Entree: United States – Hanger Steak with Garlic-Herb Butter

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 10 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 hanger steaks, approx. 12 oz (340 g) each
- 1 tbsp (15 ml) olive oil
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 3 tbsp (45 g) unsalted butter, softened
- 4 garlic cloves, minced
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1 tbsp (4 g) fresh thyme, chopped (or 1 tsp (5 ml) dried thyme)
- Optional: lemon wedge for serving

Show original ingredient measurements

- 2 hanger steaks, approx. 12 oz (340 g) each
- 1 tbsp (15 ml) olive oil
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 3 tbsp (45 g) unsalted butter, softened
- 4 garlic cloves, minced
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1 tbsp (4 g) fresh thyme, chopped (or 1 tsp dried thyme)
- Optional: lemon wedge for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine softened butter, minced garlic, parsley, and thyme in a small bowl; mix and refrigerate until needed.
2. Bring steaks to room temperature 20–30 minutes and season both sides with 2 tsp (10 ml) kosher salt and 1 tsp (5 ml) black pepper.
3. Heat a heavy skillet or grill over high heat and add 1 tbsp (15 ml) olive oil.
4. Sear steaks 3–5 minutes per side for medium-rare (adjust time to thickness); use a thermometer for accuracy if desired.
5. Transfer steaks to a cutting board and rest 8–10 minutes.
6. Top each steak with a generous spoonful of garlic-herb butter while still hot so it melts over the meat.
7. Slice steak across the grain and serve with any melted butter spooned over; finish with a lemon wedge if desired.

1. Combine softened butter, minced garlic, parsley, and thyme in a small bowl; mix and refrigerate until needed.
2. Bring steaks to room temperature 20–30 minutes and season both sides with 2 tsp kosher salt and 1 tsp black pepper.
3. Heat a heavy skillet or grill over high heat and add 1 tbsp olive oil.
4. Sear steaks 3–5 minutes per side for medium-rare (adjust time to thickness); use a thermometer for accuracy if desired.
5. Transfer steaks to a cutting board and rest 8–10 minutes.
6. Top each steak with a generous spoonful of garlic-herb butter while still hot so it melts over the meat.
7. Slice steak across the grain and serve with any melted butter spooned over; finish with a lemon wedge if desired.