Chef John's Salisbury Steak Recipe

Combine beef black pepper dry mustard ketchup Worcestershire soy sauce egg cayenne and bread crumbs in a mixing bowl. Use a fork or your hands to stir the ingredients until very evenly distributed.

Cover with plastic wrap and refrigerate for 2 hours or up to overnight.

While the meat is resting melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms onions and a pinch of salt. Saute stirring occasionally until very nicely browned 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.

Stir in ketchup Worcestershire sauce and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook stirring occasionally until the gravy thickens slightly and reduces about 10 minutes. Taste and adjust salt as needed. Transfer to a glass measuring cup scraping the pan clean with a spatula and reserve.

Remove meat from the refrigerator and divide into 4 equal portions. Moisten hands and form into oval patties about 1/2 inch thick. Season both sides of the patties lightly with salt.

Melt 2 tablespoons butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until browned 2 to 3 minutes per side. Pour in gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot and the meat is just cooked through and springs back lightly when touched about 5 minutes.