Ingredients:

  • 1 hanger steak (about 12-16 oz / 340-450 g)
  • 1 skirt steak (about 12-16 oz / 340-450 g)
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp olive oil or vegetable oil (for searing)
  • 2 cloves garlic, smashed (optional)
  • 2 sprigs fresh thyme or rosemary (optional)
  • 1/4 cup beef broth or red wine (60 ml) (optional)
  • 1 tbsp unsalted butter (14 g) (optional)
  • 1 tsp Dijon mustard (optional)

Instructions:

  1. Trim excess silver skin or fat from both hanger and skirt steaks. Pat steaks dry with paper towels. Season both sides generously with kosher salt and black pepper.
  2. Heat a heavy skillet or cast iron pan over medium-high heat until very hot. Add olive oil and swirl to coat.
  3. Place hanger steak in the pan; sear undisturbed for about 3-4 minutes. Add smashed garlic cloves and herbs to the pan for flavor (optional). Flip and sear the other side for 3-4 minutes.
  4. Repeat with skirt steak, searing about 2-3 minutes per side due to thinner cut.
  5. Use a meat thermometer: aim for 125°F (52°C) for medium-rare or 135°F (57°C) for medium. Remove steaks from heat once target temperature is reached.
  6. Tent steaks loosely with foil; let rest for 5-10 minutes to redistribute juices.
  7. Slice both steaks thinly against the grain to maximize tenderness. Serve immediately, optionally drizzling pan sauce.
  8. After removing steaks, add broth or red wine to the hot pan; scrape browned bits. Reduce by half over medium heat. Whisk in butter and Dijon mustard until glossy. Pour over sliced steaks (optional).