Hanger Steak With Bagna Cauda Pan Sauce Recipe

1. 1

   Season steak all over with salt and pepper. In a large stainless steel or cast iron skillet, heat 2 tablespoons oil over high heat until shimmering. Add steak and cook, turning frequently, until an instant-read thermometer registers 120 to 125u00b0F for medium-rare, about 6 minutes. Transfer to a plate.

2. 2

   Lower heat to medium-low and add remaining 3 tablespoons olive oil. Stir in garlic and anchovy and cook until garlic is lightly golden and anchovy has dissolved into the sauce, about 3 minutes. Stir in butter until melted. Stir in lemon juice and remove from heat.

3. 3

   Return steaks to skillet and baste with sauce. Transfer steaks to a work surface, slice across the grain, and serve immediately, spooning remaining sauce on top and garnishing with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.