Combine the eggs, onion, parsley, Worcestershire, garlic and crackers. Add the ground beef, salt and pepper. Mix well to combine.

Shape into 4 equal oval patties. Heat a large heavy oven-proof skillet over medium-high heat. Add the drop of olive oil to the pan to coat—I use a paper towel to do this.

Preheat oven to 350 degrees F.

Sear the patties until nicely brown on one side. Flip the patties and place the entire pan in the preheated oven. Bake for 15-20 minutes. Remove from oven, place patties on a plate and loosely cover with foil then drain any excess fat and wipe the pan clean with a paper towel.

For the gravy, melt the butter in the same pan over medium-high heat. Add the mushrooms and cook until brown and moisture is released and evaporated, about 10 minutes. Stir in the onion and the flour; cook for 2 minutes. Stir in the beef broth and cook until gravy is slightly thickened; about 5 minutes. Stir in the Gravy master if using.

Pour gravy over steaks and garnish with parsley if you like.