Chef’s Knife Hanger Steak — Butcher and Sear Recipe

FULL DISCLOSURE: This item looks REALLY UGLY when it arrives! If it was from a kosher slaughter, it will be marked with food-safe blue dye and have a label attached. This is an UNTRIMMED, chef’s-cut Hanger Steak, so you have to put a little bit of (quite satisfying) work in to get this delectable steak on your table.

TO BEGIN CLICK HERE: AND WATCH THIS VIDEO

NOTE: his hanger is much bigger than ours, since Randall Linebacks are about half the size of an average Angus… His hanger is also a bit trimmed already, so you have a bit more work to do than he does.

ANOTHER NOTE: sharpen your knife! Seriously. Nothing is more frustrating than trying to trim meat with a dull knife. Get it razor sharp and this process will be swift and hugely satisfying.

TO SEE MY TRIMMING IN ACTION:

PREPARATION

• After trimming, season liberally with salt and pepper
• Heat 1 tablespoon olive oil (or any other oil with a high smoking point) in a skillet or sauté pan until hot and shimmering
• Sear steaks, turning every minute, for 6 minutes total
• Remove from heat and rest 5-10 minutes to let the steaks reabsorb their juices
• Slice and serve! No sauces or condiments needed!