For best results, ensure the steak is properly trimmed of all silver skin, as it can become tough when cooked. Do not overcrowd the pan when searing the steak, as this will lower the temperature and prevent proper browning. Sear in batches if necessary. Allowing the steak to rest is crucial for retaining its juices and ensuring a tender result.
Butcher's Steak (Hanger Steak)
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PREP TIME35 mins
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COOK TIME15 mins
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TOTAL TIME50 mins
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SERVING4 People
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VIEWS51
Savor the rich, beefy flavor of perfectly seared butcher's steak, enhanced by a luscious balsamic pan sauce. This deceptively simple dish is a testament to the quality of ingredients and proper technique, delivering a restaurant-worthy experience in the comfort of your home.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol96 mg
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Protein27 g
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Saturated Fat13 g
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Sodium349 mg
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Sugar1 g
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Fat25 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Steak (5 minutes): Remove all silver skin and excess fat from the steak. Carefully cut out the connective tissue connecting the two halves, separating them into two long pieces. Remove any lobe of meat from one half. Cut each of the two larger halves into two steaks each. Season generously with salt and pepper.
02
StepSear the Steak (12 minutes): Heat a skillet over high heat. Add clarified butter when the pan is hot. Place the steaks in the pan, reduce heat to medium. Cook until browned on all sides, firm, and reddish-pink inside. An instant-read thermometer inserted into the center should read 125°F (52°C), about 4 minutes per side. Transfer to a warm plate, tent with foil, and let rest for 5 minutes to allow the temperature to rise to 130°F.
03
StepPrepare the Pan Sauce (5 minutes): Pour chicken broth into the skillet over medium heat. Stir, scraping up browned bits. As liquid reduces (2-3 minutes), reduce heat to low. Add accumulated juices from the resting meat, balsamic vinegar, and butter. Stir until butter melts. If the sauce reduces too much, add a splash of broth. Taste and add salt if needed.
04
StepServe: Slice steaks against the grain and spoon pan sauce over them. Serve immediately.
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Aiyana Schiller
Jun 3, 2025Don't skip the resting step! It makes all the difference.
Tristin Pouros
May 7, 2025I've made this several times and it's always a hit. The key is definitely trimming the steak properly.
Rachelle Olson
Mar 16, 2025This is my go-to recipe when I want a restaurant-quality meal at home.
Arnold Rodriguez
Jan 27, 2025This recipe is a game changer! The balsamic butter sauce is incredible.
Zoie Kuvalis
Dec 25, 2024I used red wine vinegar instead of balsamic and it was still amazing!
Devante Batz
Nov 18, 2024So easy and so delicious! My family raved about it.
Destany Gislason
Nov 11, 2024I added a pinch of red pepper flakes to the pan sauce for a little kick. Highly recommend!
Alejandra Armstrong
Oct 22, 2024The cooking times were spot on. My steak was perfectly cooked to medium-rare.