Hanger Steak au Poivre

Name: Hanger Steak au Poivre
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Cuisine: American
Ingredients: 1½ lbs. Hanger steak; Kosher salt; 2 Tbsp. vegetable oil; 3 garlic cloves smashed and peeled; 2 sprigs thyme leaves fresh; 1 Tbsp. black pepper freshly ground; 2 garlic cloves minced; 4 Tbsp. unsalted butter divided; ¼ cup brandy; ½ cup heavy cream

Tuesday, January 11, 2022

Be one of the first to rate this recipe

If you never had Steak au Poivre before, it’s a classic French dish of steak drenched in creamy pepper sauce. Typically served with a New York or Kansas City strip, though lately, I’ve been using Hanger Steaks. It’s a cheaper cut of meat, though I would argue its tenderness is on par and offers a beefier taste. Combine it with a pan sauce of cognac, cream, and black pepper and a side of frites and it will make all of your Parisian dreams come true.

Ingredients

1½ lbs. Hanger steak

Kosher salt

2 Tbsp. vegetable oil

3 garlic cloves, smashed and peeled

2 sprigs thyme leaves, fresh

1 Tbsp. black pepper, freshly ground

2 garlic cloves, minced

4 Tbsp. unsalted butter, divided

¼ cup brandy

½ cup heavy cream

Instructions

Allow the hanger steak to sit out for a hour before cooking. Pat dry with paper towels and then salt liberally with Kosher salt.

Heat the vegetable oil in a cast iron skillet over medium-high heat. Cook the hanger steak, until a deep brown crust forms, about 4 minutes. Flip the steak, add the 2 Tbsp. of the butter, along with the smashed garlic and fresh thyme.

Cook until the other side forms a deep golden crust as well. As it cooks, bast the hanger steak with the melt butter by lifting the pan to one side to allow the butter to pool and then toss onto the steak with a spoon.

Transfer the steak to a cutting board and allow to rest for 10 minutes.

Add the minced garlic, fresh grounded black pepper and the remaining 2 Tbsp. of unsalted butter to the pan, stirring often until the garlic softens but doesn't brown.

Remove the pan from the heat and add the brandy to the pan. Set the pan back over medium heat and cook until the brandy alcohol has evaporated, about 1 - 2 minutes.

Add the heavy cream, bring to a simmer and cook until the sauce coats the back of a spoon, about 1 miuntes. Season with Kosher salt.

Slice the Hanger steak again the grain into slices and transfer to a platter. Pour any juices from the board into the pan, stir to combine. Spoon the sauce over the steak, sprinkle with flake salt.