Fancy a bistro-style party at home? These sous vide fries bring together three elements of pure indulgence: a perfectly cooked, butterflied steak, crispy duck fat fries and a rich pepper and brandy sauce.
Our precision sous vide recipe guarantees this the butcher’s secret cut cooks until just done, preserving its intensely beefy flavor. A final sear with garlic, butter and fresh thyme creates that irresistible golden crust. After testing temperatures and time combinations, we learned the technique to get that perfect medium-rare center for the most tender bite every time.
We pair this masterpiece with hand-cut fries cooked in duck fat until golden and crispy, then finish it all off with our beloved brandy sauce and peppercorns. Don’t worry: We’ll walk you through each component with step-by-step instructions and links to our tried-and-tested recipes for both the chips and salsa.
What is Hanger Steak?
Hanger steak, often referred to as “butcher’s steak” or form in French, it is a prized cut known for its flavor and tenderness. Located between the rib and the loin, it is 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 cooked to perfection every time.
Ingredients for the sous vide steak:
How to Make Sous Vide Hanger Fries:
- Prepare the steak: Season the steak with salt and seal it in a vacuum bag. Place in a 120°F water bath with an immersion circulator and cook for 2 to 3 hours.
- Sear the steak: After sous vide cooking, dry the steak thoroughly, then sear it in a hot pan with butter, garlic and thyme for a rich, golden crust.
- Serve: Carve the steak, pair with crispy duck fat chips and top with brandy and peppercorn sauce.
Sous Vide Hanger Steak Recipe Tips for Carnivorous Girls
- Cutting the steak post-sous vide along the silver skin allows for more even cooking in the pan and individual portions of steak during serving.
- Preserve the juices from the vacuum-sealed 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 and peppercorn sauce for a luxurious meal that rivals the best steakhouses. Add a crunchy spinach or kale salad dressed with a light vinaigrette for a fresh contrast.
If you don’t fancy peppercorn sauce, consider serving it cut 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 it can add a spicy note that enhances the peppery elements of the dish.
Storage and heating:
Once cooled, wrap leftover steak in foil and store any sauce in a separate airtight container.
To reheat Sous Vide Hanger steak, place it in a preheated skillet over medium heat. Add a little beef stock or water, cover and let heat for a few minutes until cooked through, making sure it stays tender and juicy.
Use leftover steak slices in salads or sandwiches for a delicious treat the next day.
More butcher’s cut recipes
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Create restaurant-quality fried steaks using sous vide precision and classic French techniques. But don’t stress, this recipe walks you through a perfectly cooked steak, paired with crispy duck fat fries and a rich brandy sauce that will make you feel like you’re a master chef.
Prevent the screen from going to sleep
Prepare the steak in a sous vide and bain-marie
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Prepare your sous vide water bath at 120 degrees F.
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Remove the steak from the packaging and pat dry with paper towels.
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Season all sides generously with salt.
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Using a sous vide bag and a vacuum sealer, seal the steak in the bag by removing all the air.
Sous vide the steak
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Once the water is preheated, lower the steak into the water, making sure there are no leaks or air pockets.
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Leave the steak to cook immersed in water for 2 or 3 hours. The steak will reach an internal temperature of 120 degrees F with a digital meat thermometer.
Sear the steak, cook the chips and salsa
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Remove the steak from the double boiler and plastic bag, reserving any juices for the peppercorn sauce.
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Pat the steak dry again with paper towels and cut the steak down the center where the thick silver skin connects the two halves to create two lean steaks.
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Meanwhile, cook duck fat fries or traditional thin-cut 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 swirl quickly to coat.
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Place the steaks, garlic and thyme in the pan.
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Using a spoon, baste steaks in butter as they quickly sear on all sides, rotating as needed for even browning.
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Remove from heat immediately. The steak will reach a rare to medium-rare temperature as it browns 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 chips and sauce and serve immediately.
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If desired, add a sprinkling of freshly ground black pepper and chopped parsley.
Serve: 1serve | Calories: 228kcal | Carbohydrates: 1G | Protein: 25G | Fat: 14G | Saturated fat: 7G | Polyunsaturated fats: 1G | Monounsaturated fats: 5G | Trans fats: 1G | Cholesterol: 86mg | Sodium: 657mg | Potassium: 347mg | Fiber: 0.2G | Sugar: 0.03G | Vitamin A: 220UI | Vitamin C: 2mg | Soccer: 16mg | Iron: 2mg
