Hanger Steak, and One Good Way to Cook it

There are many ways to cook a steak, but this one works pretty well, especially for cuts with a definite grain, like hanger, flank, flap meat (steak tips if you're from Boston), or skirt.

The mushroom pan sauce is really just ad-libbed, so do with it what you will!

For the Marinade:

1 or 2 hanger steaks (about 8 ounces/225g each)

Kosher salt and whole black peppercorns

Handful of herb sprigs and stems, such as parsley, rosemary, or thyme (optional)

a few garlic cloves, smashed with the edge of a knife (optional)

A few roughly sliced shallots (optional)

2 tablespoons (30ml) olive oil

To Cook:

a few teaspoons neutral oil such as vegetable or canola

Freshly ground black pepper

3 tablepsoons butter

For the Mushroom Pan Sauce:

4 ounces (115g) sliced cremini or button mushrooms (or any other fresh mushroom cut appropriately)

1 tablespoon butter

1 small shallot, minced

A few thyme sprigs

A glug of sherry or Chinese Shaoxing wine

1 tablespoon dijon or whole grain mustard

1 cup heavy cream

1. For the Marinade: Season the steaks well with kosher salt. Combine in a bowl with the remaining ingredients and turn to coat. Cover and let rest in the refrigerator at least 6 hours and up to overnight.

2. To cook: remove all the aromatics from the steaks and reserve them. Season the steaks with freshly ground black pepper. Preheat a heavy 10- to 12-inch skillet or saucepan over medium heat for a few minutes. Add a few teaspoons of neutral oil, then immediately add the steaks. Cook, turning frequently until well-browned on all sides and an instant read thermometer inserted into the thickest part of the steak registers around 90°F (32°C), about 6 minutes.

3. Add the butter and reserved aromatics to the pan. Continue to cook, basting occasionally by tilting the pan towards you and spooning the hot fat and aromatics over the top of the steaks. Transfer the steaks from the pan to a large plate to rest when they register 115 to 120°F (46 to 49°C), about 2 minutes later. Spoon the aromatics over the top. Allow to rest for at least 5 minutes before slicing against the grain. Meanwhile, make the mushroom pan sauce.

4. For the mushroom pan sauce: clean out any large bits of aromatics or burnt peppercorns from the skillet and return it to medium-high heat. Add the mushrooms and cook, stirring and scraping the pan with a wooden spoon or spatula frequently. Cook until the mushrooms are well-browned, about 3 minutes.

5. Add the shallots and thyme sprig and cook, stirring and tossing until aromatic, about 30 seconds. Add the sherry or rice wine and scrape up the pan to deglaze. Add the mustard and the cream. Season with black pepper.

6. Cook down the sauce until it coats the back of a spoon, about 1 minute. Keep warm.

7. To serve, spread some of the mushrooms and sauce on the bottom of a warm plate. Slice the steak into 1/4-inch slices against the grain and arrange over the mushrooms. Sprinkle with fresh herbs (such as minced chives, picked thyme leaves, or minced fresh parsley) and flaky salt and serve immediately.