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Herbed Hanger Steak
© Anna Williams

Herbed Hanger Steak

  • SERVINGS: 2
  • FAST

Hanger steak, recently discovered by restaurant chefs, has always been a favorite butcher's cut in the United States; it's also hugely popular in France, where it's known as onglet.

  1. One 1-pound hanger steak, about 1 inch thick, trimmed (see Note)
  2. 3 tablespoons olive oil
  3. 1 tablespoon thyme leaves
  4. Salt and freshly ground pepper
  5. 2 large shallots, thinly sliced
  1. Rub the steak with 2 tablespoons of the olive oil and coat with the thyme. Season with salt and pepper.
  2. In a large cast-iron skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the meat and pan-fry over moderately high heat until browned and crusty, about 4 minutes per side for medium rare. Transfer the steak to a cutting board and let stand for 5 minutes.
  3. Add the shallots to the skillet and cook over moderately high heat, stirring occasionally, until softened and browned, about 3 minutes.
  4. Thickly slice the steak across the grain and arrange on plates. Spoon the sautéed shallots on top of the steak and serve immediately.
Notes If the steak has a membrane that runs down the middle of the meat, remove it by cutting on either side of the membrane, dividing the steak into 2 long strips.