The food lab better home cooking through science ( PDFDrive ) 480

well browned and charred in spots, about 30 seconds longer Using tongs, place one steak on top of the other, then stand them on one edge, and hold against the hot pan to crisp up the fat; continue all the way around the edges Transfer to a wire rack set on a rimmed baking sheet and allow to rest for 5 minutes Set the pan aside When the steaks have rested, add the shallot, garlic, and herbs to the skillet, increase the heat to high, and cook until aromatic and lightly smoking, about 30 seconds Pour the hot pan drippings over the steaks Transfer the steaks to a large serving plate and transfer the drippings from the baking sheet to a small warmed pitcher Serve immediately, with the pitcher of drippings on the side COOLER-COOKED HANGER STEAK WITH CHIMICHURRI SERVES 4 4 hanger steaks, 8 ounces each Kosher salt and freshly ground black pepper 12 sprigs fresh thyme (optional) 2 cloves garlic (optional) 2 shallots, thinly sliced (optional) 2 tablespoons canola oil 1 recipe Chimichurri Sauce (recipe follows) Cook the steaks in your cooler as directed here, using 133°F water for medium-rare, or 143°F water for medium, for at least 45 minutes, and up to 3 hours After removing the steaks from the bags, discard the aromatics, and pat the steaks dry with paper towels Heat the oil in a 12-inch heavy-bottomed stainless steel or cast-iron skillet over high heat until heavily smoking Add the steaks to the skillet and sear until well browned on all sides, turning with tongs, about 2 minutes total Transfer the steaks to a large plate, tent with foil, and allow to rest for minutes, then serve with the chimichurri  ... 12 sprigs fresh thyme (optional) 2 cloves garlic (optional) 2 shallots, thinly sliced (optional) 2 tablespoons canola oil 1 recipe Chimichurri Sauce (recipe follows) Cook the steaks in your cooler... medium, for at least 45 minutes, and up to 3 hours After removing the steaks from the bags, discard the aromatics, and pat the steaks dry with paper towels Heat the oil in a 12-inch heavy-bottomed stainless steel... high heat until heavily smoking Add the steaks to the skillet and sear until well browned on all sides, turning with tongs, about 2 minutes total Transfer the steaks to a large plate, tent with