Hanger Steak Recipe

Bring steak to temperature & season

Remove the hanger steak from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Pat dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.

Sear and rest

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add 1 tablespoon olive oil. When the oil is shimmering, add the steak and sear undisturbed 3–4 minutes per side for medium-rare (internal temperature ~125–130°F / 52–54°C). During the last 1 minute of searing, add 1 tablespoon butter, the crushed garlic clove and thyme sprigs to the pan and tilt the pan, spooning the melted butter over the steak (basting). Transfer the steak to a cutting board and tent loosely with foil; rest 8–10 minutes before slicing across the grain.

Preheat oven to 425°F (220°C). Toss halved/quartered baby potatoes with 1 tablespoon olive oil, garlic powder, smoked paprika and 1 teaspoon salt until well coated. Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast 25–30 minutes until golden brown and crisp, turning once halfway through. When potatoes are finished, toss with chopped parsley and check seasoning; keep warm.

While potatoes roast, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add broccolini and cook, stirring occasionally, until bright green and tender-crisp, about 4–5 minutes. Push broccolini to one side of the pan and add the cherry tomatoes. Let tomatoes blister without stirring for 2–3 minutes, then toss with broccolini. Season with 1/2 teaspoon salt and red pepper flakes if using. Keep warm.

Use the same skillet you seared the steak in (wipe out excess fat, leaving fond). Add 1 teaspoon olive oil and the minced shallot over medium heat; cook 1–2 minutes until translucent. Deglaze with 1/2 cup dry red wine, scraping up browned bits. Add 1/2 cup beef stock and thyme sprig. Bring to a simmer and reduce until slightly thickened and syrupy, about 8–10 minutes, until sauce coats the back of a spoon and volume is reduced by roughly half. Remove thyme sprig, lower heat and whisk in 1 tablespoon cold butter to finish the sauce. Taste and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.

In a small skillet over medium heat, warm 1 teaspoon olive oil. Add breadcrumbs and toast, stirring, 2–3 minutes until golden and crisp. Stir in grated Parmesan (if using) and a pinch of salt. Remove from heat and set aside.

Slice the rested hanger steak across the grain into 1/4-inch slices. Arrange crispy potatoes and broccolini with blistered tomatoes on the plate. Fan steak slices alongside. Spoon red wine reduction over the steak (and a little on the potatoes if desired). Sprinkle toasted breadcrumbs over the potatoes and a few over the steak for crunch. Serve immediately.