Hanger Steak (160g) Recipe

Bring steak to temperature

Remove the 160 g hanger steak from the refrigerator 30–45 minutes before cooking to come to room temperature; pat dry with paper towel.

Season both sides evenly with 1 tsp coarse kosher salt and 1/2 tsp freshly ground black pepper. Press seasoning gently so it adheres.

Heat a heavy skillet (cast-iron preferred) over high heat until very hot, about 3–5 minutes. Add 1 tablespoon neutral oil and swirl to coat.

Sear the steak: place steak in the pan and do not move for 2.5–3 minutes to develop a deep brown crust. Flip and sear the other side 2–3 minutes for medium-rare (internal 54–57°C / 130–135°F). Adjust time +/- 30–60 seconds for desired doneness. If the steak is thicker than typical, add 30–60 seconds per side.

Optional: during the last 30 seconds, spoon some of the pan juices over the steak or add a small knob of the maître d'hôtel butter to the pan to baste.

Transfer steak to a warm plate or cutting board and rest loosely tented with foil for 5–8 minutes (resting allows juices to redistribute).

Slice the steak against the grain into 5–7 mm slices. Arrange on plate and top with a 15–20 g slice of maître d'hôtel butter so it melts over the warm meat.

While the steak comes to room temperature (or up to 20 minutes ahead), make the maître d'hôtel butter: in a small bowl, combine 30 g softened unsalted butter, 1 tablespoon finely chopped flat-leaf parsley, 1 teaspoon very finely minced shallot, 1 teaspoon lemon juice, 1/4 teaspoon Dijon mustard, 1/4 teaspoon salt, and a pinch (1/8 tsp) freshly ground black pepper.

Mix thoroughly until smooth and uniformly green flecked. Spoon onto a piece of plastic wrap, shape into a log about 15–20 g per slice (or a single 30 g log), twist ends, and chill in the refrigerator for 10–15 minutes to firm. Slice crosswise into rounds when ready to serve.

Cut 250 g peeled russet potatoes into 7–9 mm (about 1/4–3/8 inch) matchsticks for fries. Rinse in cold water until water runs clear to remove surface starch.

Soak the cut potatoes in cold water for at least 20 minutes (or up to 2 hours) in the refrigerator to further remove starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Heat 500 ml oil in a heavy pot or deep fryer to 160°C (320°F) for the first blanch fry. Working in a single layer, fry the potatoes in batches for 4–5 minutes until soft but not colored. Remove with a slotted spoon and drain on paper towels.

Increase oil temperature to 190°C (375°F) for the finishing fry. Return the blanched fries in batches and fry for 2–3 minutes until golden brown and crisp.

Drain fries on paper towels, immediately season with 1/2 tsp fine sea salt, and keep warm in a single layer in an oven at 90–100°C if needed while finishing the steak.

Place sliced hanger steak on the plate next to a portion of French fries. Top the steak with a 15–20 g round of maître d'hôtel butter so it melts over the meat.

Garnish with a lemon wedge and a few microgreens or a sprinkle of chopped parsley if desired. Serve immediately while steak is warm and fries are crisp.