Hanger Steak Recipe
Make Hanger Steak Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak
Optional Marinade (recommended if you have 2–6 hours)
Pan Sauce (optional)
Method
Optional Marinade (do this 2–6 hours ahead)
- 1
Make marinade
In a bowl whisk together olive oil, soy sauce, red wine vinegar, Worcestershire, minced shallot, minced garlic and black pepper until combined.
- 2
Marinate steak
Place trimmed hanger steak in a zip-top bag or shallow dish, pour marinade over to coat, remove excess air (if using bag) and refrigerate for 2–6 hours. Remove steak from refrigerator 30–45 minutes before cooking to come toward room temperature; discard marinade and pat steak dry with paper towels.
Steak Cooking
- 3
Prepare steak
If you did not marinate, pat the trimmed hanger steak very dry. Generously season both sides with kosher salt and freshly ground black pepper. Let sit at room temperature 30–45 minutes if time allows; this helps even cooking.
- 4
Preheat pan
Heat a heavy skillet (cast iron recommended) over high heat until very hot, about 5 minutes. Add neutral oil and swirl to coat; it should shimmer but not smoke heavily.
- 5
- 6
Flip and baste
Flip the steak and add 1 tablespoon unsalted butter, crushed garlic cloves and thyme sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steak repeatedly for 1.5–2.5 minutes, depending on desired doneness.
- 7
Check temperature
Use an instant-read thermometer inserted into the thickest part: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Hanger steak is best at medium-rare to medium.
- 8
Rest
Transfer the cooked steak to a cutting board, tent loosely with foil and rest for 8–10 minutes. Resting allows juices to redistribute for a juicier result.
- 9
Slice
Trim any remaining silver skin or connective tissue if present. Slice the hanger steak thinly across the grain at a 30–45° angle into 1/4-inch slices.
Pan Sauce (optional, while steak rests)
- 10
Deglaze
Carefully return the hot skillet to medium-high heat (use caution with residual hot fat). Add red wine and scrape up browned bits with a wooden spoon, cooking for about 30 seconds.
- 11
Reduce
Add beef or chicken stock and simmer until reduced by about half, about 3–5 minutes, concentrating flavor.
- 12
- 13