Hanger Steak with Provencal Butter

Hanger steak is not easy to find, but it’s totally worth the hunt. You’ll have to go to a real butcher to get it – most grocery stores will look at you like you’re speaking a different language if you ask for it there.

Hanger steak is delicious and recommended by some of our favorite chefs/cookbooks, including Ina Garten and Anthony Bourdain. It’s a small cut of meat, but 1 pount is probably enough for four people to have a good portion. Bourdain referred to it as the “butcher’s tenderloin” because the butcher takes it home to his family instead of selling it…it’s just that good. (no wonder he looks at you like he doesn’t know what you’re talking about!)


1/2 pound Hanger Steak (approximately 2 small portions)

1 large garlic clove, minced

1 tablespoon capers, drained

1 teaspoon fresh thyme leaves

1 teaspoon grated lemon zest

freshly ground pepper and sea salt

6 tablespoons unsalted butter (at room temperature)

2 tablespoons olive oil

2 teaspoons herbes de provence

To make the butter, place the garlic, capers, thyme, lemon zest, and some black pepper in the food processor along with the butter and pulse until combined. With parchment paper, shape into a butter log and refridgerate for at least 3o minutes.

Cut the steak into equal portions. Sprinkle with salt, pepper, and the herbes de provence. Coat each steak with one tablespoon of olive oil. Let the steak reach room temperature before you begin to cook it.

Pre-heat the oven to 450 degrees.

Heat a cast iron skillet on the stove or in the oven. Sear on all sides once the skillet is hot and then transfer to the oven for another 2-4 minutes to get it to the internal temperature of 120 degrees for rare. Serve with the butter and ENJOY!

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