Seared Hanger Steak Recipe

Bring to temperature

Remove hanger steak from refrigerator 30–45 minutes before cooking and leave it loosely covered at room temperature so it comes closer to room temperature for even cooking.

Pat dry and season

Pat the steak thoroughly dry with paper towels. Evenly season both sides with kosher salt, freshly ground black pepper, and garlic powder, pressing the seasoning gently into the meat so it adheres.

Preheat pan

Place a heavy skillet (cast-iron preferred) over medium-high to high heat and allow it to heat for 4–5 minutes until very hot. Add the neutral oil and swirl to coat; the oil should shimmer and just begin to smoke.

Sear first side

Carefully place the hanger steak in the hot pan. Do not move it. Sear for 3–4 minutes until a deep brown crust forms.

Sear second side

Flip the steak and sear the second side 3–4 minutes for medium-rare (internal temp about 125–128°F / 52–53°C). For medium, cook an additional 1–2 minutes per side. Times vary by thickness—use an instant-read thermometer to confirm doneness.

Baste with butter and aromatics

Reduce heat to medium. Add the unsalted butter, crushed garlic cloves, thyme sprigs, and optional rosemary to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steak repeatedly with the melted butter and pan juices for 1–2 minutes to develop flavor and finish cooking.

Rest the steak

Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 8–10 minutes to allow juices to redistribute; this will also bring the temperature up a few degrees.

Slice and finish

Trim away any silver skin if present. Slice the hanger steak across the grain into 1/4-inch (6 mm) slices. If desired, squeeze the fresh lemon juice over the slices, sprinkle with flaky sea salt and chopped parsley, and serve immediately.