Pan-Seared Hanger Steak with Blue Cheese Chive Butter

Pan-Seared Hanger Steak with Blue Cheese Chive Butter ingredients

• 1.25 lbs hanger steak
• 1.5 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp olive oil
• 4 tbsp unsalted butter
• 2 oz crumbled blue cheese
• 2 tbsp fresh chives
• 0.25 tsp garlic powder

How to make Pan-Seared Hanger Steak with Blue Cheese Chive Butter

1. Prepare the Blue Cheese Chive Butter: In a small bowl, combine 4 tbsp softened unsalted butter, 2 oz crumbled blue cheese, 2 tbsp minced fresh chives, and 1/4 tsp garlic powder. Mix thoroughly until well combined. Spoon the butter onto a piece of plastic wrap or parchment paper and roll into a log. Refrigerate for at least 15 minutes to firm up.
2. Remove the 1.25 lb hanger steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which promotes even cooking. Pat the steak thoroughly dry with paper towels.
3. Season the hanger steak generously on both sides with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper.
4. Heat 1 tbsp olive oil in a heavy-bottomed skillet, preferably cast iron, over medium-high heat until it begins to shimmer and lightly smoke.
5. Carefully place the seasoned hanger steak in the hot skillet. Sear for 4-5 minutes per side for medium-rare (internal temperature 130-135°F), or 5-6 minutes per side for medium (internal temperature 135-140°F). For added flavor, you can add a tablespoon of regular butter to the pan during the last minute and baste the steak.
6. Once cooked to your desired doneness, remove the steak from the skillet and transfer it to a cutting board. Let it rest for 5-10 minutes, tented loosely with foil. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
7. Slice the hanger steak against the grain into 1/2-inch thick slices. Arrange the slices on serving plates.
8. Remove the chilled Blue Cheese Chive Butter from the refrigerator, unwrap it, and slice off several rounds. Place a round or two of the compound butter on top of the warm sliced steak, allowing it to melt slightly over the meat. Serve immediately.

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