Panseared Hanger Steak with Herb Butter Balsamic Glaze

Recipe Introduction

Quick Hook

Ever wondered what the real butcher keeps for themselves? This hanger steak recipe is it! It's packed with flavour and so tender, you'll never look at a sirloin the same way again.

Prepare for a steak experience like no other, boasting rich savory notes complemented by a tangy sweetness!

Brief Overview

Hanger steak, often called the butcher's steak recipe , is a cut prized for its intense beefy flavour. It isn't the prettiest cut, but what it lacks in looks, it makes up for in taste.

This recipe is medium difficulty, taking about 2 hours and 30 minutes to 4 hours and 30 minutes total, including marinating time.

It comfortably feeds 2-3 people.

Main Benefits

This hanger steak is not just delicious; it's a good source of protein and iron. It's perfect for a special Friday night dinner or a weekend treat.

What makes this hanger steak recipe special is the combination of a flavourful marinade, a perfectly pan seared crust, and a luscious herb butter and balsamic glaze steak .

I promise, you'll be licking your plate!

Why This Hanger Steak Recipe Rocks

Honestly, I used to be a bit intimidated by hanger steak . You know, the odd shape, the slightly tougher texture.

But then I discovered the secret. Marinating is key! This hanger steak marinade tenderizes the meat and infuses it with incredible flavor.

Think olive oil, balsamic vinegar, garlic, and a dash of Worcestershire. Let it sit for a few hours, and you're golden.

Pan Seared Hanger Steak Perfection

The real magic happens in the pan. A smoking hot cast iron steak recipe is essential. You want that perfect sear, that crusty exterior that locks in all the juices.

Don't overcrowd the pan or your steak won't sear properly. Aim for a medium rare steak temperature of 130- 135° F (54- 57° C).

And remember, steak resting time is crucial. Let it rest for at least 5 minutes before slicing.

Skirt Steak Recipe Alternative and a Balsamic Glaze Steak

If you can't find hanger steak , a skirt steak recipe or even a flat iron steak recipe will work in a pinch, but the flavour won't be quite as intense.

Don't skip the balsamic glaze steak , it adds a sweet and tangy touch that really elevates the dish.

Trust me, this pan seared hanger steak will become a new favourite. Grab your ingredients, get your pan hot, and prepare to be amazed!

Ingredients & Equipment: Your Hanger Steak Arsenal

Right then, let's talk about what you'll need to make this hanger steak recipe sing! It's not rocket science, promise.

We'll go through the ingredients and some essential kit. Honestly, this recipe is all about quality , not quantity.

Main Ingredients: The Flavor Foundation

For that incredible marinade, grab:

• 1.5 lbs (680g) of hanger steak, trimmed of any nasty bits.
• 1/4 cup (60ml) of proper olive oil.
• 2 tablespoons (30ml) of balsamic vinegar the good stuff, if you can!
• 2 cloves of garlic, minced. The fresher, the better, mate.
• 1 tablespoon (15ml) of Worcestershire sauce the Umami Bomb.
• 1 teaspoon (5ml) of Dijon mustard adds a nice tang.
• 1/2 teaspoon (2.5ml) of dried thyme - you know? That classic flavor.
• 1/4 teaspoon (1.25ml) of black pepper freshly cracked, if possible.

Now, a quick note about the steak. Quality is key! Look for a hanger steak that's a deep red colour and has a good amount of marbling (those lovely streaks of fat).

That marbling is flavor town, population: delicious. Marinating your hanger steak is the key to that tender, juicy flavor.

For the herb butter steak topping, you need:

• 4 tablespoons (56g) of unsalted butter, softened. Super important!
• 2 tablespoons of chopped fresh parsley.
• 1 tablespoon of chopped fresh chives.
• 1 clove garlic, minced.
• 1/4 teaspoon (1.25ml) salt.
• 1/8 teaspoon (0.625ml) black pepper.

