Hanger Steak with Garlic Butter
Prep time
Cook time
Total time
A perfectly cooked, medium-rare hanger steak drizzled with garlic butter.
Serves: 4 servings
For the Steak:
  • 1 3-4 pound hanger steak, brought to room temperature
  • 2 tablespoons grainy mustard
  • 1½ teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons unsalted butter
For the Garlic Butter:
  • 4 tablespoons unsalted butter, melted
  • 2 cloves garlic, finely minced
  • 1 sprig oregano, rosemary, or thyme, leaves only, finely minced
  1. Rub the steak with the salt, pepper, and mustard. Heat a cast iron skillet over medium-high heat and melt your butter in the pan. Add the steak and cook for 6-7 minutes on each side (6 minutes for medium-rare, 7 minutes for medium, and let's not cook it for longer than that, shall we?), making sure that there is a nice bit of black crust before turning it over.
  2. After cooking on each side, remove the pan from the heat and cover with foil. Allow the steak to rest for 8-10 minutes. If you skip this, all of the juices will leak out when the steak is sliced and you will lose a lot of its flavor. When ready, slice, drizzle with garlic butter (recipe below), and serve.
  3. Melt your butter in a pan or in the microwave, then add in the minced garlic and herbs. Stir to combine, then allow to sit for 5 minutes or so, until the flavors have melded together a bit. Drizzle over the steak and enjoy.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2012/10/15/hanger-steak-with-garlic-butter/