Frenchbistropan saucequick
Hanger Steak with Shallot-Red Wine Sauce
25 min 2 servings Medium
This recipe uses Short Plate beef — specifically Hanger Steak (1-2 lbs).
Learn more about all Short Plate cuts and cooking methods →
Prep
10 min
Cook
15 min
Total
25 min
The hanger steak was traditionally kept by the butcher for themselves — it's that good. Rich, deeply beefy, and naturally tender, it needs nothing more than a hot pan and a simple pan sauce.
What Ingredients Do You Need?
- 1 lb Hanger steak, center sinew removed
- 3 Shallots, minced
- 1/2 cup Red wine
- 1/2 cup Beef stock
- 3 tbsp Butter
- 3 sprigs Fresh thyme
- generous Salt and pepper
How Do You Make Hanger Steak with Shallot-Red Wine Sauce?
- 1
Sear
Season steak. Sear in butter over high heat 4 minutes per side for medium-rare.
- 2
Make sauce
Remove steak. Sauté shallots 2 minutes. Add wine, reduce by half. Add stock, reduce until syrupy. Swirl in cold butter.
- 3
Slice and serve
Rest 5 minutes, slice against the grain. Spoon sauce over.
What Are the Pro Tips for This Recipe?
- 💡 There's only one hanger steak per cow — if your butcher has them, stock up.
