Hanger Steak, and One Good Way to Cook it | Kenji's Cooking Show

hanger steak

🥗Healthier: flank steak

💰Cheaper: sirloin steak

Flank steak is leaner while sirloin is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often cheaper.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine offers similar flavors without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and water with bouillon is cheaper.

Marinate hanger steak in a bowl with olive oil, crushed garlic cloves, sliced shallot, thyme, rosemary, parsley, whole black peppercorns, and some salt for about 6 hours in the fridge, covered with a plate.

Preheat a heavy skillet (copper, cast iron, or stainless steel) over medium heat for a few minutes until it's nice and hot.

Add neutral oil (rice bran) to the skillet and then place the marinated hanger steak in the skillet.

Turn on the vent to manage smoke from cooking the steak.

Continuously move the steak around in the pan to ensure even browning on all sides.

Check the internal temperature of the steak with a meat thermometer; aim for around 100°F before adding butter and aromatics.

At around 90°F, add butter, crushed garlic cloves, shallots, thyme, rosemary, and black peppercorns to the skillet.

Baste the steak with the infused butter and aromatics to enhance flavor while it cooks.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens