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