Ingredients:

  • 1.75 lbs beef hanger steak
  • 2 tbsp avocado oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, smashed
  • 1 sprig fresh rosemary
  • 3 tbsp soy sauce
  • 2 tbsp balsamic vinegar
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 tsp black pepper, freshly cracked

Instructions:

  1. Prep the meat. Pat the 1.75 lbs beef hanger steak dry with paper towels. Note: Surface moisture is the enemy of a good sear.
  2. Whisk the marinade. Combine soy sauce, balsamic vinegar, Worcestershire, minced garlic, and black pepper in a bowl.
  3. Infuse the flavor. Place the steak in a bag or shallow dish with the marinade for at least 30 minutes. Wait until the meat reaches room temperature before cooking.
  4. Heat the pan. Add avocado oil to your cast iron skillet over high heat until the oil begins to shimmer and faint wisps of smoke appear.
  5. Sear the first side. Place the steak in the pan. Cook for 4 minutes without moving it to develop a thick, mahogany crust.
  6. Flip and sear. Turn the steak over and cook for another 3-4 minutes.
  7. Add the aromatics. Drop in the unsalted butter, smashed garlic cloves, and rosemary sprig. Listen for the butter to foam and sizzle.
  8. Baste the beef. Tilt the pan and use a spoon to pour the flavored butter over the steak repeatedly for 1-2 minutes.
  9. Check the temp. Remove the steak when it hits 130°F for medium rare. Saturate the kitchen with the aroma of fried rosemary.
  10. Rest and slice. Place on a cutting board for 10 minutes, then slice against the grain into 1/2 inch strips.