Hanger Steak With Worcestershire Butter


When it's steakhouse night at your place, this is the recipe to reach for.

Cook up a steakhouse-quality dinner at home with this easy and delicious hanger steak with Worcestershire butter recipe.
Photo: Victor Protasio
Hands On Time:
30 mins
Total Time:
1 hrs

The secret to successful steak is starting with hanger steak, a brawny, full-flavored cut that can be sliced into several servings. You'll start by searing the steaks on the stovetop until a gorgeous brown crust forms. Then you'll transfer them to the oven on a baking sheet fitted with a wire rack so the heat flows and distributes evenly for perfect cooking.


  • 2 2-lb. hanger steaks, thick membranes removed (to make 4 pieces steak)

  • 2 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • 2 tablespoons olive oil, divided

  • ¼ cup (½ stick) unsalted butter

  • 4 teaspoons Worcestershire sauce

  • 2 tablespoons chopped fresh flat-leaf parsley

  • Flaky sea salt, for serving


  1. Preheat oven to 450°F. Line a rimmed baking sheet with aluminum foil and top with an oven-safe wire rack. Season steaks with kosher salt and pepper.

  2. Heat 1 tablespoon oil in a large skillet over medium-high. Sear 2 steaks, flipping once, until well browned, 4 to 5 minutes per side. Transfer to rack on baking sheet. Repeat with remaining 1 tablespoon oil and 2 steaks. Bake until an instant-read thermometer inserted in thickest portion of steak registers 135°F, about 10 minutes. (Alternatively, sear steaks; let cool, cover, and transfer to refrigerator for up to 1 day. Before serving, continue with recipe, allowing 18 to 20 minutes to finish steak in oven.) Remove from oven and let steaks rest on rack for 10 minutes.

  3. Meanwhile melt butter in a small sauce-pan over medium-low. Whisk in Worcestershire sauce. Remove from heat and stir in parsley.

  4. Slice steaks against the grain and transfer to a serving platter. Spoon butter mixture over steaks and top with flaky sea salt.

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