Bella’s Pan-Seared Hanger Steak
Often referred to as the "butcher's cut" because of its exceptional flavor, the hanger steak is a hidden gem that excels when prepared with a high-heat sear. This cut has a coarse grain that holds onto seasonings beautifully and results in a incredibly tender texture when cooked to medium-rare. By allowing the meat to come to room temperature before hitting the pan, you ensure an even cook and a deep, savory crust that makes this steak feel like a special occasion meal.
Ingredients
- 1 hanger steak approximately 1 to 1.5 pounds
- Salt and seasonings to taste (optional)
Instructions
- Pat the hanger steak thoroughly dry with paper towels to ensure a proper sear. Season both sides of the meat generously with salt or your choice of spices.
- Allow the steak to sit at room temperature for 30 minutes. This resting period is essential for taking the chill off the meat, which helps it cook more evenly and prevents the fibers from tightening up when they hit the heat.
- Place a large cast-iron skillet over medium-high heat. Preheat the pan until it is just beginning to smoke.
- Place the steak into the dry, hot skillet. Sear the meat for 3 to 5 minutes on the first side until a dark, mahogany crust has developed.
- Flip the steak and sear the second side for an additional 3 to 5 minutes for a medium-rare finish. Because the hanger steak is a thicker, more fibrous cut, monitor the doneness closely to avoid overcooking.
- Remove the steak from the skillet and place it on a clean cutting board. Let the meat rest for 5 to 7 minutes to allow the juices to settle.
- Slice the steak into thin strips against the grain to ensure maximum tenderness. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.