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Video: Heat up a home-style favorite: Hanger steak

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    >> today a new approach to an old favorite, steak and potatoes potatoes.

    >> chef, good to see you.

    >> good, how are you?

    >> a lot of people don't appreciate this cut.

    >> there's something about hanger steak that people don't realize is if you cut it the wrong way it's chewy so people think it's chewy because they're not cutting it the right way.

    >> let's get started.

    >> do you see the grain going that way. so even after you sere it you can still see the grain. heres another little secret, i don't know if you guys know this. when you're making a steak --

    >> butter.

    >> the butter.

    >> a little bit of garlic.

    >> yeah.

    >> a little bit of rosemary.

    >> wow.

    >> a little bit of thyme. and something that people don't do at home but you should, baste it.

    >> so we're going to do this on the stove completely.

    >> just like this. when you have a steak this small that's what you need to do and going back to what i said before about slicing it against the grain, do you see what i'm talking about?

    >> right.

    >> you need to make an x.

    >> go against the grain.

    >> can you eat on air?

    >> of course we can.

    >> that's our job.

    >> do you see how tender that is.

    >> twice baked potato .

    >> so this is something my mother made me at least once a week and now that i have my own restaurant i try to bring it to people. bake a potato, scoop it out. my mother used to fill it with a spoon but we put it in a piping bag.

    >> oh.

    >> there you go.

    >> i love it.

    >> and pipe it right back in.

    >> what all did you put in there.

    >> sour cream, cheese, you can put whatever you want , bacon, scallions.

    >> put it back in the oven.

    >> put it back in the oven for the twice baked potato .

    >> do you have three cheeses?

    >> monterey jack , parmesan and pepper jack but use anything you want.

    >> and last but not at least --

    >> we do american cut. it's a crab cake revisited a little bit.

    >> that's fantastic. the recipes are on today.com. american cut restaurant. we're back in a moment but first this is "today" on nbc.

    >>> this delicious steak.

TODAY recipes
updated 11/14/2013 5:57:51 PM ET 2013-11-14T22:57:51

Recipe: Hanger steak

  • One (10-ounce) hanger steak
  • Kosher salt
  • Freshly ground black pepper
  • Canola oil
  • 2 tablespoons unsalted butter
  • 1/2 head garlic, halved horizontally
  • 3 sprigs fresh thyme

1. Pat the steak dry and season both sides liberally with salt and pepper. Let the steak come to room temperature before cooking.

2. Add enough oil to a large sauté pan to cover the bottom of the pan and set it over high heat. Just before the oil starts to smoke, add the steak and sear for 1 minute. Reduce the heat to medium-high and cook the steak, without moving it, for about 3 minutes. Check the bottom of the steak to see if it is charred to your liking; if it is, flip it over and cook the other side for 2 minutes. Add the butter, garlic, and thyme to the pan. Raise the heat to high and baste the steak in the butter for about 2 minutes. (If the butter starts to burn, reduce the heat). Transfer the steak to a plate and let it rest for 10 minutes before serving. When ready to serve, slice the steak across the grain.

Recipe: Twice-baked potatoes with parmesan and truffle

  • For potatoes:
  • 2 Idaho potatoes, flesh only
  • 1/4 cup pepper Jack cheese
  • 1/3 cup sour cream
  • 1/3 cup milk
  • 1 1/2 scallion, whites, sliced
  • 2 dashes black truffle oil
  • Salt, to taste
  • Pepper, to taste
  • For garnish:
  • Monterey Jack cheese
  • Scallions, greens
  • Black truffle oil

Pierce potatoes with a fork all over and bake at 400 degrees for 50 minutes.

When the potatoes are done, cut into 3-inch pieces and scoop out flesh (but leave about 1/8-inch attached to skins) into the bowl of a stand mixer.

While the potato is still hot, mix in sour cream and milk in a mixer with the paddle attachment until smooth.

When mixture is smooth, add  the rest of the ingredients.

Season to taste with salt and pepper.

Fry the skins in hot oil until crispy. Drain on a wire rack or paper towels.

Add cheese to the top of 3 potatoes.

Place 3 of the pre prepared potatoes into a small baking pan in a straight line.

Place into a 300 degree oven until heated through and lightly browned on top.

Top with scallions and a touch of oil.

Recipe: Crab cake with smoked onion remoulade and Charleston slaw

  • For crab cake:
  • 1/2 lb jumbo lump, picked
  • 1/2 lb peekytoe, picked
  • 2 tbsp jalapeno, brunoise
  • 1/4 cup red bell pepper, brunoise
  • 1/4 cup red onion, brunoise
  • 1/2 cup fennel, brunoise
  • 1 tbsp Old Bay
  • 1/2 cup mayonnaise
  • 1 tbsp parsley, chopped
  • 1 tbsp tarragon, sliced
  • 3 dash red Tabasco
  • 1 tbsp lemon Juice
  • 2 tbsp brandy
  • 2 cups rice flour
  • 4 eggs
  • 4 cups cornflakes, ground
  • Smoked onion remoulade:
  • 2 large onion, smoked
  • 8 egg yolks
  • 8 cups blended oil
  • 5 tbsp white wine vinegar
  • 1 tbsp Chili Powder
  • 1 tsp cayenne pepper
  • 1/4 cup brunoised shallots
  • 1/4 cup chopped chives
  • Salt, to taste
  • Lemon juice, as needed
  • Red wine vinaigrette:
  • 1 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp chopped garlic, minced
  • Charleston slaw:
  • 4 cups head green cabbage, sliced on a slicer at #2
  • 1/2 red onion, finely sliced
  • 1/2 yellow pepper, julienne
  • 1/2 red pepper, julienne
  • 2 tbsp sesame oil
  • 1 tbsp toasted sesame seeds
  • 1 tbsp toasted black sesame seeds
  • 1/4 cup red wine vinaigrette

For crab cake:

Clean the crab meat.

In a large sauté pan, sweat the vegetables in blended oil until soft.  Stir in the Old Bay seasoning.

Deglaze with brandy, cook until the alcohol has evaporated. Remove from heat and cool.

In a separate bowl, mix mayo, herbs, lemon juice and Tabasco. Stir in the cooled vegetables.

Fold in crab meats, season with salt and pepper.

Portion the crab in 3 oz balls and let sit one hour to set.

Roll the crab cakes in rice flour and shake off excess flour.

Dredge the balls in eggs wash and drain excess egg.

Roll the cakes in the ground cornflakes and gently mold using a ring mold.

For smoked onion remoulade:

Start egg yolks and vinegar in robot-coupe.

Emulsify in oil. 

Add smoked onions cayenne and chili powder, pulse. 

Remove from robot-coupe, fold in shallots and chives. 

Season to taste.

For red wine vinaigrette:

In a medium sized mixing bowl, whisk together the vinegar, mustard and garlic. Slowly drizzle in the olive oil until emulsified. Season with salt and pepper.

For Charleston slaw:

Mix all together.

To assemble:

Spoon remoulade on the bottom of a small, square plate.

Then add slaw.

Place crab cake on top.

Garnish with the musuba greens and basil oil.

Serving Size

Makes 6 servings

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