Buzz
Photo Credit: Victor ProtasioFor the perfect steak, begin with hanger steak, a robust and flavorful cut that can be sliced to serve multiple people. Start by searing the steaks on the stovetop until a rich brown crust develops. Afterward, transfer them to the oven on a wire-rack-equipped baking sheet, allowing the heat to circulate evenly for flawless cooking.
Ingredients Needed
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2 2-lb. hanger steaks, with tough membranes removed (cut into 4 pieces of steak)
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2 teaspoons kosher salt
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1 teaspoon freshly cracked black pepper
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2 tablespoons olive oil, divided
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¼ cup (½ stick) unsalted butter
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4 teaspoons Worcestershire sauce
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2 tablespoons chopped fresh parsley
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Flaky sea salt, for finishing
Instructions
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Preheat your oven to 450°F. Line a baking sheet with aluminum foil and place an oven-safe wire rack on top. Season the steaks with kosher salt and black pepper.
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Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear 2 steaks, flipping once, until both sides are deeply browned, about 4 to 5 minutes per side. Transfer to the wire rack on the baking sheet. Repeat with the remaining oil and steaks. Bake until the internal temperature reaches 135°F in the thickest part of the steak, about 10 minutes. (Alternatively, after searing, let steaks cool, cover, and refrigerate for up to 1 day. When ready to serve, bake for 18 to 20 minutes to finish cooking.) Once done, remove from the oven and allow the steaks to rest on the rack for 10 minutes.
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In the meantime, melt butter in a small saucepan over medium-low heat. Whisk in Worcestershire sauce. Remove from heat and stir in the chopped parsley.
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Slice the steaks against the grain and arrange them on a serving platter. Pour the butter sauce over the steaks and sprinkle with flaky sea salt.
