Hanger Steak Recipe

Bring to temperature

Remove the 6 oz hanger steak from the refrigerator 30 minutes before cooking to come toward room temperature. Pat dry with paper towels.

Season

Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Sear

Heat a heavy skillet or cast-iron pan over high heat until just smoking. Add 1 tbsp olive oil and swirl to coat. Place the steak in the pan and sear without moving for 2 minutes to develop a brown crust. Flip and sear the other side for 2 minutes.

Finish with butter

Reduce heat to medium-high, add 1 tbsp unsalted butter. Tilt the pan and spoon the melted butter over the steak for 30–60 seconds to baste and add flavor. For medium-rare (recommended), cook until an instant-read thermometer reads 125–130°F (about 1–2 more minutes depending on thickness).

Rest and slice

Transfer the steak to a cutting board, tent loosely with foil, and rest for 5–7 minutes. Slice against the grain into thin strips.

Caramelize onions

While the steak rests (you can start before or during the final sear), heat a small saucepan over medium heat and add 1 tsp butter. Add 3/4 cup thinly sliced yellow onion and cook, stirring occasionally, until softened and golden-brown, about 8–10 minutes. Add 1 tsp minced garlic in the last 30 seconds and cook until fragrant.

Deglaze and reduce

Increase heat to medium-high, add 1 tbsp dry red wine to deglaze the pan, scraping any browned bits. Add 3 tbsp beef stock, 1/2 tsp Worcestershire sauce, and 1/4 tsp fresh thyme leaves. Simmer gently until the sauce reduces slightly and coats the back of a spoon, about 3–4 minutes.

Finish sauce

Swirl in 1 tsp butter, season with 1/4 tsp salt and 1/4 tsp black pepper to taste. Keep warm until plating. The sauce should be thin enough to act as an au jus rather than a thick gravy.

Combine ingredients

In a small bowl, combine 1/2 cup roasted red bell pepper (well drained and julienned), 1 tbsp extra-virgin olive oil, 1 tsp red wine vinegar, 1/2 tsp thinly sliced garlic, 1/4 tsp sugar, 1/8 tsp salt, 1/8 tsp black pepper, and 1 tsp chopped fresh parsley. Stir gently to coat.

Marinate briefly

Let the conserva sit at room temperature for at least 10 minutes to allow the flavors to meld. Can be made up to 2 hours ahead and held at room temperature; refrigerate if holding longer and bring to room temperature before serving.

Arrange sliced hanger steak on a warm plate (6 oz portion). Spoon a thin ribbon of French onion au jus around and lightly over the steak. Top or offset with a small portion (about 2–3 tbsp) of red pepper conserva for brightness and contrast. Serve immediately.