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Oven Cooked Hanger Steak

Ingredients

  • Hanger Steak

  • 2 tsp olive oil

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1/2 tsp white pepper

  • 1/4 cup unsalted butter

Preparation

Note:

A hanger steak is also known as a butcher's steak or butcher's secret. It hangs from the diaphragm of the animal or the plate section (upper belly) of the animal. It is prized for its flavor. It resembles a flank steak in texture. Some say the hanger has the rich flavor of a rib-eye - crossed with a melt-in-your-mouth beef tenderloin. Because this muscle does very little work, it's extremely tender and flavorful.


Directions:

  1. Remove steak from packaging and let sit at room temperature for 30 minutes (If steak has a silver skin, remove. Carefully cut out the connective tissue that connects the 2 halves, separating the whole into 2 long pieces. May cut larger halves into 2 steaks.)


  2. Preheat oven 400° F.


  3. Rub steaks on each side with olive oil. Stir together salt and peppers and rub on each side.


  4. Heat an iron skillet on high heat. Add 2 Tbsp of butter and let melt. Sear steaks 2-3 minutes on each side. Add remaining butter and let melt as meat sears using a spoon to baste the top side of the steak as it sears.


  5. Once seared, place the skillet in the oven and cook until the steak reaches an internal temperature of 120° F. (About 5-10 minutes)


  6. Remove steak from oven AND pan onto a cutting board and let rest 5-10 minutes before serving. (The internal temperature will continue to rise.)


  7. Slice thinly across the grain and serve.

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