Ingredients:

  • 1.5 lbs Beef Hanger Steak, trimmed of center membrane
  • 2 tsp Coarse Kosher Salt
  • 1 tsp Freshly Cracked Black Pepper
  • 2 tbsp Avocado Oil
  • 3 tbsp Unsalted High-Fat Butter
  • 4 cloves Garlic, smashed
  • 3 sprigs Fresh Thyme

Instructions:

  1. Identify the long, white tendon running down the center of the hanger steak. Using a sharp knife, cut along both sides of the tendon to separate the steak into two long strips, removing the silver skin and membrane.
  2. Pat the steak completely dry with paper towels to ensure a proper Maillard reaction.
  3. Heat a 12-inch cast iron skillet over medium-high heat. Add avocado oil and heat until it begins to shimmer and just starts to smoke.
  4. Season the steak generously with salt and pepper on all sides immediately before placing it in the skillet.
  5. Sear the steak for 3-4 minutes per side without moving it, allowing a thick crust to form. Aim for an internal temperature of 130°F (54°C) for medium-rare.
  6. In the final 2 minutes of cooking, add the butter, smashed garlic, and thyme sprigs to the pan. Tilt the skillet and use a large spoon to continuously baste the steak with the foaming, aromatic butter.
  7. Transfer the steak to a cutting board and let it rest for at least 5-10 minutes. Carve against the grain into thick slices to serve.