Before you cook
Background Recipe story & origin
Hanger steak with blue cheese is an American steakhouse combination that pairs the beefy, slightly mineral flavor of hanger with the pungent richness of blue cheese. The compound butter melts over the hot steak, creating a sauce.
Before you start Equipment you'll need
- cast iron — Provides heavy bottom and high heat retention for perfect searing without hot spots
- instant-read thermometer — Monitors internal temperature precisely to ensure proper doneness without overcooking
Safety Safety & allergen notes
- Hanger steak cooks fast; don't overcook.
- Blue cheese butter melts quickly; add just before serving.
Non-negotiables Rules for success
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Remove the center sinew.
Hanger has a tough membrane that must be removed
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Don't overcook.
Hanger is best medium-rare; it gets tough when overdone
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Use quality blue cheese.
The cheese is the star; cheap blue tastes sharp and chemical
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Add butter at rest.
Butter melts over resting steak for maximum effect
Prep Get set first
About 10 min of prep
- Make blue cheese butter ahead
- Remove center membrane from hanger if present
- Temper steak 30 minutes
- Heat cast iron smoking hot
This recipe takes about 30 minutes total.
Ingredients
Instructions
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Make the blue cheese butter
Mix softened butter with crumbled blue cheese and half the chives. Roll in plastic wrap and chill until firm.
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Sear the steak
Season hanger with salt and pepper. Sear in smoking hot cast iron with oil, 4-5 minutes per side for medium-rare (130°F).
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Let rest
Rest steak 5 minutes. Top with thick slices of blue cheese butter. Garnish with remaining chives. Slice against the grain.
Chef's notes
SHOPPING: Hanger steak (sometimes called butcher's steak or onglet). Quality blue cheese like Roquefort, Gorgonzola, or Stilton.