Ladies and gentleman, meet your new favorite single-skillet supper. When done right, a pan-seared hanger steak is one of the most delicious cuts of beef you’ll ever eat; it’s incredibly flavorful, tender, juicy, and best of all, relatively inexpensive.
If it's a new cut to you, trust us, it's definitely one worth exploring. Perfectly pan searing a steak is one of those essential kitchen skills that every home cook should master (don't worry, it's easy) in order to whip up an impressive, company-worth meal at the last minute or simply to treat yourself and/or your family to a special meal—any night of the week. And a simple-to-make compound butter dresses hanger steak up to appear far more sophisticated than its price tag might suggest. In fact, keeping a compound butter like this versatile Lemon-Herb variation on hand is an easy and awesome way to dress up any number otherwise average meals throughout the week. This recipe will leave you with plenty leftover, simply wrap it up and pop it in the freezer for later use. One final note on the compound better: Don't fear the anchovy. Anchovy paste (if you'd prefer, you can also use a couple of oil-packed anchovy fillets, mashed well with a fork, in place of the paste) will not infuse the butter with a fishy flavor; rather, it will provide an added element of richly subtle savoriness. Of course, you can always leave the anchovy out… but we'd highly encourage giving it a try. Using the tasty drippings left in your pan to sauté a quick veggie side dish is another delicious pro move that makes this one-pan meal perfect for even a hectic weeknight. A mix of Brussels sprouts, potatoes, and onions makes for a comforting side dish that balances out the richness of the meat and butter. Any leftover steak can (and should) be used to make an epic next-day steak sandwich or salad. Make this dish once, and we can almost guarantee that butter-basted seared steak + a quick, same-skillet veggie sauté will become a dinner game plan you'll come back to again and again. If you want to try the same technique with a different cut of steak, we'd suggest our Pan Seared Strip Steak with Mushrooms, Asparagus, and Vanilla-Cabernet Butter. And you can find more helpful technique tips for achieving a perfect sear on your steaks right here.