Easy Steak Sauce With Seared Hanger Steak Recipe Epicuriouscom

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PAN-SEARED STEAK WITH MUSHROOM-MERLOT SAUCE



Pan-Seared Steak with Mushroom-Merlot Sauce image

Categories     Beef     Mushroom     Sauté     Quick & Easy     Steak     Red Wine     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

2 10-ounce rib-eye steaks
2 teaspoons coarsely ground pepper
2 tablespoons vegetable oil
3 tablespoons chilled unsalted butter
6 ounces fresh shiitake mushrooms, stemmed, cut into 1/2-inch pieces
1 shallot, thinly sliced
3/4 cup Merlot
1 tablespoon chopped fresh thyme

Steps:

  • Sprinkle steaks on both sides with salt and 2 teaspoons pepper; press to adhere. Heat oil in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 3 minutes per side for medium. Transfer steaks to 2 plates (do not clean skillet). Add 1 tablespoon butter to pan. Add mushrooms and shallot; sauté 2 minutes. Add wine and thyme and boil until wine is reduced by half, about 2 minutes. Remove from heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Season sauce with salt and pepper. Pour over steaks.

PAN-SEARED STEAK WITH PIZZAIOLA SAUCE



Pan-Seared Steak with Pizzaiola Sauce image

Categories     Sauce     Side     Steak     Simmer

Yield serves 4

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
3 garlic cloves, sliced
1 red bell pepper, cut into 1-inch strips
1 yellow bell pepper, cut into 1-inch strips
2 cups sliced white button mushrooms
1 1/4 teaspoons kosher salt
1/2 teaspoon dried oregano
14-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand
Four 8-ounce bone-in shell steaks, about 1 inch thick

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the sliced garlic. Let the garlic sizzle a minute, then toss in the bell peppers and mushrooms. Season with 1 teaspoon of the salt and the oregano. Sauté until the mushrooms and peppers are caramelized on the edges, about 5 minutes.
  • Pour in the tomatoes, and slosh out the can with 1/2 cup hot water, adding that to the skillet as well. Bring to a simmer, and cook, uncovered, until the sauce is thickened and the peppers break down, about 12 to 15 minutes.
  • Season the steaks with the remaining 1/4 teaspoon salt. Sear them in a large cast-iron skillet over high heat until done to your liking, about 4 minutes per side for medium rare. Let the steaks rest for a few minutes while the sauce finishes cooking.
  • To serve, put the steaks on plates and top with the pepper sauce. Serve immediately.
  • NOte
  • This recipe could also be made with a piece of beef tenderloin, seared and then sliced.

HANGER STEAK WITH SHALLOTS



Hanger Steak with Shallots image

Provided by Daniel Boulud

Categories     Beef     Sauté     Valentine's Day     Dinner     Steak

Yield Makes 6 servings

Number Of Ingredients 8

1 tablespoon vegetable oil
six 7-ounce hanger steaks
salt and freshly ground white pepper
2 tablespoons unsalted butter
8 medium shallots, peeled, trimmed, thinly sliced, rinsed, and dried
2 tablespoons red wine vinegar
1/2 cup dry red wine
2 tablespoons finely chopped Italian parsley leaves

Steps:

  • Heat a large heavy-bottomed sauté pan or skillet over high heat, then add the oil. When the oil is hot, season the steaks with salt and pepper, slip them into the pan, and brown evenly, turning as needed, until they're done the way you like them-6 minutes total will give you a medium-rare steak (remember, the steaks will continue cooking while they rest); cook the steaks a minute longer for medium and 2 to 3 minutes longer for well-done. Transfer the steaks to a heated serving dish and set them aside in a warm place while you make the shallots.
  • Place the pan you used to cook the steaks over medium heat and add 1 tablespoon of the butter and the shallots. Season with salt and pepper and cook, stirring, for 3 to 5 mintues, until the shallots are softened but not colored. Add the vinegar and cook until it evaporates, then add the wine. Bring the wine to the boil and allow it to cook down until it is reduced by half. Pull the pan from the heat and swirl in the remaining 1 tablespoon butter, then stir in the chopped parsley.
  • To serve: Cut each steak on the bias into thin slices and, for each serving, fan the slices out on a warm dinner plate. Drizzle the warm shallot sauce over the meat and serve immediately.

HANGER STEAK WITH CHARRED SCALLION SAUCE



Hanger Steak with Charred Scallion Sauce image

An ode to the classic French dish of leeks vinaigrette, the bright, addictive condiment clinging to this quick-cooking steak dinner is also destined for your next roast chicken or pork chop.

