They always tell us in class that this is the secret cut that will rule over all other cuts. Beefier then a Porterhouse, more tender then a Filet Mignon. But in my opinion, nothing beats a well cooked ribeye. That is, unless its an even better cooked Butcher Steak (otherwise known as the Hanger Steak). Done right, this steak should have an intense buttery beef taste.
First off, this cut is available everywhere. Just sometimes you have to ask for it specially. Its called a Butcher's cut because its known as the cut that butchers save for themselves.
Once you get a nice cut, I like to marinate it in a red wine for 24 hours in the fridge, and then pan sear it and broil it in a cast iron to cook it up.
- Red Wine (to cover and marinade)
- Grapeseed Oil (or any other high-heat oil)
- Spices:Â Salt, Pepper, Garlic and Onion Powder
1. Marinate beef in wine overnight.
2. The next day, rinse off wine and pat dry, and preheat oven on Broil Setting.
- There's a sinewy line that will run through the cut, and some people will slice this line, out, making two hanger steaks (resembling a tenderloin) out of the original cut. I'm too lazy to do this, and being a SEA'er I love eating these off-cuts anyway.Â
3. Rub with Butter, and then all the rest of the spices on both sides of the steak.
4. Sear in a hot, oiled cast iron.
 (about 1 minute on all sides)
- Now remember, that part about using grapeseed oil, if you were to use a lower heat oil such as Olive Oil, your kitchen is probably filled with smoke right about now.
5. Transfer to oven. Broil 4 minutes, flip, and broil the other side 2 minutes, until the steak is at medium rare (130 degrees).
6. Take the steak out and let it rest and cook up the rest of the way. Always cook under your desired doneness and let it get to the level you want. You can always throw it back into the oven to re-fire it, but an overdone piece of meat is only gonna get tougher.
7. After 5 minutes or so, slice the steaks up (always against the grain!)
