Hanger steak is an underappreciated cut of meat. Known also as the “butcher’s cut” because the butcher often saved it for himself both for its tenderness and flavor. The hanger steak is not a working muscle so it is second only to the tenderloin in tenderness. There is a long membrane running down the middle of the hanger steak which the butcher must cut out. Once you try it, you will be richly rewarded by its unique flavor. Serves 2 with leftovers for a great steak salad.
- 1 Moody’s hanger steak usually 1 to 1 ½ pounds
- 2 t olive oil
- 1 t salt
- ½ t freshly ground black pepper
- ½ t freshly ground white pepper
- ¼ C unsalted butter
Remove steaks from refrigerator and let stand at room temperature for at least 30 minutes.
Pre-heat oven to 400° F.
Rub the steak on all sides with the olive oil.
Mix all rub ingredients together in a bowl and rub on the steak.
Heat an ovenproof skillet (preferably cast iron) over high heat. Add 2 tablespoons of butter and let melt but not burn. Add in the hanger steak and sear on each side, about 2 to 3 minutes. Add in the remaining butter as the meat sears using the melted butter to baste the top side of the hanger steak.
Once seared, place the skillet into the oven and cook until the steak reaches an internal temperature of 120° F, about 5 to 10 minutes.
When desired temperature is reached, remove steak from the oven and the pan, cover with foil and let rest for 5-10 minutes. The steak will continue to cook and when ready to slice, you’ll have a wonderful medium-rare (135° F) roast. Slice against the grain.
Wine Pairing: A bold Cabernet Sauvignon or Red Blend will pair nicely with the hanger steak.