Sous Vide Hanger Steak

about the recipe

This Sous Vide Hanger Steak Recipe is the easiest way to enjoy a tender, juicy steak with bold flavor. Hanger steak, often called the butcher’s cut, cooks perfectly with the sous vide method, delivering restaurant-quality results at home. With minimal prep, this sous vide steak is perfect for busy nights—serve it with chimichurri sauce for an effortless gourmet meal!

INGREDIENTS

– 1 ¼ to 2 pounds hanger steak trimmed and membrane removed – 1 teaspoon kosher salt – ½ teaspoon freshly ground black pepper – 4 garlic cloves peeled and crushed – 2 tablespoons avocado oil – 2 tablespoons balsamic vinegar

– Season both sides of the hanger steak with salt an pepper. – Place in a vacuum sealer bag and add the garlic cloves, oil, and vinegar.

– Seal the bag. – Preheat a water bath to 130°F.

– Add the steak, and cook for 4 hours. – Remove the steak from the bag, and use paper towels to pat dry.  Discard the remaining liquids and solids.

– Preheat a grill, Blackstone griddle or large cast iron skillet to medium-high heat.

– Cook the steak for 2 to 4 minutes, flipping every 30 seconds, until the exterior is browned.

– Let rest for 5 to 10 minutes, and then slice.

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