Provided by Molly Baz

Categories     Bon Appétit     Dinner     Steak     Green Onion/Scallion     Walnut     Vinegar     Wheat/Gluten-Free     Dairy Free

Yield 4 servings

Number Of Ingredients 14

1/2 cup crushed or coarsely chopped walnuts
1 small garlic clove
9 Tbsp. extra-virgin olive oil, divided
1 (1 1/2-lb.) hanger steak, cut into 4 pieces, center membrane removed
Kosher salt, freshly ground pepper
3/4 tsp. Aleppo-style pepper, plus more for serving
12 scallions
5 tsp. sherry vinegar or red wine vinegar
1 Tbsp. chopped cornichons
1 Tbsp. chopped drained capers
1 Tbsp. whole grain mustard
3/4 tsp. chopped thyme
Pinch of sugar
Flaky sea salt

Steps:

  • Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Transfer to a medium bowl. Finely grate garlic over warm walnuts and toss with 6 Tbsp. oil.
  • Heat a large cast-iron skillet over medium-high. Season steaks with kosher salt and black pepper; sprinkle all over with Aleppo-style pepper. Rub with 2 Tbsp. oil and cook, turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 130° for medium-rare, 10-12 minutes. Transfer steaks to a cutting board.
  • Wipe out skillet and reduce heat to medium. Place scallions and 1 Tbsp. oil in skillet, season with kosher salt, and cook, turning occasionally, until softened and deeply charred, about 4 minutes. Transfer to cutting board; trim and cut into 1" pieces. Add to bowl with walnut mixture along with vinegar, cornichons, capers, mustard, thyme, and sugar and toss to combine; season with kosher salt and black pepper.
  • Slice steak against the grain and sprinkle with sea salt. Serve with scallion sauce and more Aleppo-style pepper.

PAN-SEARED RIBEYE WITH MISO BUTTER



Pan-Seared Ribeye with Miso Butter image

I was determined to recreate gourmet-quality steak at home. After researching and testing multiple methods, I finally found one that gives the seared-to-perfection surface and medium-rare pink center.

Provided by Jessica Gavin

Categories     Summer     Steak     Green Onion/Scallion     Cilantro     Beef     Quick & Easy

Yield 2 servings

Number Of Ingredients 15

Miso Butter:
1/4 cup (56 g) unsalted butter, softened
2 tbsp (39 g) yellow miso paste
1 tbsp (3 g) thinly sliced green onions
1/4 tsp black pepper
Steak:
2 large ribeye steaks, at least 1 1/2 inches (3.8 cm) thick
Kosher salt, as desired for seasoning
Black pepper, as desired for seasoning
1 tbsp (15 ml) vegetable oil
1 tbsp (14 g) unsalted butter
3 cloves garlic, roughly chopped
1/4 cup (10 g) thinly sliced white and light green parts of green onion
1/4 cup (10 g) thinly sliced on the bias green onions, for garnish
1/4 cup (4 g) cilantro leaves, for garnish

Steps:

  • For the miso butter, combine the softened butter and miso together in a small bowl. Add the green onions and pepper and combine. Keep at room temperature or roll into a 1 1/2-inch (3.8-cm) wide log in plastic wrap and refrigerate. Cut into slices before serving.
  • There is one key difference to this method for thick steaks. The first step is to slightly warm the steaks in the oven before cooking on the stove. Adjust the oven rack to the center position and preheat the oven to 275°F (135°C). Add your cast-iron skillet to the oven to warm up. I like to use a preheated cast-iron pan because it retains heat very well for searing. Place a wire rack on a rimmed baking sheet, and set aside.
  • Pat dry the steaks with paper towels, pressing out as much surface moisture as possible. Season both sides of the steak with salt and pepper. Transfer the steaks to the wire rack and place in the oven. The heat helps to dry the free moisture on the surface of the steaks for quicker browning and cook time in the pan.
  • Cook the steak until the internal temperature reaches 90 to 95°F (32 to 35°C) for medium-rare, or 100 to 105°F (38°C to 41°C) for medium, about 15 to 20 minutes. The time will vary depending on the thickness of the steaks. Remove the steaks from the oven.
  • In the warmed 12-inch (30-cm) cast-iron skillet, heat the vegetable oil over high heat until just beginning to smoke. Carefully add the steaks and sear until browned with a nice crust, about 2 minutes. Flip the steaks with tongs and sear until browned, 1½ to 2 minutes, or until an instant-read thermometer inserted into the thickest part of steak registers 120 to 125°F (49 to 52°C) for medium-rare or 130°F (54°C) for medium.
  • Reduce the heat to medium and add the butter, garlic and white and light green parts of green onion. Turn the steaks onto their sides to cook and render any remaining fat, about 1 to 2 minutes. Briefly baste the steaks with the butter, garlic and green onion mixture. Basting the steaks as they cook with oil helps distribute any aromatics like herbs in the pan and evenly browns the surface. The butter is added toward the end to add flavor, mouthfeel and encourage more browning due to the milk protein solids in the butter.
  • Immediately transfer the steaks to a clean wire rack set on a sheet pan to rest for 10 minutes. Serve the steaks topped with the miso butter, green onions and cilantro.
  • Recipe Science
  • Preheating the steak at low temperature activates enzymes called cathepsins in the meat that help to tenderize the beef, which occurs below 122°F (50°C). The goal with searing is to achieve a quick sear to create a thick brown crust on the steak without overcooking the interior.

