Sous Vide Hanger Steak with Duck Fat Wild Mushrooms

A hanger steak, also known as butcher's steak, is a cut of beef that packs wicked flavor and is super tender. If your butcher can track this down, you're in for a top-notch sous vide treat. We start off by infusing some tasty duck fat into the steak, and then sear in duck fat for a wild finish. Paired with some mushrooms, it makes for a wicked delicious dish.

Author

Cole Wagoner

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen

Prep Time: 00:15

Recipe Time: 04:00

Temperature : 129F / 53.9C

Ingredients

• 1 hanger steak, 14-16 oz
• 1 pound wild mushroooms of your choice
• 5 tablespoons duck fat
• 1/4 cup chopped basil to finish
• Kosher salt

Directions

1. Set Anova Sous Vide Precision Cooker to 129°F / 53.9°C
2. Season steak with salt. Place steak, along with 3 tablespoons of duck fat in a resealable ziplock style bag or vacuum bag.
3. Place in water bath and sous vide for 4 hours.

Finishing Steps

1. Heat heavy bottom cast-iron or other skillet over high heat. Add 2 tablespoons duck fat.
2. Remove steak from water bath and bag. Pat dry.
3. Add to smoking duck fat, searing for 1 minute a side, basting with duck fat as you sear.
4. Remove steak, and add mushrooms to the same pan, sautéing for 4-5 minutes until golden and cooked through.
5. Arrange steak and mushrooms, and finish with fresh basil to serve.