Hanger Steak, and One Good Way to Cook it

Ingredients

• 1.5 lb Hanger Steak (trimmed, about 1.5 pounds)
• 2 tbsp Olive Oil (neutral-flavored for searing)
• 3 pcs Garlic Cloves (crushed)
• 1 large Shallot (thinly sliced; reserve a small piece for sauce)
• 2 sprigs Fresh Thyme (leaves stripped)
• 1 sprig Fresh Rosemary (leaves stripped)
• 2 tbsp Fresh Parsley (chopped)
• 1 tsp Whole Black Peppercorns (crushed)
• 1 tsp Kosher Salt (plus extra for seasoning)
• 3 tbsp Unsalted Butter (cut into cubes)
• 8 oz Cremini Mushrooms (cleaned and sliced)
• 2 tbsp Chinese Cooking Wine (Shaoxing) (or dry sherry)
• 1 tsp Dijon Mustard
• ¼ cup Heavy Cream
• 1 pinch Flaky Sea Salt (for finishing)

Instructions

1. Marinate the Steak (Optional)

   Combine olive oil, crushed garlic, sliced shallot, thyme, rosemary, parsley, peppercorns, and a pinch of salt in a bowl. Add the hanger steak, toss to coat, cover with plastic wrap, and refrigerate for 6 hours or overnight.

   Time: PT5M

2. Preheat the Skillet

   Place the heavy skillet over medium‑high heat and let it heat for about 5 minutes until it begins to smoke lightly.

   Time: PT5M

   Temperature: 400°F

3. Sear the Steak

   Add a thin drizzle of neutral oil to the hot pan, then lay the steak in the pan away from you. Let it sear without moving for about 2 minutes, then begin turning and rotating with tongs every 30 seconds to brown all sides evenly.

   Time: PT5M

   Temperature: 400°F

4. Baste with Butter and Aromatics

   When the steak is nicely browned, add the butter, remaining garlic, shallots, thyme, rosemary, parsley, and peppercorns. Tilt the pan and spoon the melted butter over the steak continuously for 2–3 minutes.

   Time: PT3M

   Temperature: 400°F

5. Monitor Internal Temperature

   Insert the instant‑read thermometer into the thickest part of the steak. When it reaches about 100°F (38°C), remove the steak; it will carry over to ~125°F (52°C) while resting.

   Time: PT1M

6. Rest the Steak

   Transfer the steak to a plate, loosely cover with foil, and let it rest for 5 minutes. This allows juices to redistribute and carry‑over cooking to finish.

   Time: PT5M

7. Prepare Mushroom Sauce

   In the same skillet, add a splash more oil if needed, then add sliced mushrooms and the reserved shallot pieces. Sauté until mushrooms release moisture and brown, about 3 minutes. Deglaze with Chinese cooking wine (or sherry), let it reduce by half, then stir in Dijon mustard, heavy cream, and a pinch of salt. Simmer 1–2 minutes until slightly thickened.

   Time: PT5M

   Temperature: 350°F

8. Slice Against the Grain

   Identify the direction of the muscle fibers on the rested steak. Using a sharp knife, cut thin slices at a slight angle across the grain.

   Time: PT2M

9. Plate and Serve

   Arrange sliced steak on a serving platter, spoon the mushroom sauce over the top, finish with a pinch of flaky sea salt and a few fresh parsley leaves.

   Time: PT1M

Nutrition Facts

Calories

460

Protein

35g

Carbohydrates

5g

Fat

32g

Fiber

1g

Ingredient Substitutions

• Instead of Hanger Steak: Flat Iron Steak, Skirt Steak
• Instead of Olive Oil: Canola Oil, Vegetable Oil
• Instead of Garlic Cloves: Garlic powder (1/2 tsp)
• Instead of Shallot: Red onion (¼ cup minced)
• Instead of Fresh Thyme: Dried thyme (¼ tsp)
• Instead of Fresh Rosemary: Dried rosemary (¼ tsp)
• Instead of Fresh Parsley: Cilantro (2 tbsp)
• Instead of Whole Black Peppercorns: Freshly ground black pepper
• Instead of Kosher Salt: Sea salt
• Instead of Unsalted Butter: Ghee (3 tbsp)
• Instead of Cremini Mushrooms: Button mushrooms, Portobello (½ cup sliced)
• Instead of Chinese Cooking Wine (Shaoxing): Dry sherry, Mirin (1 tbsp)
• Instead of Dijon Mustard: Whole grain mustard (1 tsp)
• Instead of Heavy Cream: Half-and-half (¼ cup)
• Instead of Flaky Sea Salt: Coarse kosher salt

Equipment Needed

• Heavy Skillet (cast iron, copper, or stainless steel)
• Tongs
• Instant-Read Thermometer
• Wooden Spoon or Silicone Basting Spoon
• Cutting Board
• Chef's Knife
• Small Saucepan
• Whisk (optional)
• Plate (for resting steak)
• Measuring Spoons (optional)

Critical Steps — Do Not Skip

• Marinating the steak (optional but adds flavor)
• Preheating the skillet to a smoking hot temperature
• Continuous movement and rotation while searing
• Basting with butter and aromatics
• Monitoring internal temperature and pulling at ~100°F
• Resting the steak to allow carry‑over cooking
• Slicing against the grain

Chef Tips from the Video

• A copper or cast‑iron skillet retains heat better, giving a more uniform sear.
• Continuously basting with butter creates a self‑basting effect that penetrates the loose grain of hanger steak.
• If you prefer a milder pepper flavor, add the whole peppercorns after the steak is removed.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended; texture degrades after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the steak up to 24 hours in advance; keep refrigerated.
• Mushroom sauce can be prepared up to 2 hours ahead; reheat gently over low heat.
• Slice the steak just before serving for best texture.

Frequently Asked Questions