Sous Vide Hanger Steak

This sous vide hanger steak will change your life. It comes out perfectly tender, juicy and served in a delicious buttery, green onion sauce.

Course Main Course

Cuisine American, Japanese

Prep Time 8

Cook Time 8 5

Total Time 16 5

Servings servings

Calories 598kcal

Mix the soy sauce and miso paste together to form a paste.
Rub it on the steak and let it marinade for 8 hours or overnight.
Heat a sous vide water bath to 131F degrees.
Place the marinaded steak in a vacuum seal and cook for 8 hours.
Remove from the bag (reserving the bag sauce in a bowl) and pat the steak dry thoroughly.
Heat a cast iron skillet over high heat (until smoking) and add the steak.
Cook for 30 seconds then add the butter to the skillet, swirling it around the steaks.
Cook another 30 seconds then flip the steaks over. Add the green onions to the pan.
Use a spoon to baste the top of the steaks with the hot melted butter in the pan while the other side sears for 60 seconds.
Remove the steaks from the pan and pour in the reserved bag sauce. Use a spatula to scrape up any steak bits. Remove the pan from the heat.
Slice the steak against the grain, drizzle with the buttery, green onion sauce and serve.

Make sure the skillet is searing hot before adding the oil and steak. It should be literally smoking to get a really good sear.

Slice the beef against the grain when serving to ensure it stay nice and tender.

If it hasn't been cut in two pieces already, trim the silver sinew line from the middle of the steak and divide in 2 pieces.

You can make this straight from frozen - just add 1 hour to the cooking time.