The food lab better home cooking through science ( PDFDrive ) 413
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SERVES4
FortheMarinade
ẳcupextra-virginoliveoil
4clovesgarlic,splitinhalfandgentlysmashedwiththe
sideofaknife
1tablespoonwholeblackpeppercorns
1teaspoonfennelseeds
1teaspooncorianderseeds
ẵcuproughlychoppedfreshparsleyleavesandstems
4sprigsfreshthyme,roughlychopped
2tablespoonssoysauce
Koshersalt
2poundshangersteak,cutintofour8-ouncesteaks
1teaspoonvegetableoil
2tablespoonsunsaltedbutter
1. To make the marinade: Combine the olive oil, garlic,
peppercorns, fennel seeds, coriander seeds, parsley,
thyme, and soy sauce in a small bowl and whisk well.
Season to taste with salt. Place the hanger steaks in a
gallon-sized zipper-lock freezer bag, add the marinade,
press out the air, and seal the bag. Allow the meat to
marinate in the refrigerator, turning occasionally, for at
least6hours,andupto24.
2. Remove the meat from the marinade and wipe off the
excess, including any whole spices, herbs, and garlic
cloves. Heat the vegetable oil in a 12-inch cast-iron or
heavy-bottomedstainlesssteelskilletoverhighheatuntil
smoking. Carefully add the steaks and cook, flipping
them frequently, until both sides have developed a light
brown crust (if the oil starts to burn or smokes
incessantly, reduce the heat to medium-low), about 4
minutes.
3. Add the butter and continue to cook, turning the steaks
frequently and reducing the heat if the pan is smoking
excessively,untiltheyaredeepbrownonbothsidesand
the center registers 125°F for medium-rare, or 135°F for
medium, on an instant-read thermometer, about 5
minutes longer.Transfer the steaks to a large plate and
allowtorestfor5minutesbeforeslicingandserving.
4.Meanwhile,makeapansauceifdesired(seehere–here),
or serve the steaks with a compound butter (here) or
Dijonmustard.
