Description
Enjoy the rich, beefy flavors of a perfectly pan-seared hanger steak with this simple recipe. Follow these easy steps to get a tender, juicy steak with a great crust every time.
Ingredients
- A whole hanger steak (after trimming, you’ll get two separate steaks)
- 1 tablespoon high-smoke point oil (I recommend avocado oil)
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 2 tablespoons unsalted butter (about 28 g)
- 2-3 garlic cloves
- 2 thyme or rosemary springs
Instructions
- Prepare the Hanger Steak: Let’s get the hanger steak ready. Start by trimming it into two pieces; just remove that long, tough sinew running through the middle. Once you’ve got two clean pieces, pat them dry with paper towels as thoroughly as possible. Now, let’s talk about salting. When’s the best time? It depends on how much time you have and the results you’re going for, but these are the two most popular options: Option 1: This one’s my go-to. Generously salt all sides of the hanger steak, then place it on a wire rack in the fridge for at least 4 hours, or ideally overnight for a proper dry brine. Just remember to take it out and let it sit at room temperature for at least 30 minutes before cooking. Option 2: Short on time? No problem. Salt the hanger steak, place it on a wire rack, and let it rest at room temperature for 45 to 60 minutes before cooking. Once your hanger steak is ready, go ahead and move on to Step 2.
- Preheat the Pan: Place a cast-iron or stainless steel skillet over medium-high heat and let it warm up for 2–3 minutes. Add about a tablespoon of refined avocado oil and give it another minute to heat. At this point, the pan should be between 400–475°F (204–246°C), ideal for searing a hanger steak. While the pan is heating, season the hanger steak generously with finely ground black pepper on all sides and move on to the next step.
- Pan-Sear the Hanger Steak: Place the seasoned hanger steak in a smoking hot skillet. Flip it every 30 seconds to build an even crust. Once the internal temp hits around 90°F (32°C), turn the heat down to medium-low and move on to the next step. An important tip: Use a thicker piece of hanger steak for searing first. Cook one piece at a time; hanger steaks vary in thickness, and trying to cook them all at once makes it harder to get even results. If one piece is significantly thicker on one end, just cut it into smaller chunks with more even thickness. It’ll cook more evenly that way.
- Add the Herbs, Garlic, and Butter: Add the butter, garlic cloves, and a sprig of thyme or rosemary to the pan. Let the butter melt, and while it does, quickly sear the sides of the hanger steak. Once the butter has fully melted, tilt the pan so it pools to one side. Use a spoon to baste the steak with the melted butter for about 30 seconds per side. If you prefer, you can just flip the steak directly in the butter; the results will be nearly identical. Keep cooking until your instant-read thermometer shows the hanger steak is about 20–25°F (11–14°C) below your target temperature. Then, take the steak out of the pan immediately, and don’t forget to turn off the heat.
- Let the Pan-Seared Hanger Steak Rest: All that’s left now is to let your hanger steak rest for about 5 to 7 minutes. Seriously, don’t skip this part. It’s just as important as everything else you’ve done. While it rests, the carryover heat will keep cooking the steak, bringing it up to your target doneness.
- Slice and Serve the Pan-Seared Hanger Steak: Now it’s time to serve. One key thing: always slice hanger steak against the grain. Like flank or skirt steak, it has long muscle fibers, and slicing across them gives you a much more tender bite. Slice the wrong way, and you’ll end up chewing more than you’d like. (Check the FAQ section for photos showing exactly how to slice it properly.) And don’t forget about the butter, garlic, and herbs left in the pan, they’re flavor gold. Now’s the time to use them. Pour that flavorful mix over your sliced hanger steak just before serving. It’s a simple move that adds a rich, aromatic finish and takes the whole dish to another level.
Notes
