BUTCHER'S STEAK (HANGER STEAK)
Butcher (or hanger) steak is great pan cooked, broiled, or grilled. It takes to marinades wonderfully, and really can be substituted for any cut of steak. Just be sure to take the time to trim it well.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Remove all silver skin and extra fat from the steak. Carefully cut out the connective tissue that connects the 2 halves of the steak, separating the whole into 2 long pieces. Cut lobe of meat from one half (it's a piece that is slightly separated from the larger half). Then cut each of the 2 larger halves into 2 steaks each. Sprinkle with salt and pepper.
- Heat skillet over high heat. Add clarified butter when pan is hot, then place the steaks in the pan. Reduce heat to medium. Cook until browned on all sides, firm, and reddish-pink on the inside. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C), a total of about 12 minutes. (This cut of meat has a sort of triangular shape, so about 4 minutes per side.) Transfer to a warm plate and tent with foil to let steaks rest and allow temperature to rise to 130 degrees F.
- Pour stock into skillet set over medium heat. Stir with a wooden spoon scraping up the browned bits from the bottom. When brownings dissolve and liquid begins to reduce after 2 or 3 minutes, reduce heat to low. Add accumulated juices from the meat, balsamic vinegar, and butter chunks. Cook and stir until butter melts. If liquid has reduced too much, add a splash of broth. Taste to check if sauce needs a bit of salt.
- To serve, slice steaks and spoon pan sauce over them.
Nutrition Facts : Calories 344.1 calories, Carbohydrate 0.6 g, Cholesterol 95.8 mg, Fat 25.3 g, Protein 27 g, SaturatedFat 12.5 g, Sodium 348.6 mg, Sugar 0.5 g
PAN-SEARED STEAK
With the right steak, a good cast-iron or other ovenproof skillet, your kitchen can be the best steakhouse in town.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 4
Steps:
- Preheat oven to 400. Heat oil in a large cast-iron or other ovenproof skillet (not a nonstick) over medium-high until it begins to smoke. Pat steak dry with paper towels. Season each side with 1 teaspoon coarse salt and 1 teaspoon cracked pepper.
- Cook steak in skillet over medium-high heat until a dark crust has formed, 5 to 7 minutes per side (reduce heat if meat is browning too quickly). Holding steak with tongs, quickly brown all edges, turning as necessary; lay steak flat in skillet.
- Transfer skillet to oven. Roast until an instant-read thermometer inserted in the thickest part of steak registers desired doneness, 5 to 15 minutes. Transfer to a plate; spread with 1 tablespoon Steak Butter. Cover loosely with aluminum foil, and let rest 5 to 10 minutes (temperature will then rise another 5 to 10 degrees). Slice across the grain; serve with remaining Steak Butter. Cover and refrigerate any leftovers, up to 2 days.
Nutrition Facts : Calories 599 g, Fat 50 g, Protein 35 g
HANGER STEAK
Provided by Robert Irvine : Food Network
Time 1h
Yield 3 to 9 servings
Number Of Ingredients 8
Steps:
- In a bowl, start the marinade for the hangar steak by blending the oil, vinegar, garlic, rosemary, salt and pepper blend and lemon juice and whisk together well. Place the steak in an 8 by 12-inch casserole pan and generously coat with the marinade. Allow to marinate for 30 minutes to 1 hour under refrigeration.
- For cooking, preheat a grill or chargrill over high heat. Remove the steak from the marinade, straining any excess marinade. Removal of the excess marinade will prevent flaming or charring of the steak during cooking. Place the steak on the grill and cook over high heat, 8 to 9 minutes per side, or to desired doneness.
- Remove from the grill and allow the steak to rest before slicing. Slice the steak on the bias, top to bottom, against the grain, 1/4 inches thick. Place the sliced steak over potatoes and serve.
PAN SEARED HANGER STEAK
This perfectly pan seared hanger steak (also known as a Butcher's steak) makes an impressive dinner any day of the week! The key is in taking the extra time to trim the fat so you are left with juicy tender meat that is melt-in-your-mouth delicious!
Provided by Angela
Categories Beef Dishes Dinner Recipes Main Dish
Time 47m
Number Of Ingredients 4
Steps:
- Prepare the hanger steak (butcher's steak): Trim the excess fat and remove silverskin from the hanger steak.
- Once this is done, find the connective tissue and use your fillet knife to carefully cut around the connective tissue. Do this down one side first and remove the first half of your hanger steak(s).
- Trim the connective tendon from the second half so that you have the two long muscles. One side will have a lobe, remove that and set aside. Then, cut both of the two long muscles into half so that you'll be cooking up 5 pieces total.
- Heat a cast iron skillet (or large heavy bottomed skillet or frying pan that is also oven-safe) to medium-high heat with the extra virgin olive oil. Preheat your oven to 450°F (232°C).
- Season the trimmed hanger steaks with steak seasoning on all sides, then, once the oil in the frying pan is shimmering and just about to begin smoking add the steaks to the pan.
- Sear on all sides until golden browned, about 2-3 minutes per side, then add the pat of butter and spoon the melted butter over your hanger steaks.
- Transfer the pan into your oven to finish cooking until the steaks reach a minimum internal temperature of 130°F (54°C) for medium-rare.
- Remove from the oven and transfer to a cutting board or tray. Cover loosely with a sheet of aluminum foil and allow to rest for 5 minutes before serving.
