Moving the steak around the pan helps it cook faster and more evenly. When making steak, you want to make sure it’s well-seasoned. Known also as the “butcher’s cut” because the butcher often saved it for himself both for its tenderness and flavor. Heat an ovenproof skillet (preferably cast iron) over high heat. Place a cast-iron skillet large enough to hold steaks without crowding over high heat, and heat until smoking. Once you’ve mastered steak, try these other cast-iron skillet recipes. When she’s out of the office, you’ll find her exploring Wisconsin, trying out new vegetarian recipes and combing through antique shops. Few meals are more iconic than a hearty cast-iron steak dinner. Once you try it, you will be richly rewarded by its unique flavor. You’ll want to preheat your pan over high heat for 4-5 minutes, or until very hot If … And since that signature sear comes from a sizzling hot pan, a cast-iron skillet is the way to go. There is a long membrane running down the middle of the hanger steak which the butcher must cut out. Once seared, place the skillet into the oven and cook until the steak reaches an internal temperature of 120° F, about 5 to 10 minutes. Add mushrooms; cook, stirring occasionally, until soft and golden, about 7 minutes. Heat a 10- to 12-inch cast-iron skillet over high. Step 5: To cook the steak, heat the oil in a cast-iron pan over high heat until very, very hot, at least 5 solid minutes. Slice against the grain. Our method involves just three things: kosher salt, a fresh steak and a cast-iron skillet. Watch how to make this recipe. Typically, this includes coarsely ground black … Heat an ovenproof skillet (preferably cast iron) over high heat. © Copyright 2020 Add steaks to the hot pan. Add the meat and pan-fry over moderately high heat until browned and crusty, about 4 minutes per … Here’s the right way to reheat steak. Mar does this with a long sharp knife, pulling … When desired temperature is reached, remove steak from the oven and the pan, cover with foil and let rest for 5-10 minutes. Flank Steak with Cilantro & Blue Cheese Butter, Peppered Filets with Horseradish Cream Sauce, Bacon-Wrapped Filets with Scotched Mushrooms, Instant Pot’s 9-in-1 Air Fryer Is on Sale Right Now—and It’s a Must-Have for Your Kitchen, The Secret Thing You’re Not Doing with Your Cast-Iron Skillet (Yet! Sear on both sides for 1-2 minutes. Remove from the stove, reduce the temperature of the stove … Learn more about cooking medium-rare steak here. Heat a large heavy-bottomed sauté pan or skillet over high heat, then add the oil. Salt with a smaller grain, such as table salt, breaks down faster and can give your steak a briny flavor. Let sit up to 30 minutes to let steak come to room temperature. This takes between one and two minutes. A thermometer inserted in the thickest part of the meat should read: Keep in mind that the steak will continue to cook a little bit after it’s been removed from the pan, so aim for a few degrees shy of your desired temperature. Sear the steaks in the pan until well browned on all sides, about 2 minutes per side. … Remove steak from oven, and allow to rest for 10 minutes. Now you’re ready to sear! The key to get a perfectly-even steak is to use a fair amount of olive oil (2 tbsp.) Sear the steaks on all sides: Heat oil in a large heavy-bottomed skillet or sauté pan over high heat. Roast the steak for 10-15 minutes (for a thinner steak, try 7-10 minutes). Cast-Iron Skillet Steak Recipe: How to Make It | Taste of Home (Here’s our Test Kitchen’s favorite.) This hearty pan gets extremely hot and also retains heat for a long time, making it the perfect vessel for steak. To season, start by removing the steak from the refrigerator and generously sprinkle two teaspoons of kosher salt on all sides of the filet. It also gives the meat time to absorb some of the salt. When the skillet is hot enough, place both sections of steak on the skillet. In a large cast-iron skillet placed on the stovetop, heat the pan over high heat. … Drizzle the corn, jalapenos and onion with olive oil and sprinkle with salt and pepper. Serves 2 with leftovers for a great steak salad. Add in the hanger steak and sear on each side, about 2 to 3 minutes. Place the steak into the skillet and cook until it’s easily moved. The steak will continue to cook and when ready to slice, you’ll have a wonderful medium-rare (135° F) roast. Taste of Home is America's #1 cooking magazine. Let it stand for 45-60 minutes. Heat remaining 1 Tbsp. Remove from heat, and place skillet in the oven. Easy Grilled Hanger Steak Recipe - How to Grill Hanger Steak The hanger steak is not a working muscle so it is second only to the tenderloin in tenderness. While you can always visit the best steakhouse in your state, it’s pretty simple and satisfying to make steak at home. Cast Iron Pan-Seared Steak (Oven-Finished) Recipe | Allrecipes Years ago, it was known as the "butcher's cut" because only butchers knew its true value in both flavor and tenderness. On a plate, season steak generously with salt and pepper. Add in the hanger steak and sear on each side, about 2 to 3 minutes. Add 2 tablespoons of butter and let melt but not burn. If you’ve never cooked steak before, it can be a little intimidating. Katie is an Associate Editor for Taste of Home, specializing in writing and email newsletters. Rub the steak on all sides with the olive oil. Mix all rub ingredients together in a bowl and rub on the steak. and proper flipping techniques and heating