Peter Luger's Chopped Steak features tender, juicy ground beef seasoned to perfection, grilled to a savory finish, and served with a rich onion gravy, offering a hearty and satisfying balance of smoky and robust flavors.
Equipments
- Meat grinder
- Mixing bowl
- Grill or grill pan
- Spatula
- Chef’s knife
- Cutting board
- Saucepan
- Wooden spoon
- Measuring cups and spoons
- Plate for serving
Ingredients
- 2 lbs (900g) high-quality beef chuck
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 large yellow onion
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup beef stock
- 1 teaspoon Worcestershire sauce
Using high-quality beef chuck is essential to achieve the tender and juicy texture characteristic of Peter Luger's Chopped Steak. Season the ground beef evenly with kosher salt and freshly ground black pepper to enhance its natural flavors. Ensure the yellow onion is finely chopped and cooked in unsalted butter before adding flour to create a smooth, rich onion gravy. Use beef stock combined with Worcestershire sauce to deepen the savory profile of the sauce. Your meal will closely resemble the robust and smoky flavors found in the iconic Chopped Steak from Peter Luger's copycat menu.
Instructions
- Cut beef chuck into small cubes.
- Grind beef using meat grinder.
- Transfer ground beef to mixing bowl.
- Add kosher salt and black pepper to beef.
- Mix gently until just combined.
- Divide mixture into equal portions and shape into oval patties.
- Preheat grill or grill pan over medium-high heat.
- Place patties on grill and cook to desired doneness, flipping once.
- Transfer cooked patties to plate and tent loosely with foil.
- Peel and thinly slice the yellow onion.
- Heat unsalted butter in saucepan over medium heat.
- Add sliced onions and cook until softened and golden brown.
- Sprinkle flour over onions and stir to combine.
- Gradually pour in beef stock, stirring constantly.
- Add Worcestershire sauce to onion gravy.
- Simmer until gravy thickens.
- Season gravy with salt and pepper to taste.
- Spoon onion gravy over chopped steak patties.
- Serve immediately.
Substitution
Peter Luger's Chopped Steak copycat recipe uses high-quality beef chuck, but you can substitute with ground sirloin for a leaner option without sacrificing flavor. If you don't have a grill or grill pan, a cast-iron skillet works well to achieve a similar sear and smoky finish on the patty. When making the onion gravy, use a low-sodium beef stock to control salt levels, especially if your Worcestershire sauce is salty. You can finely dice the onion instead of slicing if you prefer a more integrated gravy texture. Your patience in resting the steak after grilling helps retain its juiciness for a more satisfying bite.
Tips
Use high-quality beef chuck to ensure your chopped steak is tender and flavorful. Avoid over-mixing the ground beef with salt and pepper to maintain the juiciness of the patties. When grilling, cook the patties evenly by preheating the grill and flipping only once for a perfect sear. Let the cooked patties rest under foil before serving to allow juices to redistribute for maximum tenderness.
Nutritions
Peter Luger's Chopped Steak delivers approximately 70 grams of protein per 2-pound batch, primarily from beef chuck, which supports muscle repair and satiety. The dish contains around 80 grams of fat, including saturated fats from the ground beef and unsalted butter, impacting overall calorie content and heart health considerations. Onion gravy adds minimal calories but enhances flavor with nutrients like antioxidants and small amounts of vitamins from onions. Your meal provides a balanced mix of essential macronutrients, making it a filling and nutrient-dense option for dinner.
Storage
Store Peter Luger's Chopped Steak in an airtight container and refrigerate within two hours of cooking to maintain freshness and safety. Keep the onion gravy separate in a sealed container to prevent the steak from becoming soggy, and consume both within 3-4 days. For longer storage, freeze the patties and gravy individually using freezer-safe containers, and thaw overnight in the refrigerator before reheating.
Variation or Alternatives
You can substitute beef chuck with a blend of ground sirloin and brisket for a leaner texture with rich flavor. Try adding finely chopped garlic or fresh herbs like thyme to the meat mixture for enhanced aroma. Instead of yellow onion, caramelize sweet Vidalia onions for a milder, sweeter gravy. Consider using a cast-iron skillet if a grill isn't available, searing patties to achieve a similar smoky crust.
Allergies
Peter Luger's Chopped Steak contains common allergens such as beef, butter (dairy), and Worcestershire sauce, which may include anchovies and other ingredients that could trigger allergies. The use of all-purpose flour introduces gluten, posing a risk for individuals with celiac disease or gluten sensitivity. If you have specific food allergies, carefully review each ingredient to ensure your meal is safe to enjoy.
Why this recipe?
Peter Luger's Chopped Steak is prized for its rich, juicy flavor, achieved through expertly selected, high-quality cuts of beef and traditional dry-aging techniques. The menu item offers a perfect balance of tenderness and robust meatiness, enhanced by a signature savory seasoning blend that elevates its taste. You will appreciate how recreating this dish at home allows control over ingredients and seasoning intensity, replicating the iconic New York steakhouse experience. Attempting the copycat recipe provides a satisfying culinary challenge and the chance to enjoy an authentic, legendary meal anytime.