Optional: Trim the Steak

• Skip this step if your steak is already trimmed or pre-cut.

1. Pat the steak dry with paper towels.
2. Trim away any excess fat and silver skin from the outside.
3. Use a sharp knife to cut along both sides of the tough center sinew, removing it while keeping as much meat intact as possible.

• See the photos below for what the steak should look like after trimming.

Cut Into Portions

1. Cut the trimmed hanger steak into similarly sized pieces, keeping the thickness as consistent as possible for even cooking.

• My 2.5 lb (1.1 kg) hanger steak yielded 7 pieces, each about 4.6 oz (130 g).

Dry-Brine the Steaks

1. Pat the pieces dry, weigh them, and salt each one proportionally (1% of its individual weight).
2. For a 4.6 oz (130 g) piece, use about 1.3 g salt:
   1/2 tsp Diamond Crystal kosher salt
   1/4 tsp Morton kosher salt
   1/4 tsp table salt
3. Place on a wire rack over a baking sheet and refrigerate uncovered for at least 1 hour (preferably 3 to 4 hours for the best crust and flavor).
4. Short on time? If you can’t dry-brine for at least 1 hour, salt the steaks right before searing or season them after cooking. Salting in that 15- to 60-minute window draws out surface moisture and ruins your crust.

Make the Compound Butter

1. Cut the butter into small cubes, place them in a small bowl, and let soften at room temperature (or microwave in 5-second bursts until soft, not melted).
2. Add the garlic, parsley, rosemary, pepper, and salt, then mash with a fork until smooth and well combined.
3. Taste, adjust seasoning if needed, then cover and refrigerate until needed.

Preheat the Pan

1. If you dry-brined the steaks, take them out of the fridge 15 minutes before cooking. Set out the compound butter at the same time so it can soften slightly.
2. Tip: Turn on your exhaust fan or crack a window (high-heat searing generates plenty of smoke).
3. Heat a heavy skillet over medium-high heat for 3 to 4 minutes. Add 2 tablespoons of high-smoke-point oil and heat for another minute.
4. While the pan heats, pat the steaks dry again with paper towels. A dry surface helps them brown faster and develop a better crust.

Pan-Sear the Hanger Steak Pieces

1. Place as many pieces in the pan as fit comfortably without touching. Cook in batches if needed.
2. Sear the steak, flipping every 30 seconds, until each piece reaches the pull temperature for your desired doneness:
   120°F (49°C) for medium-rare,
   130°F (54°C) for medium,
   140°F (60°C) for medium-well,
   See notes for the complete steak temperature chart.
3. Check each piece individually with a thermometer inserted horizontally into the thickest part (start checking after about 3 minutes).
4. Once each piece hits its target pull temperature, transfer it to a plate or cutting board, top with compound butter, and rest for 5 minutes. Carryover cooking will bring it to its final doneness.

• As a reference, a 1-inch (2.5 cm) thick piece takes about 5 minutes total in my 12-inch (30 cm) cast-iron skillet to reach 130°F (54°C) for medium. Use the thermometer, not the clock, as your guide.
• Between batches: Let the skillet reheat briefly. If it looks dry, add 1 to 2 tablespoons more oil and heat for about 30 seconds before continuing.

Slice and Serve

1. After resting for 5 minutes, slice the steak against the grain (perpendicular to the muscle fibers) for the most tender bite.
2. Serve with your favorite sides and enjoy.