Ingredients:

Angus Beef Hanger Steak
Salt and freshly ground black pepper
Olive oil
2 cloves garlic, minced
1 small shallot, finely chopped
1/4 cup fresh parsley, finely chopped
2 tablespoons fresh thyme leaves
1/2 cup unsalted butter, softened
1 teaspoon lemon zest
1 tablespoon lemon juice

Instructions:

Prep the Steak: Remove the hanger steak from the refrigerator and let it sit at room temperature for about 30 minutes. Season generously with salt and pepper.

Make the Herb Butter: In a bowl, mix together the minced garlic, chopped shallot, parsley, thyme, softened butter, lemon zest, and lemon juice until well combined. Set aside.

Cook the Steak: Heat a skillet over medium-high heat. Add a drizzle of olive oil. Once hot, place the steak in the skillet. Cook for about 4-5 minutes on each side for medium-rare, or adjust according to your preference.

Rest the Steak: Once cooked to your liking, transfer the steak to a cutting board and let it rest for about 5 minutes. This helps retain the juices.

Serve: Slice the steak against the grain and top with a dollop of the herb butter. The butter will melt over the warm steak, creating a rich and flavorful sauce.

Presentation: Plate the steak with your choice of sides, like roasted vegetables or a garden salad, for a balanced meal.