Recipe Video: Onglet Gascon (Hanger Steak)
(written recipe below video)
½ hanger steak or buy the whole hanger steak, remove center seam as in video and save one half. Unless of course you are big eaters
salt and pepper
1 tbsp olive oil
2 tbsp butter
marrow from 2-4 beef or veal bones*
2 ounces white wine
½ cup strong dark veal stock
1-2 tbsp demi-glace (optional but not really)
2 tbsp grainy Dijon mustard
course sea salt
2 sprigs flat parsley, chopped
Mr. Bourdain suggests that you soak the marrow bones cold water for a while and then, using your thumb, push the marrow through a out the other side of the bone. Hold in ice water until ready to use.*
Preheat the oven to 375 degrees.
After removing the tough center seam, butterfly one half of the steak and pound it until it is about ¼” thick. Cut it in half. If the hanger steak is small, you may want to use the whole thing.
Meanwhile, cook marrow for 12-15 minutes until it is cooked through – ie: no pink, white or red color remaining. Some of the marrow will melt.
Season the steaks with salt and pepper. Brush a little of the melted marrow on the steak. (In Bourdain’s recipe, after browning, the steaks are cooked with the marrow for another 5 minutes, but they are not as thin.)
Put the oil in the sauté pan and heat over high heat. When hot, add 1 tablespoon of the butter. When its foam has subsided, add the steaks one at a time so the heat in the pan does not decrease. Cook for a 3-ish minutes on each side or to desired done-ness. Place the steaks on a plate to rest.
To the pan, add wine to deglaze scraping up the brown bits with a wooden spoon (yes, only a wooden spoon according to Anthony Bourdain). Reduce the wine by half, stir in the stock, demi-glace and any juices from the steaks. Whisk in the remaining butter. Remove from heat then whisk in the mustard and adjust the seasoning.
Serve steaks with some marrow. Sprinkle marrow with sea salt. Spoon the mustard over the steaks and sprinkle with chopped parsley. Serve with my crispy potatoes if desired.
* In experimenting with the marrow, I found that there is a range of consistencies. The more gelatinous, the better but unfortunately you may not find that out until after it is cooked. I found that the more gelatinous marrow was easier to push out. If you can get veal bones, the marrow will be a more delicate consistency. But regardless if you eat the marrow, it adds a wonderful flavor to the steak!