Hanger Steaks with Bourbon and Green Peppercorn Sauce

1. 1

   Preheat the oven to 300.

2. 2

   In a skillet, heat the oil.

3. 3

   Season the steaks with salt and pepper and add to the skillet.

4. 4

   Cook over high heat, turning, until browned all over, 20 minutes.

5. 5

   Transfer the steaks to a baking sheet and roast for 10 minutes, until an instant-read thermometer inserted in the thickest part of a steak registers 135.

6. 6

   Transfer to a cutting board and let rest for 10 minutes.

7. 7

   Meanwhile, pour off the fat.

8. 8

   Add 2 tablespoons of the butter and let melt.

9. 9

   Add the shallot and cook over moderate heat until softened.

10. 10

    Carefully add the bourbon and scrape up any browned bits.

11. 11

    Add the demiglace and bring to a boil.

12. 12

    Simmer for about 5 minutes.

13. 13

    Stir in the green peppercorns.

14. 14

    Off the heat, swirl in the remaining 1 teaspoon of butter.

15. 15

    Slice the steaks across the grain and serve with the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.