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Bobby Flay Hanger Steak Recipe

Bobby Flay Hanger Steak
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Hanger steak comes from the plate section of the cow and is prized for its rich, beefy taste and tender texture when cooked properly. Bobby Flay’s version emphasizes high-heat cooking to achieve a flavorful crust while keeping the inside juicy and pink. It’s seasoned simply with salt, pepper, and olive oil, then finished with butter and herbs for that steakhouse touch.

Ingredients

Scale

  • 1 ½ lbs hanger steak, trimmed of silver skin

  • 1 tablespoon olive oil

  • 2 tablespoons unsalted butter

  • 2 garlic cloves, smashed

  • 2 sprigs fresh thyme or rosemary

  • Salt and freshly ground black pepper, to taste

Optional Finishing Sauce (for extra flavor)

  • 1 tablespoon balsamic vinegar or red wine

  • 1 teaspoon Dijon mustard

  • 1 tablespoon chopped parsley

Instructions

  • Prep the steak – Remove the hanger steak from the refrigerator 30 minutes before cooking. Pat dry with paper towels to remove moisture and season generously with salt and pepper.

  • Preheat the pan – Heat olive oil in a cast-iron skillet over high heat until just smoking.

  • Sear the steak – Add the hanger steak and cook for 3–4 minutes on each side until a dark crust forms.

  • Add butter and aromatics – Lower heat to medium and add butter, garlic, and thyme. Spoon the melted butter over the steak for 1–2 minutes to baste.

  • Check for doneness – Cook to 130°F (54°C) for medium-rare or 140°F (60°C) for medium.

  • Rest the steak – Remove from the pan and let rest for 5–10 minutes. Slice thinly against the grain for maximum tenderness.

  • Optional sauce – Deglaze the pan with balsamic vinegar or red wine, stir in Dijon mustard and parsley, and drizzle over the steak before serving.

Find it online: https://chefbobbyflayrecipes.com/bobby-flay-hanger-steak/