levels. When paired with smashed potatoes, roasted asparagus and a wedge salad, steak is the perfect way to indulge. This cast iron steak recipe is pre-heated the oven first and finished off with herb butter mixture . Let steak sizzle for 1 minute, then use tongs to flip it over, moving raw side of steak around in pan … Wine Pairing: A bold Cabernet Sauvignon or Red Blend will pair nicely with the hanger steak. This resting period gives the meat time to come up to room temperature, which helps the steak cook more evenly. Feeling fancy? In total, the steak should be in the pan for less than 5 minutes, depending on your desired doneness. Continue turning and flipping the steak until it’s cooked to your desired degree of doneness. The first step when prepping a hanger steak is removing the sinew, if the butcher hasn't already done so. Cook for 30 seconds, and then begin moving the steak around, occasionally pressing slightly to ensure even contact with the skillet. Preparation Heat 2 tablespoons oil in a large heavy skillet over medium-high heat. If you buy something through our links, we may earn an affiliate commission. That’s why we came up with this simple steak recipe that’s so easy, you could make it any day of the week. Moodys Butcher Shops LLC, beef, butcher's cut, easy, hanger steak, steak, Recipe: Wild Rice Dressing with Chestnuts and Sausage, Recipe: Grilled Pork Tenderloin with Mustard Sauce. Generously season steaks on both sides with rosemary, garlic, salt, and pepper. Heat butter in a large cast iron skillet (or other heavy skillet) over medium heat. Season steak all over with salt and pepper. Step 5 Heat olive oil in … Leftovers? The other key to a delicious steak is heat. Home Gear Stovetop Cookware Skillet Cast-Iron Skillet. Smoke … Seared Hanger Steak with Merlot-Mustard Pan Sauce Recipe … signature sear comes from a sizzling hot pan, a cast-iron skillet is the way to go. Prepping the meat and pan takes a little effort, but the cook time is short and sweet since you’re using such an extreme temperature. Add in the remaining butter as the meat sears using the melted butter to baste the top side of the hanger steak. Sprinkle steak on both sides with pepper and 1 1/2 teaspoons of the salt, pressing gently into steak to adhere. In 2 large stainless steel or cast iron skillets, heat 2 … Add 2 tablespoons of butter and let melt but not burn. … Remove steaks from refrigerator and let stand at room temperature for at least 30 minutes. Some preferred the cast-iron skillet than pan-sear because of its heat-retention properties. In a large cast-iron skillet, heat the remaining 1 tablespoon of olive oil until shimmering. When cooking steak to your desired doneness, a meat thermometer is your best friend. Warm the oil until the surface just begins … Hanger is Becky Reams' favorite cut of steak. In a large cast-iron skillet over medium high, heat oil until very hot. This hearty pan gets extremely hot and also retains heat for a long time, making it the perfect vessel for steak. It’s also a good idea to turn your kitchen vent or fan on. Try one of these steak rubs and marinades. Preparation. Editor’s Tip: This step will produce a lot of smoke, so make sure you’re cooking in a well-ventilated space. Sprinkle the steaks all over with the seasoning. Then, pat your steak dry with paper towels and sprinkle the remaining teaspoon of salt in the bottom of the skillet. In a small bowl, combine the Dijon, garlic, rosemary, lemon juice and zest, and crushed red pepper. Note: Every product is independently selected by our editors. Let the steak rest for 10 minutes before cutting in. Place a teaspoon of butter in the pan and immediately place the steak in. Carefully flip the steak, placing it in a different section of the skillet. Add 1 tbsp of cooking oil to a seasoned cast-iron skillet and turn the burner to medium-high heat. ), Do Not Sell My Personal Information – CA Residents, 1 beef New York strip or ribeye steak (1 pound), 1-inch thick. Season the Steak. Put a large cast iron skillet (12 inches <) over medium-high heat with a small amount of olive oil. Schmear the steaks with this … Cast Iron Steak. You don’t need a lot of fancy flavors to make the meat taste amazing. Preheat a grill to medium-high heat and place a cast-iron pan on one side of the grill. vegetable oil in a medium skillet over medium-high heat. Now it's time to season the steak. … steaks (they cook through on top of the stove), dry them well (to maximize crust), then salt and sear them in an insanely hot, preferably cast-iron pan The recipe… 11. Here, Reams sears it in a cast iron skillet and serves it with potatoes, a bright garlic herb sauce and tangy pickled onions. Slice, and serve. Season steak all over with salt and pepper. Sprinkle surface of pan with coarse salt, and put steaks in. Add bok choy, cut side down, and cook until golden brown, about 2 minutes. Hanger steak is an underappreciated cut of meat. You’ll want to preheat your pan over high heat for 4-5 minutes, or until very hot. During the last minute of searing on the second side, sprinkle the top of the steak with truffle salt, minced garlic, and top with lemon thyme sprigs. While the cast iron is heating, dice your carrots into small pieces and slice your mushrooms. In fact, we opt only for salt—just make sure that it’s kosher. In a large stainless steel or cast iron skillet, heat 2 … Add in the remaining butter as the meat sears using the melted butter to baste the top side of the hanger steak.