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Ingredients
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Steak & Marinade
Finishing & Resting
Method
Steak & Marinade
- 1
Prepare the marinade
In a shallow dish or bowl, whisk together 2 tbs olive oil, 1 tbs soy sauce, 1 tsp Worcestershire sauce, 1 tbs lemon juice, minced garlic, thyme, 1 tsp kosher salt and 1 tsp freshly ground black pepper until combined.
- 2
Marinate the steak
Place the 10 oz trimmed hanger steak in the dish and turn to coat thoroughly in the marinade. Cover and refrigerate for 30 minutes to 2 hours. (If short on time, 30 minutes will impart noticeable flavor; avoid more than 4 hours as the acid can change texture.)
- 3
Bring to room temperature
Remove the steak from the refrigerator 30 minutes before cooking and let it sit covered at room temperature so it cooks evenly.
Cook & Finish
- 4
- 5
Sear the steak
Add a light coat of oil to the pan (or brush the steak). Place the hanger steak in the hot pan and sear undisturbed for about 3–4 minutes to develop a deep brown crust. Flip and sear the other side for 3–4 minutes. For medium-rare aim for an internal temperature of 125–130°F (51–54°C); adjust time slightly for desired doneness.
- 6
Baste with butter
During the last 60–90 seconds of cooking, add 1 tbs unsalted butter to the pan and tilt the pan slightly. Spoon the melted butter over the steak repeatedly to add flavor and promote browning.
- 7
Rest the steak
Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 8–10 minutes so juices redistribute (this final resting is important for tenderness and juiciness).
- 8