Skillet Hanger Wagyu Beef Steak w/Red Wine Sauce ~ Yummy!!!
Hanger steaks are an affordable alternative to more expensive cuts of meat; but, are full of incredible flavor. Now, make it a Hanger Wagyu Beef Steak and you achieve perfection! In the past this cut was sometimes known as “butcher’s steak.” This is because butchers would often keep it for themselves rather than offer it up for sale. The hanger steak comes from the muscle that helps support the diaphragm between a cow’s rib and loin. It gets its name because it just hangs there. In other words, the hanger steak does not do any work, which means it is incredibly tender. It is similar in texture to a flank steak. We recommend when buying this flavorful cut, ask your butcher to remove the center vein which will separate the steak into two pieces. If you prefer, use a flank steak or a ribeye in place of the hanger steak.
This Skillet Hanger Wagyu Beef Steak with Red Wine Sauce recipe gives you a melt in your mouth, delicious steak dinner. All without the fancy steakhouse prices taking a bite out of your wallet. Whether it’s cooked outside or indoors, grilled steak is a welcome treat any time of the year. With the addition of a simple and quick to make mustard and red wine sauce, we are elevating this flavorful steak dinner to amazing new heights.
THE INGREDIENTS…
- Hanger Wagyu Beef Steak [1-2 lbs]
- Olive Oil | [1/4 cup]
- Dijon Mustard | [2 tbsp]
- Soy Sauce | [1/2 cup]
- Rosemary | [1 tsp]
- Garlic diced | [4 Cloves]
- Dry Red Wine | [1/2 cup]
- Shiitake Mushrooms | [8 oz]
- Whole Carrots | 4 Sticks
- Kosher Salt or Sea Salt
THE RECIPE…
Start by mixing together the Soy Sauce, Dijon, Rosemary, garlic, and Olive Oil in a small bowl. Most hangar steaks come with a piece of seam fat connecting the two sides. If you didn’t ask the butcher to remove it for you, it should be easy to find and cut this connective tissue. If you are having issues finding where to cut, do a quick google search. There are plenty of diagrams out there explaining how to find and remove the connective tissue.
After you have cut the hangar steak, place in a baking dish and submerge in the marinade. Make sure to cover all sides of the steak. Cover and place in the fridge for at least twelve hours.
When you are ready for dinner time, take out of the fridge an hour before you plan to start cooking. Cover all sides with a liberal layer of Kosher Salt. This allows the steak to come up to room temperature before cooking, assuring it to cook more evenly.
Put a large cast iron skillet (about 12 inches) over medium-high heat with a small amount of olive oil. While the cast iron is heating, dice your carrots into small pieces and slice your mushrooms.
Avoiding the Dog Chew Toy!
When the skillet is hot enough, place both sections of steak in the skillet. If the steak does not sizzle while placing it in the skillet remove and allow more time for the skillet to heat. This is a critical step for getting a good crust on the steak!!! Cook for about 4-5 minutes on each side. Using your eyes, make sure you get a nice pretty crust on each side of the steak, but DO NOT cook a hangar steak above a medium heat (145OF). Cooking above this temperature will cause a potentially delicious cut of beef to become tough like a dog’s chew toy.
Once the steak is cooked through, remove and cover with an aluminum foil tent for 10 minutes. This is to let that wonderful steak rest and re-absorb all those delicious juices.
While the steak is resting, put your mushrooms and carrots in the cast iron along with your butter. DO NOT REMOVE ANY OF THE LEFTOVER DRIPPINGS FROM THE BOTTOM OF THE PAN! These yummy “leftovers” will add a wonderful flavor to your steak sauce. Allow the carrots and mushrooms to become soft. Normally 5-7 minutes.
After the carrots and mushrooms are cooked, add your dry red wine. A Sonoma Valley Cabernet Sauvignon works well for the sauce. Stir constantly for another couple minutes while the sauce thickens. Turn off the heat and serve over that delicious steak.
To cut the steak, use a sharp knife and cut in small medallions. Plate, add the sauce and Enjoy!!!
The Best Wine to Serve Wth This Flavorful Steak Dinner…
This incredibly tender cut of beef works amazingly well with a variety of red wines. The red wine and mustard sauce adds richness and flavor to the overall dish. You should definitely keep the sauce in mind when selecting your wine. First and foremost, stick with red for this fabulous steak. And, a hearty red pairs nicely with this grilled meat and rich sauce. A Sonoma Valley Cabernet Sauvignon is my favorite for this dish as they’re not overly tannic and have great rich fruit content. Other good contenders are Merlot and Malbec.