And finally, for that sweet balsamic glaze steak finish:

• 1/4 cup (60ml) balsamic vinegar

Seasoning Notes: The Magic Touch

For this particular butcher's steak recipe , the marinade is everything. The balsamic vinegar adds a lovely sweetness that balances the richness of the beef.

Don't skimp on the garlic! For a bit of a kick, try adding a pinch of red pepper flakes to the marinade.

If you're out of Worcestershire sauce, a splash of soy sauce will do the trick. Remember to keep that steak resting time in mind. It's super important, okay?

Equipment Needed: Simple is Best

You really don't need fancy kit for this pan seared hanger steak . Just the basics will do:

• A zip-top bag or dish for marinating.
• A cast iron steak recipe or heavy bottomed pan is ideal for searing.
• A meat thermometer is your best friend for nailing that medium rare steak temperature ( 130- 135° F or 54- 57° C ).
• A small saucepan for that balsamic glaze steak reduction.
• And a whisk!
• A knife.

If you don't have a cast iron pan, any heavy bottomed pan will work. Just make sure it gets seriously hot.

Honestly, if it's good enough to make that skirt steak recipe you are golden.

There you have it! All the essentials for a banging hanger steak recipe . Now get cooking!

Alright, let's talk about my favourite cut, and how to cook it! Hanger steak , also called butcher's steak , is the best kept secret.

It’s flavourful and doesn't break the bank. I reckon this hanger steak recipe will become your new go-to. I've messed it up before (honestly, who hasn't?), but now I've nailed it.

So, let's get started!

Let's Prep That Butcher's Steak

First, mise en place is key. That means get everything ready. Chop your garlic, measure your oil, and soften that butter.

Honestly, having everything prepped saves so much stress. For the marinade, you'll need olive oil , balsamic vinegar , garlic, Worcestershire sauce, Dijon mustard, thyme, and pepper.

Mix these together. This is the hanger steak marinade that will take your skirt steak recipe to the next level! It's better to be safe than sorry, right? Keep raw meat away from other foods to avoid any nasties.

Searing Like a Pro: step-by-step

1. Chuck your hanger steak in a zip-top bag with the marinade. Give it a good massage and let it sit in the fridge for 2 to 4 hours .
2. Mix your softened butter with parsley, chives, garlic, salt and pepper. This will be your herb butter steak .
3. Simmer 1/4 cup (60ml) of balsamic vinegar in a pan until it thickens into a balsamic glaze steak . It should take about 5- 7 minutes .
4. Take the steak out of the fridge 30 minutes before cooking. Get your cast iron skillet screaming hot. Like, smoking hot!
5. Sear the steak for 3- 4 minutes per side for a nice medium rare steak temperature (around 130- 135° F or 54- 57° C ).
6. Rest the steak! Top it with your herb butter and let it sit for 5- 10 minutes .
7. Slice thinly against the grain and drizzle with balsamic glaze. Serve right away!

Pro Tips and Tricks That Makes the Cast Iron Steak Recipe Perfect

Pat the steak dry before searing. This gets you a proper crust. If you over crowd the pan, the pan seared hanger steak will be rubbish!.

Don't skip resting the steak! That steak resting time is crucial. For real, this butcher's steak recipe is all about the resting.

It's easier than a flat iron steak recipe . You can marinate the steak the night before to save time.

Cooking a steak to perfection isn't just about temperature. It's about respecting the meat, understanding the science, and adding a dash of love.

Follow these tips, and you'll be serving up restaurant quality hanger steak in no time. Happy cooking, my friends!

Recipe Notes

This hanger steak recipe is a proper winner, trust me! These are some bits and bobs to help you smash it!

Serving Suggestions: Level Up Your Steak Night

Right, let's talk presentation! You know that feeling when you get a dish in a restaurant and think, "Ooh, fancy!"? You can totally do that at home.

I like to slice the pan seared hanger steak on the bias (that's a cheffy term for a diagonal cut, just so you know).

Arrange it nicely on a warm plate. A sprig of rosemary or thyme looks dead classy too.

