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1
Preheat the oven to 250 degrees F. Bring a large cast-iron grill pan to medium-high heat.
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2
Pat the steak dry and sprinkle liberally with salt and pepper.
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3
Drizzle with oil.
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4
Place the steak into the pan and sear until browned (without moving the steak), 3 to 4 minutes.
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5
Turn the steak over and cook a further 3 to 4 minutes on the second side for medium-rare.
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6
Remove the steak from the pan and add to a cast-iron pan.
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7
Put the steak into the oven for 5 minutes to finish cooking through.
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8
Remove from the oven and set aside to rest on a plate while you prepare the sauce.
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9
Place the cast-iron pan over medium heat and add the oil to heat.
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10
Once heated, add the shallots to the pan.
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11
Saute until translucent, 3 to 4 minutes.
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12
Add the thyme leaves, and then remove the pan from flame (for safety purposes) and add the brandy.
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13
Ignite the brandy by returning to the stove top and tilting the pan toward the open flame, or carefully lighting with a lighter or match.
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14
Once the flames subside, add the cream and swirl to incorporate.
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15
Add the peppercorns and simmer the sauce until it has reduced by two-thirds to a smooth, slightly thick consistency, 3 to 5 minutes.
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16
Add any pan drippings to the sauce.
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17
Season with salt, if needed.
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18
To finish, remove the pan from the heat and swirl in the butter.
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19
To serve, slice the rested hanger steak into 1/2-inch strips, against the grain, and serve with a drizzle of brandied green peppercorn sauce over the top.
