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Seared Hanger Steak with Merlot-Mustard Pan Sauce

Joel Gamoran makes Father's Day hanger steak and brown butter mashed potatoes
Nathan Congleton / TODAY


  • 2 trimmed hanger steaks, center vein removed (about 1 pound each)
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable or canola oil
  • 1 tablespoon unsalted butter, plus 1 to 2 tablespoons for finishing sauce (optional)
  • 3 cloves garlic, peeled and minced
  • 2 large shallots, peeled and thinly sliced
  • 1 cup dry red wine, such as Merlot or Chianti
  • 1 cup rich beef stock
  • 6 sprigs fresh thyme, plus 2 tablespoons chopped thyme leaves, for garnish
  • 1 teaspoon Dijon mustard

Chef notes

Whether it's cooked outside or indoors, grilled steak is a welcome treat any time of the year. We've pushed this one over the top with the addition of a mustard and red wine sauce that's simple and quick to make. Hanger steak is prized for its rich flavor and is similar in texture to flank steak. When buying this flavorful cut, ask your butcher to remove the center vein which separates the steak into two pieces. If you prefer, use flank steak or ribeye in place of the hanger steak.



Allow the steaks to rest at room temperature for 30 minutes. Pat the steaks dry and season generously on all sides with the salt and pepper.


In a large skillet, add the oil and heat over medium-high heat it is hot but not smoking.


Carefully place the steaks in the skillet and sear until a dark brown crust forms, about 4 to 6 minutes per side for medium-rare. Using tongs, transfer the steak to a cutting board with a well and tent loosely with foil. Allow the steaks to rest at least 10 minutes.


Pour off and discard the oil from the skillet used to cook the steaks. Place the skillet over medium heat, add 1 tablespoon butter and heat until the butter foams. When the foaming subsides, add the garlic and shallots and cook, stirring constantly, until softened and lightly browned, about 5 to 7 minutes. Add the wine, stock, thyme sprigs and mustard, scraping the bottom of the pan with a wooden spoon to release the browned bits. Continue cooking until the liquid is reduced by half, about 8 to 10 minutes. Remove the thyme sprigs, taste the sauce, and season with salt and pepper. Stir in the butter, if using. Keep the sauce warm over low heat.


To serve, cut the steaks into 1/2-inch thick slices across the grain using a sharp slicing knife. Divide the slices between four warmed dinner plates, drizzle with a few ounces of the pan sauce, and garnish with chopped thyme. Serve immediately with additional pan sauce in a gravy boat on the side.