Hanger steak boasts a rich depth of flavor. Although it’s a staple cut of beef in France, commonly found in bistros throughout Paris, it can be somewhat elusive in North America. This cut is also referred to as onglet or even butcher’s steak, likely because butchers keep this tender cut for themselves.
Hanger steak is occasionally available at butcher shops in single-serving portions. However, it is typically sold in a whole piece weighing between 1 ½ and 2 pounds, which will require some trimming by the home cook to remove the inedible sinew found at its center.
Ingredients
- 1 ½ to 2 pound hanger steak (at room temperature)
- canola oil (as needed)
- freshly cracked black pepper (as needed)
- flaky sea salt (as needed)
- horseradish cream (as needed for serving, see recipe)
- sweet onion marmalade (as needed for serving, see recipe)
- watercress (for garnish, optional)
Directions
If you’re starting with a whole hanger steak, some preparation is necessary before cooking. Begin by trimming away any visible sinew from the exterior. Next, inspect both sides of the steak to locate the thick sinew that runs lengthwise through the meat. Cut the steak in half along this sinew. Set aside the first piece, and remove the sinew from the second piece before discarding it. This process will leave you with two different-sized pieces of meat, which will need to be cooked accordingly.
Generously season both sides of the meat with salt and pepper right before cooking.
For this recipe, I prefer to keep the pieces whole and portion them at the table, but feel free to cut the steaks into three or four similarly sized individual servings if you wish. You can also butterfly the meat for a more uniform thickness, resulting in a shorter cooking time than noted below. I enjoy hanger steak thick and rare, but you can adjust based on your preference.
Once the meat is ready, heat a large cast-iron skillet over medium-high heat and drizzle in a thin layer of oil, swirling it around to coat the skillet’s base. When the pan is very hot (almost smoking), gently place the meat into the skillet. Allow it to cook undisturbed until a good crust forms, approximately 4 to 6 minutes (less if butterflied). Flip the meat and cook for an additional 30 seconds to 1 minute for rare doneness. After cooking, transfer the meat to a cutting board and let it rest for 10 to 12 minutes.
Slice the steak into chunky pieces and serve with a generous spoonful of horseradish cream and a dollop of onion marmalade. Drizzle any flavorful juices from the cutting board over the meat. Garnish with watercress if desired.