- To make the marinade: Combine the olive oil, garlic,
peppercorns, fennel seeds, coriander seeds, parsley,
thyme, and soy sauce in a small bowl and whisk well.
Season to taste with salt. Place the hanger steaks in a
gallon-sized zipper-lock freezer bag, add the marinade,
press out the air, and seal the bag. Allow the meat to
marinate in the refrigerator, turning occasionally, for at
least 6 hours, and up to 24. - Remove the meat from the marinade and wipe off the
excess, including any whole spices, herbs, and garlic
cloves. Heat the vegetable oil in a 12-inch cast-iron or
heavy-bottomed stainless steel skillet over high heat until
smoking. Carefully add the steaks and cook, flipping
them frequently, until both sides have developed a light
brown crust (if the oil starts to burn or smokes
incessantly, reduce the heat to medium-low), about 4
minutes. - Add the butter and continue to cook, turning the steaks
frequently and reducing the heat if the pan is smoking
excessively, until they are deep brown on both sides and
the center registers 125°F for medium-rare, or 135°F for
medium, on an instant-read thermometer, about 5
minutes longer. Transfer the steaks to a large plate and
allow to rest for 5 minutes before slicing and serving. - Meanwhile, make a pan sauce if desired (see here–here),
or serve the steaks with a compound butter (here) or
Dijon mustard.
nandana
(Nandana)
#1