HANGER STEAK WITH MUSHROOMS AND RED WINE SAUCE



Hanger Steak with Mushrooms and Red Wine Sauce image

Provided by Bon Appétit Test Kitchen

Categories     Mushroom     Quick & Easy     Dinner     Steak     Red Wine     Fall     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil, divided
12 ounces assorted mushrooms, torn or cut into large pieces
Kosher salt, freshly ground pepper
4 tablespoons (1/2 stick) unsalted butter, divided
1 1 1/2-pound hanger steak, trimmed, pounded to 1/2" thickness
Coarsely cracked black pepper
3 garlic cloves, lightly crushed
1 6" sprig rosemary
1 cup dry red wine
3/4 cup low-salt chicken stock
2 tablespoons chopped fresh tarragon

Steps:

  • Heat 2 tablespoons oil in a large heavy skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until soft and golden, about 7 minutes. Season to taste with salt and pepper. Transfer to a bowl; set aside.
  • Melt 1 tablespoon butter with remaining 1 tablespoon oil in same skillet over medium heat. Season steak with salt and cracked pepper. Add steak, garlic, and rosemary to skillet. Cook about 3 minutes per side for medium-rare. Transfer to a cutting board. Let rest while preparing sauce.
  • Discard garlic and rosemary from skillet. Pour off all but 1 tablespoon fat. Add wine; cook, stirring up bits, until reduced to 3/4 cup, about 3 minutes. Strain; return liquid to skillet. Stir in stock; bring to a boil. Simmer until reduced to 1/2 cup, about 5 minutes. Remove from heat; Whisk in 3 tablespoons butter. Stir in mushrooms and 1 tablespoon tarragon. Season with salt and pepper.
  • Spoon mushroom mixture onto plates. Thinly slice steak; serve over mushrooms. Garnish with remaining 1 tablespoon tarragon.

PAN-GRILLED BEER-MARINATED HANGER STEAK



Pan-Grilled Beer-Marinated Hanger Steak image

Categories     Beer     Beef     Garlic     Herb     Mustard     Marinate     Low Cal     Grill/Barbecue     Soy Sauce     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

1/4 cup soy sauce
2 tablespoons olive oil
3 large garlic cloves, minced
2 teaspoons Dijon mustard
2 teaspoons chopped fresh rosemary
2 teaspoons Worcestershire sauce
2 teaspoons coarsely ground black pepper
1/2 cup dark lager beer (such as bock, märzen, or Samuel Adams Black Lager)
2 1/2 pounds trimmed hanger steaks (about 3 pieces)
Nonstick vegetable oil spray

Steps:

  • Whisk first 7 ingredients in medium bowl, then whisk in beer. Pour marinade into large resealable plastic bag. Add steaks, seal bag, and chill 1 day, turning bag occasionally.
  • Spray large ridged skillet or grill pan with nonstick spray and heat over medium-high heat. Remove steaks from marinade and pat dry; discard marinade. Place steaks in hot skillet and cook until well browned and thermometer inserted into center registers 125F to 130F for medium-rare, about 5 minutes per side. Transfer steaks to carving board and let rest 5 minutes.
  • Slice steaks thinly across grain. Arrange on platter; spoon any accumulated juices over and serve.

EASY STEAK SAUCE WITH SEARED HANGER STEAK



Easy Steak Sauce with Seared Hanger Steak image

A steak sauce good enough to rival the most popular brand makes this steak (or any, really) even more delicious.

Provided by Dawn Perry

Categories     Beef     Sauté     Quick & Easy     Dinner     Meat     Steak     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

3 tablespoons vegetable oil, divided
1 medium onion, chopped
4 garlic cloves, chopped
1 Fresno chile or red jalapeño, seeded, chopped
Kosher salt, freshly ground pepper
1 freshly ground pepper
1 tablespoon tomato paste
1/2 cup Worcestershire sauce
1/2 cup red wine vinegar
1/4 cup (packed) dark brown sugar
2 tablespoons whole grain mustard
Few dashes of hot sauce
1 1/2 pounds hanger steak, center membrane removed, cut into 4 pieces

Steps:

  • Heat 2 tablespoons oil in a small saucepan over medium-high heat. Add onion, garlic, and chile; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes.
  • Add tomato paste to saucepan and cook, stirring, until beginning to darken, about 1 minute. Stir in Worcestershire sauce, vinegar, brown sugar, mustard, and hot sauce; simmer until slightly thickened, about 5 minutes. Transfer to a blender and purée with 1/2 cup water until smooth. Strain through a fine-mesh sieve into a small bowl, if desired. Set sauce aside.
  • Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook, turning occasionally, until deeply browned and an instant-read thermometer registers 130°F for medium-rare, 8-10 minutes.
  • Transfer meat to a cutting board; let rest 5 minutes before slicing. Serve with sauce.
  • DO AHEAD: Steak sauce can be made 1 week ahead. Cover and chill.

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