Hanger Steak with Brown Sauce

Trim your steak of all silver skin and excess fat, and slice through the connective tissue that binds it together. Separate the meat into two sections, then cut off the lobe – a small portion that slightly protrudes from the larger piece. Slice each half into two steaks, and season generously with salt and pepper.

Heat a skillet over high heat and add tallow when hot. Place steaks in the pan and reduce heat to medium. Cook until browned on all sides, firm, and reddish-pink on the inside, about 4 minutes per side, or until an instant-read thermometer inserted into the center reads 52° C. Transfer to a warm plate and tent with foil to let steaks rest.

Set a skillet over medium heat and pour in the broth. Stir with a wooden spoon, scraping up the browned bits from the bottom. Once the brownings have dissolved and the liquid starts to reduce, after around 2 or 3 minutes, turn the heat to low. Add the accumulated juices from the meat, balsamic vinegar, and butter chunks. Cook and stir until the butter melts. If the sauce has reduced too much, add a splash of broth. Taste the sauce and add salt if needed.

Serve with mash potato or your favourite side.