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
Directions
Steak
Line 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.
In 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.
Form 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.
In 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
Drain 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.
In 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.
Remove 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.
