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.
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.