Cowboy butter hanger steak offers a tantalizing combination of bold flavors and tender, juicy meat. This culinary creation pairs the richness of hanger steak with the zesty, herb-infused compound butter known as cowboy butter. The result is a mouthwatering dish that elevates the natural taste of beef while adding a burst of complementary flavors.

Hanger steak, prized for its texture and taste, comes from the plate section of the cow. When cooked properly, it remains tender and succulent. The addition of cowboy butter, typically a mixture of butter, garlic, herbs, and spices, enhances the steak’s natural flavors and creates a luxurious finish.

Preparing cowboy butter hanger steak involves carefully searing the meat to achieve a perfect medium-rare doneness. The cowboy butter is then melted over the hot steak, allowing its flavors to meld with the beef’s juices. This technique produces a steak that is both satisfying and memorable, appealing to those who appreciate a well-crafted meat dish.

Understanding Cowboy Butter

Cowboy butter is a flavorful compound butter that elevates steaks and other dishes. It combines softened butter with a variety of herbs, spices, and aromatics.

The base typically starts with unsalted butter, allowing for better control of the final saltiness. Garlic is a key ingredient, providing a pungent kick.

Common additions include:

• Fresh herbs: Parsley, chives, thyme
• Spices: Paprika, red pepper flakes
• Acidic elements: Lemon juice, Worcestershire sauce
• Seasonings: Kosher salt, black pepper

Some recipes incorporate Dijon mustard or horseradish for extra zing. The ingredients are mixed thoroughly into the softened butter, creating a cohesive blend of flavors.

Cowboy butter can be shaped into logs and chilled or served immediately. It melts beautifully over hot steaks, imparting rich, complex tastes.

This versatile condiment complements various meats and can even enhance bread or vegetables. Its bold flavors make it a popular choice for elevating simple dishes.

Choosing the Right Steak

Selecting the perfect steak is crucial for a delicious cowboy butter hanger steak. Hanger steak, known for its robust flavor, is an excellent choice. It’s tender and well-marbled, making it ideal for this dish.

When shopping, look for hanger steak with a deep red color and visible marbling. The fat streaks contribute to flavor and juiciness. If hanger steak isn’t available, flank steak can be a suitable alternative.

Thickness matters. Aim for steaks around 1 to 1.5 inches thick. This allows for proper searing while maintaining a juicy interior. Thicker cuts are easier to cook to medium-rare doneness.

For those who prefer other cuts, a New York strip can work well. Choose one that’s 1.5 to 2 inches thick for optimal results. Regardless of the cut, quality is key.

Consider these factors when selecting your steak:

• Color: Bright red indicates freshness
• Marbling: More intramuscular fat means more flavor
• Texture: Firm to the touch, not soft or mushy
• Size: Uniform thickness ensures even cooking

Remember, the goal is to achieve a medium-rare to medium doneness. This typically means an internal temperature of 130-140°F for medium-rare and 140-150°F for medium.

Preparation Techniques

Proper preparation is key to creating a delicious cowboy butter hanger steak. Seasoning the meat and crafting the flavorful butter compound are essential steps.

Seasoning the Hanger Steak

Start by trimming excess fat and silverskin from the hanger steak. Pat the meat dry with paper towels. Generously season both sides with salt and freshly ground black pepper. For added flavor, incorporate garlic powder or dried herbs like thyme or rosemary.

Let the seasoned steak sit at room temperature for 30 minutes before cooking. This allows the meat to absorb the seasonings and ensures even cooking.

For a crispy exterior, some chefs dust the steak lightly with flour just before cooking. This helps develop a golden crust when seared in a hot pan or on the grill.

Creating the Cowboy Butter

Soften unsalted butter at room temperature. In a bowl, mix the butter with minced garlic, chopped fresh herbs, and a pinch of salt. Popular additions include parsley, chives, and thyme.

Add a splash of lemon juice for brightness. For heat, incorporate crushed red pepper flakes or finely chopped jalapeño. Stir in Worcestershire sauce or Dijon mustard for depth.

Mix the ingredients thoroughly. Shape the compound butter into a log using plastic wrap. Refrigerate until firm, about 30 minutes.

Slice the chilled butter into rounds. Place a pat on top of the cooked steak just before serving, allowing it to melt and infuse the meat with rich, savory flavors.

Cooking Methods

Hanger steak offers versatility in preparation, with grilling and pan-searing standing out as top choices. These methods enhance the steak’s natural flavors and textures, delivering outstanding results.

Grilling for Optimal Flavor

Grilling hanger steak imparts a smoky essence and beautiful char marks. Preheat your grill to high heat, around 450-500°F. Brush the steak with olive oil and season generously. Place it on the grates and cook for 3-4 minutes per side for medium-rare.

A Big Green Egg or similar kamado grill can provide excellent temperature control. Use a meat thermometer to check for doneness – 130-135°F for medium-rare. Let the steak rest for 5-10 minutes before slicing against the grain.

For added flavor, consider a dry rub with smoked paprika before grilling. This enhances the steak’s savory profile and complements the smoky notes from the grill.

Pan Searing to Perfection

Pan-searing hanger steak creates a delicious crust while maintaining a juicy interior. Heat a cast iron skillet over medium-high heat. Add a high smoke point oil like vegetable or avocado oil.

Once the skillet is hot, place the seasoned steak in the pan. Cook for 3-4 minutes on each side, flipping only once. Use tongs to sear the edges briefly.

For a crispy crust, avoid moving the steak too much while cooking. Add butter, garlic, and herbs in the last minute for extra flavor. Rest the steak for 5 minutes before slicing.

A meat thermometer ensures perfect doneness – aim for 130-135°F for medium-rare. This method works well for cowboy butter hanger steak, allowing the butter to melt and coat the meat beautifully.

Serving and Presentation

Hanger steak with cowboy butter makes for an impressive centerpiece on any plate. Slice the rested steak against the grain into thin strips to maximize tenderness.

Arrange the slices in a fan pattern on warmed plates. Place a pat of cowboy butter on top, allowing it to melt slightly over the meat.

For visual appeal, garnish with fresh herbs like parsley or chives. A sprinkle of flaky sea salt adds texture and enhances flavor.

Pair the steak with complementary side dishes. Roasted vegetables, crispy potatoes, or a fresh salad balance the rich flavors of the meat and butter.

Consider serving additional cowboy butter on the side for guests to add as desired. Present it in small ramekins or as pre-sliced medallions.

For a rustic presentation, serve family-style on a large wooden board. Arrange the sliced steak alongside bowls of cowboy butter and chosen sides.

Wine pairing enhances the dining experience. A bold red like Cabernet Sauvignon or Malbec complements the robust flavors of hanger steak and cowboy butter.