Ingredients:

  • 1.5 lbs Hanger Steak, center membrane removed
  • 2 tsp Kosher salt
  • 1 tsp Coarsely cracked black pepper
  • 2 tbsp Extra virgin olive oil
  • 1 tbsp Balsamic vinegar
  • 4 cloves Garlic, smashed
  • 1 sprig Fresh rosemary
  • 2 tbsp Unsalted butter
  • 3 sprigs Fresh thyme

Instructions:

  1. Pat the hanger steak bone-dry with paper towels to ensure a proper Maillard reaction and prevent steaming.
  2. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, and 2 smashed cloves of garlic.
  3. Coat the steak in the marinade mixture and let it sit for 15 minutes at room temperature.
  4. Preheat a 12-inch cast iron skillet over high heat until it is screaming hot.
  5. Season the marinated steak generously on all sides with kosher salt and coarsely cracked black pepper.
  6. Place the steak in the hot skillet. Sear for approximately 3-4 minutes per side, using heavy-duty tongs to sear the edges until a deep mahogany crust forms.
  7. During the last 2 minutes of cooking, add the unsalted butter, fresh thyme, and remaining 2 cloves of garlic to the pan. Tilt the pan and spoon the foaming butter over the steak repeatedly (basting).
  8. Use an instant-read thermometer to ensure the steak has reached your desired internal temperature (approx. 130°F for medium-rare).
  9. Remove the steak from the skillet and let it rest for 10 minutes on a cutting board to allow juices to redistribute.
  10. Identify the grain direction and slice strictly against the grain into thin strips to ensure maximum tenderness.