Hanger Steak
Ingredients
- 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.
