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 so you are left with juicy tender meat that is melt-in-your-mouth delicious!
Prepare the hanger steak (butcher's steak): Trim the excess fat and remove silverskin from the hanger steak.
2 lbs 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).
1 tablespoon olive oil
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.
½ tablespoon steak seasoning
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.
1 tablespoon butter
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.