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