Le Mauzacs Hanger Steak

1. 1

   Massage a little bit of the oil into the steak, and lightly season both sides with black pepper.

2. 2

   If your skillet is not large enough to hold the steak, cut it crosswise into two pieces and cook them one at a time.

3. 3

   Heat a large, dry, nonstick skillet over high heat for about 1 minute.

4. 4

   When the pan is very hot, sear the steak quickly on both sides, 1 to 2 minutes a side for medium-rare, longer for medium.

5. 5

   Remove the steak to a platter.

6. 6

   Pour any pan juices over the meat.

7. 7

   Season the meat generously with fine sea salt, and let it rest for 5 minutes (to allow the juices to retreat back into the beef).

8. 8

   Carve the steak across the grain.

9. 9

   Serve immediately, with a lemon wedge if desired.

10. 10

    An unusual wine worth sampling at Le Mauzac is a little-known Gaillac from Frances southwest: Domaine Robert Plageoless syrah, a young delight that goes well with the wine bars meaty fare.

* Per serving · 4 servings · Values may vary.

No additional tips available.