COOLER-COOKED
HANGER STEAK
WITH CHIMICHURRI
SERVES 4
4 hanger steaks, 8 ounces each
Kosher salt and freshly ground black pepper
12 sprigs fresh thyme (optional)
2 cloves garlic (optional)
2 shallots, thinly sliced (optional)
2 tablespoons canola oil
1 recipe Chimichurri Sauce (recipe follows)
- Cook the steaks in your cooler as directed here, using
133°F water for medium-rare, or 143°F water for
medium, for at least 45 minutes, and up to 3 hours. - After removing the steaks from the bags, discard the
aromatics, and pat the steaks dry with paper towels. Heat
the oil in a 12-inch heavy-bottomed stainless steel or
cast-iron skillet over high heat until heavily smoking.
Add the steaks to the skillet and sear until well browned
on all sides, turning with tongs, about 2 minutes total. - Transfer the steaks to a large plate, tent with foil, and
allow to rest for 5 minutes, then serve with the
chimichurri.