Cookwith

Name: Pan-Seared Hanger Steak with Herb Butter and Balsamic Glaze
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 lb hanger steak (trimmed); 1 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 2 tbsp olive oil; 2 tbsp unsalted butter (room temperature); 1 tbsp fresh rosemary (finely chopped); 1 tbsp fresh parsley (finely chopped); 1 tsp lemon zest; 1/3 cup balsamic vinegar; 1 tsp honey

Pan-Seared Hanger Steak with Herb Butter and Balsamic Glaze

WarmApple2167

This hanger steak recipe draws on classic flavor pairing and layering, delivering a restaurant-caliber meal with minimal effort. A robust sear locks in juices and creates a savory crust, while the fresh herb-lemon butter melts luxuriously over the slices. The tangy-sweet balsamic glaze provides a bright counterpoint, elevating every bite. Served simply, this dish is ideal for late-summer evenings, whether you’re dining indoors or on the patio. Each element complements the next, showcasing the steak’s beefy flavor with freshness and complexity.

Ingredients

Instructions

Pat hanger steak dry with paper towels. Season both sides generously with salt and pepper.
Heat olive oil in a heavy skillet (cast iron preferred) over medium-high heat until shimmering. Add steak and sear without moving for 3-4 minutes per side, until a deep brown crust forms and internal temp reaches 130°F for medium-rare. Transfer steak to a plate and tent loosely with foil to rest.
While the steak rests, in a small bowl, mix softened butter with rosemary, parsley, and lemon zest until well combined. Set aside.
Pour off excess fat from skillet, then add balsamic vinegar and honey directly to the pan. Simmer over medium heat, scraping browned bits, until reduced by half and syrupy, about 3-4 minutes.
Slice rested steak against the grain. Top with dollops of herb butter and drizzle with warm balsamic glaze. Serve immediately.