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Butcher's Steak (Hanger Steak)
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Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Succulent butcher's steak cooked to perfection, with endless possibilities - pan-seared, broiled, or grilled, paired with a delectable pan sauce.
Ingredients:
  • 1 (2 pound) butcher's steak (hanger steak)
  • salt and freshly ground black pepper to taste
  • 1 tablespoon clarified butter
  • 0.66666668653488 cup chicken broth
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons cold butter, cut into cubes
  • salt to taste
Instructions:
  • Trim off silver skin and excess fat from the steak. Remove the connective tissue to separate the steak into two long pieces. Cut out the lobe of meat from one half. Slice each of the two larger halves into two steaks. Season with salt and pepper.
  • Preheat a skillet over high heat, then add clarified butter. Sear steaks on all sides until golden brown and cooked to medium-rare, about 12 minutes total. Use an instant-read thermometer to ensure the internal temperature reaches 125 degrees F (52 degrees C). Let the steaks rest covered with foil on a warm plate until the temperature rises to 130 degrees F before serving.
  • Heat broth in a skillet over medium heat and stir with a wooden spoon to scrape up browned bits from the bottom. Once the brownings dissolve and the liquid starts to reduce in about 2-3 minutes, lower the heat to low. Mix in meat juices, balsamic vinegar, and butter pieces. Stir and cook until the butter melts. If the liquid reduces too quickly, add a splash of broth. Taste and adjust seasoning with salt if necessary.
  • Slice the steaks and generously spoon the flavorful pan sauce over them before serving.

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