Pat the hanger steak dry with paper towels. If the large silver membrane (silverskin) is present, trim it away with a sharp knife. Leave the visible grain intact but remove excess fat and connective tissue.

Make Marinade

In a bowl, whisk together 3 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp Worcestershire sauce, 1 tbsp lemon juice, minced garlic, chopped rosemary, chopped thyme, 1 tsp kosher salt, and 1 tsp black pepper until combined.

Marinate

Place the trimmed hanger steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, press out excess air, and seal. Massage marinade into the meat. Refrigerate for 30 minutes to 2 hours (no longer than 4 hours) to avoid overpowering the beef flavor. Remove steak from refrigerator 30 minutes before cooking to come toward room temperature.

For Cooking & Finishing

Preheat Pan or Grill

If using a cast-iron skillet, place it on the stove and heat over medium-high until very hot (about 5 minutes). If grilling, preheat the grill to high (450–500°F / 230–260°C).

Sear Steak

Pat the steak dry again (discard excess marinade). Add 1 tbsp neutral oil to the hot pan and swirl. Carefully place the steak in the pan and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes. For a 1 lb hanger steak this typically reaches medium-rare (internal 125–130°F) after searing; adjust time for thickness and desired doneness.

Butter-Baste (Optional, recommended)

Reduce heat to medium. Add 2 tbsp unsalted butter, smashed garlic clove, and 2 sprigs thyme to the pan. Tilt the pan slightly and use a spoon to baste the steak with melted butter for 1–2 minutes while cooking, spooning over the top to build flavor and finish the crust.

Check Temperature

Use an instant-read thermometer inserted into the thickest part: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. Remove steak from the pan a few degrees below target as it will carryover cook.

Rest

Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute.

Slice and Finish

Trim any remaining small pieces of connective tissue, then slice the hanger steak thinly across the grain into 1/4-inch slices. Arrange on a platter, sprinkle with 1/2 tsp coarse finishing salt and chopped parsley if using. Serve immediately.