How to Perfectly Pan-Sear Hanger Steaks
Photography by Ryan Miyamoto
A classic steak to make with very little prep work (season and go). Serve with leafy wilted greens and fingerling potatoes or sweet potato on the side. Hanger steaks make a great cut for single servings for smaller portion eaters. My favorite way to serve an easy steak like this is on a plate with a side of wilted greens and roasted Yukon gold rosemary potatoes.
This recipe is presented by Da-Le Ranch, a small, sustainable family farm located in Southern California’s Central Inland Empire.
Ingredients
- 2 6- to 8-ounce hanger steaks
- Granulated sea salt
- Granulated onion
- Granulated garlic
- Ground black pepper
Instructions
- Bring steaks to room temp for 20 min. This is a lean-ish cut of meat so season lightly with salt, go heavy with pepper, garlic, or any other dry herbs (no sauces needed).
- Season the Hanger steaks with salt, garlic, onion (magic spice mix), and ground black pepper to taste.
- Preheat a seasoned and oiled cast iron pan for 3 minutes on high heat. Sear the steaks on both sides for about 45 sec to 1 minute on each side. The steak will sizzle, and a nice brown crust will form, Immediately take off to rest for 5 minutes. Reheat your cast iron skillet Put the steaks back in the skillet for 2–4 min each side.
- Remove from heat and let steaks rest for 5 minutes before slicing. A good tip when resting meat is not to rest it on the plate you intend to serve on. This creates a mess and less appealing presentation.
- Once ready to serve, slice the hanger steak across the grain and on a bias angle to help present the meat well.
Lance Roll
Lance Roll is the executive chef and founder of The Flavor Chef, specializing in professional catering and private chef services in San Diego, California. Roll excels at making incredibly delicious and nutritious food by combining his intuitive food abilities with a diverse 20-year culinary career to create healthy, imaginative cuisine. By using locally-grown, organic produce and free-range, humanely-raised meats and poultry, The Flavor Chef is able to bring well-balanced and beautiful food to your table. Chef Roll is certified by The American Culinary Federation (ACF) as an executive chef (CEC) and has published one cookbook and writes regularly for The CHEK Report.
