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!
Looking for a foolproof way to enjoy a flavorful cut of beef with minimal effort?
This Sous Vide Hanger Steak Recipe is my go-to for perfectly tender, juicy steak every time.
The sous vide cooking method ensures even cooking at a precise temperature, delivering restaurant-quality results at home.
Whether served on its own with cheesy potatoes or piled high in sandwiches, this easy recipe requires almost no prep—just set it, sear it, and enjoy!
For a different take on steak, my Hibachi Steak recipe brings the sizzle and taste of a Japanese steakhouse right to your table.
Ingredients & Substitutions
- Hanger Steak – Sometimes called butcher’s steak, this cut of beef is prized for its rich, beefy flavor. If unavailable, substitute with flank steak or skirt steak for a similar texture.
- Salt – Sea salt or kosher salt are my go-tos.
- Black Pepper – I recommend freshly ground. Pre-ground pepper won’t have the same bold taste.
- Garlic Cloves – If you find garlic bitter in the sous vide, use 1 teaspoon of garlic powder.
- Avocado Oil – Ideal for high-heat searing due to its high smoke point. Olive oil can be used, but I don’t recommend extra virgin olive oil for searing.
- Balsamic Vinegar – Swap with red wine vinegar for a sharper, less sweet profile.
Tips & Tricks for Perfect Sous Vide Hanger Steak
Time for Tender Meat
- Cook for at least 4 hours to break down connective tissue for a tender bite.
- Avoid exceeding 6 hours—the texture can become too soft.
Prepping for the Perfect Sear
- Pat dry thoroughly with paper towels—moisture prevents a good crust.
- Season again (optional) with a little salt before searing for enhanced flavor.
Mastering the Sear
- Use high heat (grill, Blackstone griddle, or cast iron skillet) for a flavorful crust.
- Flip every 30 seconds for even browning without overcooking.
- Sear quickly (30-45 seconds per side) to maintain perfect doneness.
Finishing Touches for the Best Bite
- Rest for 5-10 minutes after searing to redistribute juices.
- Slice against the grain for maximum tenderness.
Common Pitfalls to Avoid
- Floating bags? Ensure a tight vacuum seal or use the water displacement method.
- Too meaty of a flavor? Balance with acid like lemon juice or balsamic reduction.
- Overcooking after sous vide? Keep the sear fast and hot—just a few minutes is all you need!
Step by Step
More Steak Recipes
- Hanger Steak Recipe: This hanger steak recipe is perfect for when you want serious flavors without much time.
- Marinated Flank Steak: Marinated flank steak makes a welcome change to your weeknight dinners with its tender, flavor-packed bites.
- Grilled Steak Recipe: This grilled steak recipe is a no-fuss approach to getting that perfectly charred, juicy steak every time.
- Hibachi Steak Hibachi steak is flavor-packed, bringing the deliciousness of Japanese teppanyaki right to your kitchen.
Sous Vide Hanger Steak
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 for its rich taste, 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 for an effortless gourmet meal!
Servings: 6
Calories: 179kcal
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
Instructions
- 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.
Nutrition
Calories: 179kcal | Carbohydrates: 2g | Protein: 20g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 439mg | Potassium: 339mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg
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