Tanya Cauthen likes to teach customers how to work with many different cuts of meat. When cooking hanger steak, for instance, she makes a meaty pan sauce with bourbon, demiglace and green peppercorns that would be tasty with any kind of steak. More Steak Recipes
Demiglace is available at specialty food shops or from dartagnan.com.
This variation on the classic steak au poivre will go well with an equally classic wine, like a Bordeaux. This region in France is associated with Cabernet Sauvignon, but in fact a greater percentage of its affordable wines are based on Merlot, which often has an appealing pepperiness.