Beef Hanger Steak
Topic and Skill – Using little known cuts for maximum flavor. Quick skillet Madeira Sauce (Episode #10): The method of browning steaks on a grill and finishing in the oven is my rule of thumb.
It is certainly possible to completely cook to perfection a steak in a skillet on top of the stove or complete the entire process on the grill. When I am cooking, I am always doing more than just cooking some meat. In a kitchen fully involved in cooking a meal for a family, I can go about attending to other things by allowing the grill to caramelize the meat, and the oven to complete the cooking process.
Remember: Internal temperature for medium rare is 125ﹾF.
When slicing meat, it is imperative to slice against the grain. Just take a look at the steak and see which direction the ‘lines’ are going, and then cut across those lines. It can be a little tricky with a skirt or hanger steak since the direction of the flesh is counter to the way it is with most other cuts.
The madeira sauce demonstrated the video is a roux-thickened sauce of a full-flavored beef stock and a nice Madeira wine. In Episode #2, we made a Velouté sauce with chicken stock; for this recipe we are doing the same thing but with beef and wine as our liquid. To make an even more enhanced Madeira sauce, shallots can be added to the butter at the beginning and caramelized, and a little after that some sautéed mushrooms.
- 1 beef hanger steak
- 1 cup beef stock
- 1 cup Madeira
- 1 tablespoon flour
- 1 tablespoon butter
Grill the steak as demonstrated in the video. Finish in a hot oven until internal temperature reaches 125ﹾF.
For the sauce:
In a saucepan on medium heat, cook butter and flour together to texture of wet sand.
In a separate pan on a medium heat add stock and Madeira, simmer and reduce. Add the roux spoonful by spoonful stirring constantly. Heat to a low boil until sauce thickens and coats the back of spoon. Serve with the steak.
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