Pan seared hanger steak recipe - Beef dishes

Author: Joseph Freeman  

You'll learn how to cook hanger steak perfectly every single time so that not an ounce will ever go to waste. Learn how to cook the most prized cut of beef: hanger steak.

Pan Seared Hanger Steak

Pan Seared Hanger Steak
This perfectly pan seared hanger steak (also known as a Butcher's steak) makes an impressive dinner any day of the week! The key is in taking the extra time to trim the fat so you are left with juicy tender meat that is melt-in-your-mouth delicious!
Provided by: Angela
Total time: 47 minutes
Cook time: 12 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 4
  • 2 lbs hanger steak ((butcher's steak))
  • 1 Tbsp olive oil ((extra virgin))
  • ½ Tbsp steak seasoning ((see recipe or use your favorite brand, to taste))
  • 1 Tbsp butter
  • Calories: 504 kcal
  • Carbohydrate: 1 g
  • Protein: 46 g
  • Fat: 36 g
  • Saturated Fat: 15 g
  • Cholesterol: 138 mg
  • Sodium: 118 mg
  • Fiber: 1 g
  • Sugar: 1 g
  • Unsaturated Fat: 20 g
  • Serving Size: 1 serving
How to cook:
  1. Trim the Hanger Steak (or Butcher's Steak)
  2. trim
  3. Prepare the hanger steak (butcher's steak): Trim the excess fat and remove silverskin from the hanger steak.
  4. trace
  5. Once this is done, find the connective tissue and use your fillet knife to carefully cut around the connective tissue. Do this down one side first and remove the first half of your hanger steak(s).
  6. cut
  7. Trim the connective tendon from the second half so that you have the two long muscles. One side will have a lobe, remove that and set aside. Then, cut both of the two long muscles into half so that you'll be cooking up 5 pieces total.
  8. Pan Seared Hanger Steak
  9. heat
  10. Heat a cast iron skillet (or large heavy bottomed skillet or frying pan that is also oven-safe) to medium-high heat with the extra virgin olive oil. Preheat your oven to 450°F (232°C).
  11. season
  12. Season the trimmed hanger steaks with steak seasoning on all sides, then, once the oil in the frying pan is shimmering and just about to begin smoking add the steaks to the pan.
  13. sear
  14. Sear on all sides until golden browned, about 2-3 minutes per side, then add the pat of butter and spoon the melted butter over your hanger steaks.
  15. finish
  16. Transfer the pan into your oven to finish cooking until the steaks reach a minimum internal temperature of 130°F (54°C) for medium-rare.
  17. rest
  18. Remove from the oven and transfer to a cutting board or tray. Cover loosely with a sheet of aluminum foil and allow to rest for 5 minutes before serving.
Notes: How to Pan Sear Sirloin Steak, A medium-rare pan-seared sirloin steak should reach 130°F-135°F after resting for five minutes. Medium steaks range between 140°F-145°F, …

Pan-Seared Hanger Steak with Brussels Sprouts, Potatoes, and Lemon-Herb Butter

Pan-Seared Hanger Steak with Brussels Sprouts, Potatoes, and Lemon-Herb Butter
Ladies and gentleman, meet your new favorite single-skillet supper. When done right, a pan-seared hanger steak is one of the most delicious cuts of beef you’ll ever eat; it’s incredibly flavorful, tender, juicy, and best of all, relatively inexpensive.
Provided by: Karen Rankin
Total time: 40 minutes
Yields: 4 items
Number of ingredients: 17
  • 2 cups (1 lb.) unsalted butter, softened
  • ¼ cup chopped mixed fresh herbs (such as parsley, oregano, dill, tarragon, rosemary)
  • ¼ cup minced shallot
  • 1 tablespoon lemon zest, plus 1 Tbsp. fresh juice (from 2 lemons)
  • 2 teaspoons anchovy paste
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 8 ounces fingerling potatoes, cut in half lengthwise
  • ¼ cup water
  • 1 ½ pounds hanger steak, at room temperature
  • ½ teaspoon black pepper
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons olive oil
  • 2 tablespoons unsalted butter
  • 2 teaspoons fresh lemon juice (from 1 lemon)
  • 8 ounces fresh Brussels sprouts, cut in half
  • 1 small yellow onion, cut into vertical 1/4-in. slices
How to cook:
  1. Prepare the Lemon-Herb Butter: place softened butter in the bowl of a stand mixer fitted with a paddle attachment. Beat butter on medium speed until fluffy, about 2 minutes. Add herbs, shallot, lemon zest, lemon juice, anchovy paste, salt, and pepper; beat until all ingredients are blended and smooth.
  2. Wrap Lemon-Herb Butter in a piece of plastic wrap; shape into a log (7 to 8 inches long). Chill log until firm, about 20 minutes.
  3. Prepare the Steak with Brussels Sprouts and Potatoes: Place halved potatoes and water in a microwavable bowl, and cover with plastic wrap. Microwave on HIGH until potatoes are slightly tender, 4 to 5 minutes. Transfer potatoes to a plate, and discard water. Pat potatoes dry with paper towels. Set aside.
  4. Heat a 10- to 12-inch cast-iron skillet over high. Sprinkle steak on both sides with pepper and 1 1/2 teaspoons of the salt, pressing gently into steak to adhere.
  5. Heat olive oil in preheated skillet; add steak to hot oil, and cook undisturbed for 3 minutes. Turn, and cook on other side undisturbed, 3 to 4 minutes, adding butter to skillet, and spooning melted butter over steak while it cooks last 2 minutes, until a thermometer inserted in thickest portion reaches 122°F, for medium-rare. Transfer to a plate, and drizzle with lemon juice; tent with aluminum foil to keep warm. Allow steak to rest 10 minutes before slicing.
  6. Without wiping skillet clean, add potatoes to skillet over medium-high, and cook, stirring occasionally, until potatoes are starting to brown, about 4 minutes. Add Brussels sprouts, onion, and remaining 1/2 teaspoon salt; cook, stirring often, until Brussels sprouts are tender, onions are lightly browned, and potatoes are deeply browned, about 6 minutes.
  7. Slice steak against the grain. Divide potato mixture and steak among plates. Add a pat of Lemon-Herb Butter to each, allowing butter to melt onto steak and vegetables. Serve immediately.
Notes: Seared Hanger Steak with Red Onion Rings Recipe, Get ready to fry: Pour the oil into a heavy-bottomed pot. Heat the oil slowly to 375 degrees F. Use a thermometer to monitor the temperature. Line a baking sheet …

