2022 Pet of the Year Contest

Perfect Oven Hanger Steak

Adapted from Robert Del Grande’s recipe


1 hanger steak (1 pound, 1-1½ inches thick); ribeye or New York strip also can be used 
1 Tablespoon canola or vegetable oil
Freshly cracked black pepper 
Kosher salt

Recipe directions: 

Allow the steak to reach room temperature, then blot the steak dry with paper towels. While the oven is heating to 400 degrees, place a cast-iron skillet over high heat. Lightly season the steak with kosher salt and black pepper. Go light on the salt for now, as it tends to draw out juices and prevent the meat from browning properly. Rub the steak with oil and place into the hot skillet.

Sear for 30 seconds on each side. Season the steak with salt and pepper to taste before transferring the beef onto a roasting or baking pan with a wire rack. Put into the oven and cook five minutes. Reduce the oven temperature to 225-to-250 degrees and cook for about 15 minutes, or until the steak temperature reads 140 degrees. Remove from oven and allow to cool for 10 minutes. Serves 2. 

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