Prized for its flavor, the Hanger Steak is derived from the diaphragm of a steer or heifer. This cut is taken from the plate, or lower belly of the animal. The Hanger Steak is the only cut of meat sold by Foothills Meats that is not dry aged. It takes to marinades wonderfully and is great for grilling and pan broiling.
Ingredients for Succulent Hanger Steak
2 pounds of Hanger Steak
1 TBSP clarified butter
2/3 cup chicken broth
2 tsp balsamic vinegar
2 TBSP cold butter, cubed
salt and freshly ground black pepper to taste.
Remove all silver skin and fat from steak. Carefully cut out the connective tissue that connects the two halves of the steak, separating the whole into two long pieces. Cut lobe of meat from one half (it’s the piece that is slightly separated from the larger half). Then cut each of the two larger halves into two steaks each, for a total of four steaks. Sprinkle with salt and pepper.
Heat skillet over high heat. Add clarified butter when pan is hot, then place steaks in the pan. Reduce heat to medium. Cook until browned on all sides. The meat is somewhat triangular in shape, so there may be more than two turns necessary. Total cook time is about 12 minutes, until center is reddish-pink in center (medium-rare). Temperature on a thermometer will be about 125 degrees F (52 degrees C) when steaks need to be removed from heat. Transfer to warm plate and tent with foil to let steaks rest and allow temperature to increase to 130 degrees F.
Pour stock into skillet set over medium heat. With wooden spoon (or other non-abrasive utensil) scrape up browned bits from bottom of pan. When the brownings dissolve and the liquid begins to reduce (2-3 minutes), reduce heat to low. Add accumulated juices from resting steaks, balsamic vinegar, and cold butter. Cook and stir until butter melts. If liquid has reduced too much, add a splash of broth. Add salt to taste if necessary.
To serve, slice steaks across the grain and spoon brownings reduction over them. Your guests will rave over this juicy, succulent meal.