Step 1

Gently combine the minced onions, shredded frozen butter, garlic, Worcestershire sauce, mustard, and the meat. Don’t overwork the meat or it will make the steaks tough.

Step 2

Form into evenly sides oval steaks. Refrigerate for 15 minutes. Meanwhile, measure out remaining ingredients.

Step 3

Remove meat from fridge and season each side with salt and pepper.

Step 4

Heat olive oil in a large skillet over medium-high heat. Add the steaks and sear on each side for 2-3 minutes, handling gently. Set aside.

Step 5

Decrease heat to medium-low. Melt 2 Tablespoons butter in the pan and add the onions. Cook for 15-20 minutes, until the onions soften and begin to caramelize.

Step 6

Add the chicken broth, beef broth, onion powder, garlic powder, and Worcestershire sauce. Run a silicone spatula along the bottom of the skillet to lift up any remnants of meat, this will give the gravy extra flavor.

Step 7

Mix the cornstarch and cold water until fully smooth and combined.

Step 8

Bring the gravy to a boil and whisk in the cornstarch mixture. Once thickened, decrease heat to medium-low.

Step 9

Add the steaks back to the skillet and spoon the gravy on top. Cover for 10 minutes, or until cooked through. The internal temperature should be 160° F.

Step 10

Swirl in remaining 1 tbsp. cold butter at the end. This is a chef-inspired finishing technique that adds a smooth, velvety finish to the gravy.

Step 11

Sprinkle with parsley. Serve with mashed potatoes and roasted carrots!