Hanger Steak Recipe
Smoked Green Cabbage, Buttered Parsnip
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Ingredients
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Hanger Steak
Smoked Green Cabbage
Buttered Parsnip
Method
Hanger Steak
- 1
Bring to room temperature and season
Remove hanger steaks from refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry with paper towels. Evenly season both sides with kosher salt (about 1 tsp per side distributed between pieces), black pepper and garlic powder, pressing seasoning into the meat.
- 2
- 3
Sear and finish
Brush steaks lightly with neutral oil. Sear the steaks 3–4 minutes on the first side without moving to develop a deep crust. Flip and add 1–2 tablespoons unsalted butter and the thyme sprigs to the pan (or place butter on top if grilling). Continue cooking 3–5 minutes for medium-rare (internal temperature 125–130°F / 52–54°C), longer for desired doneness. Spoon melted butter and thyme over steaks while finishing (basting) for 1–2 minutes.
- 4
Rest and slice
Transfer steaks to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute. Slice against the grain into 1/4-inch slices and serve immediately alongside cabbage and parsnips.
Smoked Green Cabbage
- 5
Prepare cabbage
Trim core end of the cabbage and cut the head into quarters (or into thick 1–1.5 inch wedges). Keep wedges intact so they hold up during smoking.
- 6
Oil and season
Brush wedges all over with olive oil and season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Drizzle apple cider vinegar over the wedges for brightness and rub it in.
- 7
Smoke the cabbage
Prepare your smoker or a grill for indirect smoking at 275–300°F (135–150°C). Add pre-soaked applewood or hickory chips to the smoker box or directly to coals. Place cabbage wedges on the grate, cut side down. Smoke for 25–35 minutes, until edges are slightly charred, leaves are tender but not collapsing, and there is a subtle smoky aroma.
- 8
Finish and dress
Remove cabbage from the smoker and immediately brush each wedge with 1 tablespoon butter so it melts into the leaves. Adjust seasoning to taste with additional salt or vinegar if desired. Keep warm until serving.
Buttered Parsnip
- 9
Prepare parsnips
Peel the parsnips and cut them into roughly 1/2-inch slices or 1/2-inch batons for even cooking. This yields tender pieces that mash or toss easily.
- 10
- 11
Butter and mash/toss
Return drained parsnips to the pan off the heat. Add 2 tablespoons unsalted butter and 1/4 cup milk. Mash lightly for a rustic mashed-parsnip texture or toss to coat for whole pieces. Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Stir in lemon zest and chopped parsley if using, for brightness.
- 12
Keep warm and serve
Cover and keep warm until ready to plate. Spoon alongside sliced hanger steak and smoked cabbage.