Hanger steak topped with melting blue cheese butter.
SHOPPING: Hanger steak (sometimes called butcher's steak or onglet). Quality blue cheese like Roquefort, Gorgonzola, or Stilton.
Ingredients
Scale
Measurement units
- 1 ¼ lb Hanger steak, membrane removed
- 1 tsp Kosher salt
- ½ tsp Black pepper
- 2 tbsp Vegetable oil
- 4 tbsp Unsalted butter, softened
- 2 oz Blue cheese, crumbled
- 1 tbsp Fresh chives, minced
Ingredients
Scale
Measurement units
- 1 ¼ lb Hanger steak, membrane removed
- 1 tsp Kosher salt
- ½ tsp Black pepper
- 2 tbsp Vegetable oil
- 4 tbsp Unsalted butter, softened
- 2 oz Blue cheese, crumbled
- 1 tbsp Fresh chives, minced
Instructions
Make the blue cheese butter
Mix softened butter with crumbled blue cheese and half the chives. Roll in plastic wrap and chill until firm.
Ingredients
- butter (4 tbsp)
- blue cheese (2 oz)
- chives (½ tbsp)
Sear the steak
Season hanger with salt and pepper. Sear in smoking hot cast iron with oil, 4-5 minutes per side for medium-rare (130°F).
Equipment
- cast iron
- instant-read thermometer
Ingredients
- steak (1 ¼ lb)
- salt (1 tsp)
- pepper (½ tsp)
- oil (2 tbsp)
Let rest
Rest steak 5 minutes. Top with thick slices of blue cheese butter. Garnish with remaining chives. Slice against the grain.
Ingredients
- chives (½ tbsp)
Before you cook
Cook notes
- • SHOPPING: Hanger steak (sometimes called butcher's steak or onglet). Quality blue cheese like Roquefort, Gorgonzola, or Stilton.
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