Pan Seared Butcher’S Steak With Balsamic Glaze
Prep: 0 minutes
Cook: 12 minutes
Yields: 4 servings
Get ready to sink your teeth into the most mouth-watering, tender, and juicy steak of your life – the Butcher’s Steak, also known as Hanger Steak!
This cut of meat is a game-changer, and we’re about to dive into the world of pan-cooked, broiled, or grilled goodness.
First things first, let’s talk about the importance of trimming this beautiful piece of meat. Remove all silver skin and extra fat from the steak, and carefully cut out the connective tissue that connects the two halves of the steak, separating the whole into two long pieces.
Cut the lobe of meat from one half (it’s a piece that is slightly separated from the larger half). Then, cut each of the two larger halves into two steaks each. Sprinkle with salt and pepper – the perfect seasoning duo!
Heat a skillet over high heat, and add clarified butter when the pan is hot. Place the steaks in the pan, and reduce heat to medium. Cook until browned on all sides, firm, and reddish-pink on the inside. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C), a total of about 12 minutes.
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 broth into the skillet set over medium heat, and stir with a wooden spoon scraping up the browned bits from the bottom.
When the brownings dissolve and the liquid begins to reduce after 2 or 3 minutes, reduce heat to low. Add accumulated juices from the meat, balsamic vinegar, and butter chunks. 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. The perfect, indulgent meal is ready!
Printable Recipe
Ingredients
- 1 butcher's steak
- Salt
- Pepper
- Clarified butter
- Broth
- Balsamic vinegar
- Butter chunks
Instructions
- 1. Remove all silver skin and extra fat from the steak, and carefully cut out the connective tissue that connects the two halves of the steak, separating the whole into two long pieces.
- 2. Cut the lobe of meat from one half. Then, cut each of the two larger halves into two steaks each.
- 3. Sprinkle steaks with salt and pepper.
- 4. Heat a skillet over high heat, and add clarified butter when the pan is hot.
- 5. Place the steaks in the pan, and reduce heat to medium.
- 6. Cook until browned on all sides, firm, and reddish-pink on the inside (about 12 minutes). An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C).
- 7. 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.
- 8. Pour broth into the skillet set over medium heat, and stir with a wooden spoon scraping up the browned bits from the bottom.
- 9. When the brownings dissolve and the liquid begins to reduce (2-3 minutes), reduce heat to low.
- 10. Add accumulated juices from the meat, balsamic vinegar, and butter chunks.
- 11. Cook and stir until the butter melts. If the liquid has reduced too much, add a splash of broth.
- 12. Taste and season with salt if needed.
- 13. Slice the steaks and spoon the pan sauce over them.
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