Craving a bistro-style feast at home? This sous vide hanger steak frites brings together three elements of pure indulgence: a perfectly cooked, butter-basted hanger steak, crispy duck fat fries, and a rich brandy peppercorn sauce.
Our precision sous vide recipe ensures this butcher’s secret cut cooks to exact doneness, preserving its intensely beefy flavor. A final sear in garlic, butter, and fresh thyme creates that irresistible golden crust. After testing temperatures and timing combinations, we’ve mastered the technique for achieving that perfect medium-rare center for the most tender bite every time.
We’re pairing this masterpiece with hand-cut fries cooked in duck fat until golden and crispy, then finishing everything with our beloved brandy peppercorn sauce. Don’t worry – we’ll guide you through every component with detailed instructions and links to our tried-and-true recipes for both the fries and sauce.
What is Hanger Steak?
Hanger steak, often referred to as the “butcher’s steak,” or onglet in French, is a prized cut known for its flavor and tenderness. Located between the rib and the loin, it’s a part of the diaphragm that does very little work, resulting in a rich flavor and tender texture.
This cut is perfect for sous vide cooking, which enhances its natural flavor and ensures it remains juicy and perfectly cooked every time.
Ingredients for sous vide hanger steak:
How to Make Sous Vide Hanger Steak Frites:
- Prep the Steak: Season the hanger steak with salt and seal it in a vacuum bag. Submerge in a 120°F water bath with an immersion circulator and cook for 2 to 3 hours.
- Sear the Steak: Post sous vide, dry the steak thoroughly, then sear in a hot skillet with butter, garlic, and thyme for a rich, golden crust.
- Serve: Slice the steak, pair it with crispy duck fat fries, and drizzle with brandy peppercorn sauce.
Girl Carnivore Sous Vide Hanger Steak Recipe Tips
- Cutting the steak post-sous vide along the silverskin allows for more even pan-searing and individual steak portions when serving.
- Reserve the juices from the sous vide bag to enrich your peppercorn sauce, adding depth and continuity of flavor.
How to Serve Sous Vide Hanger Steak:
Serve your steak alongside golden duck fat fries and a spoonful of brandy peppercorn sauce for a luxurious meal that rivals the best steakhouses. Add a crisp spinach or kale salad dressed in a light vinaigrette for a fresh contrast.
If you’re not up for the peppercorn sauce, consider serving this sliced into 1/4″ strips with fresh chimichurri sauce on the side with grilled peppers and onions.
Wine Pairing:
Opt for a full-bodied red like Cabernet Sauvignon to complement the rich flavors of the steak and sauce. Alternatively, a Shiraz or Syrah can add a spicy note that enhances the peppery elements of the dish.
Storing and Reheating:
Once cooled, wrap any leftover steak in foil and save any sauce in a separate airtight container.
To reheat the Sous Vide Hanger Steak, place it in a preheated skillet over medium heat. Add a splash of beef broth or water, cover, and let it warm up for a few minutes until heated through, ensuring it remains tender and juicy.
Use leftover steak slices in salads or sandwiches for a delicious next-day treat.
More Butcher’s Cut Recipes
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Create restaurant-quality steak frites using sous vide precision and classic French techniques. But don’t stress, this recipe guides you through perfectly cooked hanger steak, paired with crispy duck fat fries, and rich brandy sauce making you feel like you’re a master chef.
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Prep the sous vide steak and water bath
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Prep your sous vide water bath for 120 degrees F.
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Remove the hanger steak from the package and pat it dry with paper towels.
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Season all sides liberally with salt.
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Using a vacuum seal bag and vacuum sealer, seal the hanger steak in the bag by removing all of the air.
Sous vide the steak
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When the water is preheated, submerge the steak in the water, making sure there are no leaks or air pockets.
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Allow the steak to cook, submerged in the water for 2 to 3 hours. The steak will reach an internal temp of 120 degrees F with a digital meat thermometer.
Sear the steak, cook the fries and sauce
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Remove the steak from the water bath and plastic bag, reserving any juices for the peppercorn sauce.
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Pat the steak dry with paper towels again and cut the steak down the center where the thick silverskin connects the two halves to create two skinny steaks.
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Meanwhile, cook the duck-fat fries or traditional thin-cut french fries as directed.
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Preheat a carbon steel or cast iron skillet over medium-high heat until just starting to smoke.
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Add the butter and quickly swirl to coat.
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Place the steaks, garlic, and thyme in the pan.
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Using a spoon, baste the steaks in the butter as they quickly sear on all sides, rotating as needed for an even sear.
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Immediately remove from the heat. The steak will reach a rare to medium-rare steak temp as it sears and rests.
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Set the steaks aside, and in the same pan, proceed with the peppercorn sauce, if desired.
Serve
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Plate the steaks with the fries and sauce and serve immediately.
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Add a sprinkle of freshly ground black pepper and minced parsley, if desired.
Serving: 1serving | Calories: 228kcal | Carbohydrates: 1g | Protein: 25g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 657mg | Potassium: 347mg | Fiber: 0.2g | Sugar: 0.03g | Vitamin A: 220IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 2mg
