How to sear hangar steak?
I have a heavy Calaphon pan which is oblong shaped. It's big enough to fit the whole steak in there. I don't have a grill and my broiler is too scary, so I'm looking for a stove-top method. Any suggestions for how to cook it and which seasonings to use?
I like to cook hangars on medium heat, any hotter and the outside overcooks before the middle comes up to temp. So, medium heat and cook on side 1 until the juices are pushing up through the top. Then flip once and cook until desired doneness.
Lightly oil the pan with canola oil to help avoid any sticking. I'm a minimalist and just give it some kosher or sea salt, and a few turns from the black pepper grinder.
Let it rest for about 5 minutes after you take it off the heat. Serve it sliced with a sauce (but that's another thread).