For sides, you can't go wrong with classic chunky chips or creamy mash. But, Honestly, roasted veg , like asparagus or even some colourful peppers, brings a touch of health to the party.

And a proper red wine Cabernet Sauvignon or Merlot makes it restaurant quality.

Storage Tips: Keep That Steak Fresh

Got leftovers? Lucky you! Seriously though, stash the cooked steak in an airtight container in the fridge. It'll be grand for up to 3 days.

For freezing, I reckon it's best to slice it first. Then pop it in a freezer bag, squeeze out the air, and it will keep for up to 2 months.

To reheat, gently warm it in a pan with a bit of oil or gravy. Avoid microwaving, though, unless you want that rubbery texture we all hate.

Variations: Mix It Up!

Fancy a change? Sorted. For a gluten-free option, double check your Worcestershire sauce as some brands contain gluten. Or try Tamari.

If you're avoiding dairy, ditch the herb butter steak and use a drizzle of olive oil instead.

Want to make it seasonal? In summer, a fresh salsa verde instead of the glaze is wicked. In winter, a rich mushroom sauce will make you feel all cosy.

Nutrition Basics: Steak and Wellbeing

A serving of this butcher's steak recipe (remember that’s another name for hanger steak ) is packed with protein. It is great for building muscle and keeping you feeling full.

It's got some fat, too, but that's where a lot of the flavour comes from! Of course, everything in moderation, you know? About the medium rare steak temperature the ideal is 130- 135° F (54- 57° C) .

Aim for steak resting time between 5 to 10 minutes.

So, there you have it! All the extra bits and bobs to make your hanger steak recipe experience even better.

Give it a go, don't be scared to experiment, and enjoy! I reckon you are going to enjoy a restaurant quality balsamic glaze steak even in your home.

Enjoy your delicious cast iron steak recipe version!

Frequently Asked Questions

What exactly is hanger steak, and why is it sometimes called "butcher's steak"?

Hanger steak is a cut of beef that comes from the diaphragm of the steer. It's known for its intense beefy flavor, and is super tender! It's called "butcher's steak" because butchers often kept it for themselves rather than selling it to customers, as they knew it was a hidden gem.

Think of it like finding a fiver in your old jeans - a delightful surprise!

How long should I marinate the hanger steak for in this recipe?

For this particular hanger steak recipe, we recommend marinating the steak for at least 2 hours, but ideally for 4 hours to allow the flavors to really penetrate the meat. Don't go too far over, though! Marinating for much longer than 4 hours can sometimes make the steak a bit mushy, so keep an eye on it!

What's the best way to cook hanger steak to get it perfectly medium rare?

The key to perfect medium rare hanger steak is a screaming hot pan and a reliable meat thermometer. Sear it for 3-4 minutes per side in a smoking hot cast iron skillet. Aim for an internal temperature of 130-135°F (54-57°C), and remember to let it rest for at least 5 minutes after cooking to allow the juices to redistribute.

It’s like letting a good cup of tea steep!

Can I freeze hanger steak, and how long will it last?

Absolutely! Hanger steak freezes beautifully. Wrap it tightly in plastic wrap, then place it in a freezer bag, removing as much air as possible. It will last in the freezer for up to 2-3 months.

When you're ready to use it, thaw it in the refrigerator overnight for best results, just like defrosting chicken for a Sunday roast.

I'm not a fan of balsamic vinegar. What can I use instead of the balsamic glaze with this hanger steak recipe?

No worries, balsamic isn't for everyone! A great alternative is a chimichurri sauce, which is a vibrant Argentinian parsley and garlic sauce. You could also try a red wine reduction, or even just a simple squeeze of lemon juice with a sprinkle of fresh herbs.

Get creative and find a flavour combo that tickles your fancy!

Is hanger steak healthy, and what are the nutritional benefits?

Hanger steak can definitely be part of a healthy diet. It's a great source of protein, iron, and zinc, essential nutrients for energy and overall well being. Like any red meat, it's best enjoyed in moderation, and you can balance it out with plenty of veggies on the side, like a good old Sunday lunch!