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Hanger Steak

Hanger Steak The Butchers Secret Cut
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  • Author: The Prestons
  • Prep Time: 10 minutes
  • Resting Time: 5-10 minutes
  • Cook Time: 8 minutes
  • Total Time: 25-30 minutes
  • Yield: Serves 2-3 1x

Ingredients

Scale
  • 1 lb hanger steak
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
  • 1 teaspoon fresh rosemary, chopped (optional)
  • 1 tablespoon unsalted butter

Instructions

  • Prepare the Steak:

    • Remove the hanger steak from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat dry with paper towels.

  • Season the Steak:

    • Rub the steak with olive oil, salt, black pepper, minced garlic, thyme, and rosemary on all sides.

  • Preheat the Skillet:

    • Heat a heavy skillet (cast iron recommended) over high heat until very hot.

  • Sear the Steak:

    • Add the steak to the hot skillet and sear for 3-4 minutes per side for medium-rare. The internal temperature should reach 130°F (54°C).

  • Add Butter and Baste:

    • During the last minute of cooking, add butter to the skillet. Tilt the skillet slightly and use a spoon to baste the steak with the melted butter and herbs.

  • Rest the Steak:

    • Transfer the steak to a cutting board and let it rest for 5-10 minutes to allow the juices to redistribute.

  • Slice and Serve:

    • Slice the hanger steak against the grain and serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Notes

  • For Best Results: Avoid overcooking hanger steak as it can become tough. Medium-rare to medium is recommended.
  • Serving Tip: Top the sliced steak with a sprinkle of flaky sea salt and fresh herbs for added flavor.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking.

Find it online: https://zoominrecipes.com/hanger-steak/