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Butcher’s Cut Hanger Steak with Pan Sauce

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-CarbGluten-FreeCarnivore 🥩Low-FODMAPHalal 🕌Anabolic Diet

Butcher’s Cut Hanger Steak with Pan Sauce delivers a deep, beefy bite with a crisp sear and a silky, butter-enriched glaze. The balsamic-kissed sauce adds gentle tang and richness that clings to each slice, perfect for a weeknight dinner or a special steak-night centerpiece.

  • Prep35 mins
  • Cook15 mins
  • Serves4
  • DifficultyEasy
Butcher’s Cut Hanger Steak with Pan Sauce
  1. 1

    Trim off all silver skin and excess fat from the steak. Carefully remove the connective tissue that joins the 2 halves, separating it into 2 long pieces. Cut the lobe from one half (the small piece that is slightly separated from the larger portion). Then cut each of the 2 larger halves into 2 steaks. Season with salt and pepper.

  2. 2

    Heat a skillet over high heat. When the pan is hot, add the clarified butter, then place the steaks in the pan. Reduce the heat to medium. Cook until browned on all sides, firm, and reddish-pink in the center; an instant-read thermometer in the center should read 125 degrees F (52 degrees C), taking about 12 minutes total (because the cut is somewhat triangular, cook about 4 minutes per side). Transfer the steaks to a warm plate and tent with foil to rest and let the temperature rise to 130 degrees F.

  3. 3

    Pour the broth into the skillet over medium heat. Stir with a wooden spoon, scraping up the browned bits from the bottom. When the browned bits dissolve and the liquid starts to reduce after 2 to 3 minutes, lower the heat to low. Add the accumulated juices from the meat, the balsamic vinegar, and the butter chunks. Cook and stir until the butter melts. If the liquid has reduced too much, add a splash of broth. Taste to see if the sauce needs a little salt.

  4. 4

    To serve, slice the steaks and spoon the pan sauce over them.