Hanger steak with rich red wine reduction and concentrated beef sauce.
SHOPPING: Look for hanger steak with the center membrane already removed. If it's still attached, you'll see a tough white line running through the center; cut along each side to remove it. The meat should be deep red with loose grain. Demi-glace brands: D'Artagnan, More Than Gourmet, or make your own.
A good Côtes du Rhône or Pinot Noir works well for the sauce. The strained sauce is a proper French marchand de vin.
Ingredients
Scale
Measurement units
- 1 ¼ lb Hanger steak, membrane removed
- 1 tsp Kosher salt for dry brine
- ½ tsp Black pepper
- 2 tbsp Vegetable oil
- 2 tbsp Unsalted butter for cooking
- 4 piece Shallots, sliced thin
- 2 clove Garlic cloves, smashed
- 6 sprig Fresh thyme sprigs
- 1 ½ cup Dry red wine
- ¼ cup Demi-glace
- 3 tbsp Cold unsalted butter, cubed
- ¼ tsp Salt for sauce
Ingredients
Scale
Measurement units
- 1 ¼ lb Hanger steak, membrane removed
- 1 tsp Kosher salt for dry brine
- ½ tsp Black pepper
- 2 tbsp Vegetable oil
- 2 tbsp Unsalted butter for cooking
- 4 piece Shallots, sliced thin
- 2 clove Garlic cloves, smashed
- 6 sprig Fresh thyme sprigs
- 1 ½ cup Dry red wine
- ¼ cup Demi-glace
- 3 tbsp Cold unsalted butter, cubed
- ¼ tsp Salt for sauce
Instructions
Dry the brine (day before)
Season hanger steak with salt on all sides. Place on rack over plate. Refrigerate uncovered 12-24 hours.
Ingredients
- hanger steak (1 ¼ lb)
- salt (1 tsp)
Sear the steak
Remove steak 1 hour before cooking. Pat dry, season with pepper. Heat cast iron over high heat, add oil. Sear 4-5 minutes per side for medium-rare (130°F). Transfer to cutting board, tent with foil.
Equipment
- cast iron skillet
- instant-read thermometer
Ingredients
- pepper (½ tsp)
- oil (2 tbsp)
Caramelize the shallots
Reduce heat to medium-low. Add 2 tbsp butter, shallots, and garlic. Cook slowly, stirring occasionally, until shallots are deep golden and jammy, 8-10 minutes. Add thyme.
Equipment
- cast iron skillet
Ingredients
- butter (2 tbsp)
- shallots (4 whole)
- garlic (2 cloves)
- thyme (6 sprigs)
Build and finish sauce
Increase heat to medium-high. Add wine and scrape up fond. Reduce by two-thirds, about 5 minutes. Add demi-glace and simmer until sauce coats a spoon, 3-4 minutes. Strain into clean pan. Off heat, whisk in cold butter until glossy. Add steak juices. Season to taste.
Equipment
- fine mesh strainer
Ingredients
- red wine (1 ½ cup)
- demi-glace (¼ cup)
- cold butter (3 tbsp)
- salt (¼ to taste)
Cut and plate
Slice steak against the grain. Arrange on plates and spoon sauce over.
Before you cook
Cook notes
- • SHOPPING: Look for hanger steak with the center membrane already removed. If it's still attached, you'll see a tough white line running through the center; cut along each side to remove it. The meat should be deep red with loose grain.
- • Demi-glace brands: D'Artagnan, More Than Gourmet, or make your own.
- • A good Côtes du Rhône or Pinot Noir works well for the sauce.
- • The strained sauce is a proper French marchand de vin.
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