Preheat oven to 425º. Line a cookie sheet with foil or parchment paper and set aside.

In a large bowl, add ground beef, Worcestershire sauce, garlic powder and onion powder.

In a medium bowl, add milk. Tear bread pieces into small pieces and soak in milk for 1 minute. Using hands, stir bread into milk until it forms a paste.

Scoop bread portion of mixture (discard excess milk) and add to meat mixture. With hands, mix all contents together. Form four large patties about 1.5” thick. Sprinkle both sides of burgers with salt and pepper and set aside.

In a small bowl, mix together 4 tablespoons softened butter and garlic and set aside. If butter is hard, put in microwave for 10-12 seconds.

In a cast-iron pan or heavy-bottom skillet, over medium high heat, add 1 tbsp garlic butter. Once butter melts and skillet is hot, add hamburger steak patties. My skillet would only fit two patties. So I had to do them in two batches.

Turn heat down to medium low and sear for 2 minutes on each side and then set on a prepared cookie sheet. If you want to keep the hamburger steak patties out of the grease – place a wire rack on the cookie sheet.

Place cookie sheet into the oven and bake for 10 minutes until hamburger steaks are cooked through.

Split remaining garlic butter into four pats of butter. Remove hamburger steaks from the oven and top each patty with a pat of garlic butter. Then, place burgers back in oven for 5 min more.

Open oven and test internal temperature of patties with an instant read thermometer. Steak patties should read 150º for medium doneness.

Serve with mashed potatoes and green beans for the homestyle Cracker Barrel experience!