Hanger Steak Recipe

Prepare Steak

Remove the 8 oz hanger steak from the refrigerator 30 minutes before cooking to come toward room temperature. Pat dry with paper towels. Trim any excess silver skin or large connective pieces while leaving the flavoring seam intact.

Season both sides of the steak evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Press seasoning into the meat.

Heat a large heavy skillet (cast iron preferred) over high heat until very hot, about 4–5 minutes. Add 1 tablespoon neutral oil and swirl to coat.

Place the steak in the hot pan and sear without moving for 2.5–3 minutes to develop a deep brown crust. Flip and sear the other side for 2–3 minutes. For medium-rare target 125–130°F (52–54°C) internal temp; adjust time for desired doneness.

If using, add 1 tablespoon unsalted butter to the pan during the last 30–60 seconds and spoon the melted butter over the steak to baste. Remove steak to a cutting board and tent loosely with foil; rest for 6–8 minutes before slicing across the grain.

While the steak rests, prepare the anchovy butter: in a small bowl combine 2 tablespoons softened unsalted butter, 1 teaspoon anchovy paste, 1 tablespoon finely chopped parsley, and 1/2 teaspoon lemon zest. Mix until smooth and season lightly if needed. Keep at room temperature so it will melt when placed on the steak.

Slice the hanger steak across the grain into 1/4-inch slices. Arrange on the plate and place a dollop (about 1 tablespoon) of anchovy butter on the hot slices so it melts. Sprinkle 1 teaspoon herb salt over the sliced steak as garnish.

Combine 1 teaspoon sea salt flakes, 1/2 tsp finely chopped thyme, 1/2 tsp minced rosemary and 1/4 tsp minced garlic in a small bowl. Mix thoroughly. Use immediately as a finishing salt or store refrigerated in an airtight jar up to 3 days.

Bring a medium pot of salted water to a boil. Add 1 cup cauliflower florets and 1 peeled garlic clove. Cook until very tender, about 8–10 minutes. Drain well, pressing to remove excess water.

Place the cooked cauliflower and garlic into a food processor or blender. Add 1 tablespoon olive oil, 1 tablespoon butter (omit for dairy-free), and 2 tablespoons milk or plant milk. Purée until smooth, stopping to scrape down sides. Adjust texture with additional milk, 1 teaspoon at a time, if needed.

Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Transfer to a warmed bowl and keep covered until plating.

Heat 1 tablespoon olive oil in a sauté pan over medium heat. Add 1 tablespoon thinly sliced shallot and cook until translucent, about 2 minutes.

Add 1 minced garlic clove and cook 30 seconds until fragrant. Add the 2 cups chopped Tuscan kale and toss to coat in the oil.

Pour in 1/4 cup stock, cover the pan, and reduce heat to medium-low. Braise the kale for 6–8 minutes until tender but still bright green, stirring once or twice.

Remove the lid, increase heat to medium-high to evaporate any remaining liquid if needed. Stir in 1 teaspoon red wine vinegar, 1/8 tsp red pepper flakes (if using), and season with 1/4 tsp salt. Taste and adjust seasoning. Keep warm for plating.

In a small saucepan over medium heat, add 1 teaspoon minced shallot and sauté 1 minute until softened. Add 1/2 clove smashed garlic and 1 sprig fresh thyme, sauté 30 seconds.

Pour in 1/4 cup dry red wine and simmer briskly until reduced by about half, 2–3 minutes, scraping up any browned bits.

Add 3/4 cup veal demi-glace or veal stock and bring to a gentle simmer. Reduce the sauce by about one-third until it coats the back of a spoon, 5–6 minutes. Remove and discard thyme sprig and garlic.

Off heat, if not dairy-free, whisk in 1 teaspoon butter to add sheen and roundness; otherwise skip. Season to taste with salt and pepper. Keep warm until plating.