Pan-Seared Hanger Steak Recipe

Ready to level up your steak recipes? Then, you’ll love this Pan Seared Hanger Steak recipe! This easy recipe transforms hanger steak into a succulent, mouthwatering masterpiece in minutes. 

Seeking the perfect pan-seared hanger steak recipe?

Your search ends here! Our simple recipe for cooking hanger steak gives you a fast, high-quality steak dinner at home. This isn’t just a good way to cook hanger steaks, it’s the best way.

This recipe quickly sears hanger steak in a cast iron pan to cook it perfectly medium-rare in just a few minutes. When cooked properly, hanger steak is known for a rich, meaty flavor. Our pan-seared hanger steak recipe gives you pro tips on where to buy this elusive butcher’s cut and gives step-by-step pan-searing instructions so you achieve tender results with a perfect crust every time.

Hanger steak is one of our favorite types of steak to cook because it’s affordable and has a delicious beefy taste. However, finding it is going to be a challenge. Similar to skirt steak or flank steak, this tasty cut is great for cooking in a big skillet hot and fast. The high heat sears the outside while keeping the inside juicy. But, if grilling is your thing, give our Grilled Hanger Steak a try! 

🥩 The Cut: What Is A Hanger Steak?

A hanger steak, often known as the “butcher’s steak,” is a flavorful and tender cut of beef that hangs between the rib and the loin of the steer. It’s prized for its rich flavor, tenderness, and affordability. It falls into the category of prized butcher cuts that were typically reserved for the butcher because of its small size when harvested from the animal.

This unique cut, though not as popular as some others (mainly because you can’t find it at your local grocery store), packs a delicious punch with more robust beef flavor then even flat iron steak, making it a favorite among those who appreciate the rich, beefy taste of a well-cooked steak. Hanger steak is best enjoyed when cooked to medium-rare or medium and sliced against the grain to preserve its juicy and succulent qualities.

Hanger Steak Ingredients

• Hanger Steak – strike up a relationship with your local butcher to get your hands on this cut or check out our best places to buy meat online for where we order it.
• Kosher Salt 
• Black Pepper
• Unsalted Butter or compound butter 

How to Make Beef Hanger Steak

• Pat the steak dry with a paper towel. Next, season the steak liberally with salt.
• Then, let the steak sit at room temperature for 30 minutes. This will help the steak cook evenly. 
• Preheat your cast iron skillet to just smoking. We want it nice and hot to sear the steak. About 3-5 minutes a side, so a good crust forms but the inside stays rare to medium-rare (125 – 130°F with an instant-read meat thermometer).
• Now, place the steak in the bottom of the pan and sear hot and fast on all sides to medium rare. It takes about 3-5 minutes a side, so a good crust forms, but the inside stays rare to medium-rare (125 – 130°F with an instant-read thermometer). 
• Next, transfer the steak to a cutting board and plop a dollop of compound butter on top. Let it rest for 5 minutes to soak up all that incredible flavor from the melted butter. 
• Using a sharp slicing knife, slice the hanger steak into thin strips against the grain and place on a serving platter. 

What to Serve With Pan-Seared Hanger Steak

Serve up this delicious cut of meat with some BBQ Glazed Smoked Brussels Sprouts with Bacon, Duck Fat Fries, or Air Fryer Garlic Parmesan Fries for the ultimate meal. We also love a hefty drizzle of chimichurri spooned over the top of this cut of beef.

Leftovers & Reheating

Store leftover steak in an airtight container in the fridge for 3-4 days. You can also freeze it for up to 6 months, but keep in mind that freezing, thawing, and reheating already-cooked steak makes it tougher.

Before reheating, make sure your steak comes to room temperature. 

To reheat:

​Stove Top Method:

1. Grab a large, heavy-bottomed skillet and turn it to medium-high heat. We don’t want the steak to cook anymore. We’re just heating it up.
2. Place the steak slices in the pan and let them warm up.
3. Remove from the heat and serve with your favorite sides or as a sandwich. 

Want to jazz up your steak leftovers? Make some Quick and Easy Steak Tacos using leftover hanger steak instead of chuck steaks. 

MORE PAN-SEARED STEAK RECIPES

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Pan-Seared Merlot Steak

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Pan Seared Beef Ranch Steak

With a few simple ingredients, you can craft a juicy steak in minutes. This cooking method produces a crispy crust on the outside and a juicy inside that melts in your mouth. It’s the perfect quick weeknight meal for any day of the week.

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Pan-Seared Hanger Steak Recipe

5 from 21 votes

Prep: 5 minutes mins

Cook: 10 minutes mins

Resting Time: 5 minutes mins

Total: 20 minutes mins

Servings: 2

Perfectly caramelized and full of flavor, these easy pan-seared hanger steaks topped with herb butter will make regular appearances on the dinner table. It's an easy 30-minute recipe for juicy steaks that will have your friends asking all about the cut. Get ready to impress them.

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Ingredients  

1x2x3x

• ▢ 1-1.5 lbs Hanger steak
• ▢ 1 tsp Kosher Salt
• ▢ 1/2 tsp Black Pepper
• ▢ 1 tbsp Unsalted Butter or compound butter

Instructions 

• Start by removing the hanger steak from the package and patting it dry with paper towels.
• Liberally season both sides with salt.
• Let the hanger steaks sit at room temperature for 30 minutes.
• Preheat a large cast iron skillet to just smoking over medium-high heat.
• Place the steak in the dry skillet.
• Sear hot and fast on all sides, to medium rare, about 3 to 5 minutes per side, flipping with long tongs as needed.
• Carefully remove the steak from the cast iron pan and and transfer to a cutting board.
• Place the compound butter over the steak and tent loosely with foil to let the steak rest for 5 to 7 minutes before slicing into thin strips against the grain to serve.
• Sprinkle with freshy minced parlsey, freshly ground black pepper and a pinch of flaky salt to serve.

Notes

Hanger steak has a distinct silverskin running down the center of it. You may find your butcher has already removed that, making it two steaks or has chosen to keep it. If it is there, cook the steak as directed, then slice the steak into 2, removing it, before serving.  When we order this cut from Porter Road, they leave it in. When we have ordered from Black Hawk Farms and other sources, it is sold as individual steaks.

Nutrition

Serving: 1g | Calories: 398kcal | Carbohydrates: 0.3g | Protein: 49g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 1313mg | Potassium: 671mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 196IU | Calcium: 18mg | Iron: 4mg

Course: Main Course

Cuisine: American

Author: Kita Roberts

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