I love this cut of beef for its full, rich flavor and lack of hefty price tag. Also known as butcher’s steak, hanger is about a third the price of filet or ribeye, but just as flavorful. Here, it’s downright decadent paired with garlic butter. Use a good pan and high heat to get a nice char.
A 12 ounce cut can feed up to 4. As always, look for grass fed, local beef.
12 ounce hanger steak
2 – 3 tablespoons butter, at room temperature
2 teaspoons garlic powder
1 teaspoon fresh rosemary, minced
Sea salt and freshly ground pepper
1. Drizzle both sides of the steak with a little olive oil, then season generously with salt and pepper.
2. Brush a grill pan or cast iron skillet with olive and turn flame to high. Mix butter with garlic powder and rosemary.
3. When pan is just smoking, transfer steak to pan and top with half of the garlic butter.
4. Let the steak cook 3-4 minutes per side for medium rare (my preference) or a minute longer for medium. When steak is cooked on one side, flip and repeat steps.
5. When the steak is cooked to your liking, remove from pan and let rest for about 10 minutes, then slice – against the grain – in 1 inch strips.
Top with caramelized onions.
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