Bobby Flay Salisbury Steak Recipe

Bobby Flay's savory Salisbury Steak recipe: juicy beef patties smothered in rich mushroom gravy, baked to perfection. Make it tonight and savor every bite!

Get ready for a flavor explosion! This Bobby Flay-inspired Salisbury steak recipe is a culinary masterpiece, featuring tender beef patties smothered in a rich, savory gravy.

With a perfect blend of Worcestershire sauce, thyme, and paprika, this dish is sure to become a family favorite.

Ready Time

1 hrs 55 mins


7 servings


  • 1 1/2 pounds ground beef
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 2 tablespoons all-purpose flour
  • 1 egg
  • 1/4 cup milk
  • 2 tablespoons butter, melted
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups beef broth
  • 1 tablespoon Dijon mustard
  • 2 tablespoons butter


Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the ground beef, Worcestershire sauce, salt, black pepper, thyme, paprika, and onion powder.

Use your hands or a spoon to mix everything until it’s just combined – don’t overmix.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld. In a shallow dish, whisk together the flour and a pinch of salt.

In a separate dish, whisk together the egg and milk.

Remove the beef mixture from the fridge and use your hands to shape it into 7 oval-shaped patties, about 3/4 inch thick. Dip each patty into the flour mixture, coating both sides evenly, then into the egg mixture, making sure to coat completely, and finally back into the flour mixture, pressing the coating onto the patty to adhere.

Heat 1 tablespoon of butter in a large skillet over medium-high heat.

Add 3-4 patties to the skillet (do not overcrowd) and sear for 2-3 minutes on each side, or until browned. Transfer the patties to a baking sheet lined with parchment paper.

Repeat the process with the remaining patties and butter.

Transfer the baking sheet to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 160°F (71°C) for medium-rare. While the patties are baking, melt 1 tablespoon of butter in a small saucepan over medium heat.

Whisk in the flour to make a roux, cooking for 1-2 minutes.

Gradually whisk in the beef broth, Dijon mustard, and the remaining 1 tablespoon of melted butter. Bring the mixture to a simmer and cook for 2-3 minutes, or until the gravy thickens.

Remove the patties from the oven and let them rest for 5 minutes before serving with the gravy spooned over the top.

Serve hot and enjoy!


Make sure to handle the beef mixture gently to avoid compacting it too much, which can make the patties dense.

Use a thermometer to ensure the internal temperature reaches 160°F (71°C) for medium-rare, but feel free to cook to your desired level of doneness.

Don’t overcrowd the skillet when searing the patties, as this can lower the temperature and prevent even browning.

For a richer gravy, use high-quality beef broth and don’t be afraid to whisk constantly to prevent lumps from forming.

You can prepare the beef mixture ahead of time and refrigerate it for up to 24 hours or freeze it for up to 2 months.

Just thaw frozen mixture overnight in the fridge before proceeding.

The patties will release from the skillet more easily if you don’t press down on them with your spatula while they’re searing.

Let them develop a nice crust on the first side before flipping.

These Salisbury steaks freeze beautifully, so consider making a double batch and storing some in the freezer for future meals.

Simply thaw frozen patties overnight in the fridge, then reheat them in the oven or on the stovetop until warmed through.

Nutrional Value

  • Calories: 424
  • Total Fat: 28g
  • Saturated Fat: 10g
  • Cholesterol: 95mg
  • Sodium: 450mg
  • Total Carbohydrates: 15g
  • Dietary Fiber: 1g
  • Sugars: 2g
  • Protein: 35g
Bobby Flay Salisbury Steak Recipe
Bobby Flay Salisbury Steak Recipe

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