First, gather all your ingredients. In a large mixing bowl, combine the ground chuck, fine sea salt, freshly ground black pepper, garlic powder, onion powder, Worcestershire sauce, whole milk, the torn white bread, and smoked paprika.

Use your hands to mix everything gently until combined, but avoid overmixing. Shape the mixture into patties about ½ inch thick, making sure they are uniform for even cooking.

Heat a large skillet over medium heat. Once hot, add the patties to the skillet. Cook for about 5-7 minutes on one side, letting them develop a nice golden-brown crust.

Flip the patties and cook for another 5-7 minutes, or until they reach an internal temperature of 160°F. Remove them from the skillet and place them on a plate, covering them to keep warm.

In the same skillet, leave the drippings (this is where the flavor is). Lower the heat to medium-low. Add 2 tablespoons of butter and the minced garlic, sautéing for about a minute until fragrant.

Then, sprinkle in a tablespoon of flour, stirring continuously to prevent lumps. Gradually pour in 2 cups of beef broth, whisking until smooth. Let it simmer until it thickens, about 3-5 minutes.

Once the gravy has thickened, return the patties to the skillet, ensuring they're covered in the delicious sauce. Allow the patties to simmer in the gravy for an additional 2–3 minutes. This is when they soak up all that savory goodness.

While the patties simmer, in a small bowl, mix the softened butter with minced garlic and chopped parsley. This fragrant butter will be drizzled over the steak just before serving.

Plate your hamburger steak, drizzling the thick gravy generously over each patty. Finish with a dollop of garlic butter, allowing it to melt into the warm steak. Serve it with your chosen sides, and enjoy the comforting taste of home!