Hanger Steak (Easy Pan Seared Hanger Steak Recipe)
Are you wondering what is hanger steak, why is no one talking about it, and why is it so hard to get your hands on it? We answer all of those questions and more about this extraordinarily rich and delicious cut of beef!
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Instructions
Trim the Hanger Steak (or Butcher's Steak)
Prepare the hanger steak (butcher's steak): Trim the excess fat and remove silverskin from the hanger steak.
Once this is done, find the connective tissue and use your fillet knife to carefully cut around the connective tissue. Do this down one side first and remove the first half of your hanger steak(s).
Trim the connective tendon from the second half so that you have the two long muscles. One side will have a lobe, remove that and set aside. Then, cut both of the two long muscles into half so that you'll be cooking up 5 pieces total.
Pan Seared Hanger Steak
Heat a cast iron skillet (or large heavy bottomed skillet or frying pan that is also oven-safe) to medium-high heat with the extra virgin olive oil. Preheat your oven to 450°F (232°C).
Season the trimmed hanger steaks with steak seasoning on all sides, then, once the oil in the frying pan is shimmering and just about to begin smoking add the steaks to the pan.
Sear on all sides until golden browned, about 2-3 minutes per side, then add the pat of butter and spoon the melted butter over your hanger steaks.
Transfer the pan into your oven to finish cooking until the steaks reach a minimum internal temperature of 130°F (54°C) for medium-rare.
Remove from the oven and transfer to a cutting board or tray. Cover loosely with a sheet of aluminum foil and allow to rest for 5 minutes before serving.
Notes
Aromatics like whole or crushed garlic cloves and fresh herbs including rosemary and thyme can also be added when basting with the butter (and before popping into the oven to finish).