Toni Michael Chef
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№ 002 · Main · 24 hours · serves 8

Hangar Steak

I invited the boyfriend's parents over for dinner on a Tuesday night. Once we added in the brother and his GF, we needed to switch from Tuesday to Wednesday. I told my boyfriend's mom that I'd much prefer Taco Tuesday because 'alliteration, duh!' so she offered up 'Wajita Wednesday' and so it was... and MAN it was good - Premier Meat Market told me I'd dig the hangar steak - said it was the cut the ranchers usually keeps for themselves - and I totally get why now - YUM!

— Toni · 7 August · 2026
Ingredients
  • 2 lb hangar steak
  • Salt
  • 1 tbsp neutral, high smoke point oil

Method

  1. 01 Pat the steak dry and season generously with salt
  2. 02 Place on tray with paper towel, uncovered, and store in fridge overnight, up to 36 hours
  3. 03 Remove from fridge and sous vide for 2 hours at 130 F
  4. 04 Remove from sous vide and pat dry
  5. 05 Add neutral oil to a pan over medium high heat and wait until visibly smoking
  6. 06 Add hangar steak to pan and sear on all sides, about 1-2 mins per side
  7. 07 Remove from heat and allow to rest for 10 minutes
  8. 08 Slice against the grain and serve!
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