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Tender beef medallions served with a rich, flavorful red wine reduction sauce. This oven roasted Hangar Steak recipe is as good as any steakhouse steak and far more affordable. Treat yourself at home!
Hangar Steak – What Is It?
Until I spotted some in the butcher’s case about three months ago, I’d never heard of hangar steak. Since then, this flavorful cut of beef has become our very favorite steak. But what is hangar steak anyway?
Hangar steak is a long, fairly thin cut of meat found on the upper belly of the cow. Its shape is similar to tenderloin and is just as tender but with even more flavor.
Hangar steak is sometimes called butcher’s steak because butchers were known to keep this small, choice cut for themselves. Because there’s only one per cow, the big chain supermarkets don’t always stock it. Smaller, specialty markets or butcher’s shops are your best bet for finding it.
But it’s definitely worth seeking out, because hangar steak really has a lot going for it!
In addition to the above, I like the fact that it’s a smaller cut. Most weigh less than a pound, so one is perfect for two or three servings. But what I really, really love about hangar steak is the price! It’s generally than less half the price of filet mignon, and I think it tastes even better.
If I am going to treat myself to a nice, juicy steak, hangar steak is my new go-to.
How to Oven Roast Hangar Steak
Because I hadn’t heard of it before, I had no clue how to cook hangar steak when I first brought it home. My internet sleuthing told me that a lot of people prepare it on the grill.
Though I may give that a try over the summer, our very wet winter is being followed by a very wet spring. So, I won’t be grilling for a while yet.
But as I discovered, this oven roasted hangar steak recipe is easy to make and tastes fantastic.
Often, I feel the need to marinate meat before cooking. This is especially true for less expensive cuts (such as my tri-tip). But hangar steak is so tender and flavorful that you can skip the marinade.
All I do is rub a little olive oil over the steak and sprinkle the kosher salt and pepper, then cut a few slits into the steak and push in some slivers of garlic. Then I let the steak come to room temperature before cooking in a preheated, 450-degree oven for about 15 minutes.
(Timing may vary depending on steak thickness and desired preparation. We like ours medium.)
That’s all there is to it! Honestly, you could stop right there and you’d have a tender, really terrific tasting steak. But…
If you want to gild the lily a bit, amp up your oven roasted hangar steak recipe with my simple red wine reduction sauce. It’s the crowning touch that transforms a homemade hangar steak into a meal as good as anything you’d find in any fancy, fifty-dollar-a-plate steak house.
Oven Roasted Hangar Steak Recipe with Red Wine Reduction
Making a red wine reduction to go with your oven roasted hangar steak isn’t difficult, but I do have a few tips.
The first is to make sure you allow enough time. Reducing the wine and broth mixture by half (or even a little more) will take at least fifteen or twenty minutes. Be sure to figure that into your timings before you start. I recommend making the sauce first, so you’re not rushed.
A well-reduced sauce that’s thick, almost syrupy, packs tons of amazing flavor into every bite. Doing it properly is more than worth the time.
Also, I use sauteed shallots in my sauce. Shallots add depth and just a touch of sweetness. I like the texture of the reduction with the shallots. However, if you want a smooth sauce, you can always strain them out at the end.
Make sure you use a good, hearty red wine. It doesn’t have to be expensive but it does need to be something you’d be willing to drink by itself.
Once the wine and broth mixture are properly reduced, I stir in some butter and rosemary.
Rosemary can have a strong flavor, but using just a teaspoon and mincing it very fine adds a lovely layer of complexity to the sauce. But make sure you mince, as opposed to chop, the rosemary. Rosemary leaves can be a bit tough, so it’s not something you want to bite into.
Melting the butter into the reduction is going to make it thinner. So, my final step is to simmer the sauce for another minute or two, just to thicken it up a bit.
Plating and Serving Your Oven Roasted Hangar Steak
Once the meat comes out of the oven, be sure to let it rest for about 5 to 8 minutes before slicing. That will give the juices time to absorb back into the meat. If you’re worried that the meat will get too cool before you serve it, tent a little foil over the top while it rests.
Slice your hangar steak just slightly on the diagonal, cutting medallions about an inch thick. Fan the medallions out onto the serving platter or plate, and spoon the red wine reduction down the center of the fan.
Garnish with a sprinkle of extra rosemary or chopped parsley, if desired.
Serve immediately. Enjoy thoroughly. I know you will!
Oven Roasted Hangar Steak Recipe with Red Wine Reduction
- Yield: 2 servings 1x
Ingredients
For the steak:
- 1 hangar steak
- ½ tsp olive oil
- ½ tsp Kosher salt
- ¼ tsp fresh ground pepper
- 1 garlic clove, peeled and slivered
For the Red Wine Reduction
- ¼ cup chopped shallots
- 2–3 tsp olive oil
- ½ cup beef broth
- ½ cup good red wine
- 1 tsp finely minced fresh rosemary leaves
- 2 T butter
- Salt and pepper to taste
Instructions
- Preheat the oven to 450. Pat the steak dry with paper towels. Rub olive oil over the surface, the sprinkle with salt and pepper on all sides. Cut small slits into the meat and shove a sliver or garlic into each slit. Set the steak aside, allowing it come to room temperature while you make the sauce.
- Heat the olive oil in a heavy bottomed saucepan over medium-high heat. Add the shallots to the pan and saute for 3-5 minutes, until they are soft and somewhat translucent.
- Add the broth and wine to the saucepan. Increase the heat, bringing the liquid to a boil, then lower the heat and simmer until the sauce is reduced by half. Stir the butter and minced rosemary into the sauce. Simmer for another 2-3 minutes, stirring frequently, until sauce thickens. Taste and adjust seasonings if necessary. Set sauce aside. Reheat just before you’re ready to slice the steak.
- Place prepared steak into preheated oven on center rack. Oven roast for about 15 minutes. (Timing will depend on thickness of steak and desired level of doneness.)
- Remove cooked steak from oven. Place on a cutting board and allow meat to rest for 5-8 minutes. Slice the steak into medallions on the diagonal. Fan medallion out on serving platter or individual plate. Spoon some of the red wine reduction down the center of each fan. Serve immediately.
