Centro De Entrana Recipe

Bring to room temperature

Remove the 12 oz hanger steak from the refrigerator 30–45 minutes before cooking so it comes to room temperature. Pat it dry thoroughly on all sides with paper towels.

Season

Lightly coat the steak with 1 tbs of the olive oil. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Set on a plate while you prepare the marinade/baste.

In a small bowl combine remaining 1 tbs olive oil, minced garlic, 1 tbs soy sauce, 1 tsp red wine vinegar and 1 tsp chopped thyme. Whisk to combine. Reserve about half (approx 1 tbs) of this mixture for basting during cooking and the rest to briefly marinate the steak.

Brush the steak with the larger portion of the mixture and let sit for 10–15 minutes (do not exceed 30 minutes to avoid over-marinating the delicate hanger cut).

Preheat pan or grill

Heat a heavy cast-iron skillet over medium-high heat until very hot and just beginning to smoke, or preheat a grill to high (450–500°F / 230–260°C). If using a skillet, add no oil until the steak is in the pan (the steak's oil is sufficient).

Sear the steak

Place the hanger steak in the hot pan (or on the grill). Sear without moving for 2.5–3 minutes to develop a deep brown crust. Flip and sear the opposite side for 2.5–3 minutes. After flipping, start basting: spoon the reserved marinade/baste over the steak once or twice during the second side's cook.

Check doneness

For medium-rare target an internal temperature of 125–130°F (52–54°C). With a 12 oz hanger steak and the sear times above, expect about 5–7 minutes total for medium-rare depending on thickness. If the steak needs more time, reduce heat to medium and continue cooking, flipping every 1 minute, until the desired temperature is reached.

Finish with butter

During the last 30–60 seconds of cooking, add 1 tbs unsalted butter to the pan and tilt the pan to spoon melted butter over the steak (basting) to enrich flavor and encourage a glossy crust.

Transfer the steak to a cutting board. Tent loosely with foil and rest for 8–10 minutes to allow juices to redistribute. Resting will bring the final temperature up a few degrees (carryover).

Slice the hanger steak across the grain into thin slices (1/4-inch thick recommended) to maximize tenderness. Arrange slices on a warm plate.

Finish and garnish: sprinkle chopped parsley and 1 tsp fresh lemon juice over the sliced steak. If desired, finish with a pinch (about 1/4 tsp) flaky sea salt. Serve immediately.