The Butcher’s Steak
This non bad steak is considered something of a butcher store “secret,” but non because they’re selfish, together with can’t stand upwards the idea of you lot existence happy. It’s only an strange looking cut, which requires a specific trimming technique to take away i of the toughest pieces of connecter tissue on the entire animal.
Even though it takes a niggling combat of time, the trimming is pretty simple, together with in all likelihood easier than I made it look. Carefully reduce away whatsoever of the tough-feeling membranes on the surface, together with split inward one-half lengthwise, along the centre connecter tissue. Once that’s cutting away, you’re pretty much done, other than deciding how to create it.
- 1 whole butcher’s steak aka hanger steak, nigh two pounds
- salt together with freshly solid soil dark pepper to gustation
- 1 tablespoon clarified butter
- For the sauce:
- 2/3 loving cup chicken broth to deglaze pan
- juices from resting steaks
- 2 teaspoons balsamic vinegar, or to taste
- 2 tablespoon mutual frigidity butter, cutting inward cubes
- salt to taste