Nutrition Facts : Calories 504 kcal, Carbohydrate 1 g, Protein 46 g, Fat 36 g, SaturatedFat 15 g, Cholesterol 138 mg, Sodium 118 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 20 g, ServingSize 1 serving
SEARED HANGER STEAK WITH RED ONION RINGS
This is a simple recipe that makes everyone hungry. It's a good feeling to make your own onion rings and watch as people crunch down on them as they cut into this tasty steak. I serve the meat with a little vinegar so the onion rings get a salt and vinegar vibe when you eat the two parts of the dish together. This is not the type of dish that can be made in advance and held, so get everything ready and cook the meat and onion rings when you are ready to eat!
Provided by Alex Guarnaschelli
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the batter: Pour the beer into a medium bowl and stir in the vodka and sparkling water. Slowly whisk in the baking soda, paprika and 1 1/2 cups of the flour. The batter should be fairly thick but also easy to stir. If it's a little loose, whisk in the remaining 3/4 cup flour, 1/4 cup at a time. If it's too thick, add a splash of water. Do not overmix. Set aside in a warm place for at least 15 minutes.
- Get ready to fry: Pour the oil into a heavy-bottomed pot. Heat the oil slowly to 375 degrees F. Use a thermometer to monitor the temperature. Line a baking sheet with a kitchen towel to drain the onion rings once they are cooked.
- Cook the steak: Heat a large cast-iron skillet over high heat. Add the oil. When it begins to smoke lightly, season the steak with salt and use a pair of metal tongs to gingerly place the steak in the hot oil. Cook, 4 to 5 minutes, on each side.
- Doneness: If using a meat thermometer, rare registers between 125 and 130 degrees F. For medium rare, 130 to 135 degrees F; and between 135 and 140 degrees F for medium. If you like your steak a little more cooked, leave it in the pan a few minutes longer on each side. Let it rest on a flat surface and cover with foil to keep warm while you make the onion rings.
- Fry the onion rings: Test the batter and the temperature of the oil at the same time by dipping an onion round into the batter, gently shaking off the excess batter and carefully plunging it into the oil. Fry until crispy, 1 to 2 minutes, and remove it from the oil carefully with a slotted spoon. Fry the onion rounds in small batches, draining them on the kitchen towel-lined baking sheet. Salt immediately.
- Serve: Slice the steak into 1/2-inch-thick pieces, season with salt and drizzle with the balsamic vinegar. Arrange on a serving platter with all the cooking juices and serve with the onion rings in a bowl on the side.
PAN-GRILLED BEER-MARINATED HANGER STEAK
Categories Beer Beef Garlic Herb Mustard Marinate Low Cal Grill/Barbecue Soy Sauce Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk first 7 ingredients in medium bowl, then whisk in beer. Pour marinade into large resealable plastic bag. Add steaks, seal bag, and chill 1 day, turning bag occasionally.
- Spray large ridged skillet or grill pan with nonstick spray and heat over medium-high heat. Remove steaks from marinade and pat dry; discard marinade. Place steaks in hot skillet and cook until well browned and thermometer inserted into center registers 125F to 130F for medium-rare, about 5 minutes per side. Transfer steaks to carving board and let rest 5 minutes.
- Slice steaks thinly across grain. Arrange on platter; spoon any accumulated juices over and serve.
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- Prepare the Lemon-Herb Butter: place softened butter in the bowl of a stand mixer fitted with a paddle attachment. Beat butter on medium speed until fluffy, about 2 minutes. Add herbs, shallot, lemon zest, lemon juice, anchovy paste, salt, and pepper; beat until all ingredients are blended and smooth.
- Wrap Lemon-Herb Butter in a piece of plastic wrap; shape into a log (7 to 8 inches long). Chill log until firm, about 20 minutes.
- Prepare the Steak with Brussels Sprouts and Potatoes: Place halved potatoes and water in a microwavable bowl, and cover with plastic wrap. Microwave on HIGH until potatoes are slightly tender, 4 to 5 minutes. Transfer potatoes to a plate, and discard water. Pat potatoes dry with paper towels. Set aside.
- Heat a 10- to 12-inch cast-iron skillet over high. Sprinkle steak on both sides with pepper and 1 1/2 teaspoons of the salt, pressing gently into steak to adhere.
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- Let Steak Come to Room Temperature. To produce a super tender steak, leave it out at room temperature for 30 minutes before cooking. A cold cut of meat hitting a very hot pan will cause the steak to become tough and chewy.
- Don't Be Shy With Seasoning. Pre-seasoning steak thoroughly with kosher salt and black pepper on each side enhances the natural beefy flavor of the meat.
- How to Pan Sear a Steak. Using an extremely hot cast iron pan ($25; williams-sonoma.com) is the key to achieving an even char. Heat the cast iron pan on medium high until it's smoking.
- Use a Light Touch Once the Steak Is in the Skillet. Flipping the steak too often, and more than once, will prevent the perfect sear from forming. If you try to lift the steak and there's some resistance, step back and let it cook a little longer.
- Baste the Steak with Butter and Aromatics. Basting the steak with melted butter, as well as herbs like garlic, rosemary, and thyme, will add an unbeatable boost of flavor.
- Check the Temperature of Your Steak. Knowing the internal temperature of your steak is the key to cooking it exactly how you like it and cooking it long enough to prevent potentially unsafe bacteria from growing and getting you sick.
- Let Steak Rest Before Cutting. Once the steak is done cooking, take it out of the pan, set it on a plate or cooling rack, and tent loosely with foil. Let the steak sit for 5 minutes in order to help retain its juices, which will keep it moist and tender bite after bite.
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