Simple Stovetop Hanger Steak

You'll notice a membrane running down the middle of the hanger steak. Using a sharp knife, you'll remove that membrane before cooking for the best quality steak...or steaks I should say, as you'll end up with two separate steaks in the end. Here's how:

1. Using a sharp, not serrated, knife, gently slice along one side of the membrane, the length of the steak so that the steak separates from the membrane. Set it aside.

2. Carefully apply the same method to the remaining side of the steak with the membrane, so that you remove the membrane entirely from both sides of the steak. You will have two separate steaks in the end that resemble more of the long, narrow shape of a tenderloin.

3. You can trim any remaining membranous or fatty tissue off the ends of the steaks.

4. Heat up a pan (cast iron skillet is great for this) on medium-high heat.

5. While the pan is heating, oil the steaks on both sides, then generously season them with salt, pepper, and steak seasoning to taste.

6. When the pan is hot, set the steaks in and sear. Let steaks remain in pan for 2-4 minutes before flipping. Sear on all sides until steaks reach desired doneness. Add butter to the steak and pan throughout the cooking period to keep steaks juicy and from sticking to the pan.

7. Use a meat thermometer to determine when steaks are done. USDA recommended cook temperature for beef is 145 degrees F.

8. When just a few degrees shy of your desired doneness, remove the steaks from the pan to rest on a clean surface, tented with foil for 10 minutes. They will continue to cook and the temperature will increase during this resting period.

9. Slice thin and enjoy!