Wagyu Hanger Steak Recipe

Prepare steak

Remove the wagyu hanger steak from the refrigerator and pat dry with paper towels. Trim any excess silver skin or large connective pieces while preserving as much fat as possible. Let sit at room temperature for 30 minutes to 45 minutes so it cooks evenly.

Season

Lightly season both sides of the steak with kosher salt. Press about 1 tablespoon of the coarsely crushed black peppercorns into each side of the steak so it adheres — this forms the classic 'au poivre' crust.

Sear

Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 4–5 minutes. Add neutral oil and swirl to coat. Place the steak in the pan and sear without moving for 2–3 minutes until a deep brown crust develops. Flip and sear the other side 2–3 minutes. During the last 30–45 seconds of the second side, add 2 tablespoons unsalted butter and tilt the pan, spooning butter over the top to baste and enhance flavor.

Finish to temperature

If the steak is thick and you prefer medium-rare, transfer the skillet to a 400°F (200°C) oven for 3–5 minutes, or continue on the stovetop over medium heat while monitoring with an instant-read thermometer. Target internal temperature: 125–130°F (52–54°C) for medium-rare (carryover will raise it a few degrees). For thinner steaks, rely on stovetop searing only and adjust time accordingly.

Rest

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

Prepare aromatics

While the steak rests (or during the last minute of searing), finely mince 1 tablespoon shallot. Coarsely crush the remaining black peppercorns if not already crushed and reserve 1 tablespoon for sauce (the recipe uses the crushed pepper pressed on the steak and the rest in the sauce).

Deglaze

Carefully remove excess fat from the skillet, leaving about 1 tablespoon of fond and butter. Place the hot skillet over medium heat. Add the minced shallot and sauté briefly for about 30–45 seconds until fragrant but not browned. Add 1 tablespoon brandy or cognac to deglaze the pan. If comfortable, tip the pan slightly to ignite the alcohol (flambé) for a few seconds, or simmer until the liquid has reduced by half and the raw alcohol smell is gone.

Build sauce

Add 3 ounces beef stock and the remaining 1 tablespoon coarsely crushed black peppercorns to the pan. Simmer gently for 2–3 minutes to reduce and concentrate flavors. Stir in 1 teaspoon Dijon mustard and 2 tablespoons heavy cream. Simmer another 1–2 minutes until the sauce is slightly thickened and coats the back of a spoon.

Finish sauce

Off heat, whisk in 1 tablespoon cold cubed unsalted butter, one piece at a time, to enrich and slightly thicken the sauce (monter au beurre). Taste and season with up to 1 teaspoon salt as needed. Keep warm until plating.

Slice the rested wagyu hanger steak against the grain into 1/2-inch thick slices. Arrange on a warm serving plate, spoon the au poivre sauce over and around the slices. Garnish with a sprinkle of chopped fresh parsley and an optional quick squeeze (about 1/2 teaspoon) of lemon to brighten the sauce. Serve immediately.