Creekstone Farms, 8 Oz. Hangar Steak, Usda Black Angus Prime, Served With Roast Fingerling Potatoes W/ Creme Fraiche Recipe

Bring steak to room temperature

Remove the 8 oz hangar steak from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This ensures even cooking.

Season

Lightly coat both sides of the steak with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Rub 1 tablespoon olive oil over the surface to help sear.

Preheat pan

Place a heavy cast-iron skillet over high heat and heat until just smoking, about 5 minutes. Meanwhile, have the butter, crushed garlic clove, and thyme ready.

Sear and baste

Add the steak to the hot skillet and sear, undisturbed, for 2.5–3 minutes until a deep brown crust forms. Flip and add 1 tablespoon unsalted butter, the crushed garlic, and thyme sprigs. Tilt the pan slightly and spoon the melted butter over the steak (baste) continuously for 1.5–2 minutes.

Finish to temperature

For medium-rare, continue cooking until the internal temperature reaches 125–130°F (about another 1–2 minutes depending on thickness). For medium, cook to 135°F. Use an instant-read thermometer inserted into the thickest part. Remove the steak to a cutting board and tent loosely with foil; rest for 8–10 minutes so juices redistribute.

Slice

After resting, slice the hangar steak against the grain into 1/4-inch thick slices. Arrange on a warmed plate.

Preheat oven to 425°F (220°C). While the steak comes to room temperature, place the halved fingerling potatoes in a mixing bowl.

Toss with 1 tablespoon vegetable oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until evenly coated.

Spread the potatoes cut side down on a rimmed baking sheet in a single layer. Roast in the preheated oven for 20–25 minutes, until fork-tender and golden-brown on the cut sides. Shake the pan once halfway through for even browning.

When potatoes are done, remove from oven and immediately toss with 1 tablespoon chopped fresh parsley. Keep warm until plating.

While potatoes roast and steak rests, combine 1/4 cup crème fraîche, 1/4 cup sour cream, 1 teaspoon lemon juice, 1 tablespoon very finely minced shallot, and 1 teaspoon chopped fresh chives in a small bowl.

Season the sauce with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust lemon, salt, or chives as needed. Refrigerate until ready to serve; bring to just below room temperature if chilled (about 5–10 minutes) before plating.

Place a generous spoonful of the crème fraîche sauce next to the roasted fingerling potatoes on the plate (or lightly toss a few potatoes with a small amount of sauce if preferred).

Fan 4–6 slices of rested hangar steak alongside the potatoes. Spoon any resting juices from the cutting board over the steak. Garnish with an extra pinch of chopped chives or parsley and a light grind of black pepper.

Serve immediately. Enjoy the steak medium-rare with warm roasted potatoes and tangy crème fraîche.