Pan Seared Hanger Steak with Roasted Radishes and Homemade Sage Butter

Pan Seared Hanger Steak with Roasted Radishes and Homemade Sage Butter
This hanger steak recipe with roasted radishes is tender, delicious and easy. Hanger steak, also known as the butchers cut, is a lesser known cut of meat but also highly desirable. Butchers used to reserve this cut for themselves. One pound can feed two people and is about 5.99/lb (depending on your market).
Provided by: Talia Bunting
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 2 servings
Number of ingredients: 13
  • 1 lb of hanger steak
  • 1 bunch of radishes
  • 1 Cara Cara Orange, cut wedges
  • ¼ cup of oil + more for radishes
  • ¼ cup of cilantro
  • 1 teaspoon of pink peppercorns
  • ½ teaspoon of mustard seeds
  • 4 sprigs of thyme, chopped
  • 2 garlic cloves, sliced
  • 1 tablespoon of butter
  • vegetable oil
  • Kosher Salt
  • Compound Sage Butter
How to cook:
  1. Combine oil, cilantro, peppercorns, mustard seeds, thyme and garlic in bowl and squeeze in orange. Salt to taste and reserve orange wedges.
  2. Place hanger steak in gallon size ziplock bag and pour in marinade, throw in orange wedges. Refrigerate for 24 hours.
  3. Heat cast iron skillet on high heat till smoking. Add oil and allow to heat.
  4. Add steak and sear, flipping every 20 seconds or so for 4 minutes, until a nice crust forms.
  5. Add butter and continue searing for another 4 minutes till steak reaches an internal temperature of about 130.
  6. Remove from heat and let rust for 5 minutes.
  7. Preheat oven to 375
  8. Wash radishes and slice in half, leaving at least an inch of the greens
  9. Toss in olive oil and salt
  10. Roast at 375 for 15 minutes or so until golden brown and very tender.
  11. Serve with Sage Butter
Notes: Pan Seared Hanger Steak -Tasty, Step 5. Heat olive oil in preheated skillet; add steak to hot oil, and cook undisturbed for 3 minutes. Turn, and cook on other side undisturbed, 3 to 4 …

How to Cook Hanger Steak

How to Cook Hanger Steak
Learn how to cook the most prized cut of beef: hanger steak. You'll learn how to cook hanger steak perfectly every single time so that not an ounce will ever go to waste.
Provided by: Rachel Farnsworth
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 6
  • 2 hanger steaks
  • 2 teaspoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon black pepper
  • 1/4 cup unsalted butter
  • Calories: 761 kcal
  • Protein: 73 g
  • Fat: 52 g
  • Saturated Fat: 24 g
  • Cholesterol: 275 mg
  • Sodium: 1390 mg
  • Serving Size: 1 serving
How to cook:
  1. Remove steaks from packaging and allow to sit at room temperature for 30 minutes.
  2. Preheat an oven to 400 degrees F.
  3. Rub steaks on each side with olive oil. In a small bowl, stir together salt, white pepper, and black pepper. Rub onto both sides of steak.
  4. Get an oven safe skillet heating over high heat. Add in 2 tablespoons of the butter and let melt. Add in steaks and sear 2 to 3 minutes each side. Add in remaining butter and let it melt as the meat sears, using a spoon to baste the top side of the steak with the butter as it sears.
  5. Once seared, place the skillet into the oven and cook until steak reaches an internal temperature of 120 degrees F, about 5 to 10 minutes.
  6. Remove steaks from oven and pan and let rest 10 minutes before serving. The internal temperature will continue to rise giving you a perfect medium-rare.
Notes: Pan Seared Steak Recipe (Steakhouse Quality!), Instructions. Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper. Heat the …
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