Hanger steak with blue cheese butter and port wine sauce.
SHOPPING: Roquefort from France. Ruby port.
Ingredients
Scale
Measurement units
- 1 ¼ lb Hanger steak
- 1 tsp Kosher salt
- 2 tbsp Vegetable oil
- 4 tbsp Butter, softened
- 2 oz Roquefort cheese
- 2 tbsp Shallot, minced
- ½ cup Ruby port
- ¼ cup Beef stock
- 2 sprigs Fresh thyme
- 1 tbsp Fresh chives
Ingredients
Scale
Measurement units
- 1 ¼ lb Hanger steak
- 1 tsp Kosher salt
- 2 tbsp Vegetable oil
- 4 tbsp Butter, softened
- 2 oz Roquefort cheese
- 2 tbsp Shallot, minced
- ½ cup Ruby port
- ¼ cup Beef stock
- 2 sprigs Fresh thyme
- 1 tbsp Fresh chives
Instructions
Dry the brine and make butter
Salt hanger, refrigerate 24 hours. Mix butter with crumbled Roquefort. Chill.
Ingredients
- steak (1 ¼ lb)
- salt (1 tsp)
- butter (4 tbsp)
- Roquefort (2 oz)
Brown in pan
Sear in hot cast iron with oil, 4-5 minutes per side. Rest.
Equipment
- cast iron
Ingredients
- oil (2 tbsp)
Make the port reduction
Sauté shallot in pan drippings. Add port and thyme, reduce by half. Add stock, reduce until syrupy.
Equipment
- cast iron
Ingredients
- shallot (2 tbsp)
- port (½ cup)
- stock (¼ cup)
- thyme (2 sprigs)
Cut and plate
Slice steak. Top with Roquefort butter. Drizzle port reduction. Garnish with chives.
Ingredients
- chives (1 tbsp)
Before you cook
Cook notes
- • SHOPPING: Roquefort from France. Ruby port.
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