Chopped Steak Recipe

Ground beef: The main protein component, providing a rich and hearty base for the dish.

Onion: Adds sweetness and depth of flavor when finely chopped and mixed into the patties.

Garlic: Provides a robust and aromatic flavor that complements the beef.

Worcestershire sauce: A savory condiment that enhances the overall taste with its complex blend of flavors.

Salt: Essential for seasoning and bringing out the natural flavors of the ingredients.

Black pepper: Adds a mild heat and enhances the savory notes of the dish.

Olive oil: Used for cooking the patties, it adds a subtle flavor and helps achieve a nice sear.

When forming the patties, make a small indentation in the center of each one. This helps them cook more evenly and prevents them from puffing up in the middle. Additionally, avoid pressing down on the patties with a spatula while cooking, as this can squeeze out the juices and make the steak dry.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter taste compared to onions, which can enhance the overall flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, providing a similar flavor without the need for mincing.

• worcestershire sauce - Substitute with soy sauce: Soy sauce can mimic the umami flavor of Worcestershire sauce, though it may be slightly saltier.

• salt - Substitute with soy sauce: Soy sauce can also be used to replace salt, adding a depth of flavor along with the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma and appearance.

• olive oil - Substitute with canola oil: Canola oil is a neutral-flavored oil that can be used in place of olive oil for cooking without affecting the overall taste.

• Allow the chopped steak patties to cool completely at room temperature before storing. This helps prevent condensation, which can make the patties soggy.
• Wrap each patty individually in plastic wrap or aluminum foil. This ensures they stay separate and makes it easier to grab just one or two when needed.
• Place the wrapped patties in an airtight container or a resealable freezer bag. If using a freezer bag, squeeze out as much air as possible to prevent freezer burn.
• Label the container or bag with the date and contents. This helps you keep track of how long the chopped steak has been stored.
• Store the chopped steak patties in the refrigerator if you plan to use them within 3-4 days. For longer storage, place them in the freezer where they can last up to 3 months.
• When ready to use, thaw frozen patties in the refrigerator overnight. This ensures they defrost evenly and safely.
• Reheat the chopped steak patties in a skillet over medium heat until warmed through, or use a microwave for a quicker option. If reheating in the microwave, cover the patties with a microwave-safe lid or damp paper towel to retain moisture.
• For added flavor, consider reheating the patties in a sauce or gravy. This not only enhances the taste but also keeps the patties moist.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chopped steak on a baking sheet and cover it with aluminum foil to retain moisture. Heat for about 15-20 minutes or until warmed through. This method helps maintain the juiciness of the meat.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Place the chopped steak in the skillet and cover it with a lid. Heat for about 5-7 minutes, flipping halfway through, until the steak is thoroughly warmed. This method gives a nice sear while reheating.

• Microwave Method: Place the chopped steak on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out. Heat on medium power for 1-2 minutes, checking every 30 seconds until heated through. This method is quick but may not retain the texture as well as other methods.

• Sous Vide Method: If you have a sous vide machine, set it to 130°F (54°C) for medium-rare or 140°F (60°C) for medium. Place the chopped steak in a vacuum-sealed bag and immerse it in the water bath for about 30 minutes. This method ensures even reheating without overcooking.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chopped steak in the air fryer basket and heat for about 5-7 minutes, flipping halfway through. This method gives a crispy exterior while keeping the inside moist.

• Mixing bowl: A large bowl used to combine the ground beef, chopped onion, minced garlic, Worcestershire sauce, salt, and black pepper.

• Skillet: A flat-bottomed pan used to cook the patties over medium-high heat.

• Spatula: A tool used to flip the patties while cooking to ensure even doneness on both sides.

• Measuring spoons: Used to measure out the Worcestershire sauce, salt, and black pepper accurately.

• Knife: Used to finely chop the onion and mince the garlic.

• Cutting board: A surface used to chop the onion and mince the garlic safely.

• Plate: Used to form and hold the patties before cooking.

• Tongs: An alternative tool to the spatula for flipping the patties in the skillet.

• Paper towels: Used to pat the patties dry if necessary before cooking to ensure a good sear.

Prep ingredients in advance: Chop the onion and mince the garlic ahead of time to streamline the cooking process.

Use a food processor: Quickly combine the ground beef, onion, and garlic using a food processor for a more uniform mixture.

Preheat the skillet: Heat the olive oil in the skillet while forming the patties to save time.

Batch cooking: Double the recipe and freeze extra patties for a quick meal later.

Use a meat thermometer: Ensure the patties are cooked to your desired doneness without overcooking.