Pan Seared Butcher’S Steak With Balsamic Glaze
Prep: 15 minutes
Cook: 45 minutes
Yields: 4 servings
Get ready to sink your teeth into the most mouth-watering, tender, and juicy steak of your life!
Today, we’re diving into the world of butcher’s steak, also known as hanger steak, and trust me, you won’t want to miss this!
This cut of meat is a game-changer, and I’m excited to share its secrets with you.
First things first, you’ll need to prep your steak. Remove all the silver skin and extra fat from the butcher’s steak, and carefully cut out the connective tissue that connects the two halves. This will help you separate the whole into two long pieces.
Next, cut the lobe of meat from one half, and then cut each of the two larger halves into two steaks each. Sprinkle with salt and pepper to bring out the flavors.
Heat a skillet over high heat, and add a tablespoon of clarified butter when the pan is hot. Place the steaks in the pan, and reduce the heat to medium. Cook until browned on all sides, firm, and reddish-pink on the inside.
Use an instant-read thermometer to check the internal temperature of the steak. It should read 125 degrees F (52 degrees C) after about 12 minutes of cooking. This cut of meat has a triangular shape, so about 4 minutes per side should do the trick.
Transfer the steaks to a warm plate, and tent with foil to let them rest and allow the temperature to rise to 130 degrees F.
Pour chicken broth into the skillet set over medium heat, and stir with a wooden spoon to scrape up the browned bits from the bottom. When the brownings dissolve and the liquid begins to reduce after 2 or 3 minutes, reduce the heat to low.
Add the accumulated juices from the meat, balsamic vinegar, and butter chunks to the skillet. Cook and stir until the butter melts. If the liquid has reduced too much, add a splash of broth. Taste to check if the sauce needs a bit of salt.
To serve, slice the steaks and spoon the pan sauce over them. Get ready to indulge in the most epic steak experience of your life!
Printable Recipe
Ingredients
- 1 butcher's steak (hanger steak)
- 1 tablespoon clarified butter
- Salt to taste
- Pepper to taste
- 1/2 cup chicken broth
- 1 tablespoon balsamic vinegar
- 2 tablespoons butter chunks
Instructions
- 1. Remove all the silver skin and extra fat from the butcher’s steak.
- 2. Carefully cut out the connective tissue that connects the two halves.
- 3. Cut the lobe of meat from one half, and then cut each of the two larger halves into two steaks each.
- 4. Sprinkle the steaks with salt and pepper.
- 5. Heat a skillet over high heat and add a tablespoon of clarified butter when the pan is hot.
- 6. Place the steaks in the pan and reduce the heat to medium.
- 7. Cook until browned on all sides, firm, and reddish-pink on the inside, about 12 minutes.
- 8. Use an instant-read thermometer to check the internal temperature; it should read 125 degrees F (52 degrees C).
- 9. Transfer the steaks to a warm plate and tent with foil to let them rest until the temperature rises to 130 degrees F.
- 10. Pour chicken broth into the skillet set over medium heat and stir with a wooden spoon to scrape up the browned bits.
- 11. When the brownings dissolve and the liquid begins to reduce after 2 or 3 minutes, reduce the heat to low.
- 12. Add the accumulated juices from the meat, balsamic vinegar, and butter chunks to the skillet.
- 13. Cook and stir until the butter melts, adding a splash of broth if the liquid has reduced too much.
- 14. Taste the sauce and add salt if needed.
- 15. Slice the steaks and spoon the pan sauce over them before serving.
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