📝 About This Recipe
Known as the 'Butcher's Bribe' because of its incredible flavor, the Hanger Steak (or Onglet) is prized for its deep, beefy richness and tender, loose grain. This French bistro classic is pan-seared to a perfect medium-rare and finished with a velvety red wine and bone marrow-infused shallot sauce. It is a sophisticated yet rustic dish that celebrates the boldest cut of the steer with traditional European techniques.
🥗 Ingredients
The Beef
- 1.5 pounds Hanger Steak (trimmed of silver skin and tough central membrane)
- 1 tablespoon Kosher Salt (to taste)
- 1 tablespoon Black Peppercorns (coarsely cracked)
- 2 tablespoons Grapeseed Oil (or any high-smoke point oil)
The Basting Aromatics
- 3 tablespoons Unsalted Butter (cold)
- 4 cloves Garlic (smashed)
- 4 sprigs Fresh Thyme
- 1 sprig Fresh Rosemary
The Red Wine Reduction
- 2 large Shallots (finely minced)
- 1/2 cup Dry Red Wine (such as Cabernet or Merlot)
- 1/4 cup Beef Demi-Glace (high-quality store-bought or homemade)
- 1 teaspoon Balsamic Vinegar (for acidity)
- 1 tablespoon Cold Unsalted Butter (cubed for finishing the sauce)
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Remove the hanger steak from the refrigerator 45 minutes before cooking to bring it to room temperature, ensuring even cooking.
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2
Pat the steak extremely dry with paper towels. Any moisture on the surface will create steam and prevent a deep, crusty sear.
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3
Season the steak generously on all sides with kosher salt and the cracked black peppercorns, pressing the spices into the meat.
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4
Heat a large cast-iron skillet over high heat until it begins to wisps with smoke. Add the grapeseed oil and swirl to coat the pan.
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5
Carefully lay the steak into the pan, laying it away from you to avoid oil splashes. Press down lightly to ensure full contact with the metal.
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6
Sear the first side without moving it for 3-4 minutes until a dark, mahogany crust forms. Flip the steak.
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7
Reduce the heat to medium-high. Add the 3 tablespoons of butter, smashed garlic, thyme, and rosemary to the pan.
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8
As the butter foams, tilt the pan slightly and use a large spoon to continuously baste the steak with the hot, aromatic butter for another 3-4 minutes.
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9
Use an instant-read thermometer to check the thickest part of the meat. Remove the steak from the pan when it reaches 125°F (52°C) for medium-rare.
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10
Transfer the steak to a warm plate or cutting board. Tent loosely with foil and let it rest for at least 10 minutes; this is crucial for moisture retention.
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11
While the meat rests, pour off all but 1 tablespoon of fat from the skillet. Add the minced shallots and sauté over medium heat until translucent, about 2 minutes.
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12
Deglaze the pan with the red wine, scraping up all the browned bits (fond) from the bottom. Simmer until the wine is reduced by half.
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13
Whisk in the demi-glace and balsamic vinegar. Simmer for 2-3 minutes until the sauce thickens enough to coat the back of a spoon.
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14
Remove the sauce from heat and whisk in the final tablespoon of cold butter and any accumulated juices from the resting steak. Stir in the parsley.
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15
Slice the steak against the grain into 1/2-inch thick pieces. Fan the slices on a platter and spoon the warm red wine reduction over the top.
💡 Chef's Tips
Always slice against the grain; Hanger steak has very long muscle fibers that can be chewy if cut incorrectly. Do not cook past medium (135°F); this cut becomes quite tough if well-done. If your hanger steak comes as one large piece with a line of gristle down the middle, cut it into two long narrow strips before cooking to remove that membrane. Use a cast-iron skillet if possible; the heat retention is unmatched for getting that essential bistro-style crust.
🍽️ Serving Suggestions
Serve with classic French 'Frites' (thin, crispy fries) and a side of Dijonnaise. Pairs beautifully with a bold Bordeaux or a peppery Syrah to match the beef's intensity. Accompany with sautéed haricots verts with toasted almonds for a touch of brightness. A side of creamy, buttery mashed potatoes (Pommes Purée) is perfect for soaking up the extra red wine sauce.