Can't get enough of the pan-seared hanger steak, drenched in that mushroom red wine deliciousness. Ready to dig in, like right now! 


For Steak:
• 2 hanger steak pieces
• Sea salt or Kosher salt
• Freshly ground black pepper
• 2 tablespoons unsalted butter

For the Mushroom Red Wine Sauce:
• 1 cup red wine (preferably a good quality Cabernet Sauvignon)
• 1 cup beef or chicken stock
• 2 tablespoons unsalted butter
• 8 oz mushrooms, sliced
• 1 shallot, finely diced
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh thyme (optional)

• Take the hanger steaks out of the refrigerator and let them come to room temperature. This helps with even cooking.
• Preheat your grill to a medium-high heat range (375-475°F).
• Rub a small amount of cooking fat on a cast iron searing plate to preseason the surface. Preheat the cast iron on the grill.
• Season both sides of the hanger steaks generously with sea salt and freshly ground black pepper.
• When the cast iron searing plate is hot, add about a tablespoon of butter.
Lay the hanger steaks on the plate once the butter is melted and sizzling.
Sear the steaks until a nice crust forms, about 2 minutes per side. Turn the steaks using tongs to sear all sides evenly.
• Monitor the internal temperature of the steaks with an instant-read thermometer. Aim for an internal temperature of around 110°F for rare-medium rare (adjust cooking time for desired doneness). Remove the steaks from the heat and set them aside to rest.
• While the steaks are resting, use the same searing plate to cook the sliced mushrooms. Once the mushrooms start to brown, add the diced shallot and minced garlic. Cook until fragrant and slightly caramelized. Use additional butter if needed.
• Transfer the cooked mushrooms, shallot, and garlic to a small sauce pot. Place the pot on a stovetop or suitable burner.
• Remove the sauce from the heat and add 2 tablespoons of butter. Stir until the butter is melted and fully incorporated into the sauce. Season with salt and pepper to taste. If desired, add fresh thyme for additional flavor.
. "Flash" the rested steaks on the grill for about a minute or two, just to reheat slightly and finish cooking. Use an instant-read thermometer to ensure they reach the desired internal temperature.
• Plate the hanger steaks, and if using, pour the mushroom red wine sauce over the steaks.
• Serve immediately, and enjoy your delicious pan-seared hanger steak with mushroom red wine sauce!

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