Hangar Steak

Recipe: Steaks

Here’s a good way to cook your steaks (NY Strip, Ribeye, Tenderloin medallions, skirt, flank, hanger) and pork chops (bone-in or out).

How to Cook a Steak


  • Olive oil and butter
  • Sea salt
  • Crushed black pepper
  • 2-4 garlic cloves, cut in half
  • 1 tbsp minced shallots
  • Parsley
  • 1-2 tbsp unsalted butter
  • Skillet


  1. At least an hour before you are to cook your meat, pat it dry, add salt and pepper, and let sit out to bring it up to room temperature.
  2. Cover the bottom of the skillet with oil and heat on the stove at high heat until the pan starts to smoke. Add the steak to the pan, and let sear until you get a nice medium/dark brown crust. Flip the steak, and sear the other side. Turn down the stove to medium heat.
  3. Turn the burner to lowest setting, add the 2 T., parsley, garlic, and shallots to the pan, and cover the skillet. In about 2 minutes, stir the sauce you have made and spoon it over the meat. Remove from burner and leave covered for another 5 minutes.
  4. When you plate the steak, dress it with the au jus, butter, shallots, garlic, and parsley from the pan.

Recipe: Hanger Steak Ongolet

The Boyds are long time devotees of our meats but had never experienced Hangar Steak. Finding it in their October box, she went to the ‘net and found this recipe. Here are her comments and recipe. Sounds great.  

I discovered the French have been using it for a long time calling it "ongelet". Leave it to the French to know the best way to prepare anything.
So, I grilled it tonight and Wm.L. and I fell in love with the Hanger Steak.

Pam’s Hangar Steak Ongolet


  • 4 TBS Dijon mustard
  • Juice of 1 lemon plus zest
  • 2 TBS of rosemary/garlic spice (from Sam's)


  1. Prepare in a small bowl and rub over meat. Chill overnight.
  2. Get the grill hot (grilled over our gas-fired pit) and spray with non- stick spray. Before grilling, salt and pepper to taste. Grill for only a few minutes on each side over high heat.