Hanger Steak Recipe

Trim and prepare steak

Pat the hanger steak dry with paper towels. Trim any silver skin and excess fat, but leave a thin ribbon of fat for flavor. Identify the grain of the meat (it runs lengthwise).

Make the marinade

In a shallow dish or resealable bag combine 3 tbs olive oil, 1 tbs soy sauce, 1 tbs lemon juice, 1 tsp Worcestershire sauce, minced garlic, chopped rosemary, chopped thyme, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Whisk or shake to emulsify.

Marinate

Place the trimmed steak into the marinade and turn to coat thoroughly. Refrigerate for 30 minutes up to 4 hours. If refrigerating longer than 30 minutes, remove the steak from the refrigerator 30 minutes before cooking to come toward room temperature.

Preheat and season

When ready to cook, remove steak from marinade and pat dry on both sides (discard used marinade). Lightly brush or rub with a bit of extra olive oil if the steak looks dry and re-season the surface with a light sprinkle of kosher salt and freshly ground pepper if needed.

Sear the steak

Heat a heavy skillet (cast-iron preferred) over high heat until smoking-hot. Add the steak and sear without moving for 3 minutes to develop a deep crust. Flip and sear the other side for 2.5–3 minutes for medium-rare (internal temp about 125–130°F / 52–54°C). Adjust time ±1 minute for thinner or thicker cuts and desired doneness.

Baste with butter

During the last 1 minute of cooking, reduce heat to medium-high, add 1 tbs unsalted butter and the minced shallot to the pan and tilt the pan slightly. Spoon the melted butter and shallots over the steak repeatedly (basting) to add flavor and gloss.

Rest the steak

Transfer the steak to a cutting board and loosely tent with foil. Let rest for 8–10 minutes so juices redistribute; internal temperature will rise a few degrees.

Prepare quick pan glaze (optional)

While steak rests, return the skillet to medium heat, add 1 tbs red wine (or beef stock) to the pan to deglaze, scraping up browned bits. Cook 30–60 seconds until slightly reduced, then swirl in the remaining 1 tbs butter and stir in chopped parsley. Taste and season with flaky sea salt as needed.

Slice and serve

Trim any remaining sinew from the rested steak. Very importantly, slice the hanger steak thinly against the grain (perpendicular to the muscle fibers) to ensure tenderness. Arrange slices on a platter, spoon the pan glaze over the slices, sprinkle with flaky sea salt and chopped parsley, and serve immediately.