SERVES 4
For the Marinade
¼ cup extra-virgin olive oil
4 cloves garlic, split in half and gently smashed with the
side of a knife
1 tablespoon whole black peppercorns
1 teaspoon fennel seeds
1 teaspoon coriander seeds
½ cup roughly chopped fresh parsley leaves and stems
4 sprigs fresh thyme, roughly chopped
2 tablespoons soy sauce
Kosher salt
2 pounds hanger steak, cut into four 8-ounce steaks
1 teaspoon vegetable oil
2 tablespoons unsalted butter