Hanger Steak & Eggs Recipe
with Fennel Pollen Hollandaise on Toasted Sourdough
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Ingredients
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Steak & Eggs
Fennel Pollen Hollandaise
Toast & Garnish
Method
Steak & Eggs
- 1
Bring steak to room temperature
Remove hanger steak from the refrigerator 30–45 minutes before cooking so it comes close to room temperature. Pat dry with paper towels.
- 2
Season
Generously season both sides of the steak with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Press seasonings into the meat.
- 3
Sear and finish
Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot (about 3–4 minutes). Add 1 tablespoon olive oil. Place the steak in the pan and sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip the steak, add 1 tablespoon unsalted butter, the crushed garlic clove and two thyme sprigs. As the butter foams, tilt the pan and spoon the butter, garlic and thyme over the steak for another 3–4 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). Adjust time for desired doneness.
- 4
Rest and slice
Transfer the steak to a cutting board and let rest for 8–10 minutes to redistribute juices. Slice against the grain into 1/4" to 1/2" slices right before serving.
- 5
Poach the eggs
While the steak rests, bring a shallow 6-cup saucepan of water to a gentle simmer. Add 2 tsp white wine vinegar. Crack each of 4 large eggs into separate small bowls. Create a gentle whirlpool in the simmering water with a spoon and slide one egg in at a time; cook for 3–4 minutes for set whites and runny yolks. Remove with a slotted spoon to a paper-towel lined plate to drain. (Alternatively, cook to your preferred doneness.)
Fennel Pollen Hollandaise
- 6
Set up a double boiler
Bring an inch of water to a simmer in a small saucepan. Use a heatproof bowl that sits on top without touching the water. Reduce heat to low so water is barely simmering.
- 7
- 8
Cook gently
Place the bowl over the barely simmering water and whisk constantly. The yolk mixture should thicken and reach about 160°F (it will become glossy). Be careful not to overheat or scramble.
- 9
Emulsify butter
Remove the bowl from heat. Begin adding the 6 tablespoons cold butter, one cube at a time, whisking continuously until each addition is incorporated and the sauce becomes smooth and thick. If the sauce becomes too thick, whisk in a teaspoon of warm water at a time to adjust consistency.
- 10
Season
Whisk in 1/2 tsp fennel pollen, 1/2 tsp kosher salt and a pinch (1/4 tsp) cayenne. Taste and adjust lemon, salt or fennel pollen as desired. Keep warm over very low heat or in a thermos until ready to serve (do not reheat over high heat).
Toast & Assemble
- 11
Toast bread
Brush both sides of the 4 sourdough slices lightly with 1 tablespoon olive oil or softened butter. Toast in a skillet over medium heat or in a 400°F (200°C) oven for 4–6 minutes, turning once, until golden and crisp.
- 12
- 13
Finish with hollandaise and garnish
Spoon 2–3 tablespoons of the warm fennel pollen hollandaise over each egg. Sprinkle a pinch (about 1/8 tsp) extra fennel pollen, 1/8 tsp flaky sea salt, and a small handful of microgreens or chopped parsley over each plate. Serve immediately.