Sous Vide Hanger Steak with Duck Fat Wild Mushrooms

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Cole Wagoner

Walnut Creek, CA

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 Oreg ...

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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.
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Ingredients for 2

  • 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

  • Step 1

    Set Anova Sous Vide Precision Cooker to 129°F / 53.9°C

  • Step 2

    Season steak with salt. Place steak, along with 3 tablespoons of duck fat in a resealable ziplock style bag or vacuum bag.

  • Step 3

    Place in water bath and sous vide for 4 hours.

    • Finishing Steps

    • Step 0

      Heat heavy bottom cast-iron or other skillet over high heat. Add 2 tablespoons duck fat.

    • Step 1

      Remove steak from water bath and bag. Pat dry.

    • Step 2

      Add to smoking duck fat, searing for 1 minute a side, basting with duck fat as you sear.

    • Step 3

      Remove steak, and add mushrooms to the same pan, sautéing for 4-5 minutes until golden and cooked through.

    • Step 4

      Arrange steak and mushrooms, and finish with fresh basil to serve.

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129 F / 53.9 C Recipe Temp
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