broth
Storage and Make-Ahead Tips
- Refrigerate cooked steaks for 3-4 days
- Store gravy separately
- Reheat gently to prevent drying out
- Best consumed within 2 days of preparation
Enjoy Bobby Flay’s Salisbury Steak—a perfect blend of comfort and culinary sophistication!