Pan-Seared Hanger Steak with Garlic and Thyme
Hanger steak used to be the butcher’s cut…the piece they’d keep for themselves. And once you’ve pan-seared one properly, it’s easy to understand why.
It’s intensely beefy, tender when cooked correctly, and absolutely drinks up butter and aromatics. This method leans into that richness, using the steak’s own fat along with butter to create a self-basting situation that locks in flavor and gives you a pan sauce without trying.
Hanger steak, also known as the hanging tenderloin, comes from the plate section near the diaphragm. It’s a deeply flavorful cut with a touch of mineral-forward notes. Unlike ribeye or strip, this steak isn’t marbled throughout but has a loose, open grain that absorbs seasoning and butter like a sponge. It’s a dream for pan-basting.
This recipe keeps it simple: just salt, pepper, butter, garlic, shallots, and thyme. No marinades, no fuss. You’re not hiding the steak, just pushing it to its best. The goal is to let the butter foam and brown while the steak sears and the aromatics soften into something spoonable. Pan searing also means you catch every bit of rendered fat and develop fond for added depth.
Serve it sliced, spooned with the buttery shallots and garlic, and pair it with roasted potatoes, charred broccoli, or a sharp, herbaceous salad. It’s great for a dinner party or a quiet weeknight steak night. You can even scale this up for meal prep and just reheat gently.
If you’re looking for a go-to hanger steak recipe with restaurant technique and weeknight ease, this one’s it. Let us know in the comments if you try it!
Main Ingredients
Hanger steaks – This cut is tender but not fatty in the traditional sense, so it cooks quickly and benefits from hot, fast searing and generous seasoning. Look for steaks that are well-trimmed with minimal connective tissue.
Salted Butter – The fat base for searing and basting, butter adds richness and nutty complexity as it browns. When combined with the steak’s own rendered fat, it creates a luxurious pan sauce.
Shallots – Thin-sliced shallots soften and sweeten in the pan, giving you a caramelized element that echoes the steak’s deep sear. Their delicate flavor is less harsh than onions and more aromatic.
Garlic – Sliced garlic infuses the butter and browns gently as you baste. Keep the slices thin for even cooking and spoon them over the steak at the end for added richness.
Thyme – Fresh thyme brings herbaceous lift and blends into the butter as it cooks. The woody stems can be discarded after cooking, but the flavor they leave behind is essential.
Salt and pepper – These two do the heavy lifting in seasoning. Be generous and season both sides before searing. Coarse kosher salt and freshly cracked black pepper give the best results.
Pan-Seared Hanger Steak with Garlic and Thyme
This hanger steak is intensely beefy, tender when cooked correctly, and absolutely drinks up butter and aromatics.
2
servings10
minutes12
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minutesKeep the screen on while I cook
Ingredients
2 hanger steaks, 8 ounce steaks
2 ounces butter
3 shallots, sliced ⅛” thick
4 garlic cloves, sliced thin
10 thyme sprigs
salt and pepper, to taste
Method
- Prepping the Steaks: Season hanger steaks generously on all sides with salt and pepper. Let them rest at room temperature for at least 10 minutes while you prep your shallots, garlic, and thyme.
- Searing and Basting: Heat a large sauté pan over medium-high heat. Add butter and allow it to melt and froth. Carefully place the steaks into the pan and sear without moving until a deep crust forms. Begin spooning the hot butter over the top as they cook. Once you have a uniform and solid color, flip the steaks.
- Adding Aromatics: Immediately after flipping, add the sliced shallots, garlic, and thyme to the butter. Continue to baste, making sure the aromatics don’t burn. If they start to take on too much color, spoon them onto the steaks or the side of the pan.
- Final Sear and Rest: If possible, stand the steaks up on their sides to sear the edges. Once the internal temp hits 125–130°F for medium rare, remove from the pan and place on a plate. Spoon over all the butter and aromatics. Rest for 5 minutes. Discard the thyme stems.
- Slicing and Serving: Slice against the grain and serve with the garlic and shallots spooned over top. Drizzle with the buttery juices from the pan.
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Field Notes
- Keep the temperature at medium-high heat for the duration so the butter doesn’t burn.
- This dish pairs beautifully with roasted fingerling potatoes or sautéed greens. If serving in cooler weather, try it with creamy polenta or glazed carrots. In summer, go for our fresh tomato salad or our green salad with mustard vinaigrette.
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