Hanger Steak with Quick Pan Sauce

Fabrication: If buying whole steaks, identify the connective tissues running down the middle. Using a sharp knife, carefully trace one side of the line, trimming down through the bottom to create two cylindrical steaks. Repeat the process with the other side of the connective tissue. Once fabricated, cut the steaks to your desired size. Season liberally with salt and pepper.

Sear: Treat hanger steaks similar to skirt steak. Establish a crust quickly using high heat and vegetable oil. Rotate the steaks semi-frequently until a crust has formed, then finish with a quick butter baste. Rest the steaks for half the total cooking time on a wire rack, as hanger steaks tend to lose liquid during resting.

Sauce: Once the steaks are removed from the pan, add a few cloves of thinly sliced garlic and turn off the heat. Stir in some black pepper and a splash of red wine vinegar. After the steaks have rested, add the drippings from the resting rack into the pan sauce. Stir and reserve until ready to serve.

Slice: Using a sharp knife, slice the steak against the direction of the meat fibers. Use the full stroke of the blade from end to end to avoid sawing and pressing out juices. Garnish the sliced steak with the pan sauce and serve.