Butchers Steak Hanger Steak Recipes

HANGER STEAK

Steps:

• Remove steaks from refrigerator and let stand at room temperature for at least 30 minutes.
• Pre-heat oven to 400° F.
• Rub the steak on all sides with the olive oil.
• Mix all rub ingredients together in a bowl and rub on the steak.
• Heat an ovenproof skillet (preferably cast iron) over high heat. Add 2 tablespoons of butter and let melt but not burn. Add in the hanger steak and sear on each side, about 2 to 3 minutes. Add in the remaining butter as the meat sears using the melted butter to baste the top side of the hanger steak.
• Once seared, place the skillet into the oven and cook until the steak reaches an internal temperature of 120° F, about 5 to 10 minutes.
• When desired temperature is reached, remove steak from the oven and the pan, cover with foil and let rest for 5-10 minutes. The steak will continue to cook and when ready to slice, you'll have a wonderful medium-rare (135° F) roast. Slice against the grain.

PAN SEARED HANGER STEAK

Steps:

• 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.
• 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.

BUTCHER'S STEAK (HANGER STEAK)

Steps:

• Remove all silver skin and extra fat from the steak. Carefully cut out the connective tissue that connects the 2 halves of the steak, separating the whole into 2 long pieces. Cut lobe of meat from one half (it's a piece that is slightly separated from the larger half). Then cut each of the 2 larger halves into 2 steaks each. Sprinkle with salt and pepper.
• Heat skillet over high heat. Add clarified butter when pan is hot, then place the steaks in the pan. Reduce heat to medium. Cook until browned on all sides, firm, and reddish-pink on the inside. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C), a total of about 12 minutes. (This cut of meat has a sort of triangular shape, so about 4 minutes per side.) Transfer to a warm plate and tent with foil to let steaks rest and allow temperature to rise to 130 degrees F.
• Pour stock into skillet set over medium heat. Stir with a wooden spoon scraping up the browned bits from the bottom. When brownings dissolve and liquid begins to reduce after 2 or 3 minutes, reduce heat to low. Add accumulated juices from the meat, balsamic vinegar, and butter chunks. Cook and stir until butter melts. If liquid has reduced too much, add a splash of broth. Taste to check if sauce needs a bit of salt.
• To serve, slice steaks and spoon pan sauce over them.