Crispy Skillet Hanger Steak

No grill, no problem. A heavy cast iron skillet gets hotter and holds heat better than most home grills, which is exactly what a hanger steak wants. We season it hard, sear it in smoking oil, then baste it in butter with garlic and thyme for a crust that would not be out of place in a steakhouse. The whole thing takes about 15 minutes from cold pan to sliced plate. The two rules that matter most: dry the meat well before it hits the pan, and do not move it while the crust forms. Start with grass-fed hanger, trimmed of its center sinew.

Why this recipe works

• Cast iron holds its heat when the cold steak lands, so you get a deep sear instead of a gray, steamed surface.
• A dry, well-salted surface browns fast, which builds the crust before the inside overcooks.
• Basting with butter, garlic, and thyme spoons flavor over the meat and helps it cook evenly.
• Slicing against the grain shortens the long fibers of the hanger, which is the secret to a tender bite.

Ingredients

• 1.5 lb (680 g) hanger steak, trimmed
• 1 tablespoon neutral oil (grapeseed or avocado)
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 tablespoons unsalted butter
• 2 cloves garlic, smashed
• 2 sprigs fresh thyme

Substitutions: flank or flat iron sear the same way. Rosemary can stand in for thyme, and a squeeze of lemon at the end brightens the whole plate.

How to make it

1. Dry and season. Pat the steak very dry with a towel and season it all over with salt and pepper. A dry surface is the difference between a crust and a steam.
2. Heat the pan. Add the oil to a cast iron skillet and heat over high until it just begins to smoke. You want it hot enough to sizzle the second the meat touches down.
3. Sear hard. Lay the steak away from you and leave it alone for 3 to 4 minutes, until a dark crust forms. Flip once and sear the other side for another 3 minutes.
4. Baste with butter. Add the butter, garlic, and thyme. Tilt the pan and spoon the foaming butter over the steak for a minute, pulling it at 130F for medium-rare.
5. Rest and slice. Rest the steak 8 minutes so the juices settle, then slice thin against the grain and spoon any pan butter over the top.

Pro tips and common mistakes

• Do not move the steak while it sears. If it sticks, the crust has not formed yet, so give it another minute.
• Open a window and run the fan. A proper sear smokes, and that smoke is the sign you have the pan hot enough.
• We sear in cast iron and turn with metal tongs or a fish spatula, never plastic, which cannot take the heat.
• Pull it early. Hanger is lean, and even a minute too long takes it from juicy to dry.
• Rest it properly. Slicing straight out of the pan spills the juices you worked to keep in.

Storage and leftovers

Cooked hanger keeps for up to 3 days in the fridge. Reheat slices briefly in a warm pan, or better, serve them cold since medium-rare steak is excellent straight from the fridge over a salad or in a sandwich. The trimmings crisp up beautifully in a hot skillet for a steak and egg breakfast. We do not freeze cooked hanger, since the lean meat dries as it thaws.

What to serve with it

• Crispy fries or roasted potatoes, the classic steak-frites partner.
• A sharp arugula salad with lemon and parmesan.
• Charred green beans or blistered peppers.
• A punchy chimichurri or a spoon of compound butter.

How to buy and trim hanger steak

Hanger is a butcher’s cut, so you may need to ask for it by name and even call ahead, since there is only one per animal. Look for a deep red steak with a little marbling and a clear seam of connective tissue down the middle. That seam is the one thing you must deal with at home. Lay the steak on a board, run a boning knife along either side of the central sinew, and separate the two long muscles, trimming away the silverskin as you go. What you are left with are two clean, even pieces that cook at the same rate. It takes two minutes and turns a slightly awkward cut into something that sears like a premium steak. Save the trimmings for stir-fry or stock.

Nutrition

About 320 calories, 31g protein, 21g fat, and 1g carbs per serving. These are estimates and vary with the exact cut, trim, and any substitutions.

FAQ

How long do I sear hanger steak in a skillet?
About 3 to 4 minutes a side over high heat, then a minute of butter basting, pulling at 130F for medium-rare.

Why is my hanger steak chewy?
It was likely cooked past medium or sliced with the grain. Pull it at 130F and slice thin across the fibers.

Do I need cast iron?
It is the best tool for the job because it holds heat, but any heavy, oven-safe pan that gets very hot will work.

Should I marinate it first?
You do not have to. Hanger has plenty of flavor on its own, though a short soak in oil, garlic, and herbs is nice if you have time.

What doneness is best?
Medium-rare at 130F. Hanger is lean, so cooking it further trades away its juiciness.

Where to buy the beef

Ask your butcher to set aside a hanger, since it sells fast to those who know it. We look for grass-fed beef from small farms. Use our Find a Farmer directory to source hanger steak near you.

Learn more in our guide to hanger steak and our full guide to beef. For more hanger, try our hanger steak chimichurri or hanger steak tacos. New to searing? Read our guide to cooking meat by every method.

A quick word on doneness

Because hanger is lean, the window between perfect and overdone is narrow, so a thermometer earns its place here. Pull the steak at 125F for rare, 130F for medium-rare, or 135F for medium, remembering that it climbs a few degrees while it rests. We stop at medium-rare and rarely go past it, since more heat squeezes out the juice that makes this cut worth cooking. Keep an instant-read handy and check the thickest part, away from any fat, and you will hit the same result every time.