Hanger steak is one cut of meat that is very flavourful and typically experienced in French restaurants, often the steak used in Steak Frites. Although it is not as popular as New York, Filet Mignon, or Ribeye, it is definitely a steak you should prepare more often as it tastes sooooo good. Ingredients Hanger steak Garlic – peeled, whole Fresh thyme Unsalted butter Preparation Heat a cast iron skillet on high Place butter into the skillet, adding the steak as soon as the butter melts and begins to bubble Add in garlic cloves Cook steak about 4 minutes, then turn. Use a meat thermometer and cook until 120 Add in the thyme to the pan, and cook in butter and meat juices Remove the steak and let rest for 5 minutes, turn off pan Finish with the remaining butter and garnish with the thyme Serve with your favorite sides and salads. I found my hanger steak at a local butcher, Beast and Cleaver in Ballard, just North of Seattle WA. They are a hyper-local butcher and have a great selection of dry-aged meats, house-made pates, sausages, and other foods not found in your typical grocery store, and also absent most high-end local markets. Give them a visit. https://www.facebook.com/beastandcleaver/ https://seattle.eater.com/2020/1/2/21046268/whole-animal-butcher-beast-and-cleaver-opens-ballard https://www.seattletimes.com/pacific-nw-magazine/beast-and-cleaver-butcher-chef-kevin-smith-respects-the-whole-animal-by-using-all-of-it/

As always thanks for CookCookEatEating with The Had 🩵