Pan Seared Hanger Steak

This perfectly pan seared hanger steak (also known as a Butcher's steak) makes an impressive dinner any day of the week. The key is in taking the extra time to trim the fat and connective tissue so you are left with juicy tender meat that is melt-in-your-mouth delicious.

Jump to:

• Hanger Steak (or Butcher's Steak)
• 🥘 Ingredients
• 🔪 How To Pan Sear A Hanger Steak
• 💭 Tips & Notes
• 🥩 More Awesome Steaks
• 📖 Recipe Card
• 💬 Reviews

Hanger Steak (or Butcher's Steak)

When done right a pan-seared hanger steak can be one of the most tender and juicy steaks you'll ever have. Similar in texture to a flank steak, hanger steak is sought after for it's rich flavor (and because it is relatively inexpensive).

If you've gotten your hands on this steak and are looking for the best way to prepare it, you've come to the right place. For more interesting facts about this delectable steak and why they call it Butcher's steak, check out my informative hanger steak post.

🥘 Ingredients

Look for hanger steak that is darker in color with little to no smell and at least a few cream-colored ribbons of marbled fat. The other ingredients are pretty standard!

• Hanger Steak (Butcher's Steak) - You will want about 2 pounds of hanger steak.
• Olive oil - 2 tablespoons of extra virgin olive oil (EVOO).
• Steak Seasoning -  ½ a tablespoon of steak seasoning. You can use my recipe or your favorite brand. If you don't have many spices on hand, a simple salt and pepper seasoning works wonders on any steak!
• Butter - 1 tablespoon of butter, or a butter substitute if needed.

🔪 How To Pan Sear A Hanger Steak

Trimming the steak properly is essential in getting your steak tender and easy to chew. You will need a sharp fillet knife, cutting board, and a cast-iron skillet.

Trim the Hanger Steak (or Butcher's Steak)

1. Trim. It is important to prepare your 2 pounds of hanger steak (butcher's steak) by trimming any excess fat and removing the silverskin from the steak.
2. Cut around connective tissue. Once the fat has been trimmed, find the connective tissue and use a sharp filet knife to carefully cut around it. Do this down one side first and remove the first half of your hanger steak(s).
3. Trim into pieces. Trim the connective tissue on the second half of your hanger steak so that you are left with 2 long muscles. One side will have a 'lobe' that you should remove and set aside. Then, cut each of the two long muscles in have so that you are left with 5 pieces total.

Pan Seared Hanger Steak

1. Heat. Preheat your oven to 450°F (232°C). Meanwhile, heat a cast-iron skillet (or large heavy-bottomed skillet or frying pan that is also oven-safe) to medium-high heat with 1 tablespoon of olive oil.
2. Season. Season your prepared hanger steaks on all sides with ½ a tablespoon of steak seasoning. Once the oil is shimmering hot in the pan and just about to smoke, add the steaks.
3. Sear. Sear the hanger steaks on all sides until they are golden-brown all over (usually about 2-3 minutes per side). Then, add 1 tablespoon of butter and spoon the melted butter over the top of the steaks.
4. Oven finish. Transfer your skillet or frying pan to the preheated oven to finish cooking. The steaks reach a minimum internal temperature of 130°F (54°C) for medium-rare.
5. Rest. Remove the ste4aks from the oven and transfer them to a cutting board. Loosely cover with tented foil and allow to rest for 5 minutes before serving.

Any of your favorite steakhouse sides will pair well with this steak, like creamed spinach or baked potatoes. Check out my post for more ideas on what to serve with hanger steak. Enjoy!

💭 Tips & Notes

• Let your steak come to room temperature. Setting your steak out 30 minutes prior to cooking so that it can come tor room temperature will help it cook evenly.
• Try it with fresh herbs! Aromatics such as crushed garlic or herbs like rosemary and thyme can be added with the butter and basted over the steak for added flavor. You can also add them right before popping it in the oven to finish!
• Storing: Place leftover steak in an airtight container and refrigerate it for 3-4 days. It can be frozen as well by wrapping it tightly in plastic wrap and placing it in a freezer bag for 3-4 months. Thaw in the fridge overnight.
• Reheating: To reheat chilled steak, place it in a low temperature oven at 275°F (135°C) for 20-30 minutes, or until heated through.

🥩 More Awesome Steaks

• Grilled Cowboy Ribeye Steak
• Pan Seared New York Strip
• Air Fryer Filet Mignon
• Wagyu Ribeye Steak
• Broiled Ribeye Steak
• Pan Seared T-Bone Steak

📖 Recipe Card