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


Credit: Victor Protasio

Recipe Summary

30 mins
1 hr

Cooking steak for a crowd indoors can be tricky. The secret to success 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. While the steaks finish cooking in the oven, you'll melt some butter and spike it with Worcestershire for a hit of umami and throw in some parsley for an herbaceous brightness. This delightful butter mixture gets poured over the sliced steaks and you've got an A+ dinner in the books. To get a head start, sear the steak the night before, cool and store covered in the refrigerator. Finish cooking in the oven before serving.


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

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