Savory Porcini-Infused Grilled Hanger Steak
Elevate your steak night with this Savory Porcini-Infused Grilled Hanger Steak, a delightful creation that showcases the rich, earthy flavors of dried porcini mushrooms paired with a luxurious red wine sauce. Hanger steak, known for its remarkable tenderness and flavor, is complemented perfectly by the umami notes of demi-glace and the sweetness of ruby port. This dish transforms a simple cut of meat into an unforgettable dining experience, perfect for special occasions or a sophisticated weeknight meal.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Dried porcini mushrooms
2 ounces (Soaked in hot water until tender, then diced)
Butter
2 tablespoons (Melted)
Onion
1 (Finely diced)
Garlic clove
1 (Minced)
Fruity red wine
1 cup (Added to sauce)
Ruby port
1/2 cup (Added to sauce)
Demi-glace
1 cup (Whisked into sauce)
Hanger steaks
2 lbs (Trimmed and seasoned)
Salt
to taste (For seasoning)
Ground black pepper
to taste (For seasoning)
Instructions
1
Start by soaking the dried porcini mushrooms in enough very hot water to just cover them. Allow the mushrooms to soak for at least 20 minutes, until they are rehydrated and tender.
2
In a skillet, melt the butter over medium heat. Add the finely diced onion and minced garlic, and sauté them until they become soft and fragrant, about 5-7 minutes.
3
Once the mushrooms are ready, remove them from the soaking liquid (making sure to reserve the liquid) and dice them into small pieces. Add the diced mushrooms to the skillet with the sautéed onion and garlic.
4
Pour in the fruity red wine and ruby port, bringing the mixture to a boil. Reduce the heat and let the sauce simmer until it has reduced by half, intensifying the flavors.
5
After the sauce has reduced, strain the reserved mushroom liquid through a coffee filter to remove any grit. Pour the strained sauce through a fine sieve to discard any solids and return the smooth sauce back to the skillet.
6
Incorporate the strained mushroom liquid into the sauce and whisk in the demi-glace until fully combined. Taste the sauce and adjust the seasoning with salt and ground black pepper as needed. Keep the sauce warm over low heat while you prepare the steak.
7
Season both sides of the trimmed hanger steaks generously with salt and ground black pepper.
8
Preheat your broiler. Place the steaks on a broiler pan and broil for approximately 4 minutes on each side for medium-rare, aiming for an internal temperature of 128°F (53°C). Adjust broiling time for desired doneness.
9
Once cooked, remove the steaks from the broiler and let them rest for about 5 minutes. This allows the juices to redistribute, ensuring a juicy steak.
10
Thinly slice the hanger steak across the grain and plate it, drizzling the warm porcini-infused sauce over the top. Serve immediately for a truly unforgettable feast.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Porcini-Infused Grilled Hanger Steak?
It is a gourmet dish featuring tender hanger steak served with a rich, earthy sauce made from dried porcini mushrooms, red wine, ruby port, and demi-glace.
What is a hanger steak?
Hanger steak is a cut of beef known for its remarkable tenderness and deep flavor, often prized by chefs for its rich taste profile.
How do I prepare the dried porcini mushrooms?
Soak the dried mushrooms in very hot water for at least 20 minutes until they are rehydrated and tender, then dice them into small pieces.
Should I keep the mushroom soaking liquid?
Yes, reserve the soaking liquid as it will be strained and added back into the sauce for extra mushroom flavor.
How do I cook the onions and garlic?
Sauté the finely diced onion and minced garlic in melted butter over medium heat for 5-7 minutes until they are soft and fragrant.
What type of wine is recommended for the sauce?
The recipe calls for a fruity red wine to complement the earthy notes of the porcini mushrooms.
What is the purpose of adding ruby port?
Ruby port adds a layer of sweetness and complexity that balances the savory demi-glace and mushrooms.
How much should the wine and port mixture be reduced?
Bring the mixture to a boil and let it simmer until it has reduced by half to intensify the flavors.
How do I remove grit from the mushroom liquid?
Strain the reserved mushroom liquid through a coffee filter to ensure all sand and grit are removed.
Why should I strain the sauce through a fine sieve?
Straining the sauce through a sieve allows you to discard solids like diced mushrooms and onions, resulting in a smooth, luxurious sauce.
What is demi-glace?
Demi-glace is a rich, concentrated brown stock that is whisked into the sauce to provide deep umami flavor and body.
How do I season the hanger steaks?
Season both sides of the trimmed steaks generously with salt and ground black pepper before cooking.
What is the best way to cook the steak for this recipe?
The recipe recommends preheating a broiler and cooking the steaks on a broiler pan.
How long should I broil the hanger steak?
Broil for approximately 4 minutes on each side for a medium-rare finish.
What is the target internal temperature for medium-rare?
Aim for an internal temperature of 128 degrees Fahrenheit or 53 degrees Celsius.
Why is it important to rest the steak?
Resting the meat for 5 minutes allows the juices to redistribute throughout the steak, ensuring it stays juicy when sliced.
How should the hanger steak be sliced?
Thinly slice the steak across the grain to ensure the most tender texture for serving.
How do I serve the dish?
Plate the sliced steak and drizzle the warm porcini-infused sauce over the top immediately.
Can I adjust the seasoning of the sauce?
Yes, after whisking in the demi-glace, taste the sauce and adjust with additional salt and ground black pepper as needed.
How much steak does this recipe require?
The recipe uses 2 lbs of trimmed hanger steaks.
How much butter is needed for sautéing?
Use 2 tablespoons of butter to sauté the onion and garlic.
How long do the mushrooms need to soak?
They need at least 20 minutes in very hot water to become tender.
What is the heat setting for reducing the sauce?
Bring the liquid to a boil first, then reduce the heat to a simmer.
Is the garlic minced or sliced?
The recipe specifies using one minced garlic clove.
How many ounces of dried porcini are used?
The recipe requires 2 ounces of dried porcini mushrooms.
What kind of onion should be used?
The recipe calls for one finely diced onion, though the specific variety is not specified.
Should the sauce be served hot?
Yes, keep the sauce warm over low heat while preparing the steak and serve it warm over the sliced meat.
Can I use this sauce for other meats?
While designed for hanger steak, this rich porcini and red wine sauce would also pair well with other beef cuts like ribeye or filet mignon.
How do I prepare the steak for the broiler?
Ensure the hanger steaks are trimmed of excess fat and silver skin before seasoning and broiling.
What is the overall flavor profile of this dish?
The dish is savory and earthy with rich umami notes from the mushrooms and demi-glace, balanced by a hint of sweetness from the port.