Hanger steak with red wine and shallot pan sauce.
SHOPPING: Hanger steak (onglet in French) hangs from the diaphragm; there's only one per animal. It was traditionally kept by butchers for themselves, hence 'butcher's steak.' Look for deep red color with visible grain. It should have the center membrane removed, or you'll need to do it yourself. Often sold as 'hanging tender' in American markets. Use a wine you'd drink; cooking doesn't hide bad wine, it concentrates it.
The sauce should coat a spoon when ready. Classic French bistro pairing: serve with frites.
Ingredients
Scale
Measurement units
- 1 lb Hanger steak, membrane removed
- 1 tsp Kosher salt
- ½ tsp Black pepper
- 2 tbsp Vegetable oil
- 3 piece Shallots, sliced thin
- 4 sprig Fresh thyme sprigs
- 1 cup Dry red wine
- ½ cup Beef stock
- 3 tbsp Cold unsalted butter, cubed
- ¼ tsp Salt for sauce
Ingredients
Scale
Measurement units
- 1 lb Hanger steak, membrane removed
- 1 tsp Kosher salt
- ½ tsp Black pepper
- 2 tbsp Vegetable oil
- 3 piece Shallots, sliced thin
- 4 sprig Fresh thyme sprigs
- 1 cup Dry red wine
- ½ cup Beef stock
- 3 tbsp Cold unsalted butter, cubed
- ¼ tsp Salt for sauce
Instructions
Prep and sear steak
Remove steak from fridge 45 minutes before cooking. Pat dry, season with salt and pepper. Heat cast iron over high heat. Add oil. Sear steak 4-5 minutes per side for medium-rare (130°F). Transfer to cutting board and tent with foil.
Equipment
- cast iron skillet
- instant-read thermometer
Ingredients
- hanger steak (1 lb)
- salt (1 tsp)
- pepper (½ tsp)
- oil (2 tbsp)
Build the sauce
Reduce heat to medium. Add shallots and thyme to the pan. Cook until shallots soften, 2-3 minutes. Add wine and scrape up any fond. Simmer until reduced by half, about 4 minutes. Add stock and reduce until sauce coats a spoon, 3-4 minutes more.
Equipment
- cast iron skillet
Ingredients
- shallots (3 whole)
- thyme (4 sprigs)
- red wine (1 cup)
- beef stock (½ cup)
Slice and plate
Remove pan from heat. Whisk in cold butter one cube at a time until sauce is glossy. Add any accumulated steak juices. Season with salt to taste. Slice steak against the grain. Spoon sauce over.
Ingredients
- butter (3 tbsp)
- salt (¼ to taste)
Before you cook
Cook notes
- • SHOPPING: Hanger steak (onglet in French) hangs from the diaphragm; there's only one per animal. It was traditionally kept by butchers for themselves, hence 'butcher's steak.' Look for deep red color with visible grain. It should have the center membrane removed, or you'll need to do it yourself. Often sold as 'hanging tender' in American markets.
- • Use a wine you'd drink; cooking doesn't hide bad wine, it concentrates it.
- • The sauce should coat a spoon when ready.
- • Classic French bistro pairing: serve with frites.
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