Hanger Steaks with Bourbon and Green Peppercorn Sauce

By JimMac

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 1-1/2-pound hanger steaks
• Salt and freshly ground black pepper
• 2 tablespoons plus 1 teaspoon unsalted butter
• 1 large shallot, finely chopped
• 1/4 cup bourbon
• 1 cup beef or veal demi-glace(see Note)
• 1 tablespoon drained brined green peppercorns, coarsely chopped

Preparation

Step 1

1. Preheat the oven to 300°. In a skillet, heat the oil. Season the steaks with salt and pep¬per and add to the skillet. Cook over high heat, turning, until browned all over, 20 minutes. Transfer the steaks to a baking sheet and roast for 10 minutes, until a thermometer inserted in the thickest part of a steak registers 135°. Transfer to a cutting board and let rest for 10 minutes.
2. Meanwhile, pour off the fat. Add 2 tablespoons of the butter and let melt. Add the shallot and cook over moderate heat until softened. Carefully add the bourbon and scrape up any browned bits. Add the demiglace and bring to a boil. Simmer for about 5 minutes. Stir in the green peppercorns. Off the heat, swirl in the remaining 1 teaspoon of butter. Slice the steaks across the grain and serve with the sauce. NOTE Demiglace is available at specialty food shops or from dartagnan.com.