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!

Course Main

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 4 5

Total Time 4 15

Servings

Calories 179kcal

Author Wendy Polisi

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