Hanger Steak with Bagna Cauda Pan Sauce

Ingredients

• 2 pounds hanger steak, trimmed of excess fat and silverskin and cut into 4 even portions
• Kosher salt and freshly ground black pepper
• 5 tablespoons extra-virgin olive oil, divided
• 2 tablespoons minced garlic
• 2 tablespoons chopped anchovy fillets
• 4 tablespoons unsalted butter, cubed
• 2 tablespoons fresh juice from 1 lemon
• Chopped flat-leaf parsley, for garnish

Directions

1. Sprinkle the steak generously on every side with salt and pepper. Set a large stainless steel or cast iron skillet over high heat, add 2 tablespoons oil, and warm it until it shimmers. Put the steak in the pan and cook, turning it often, until an instant-read thermometer reads 120 to 125 degrees F for medium-rare, about 6 minutes. Move the steak to a plate.
2. Turn the heat down to medium-low and pour in the remaining 3 tablespoons olive oil. Add the garlic and anchovy, stirring as they cook, until the garlic is lightly golden and the anchovy has broken down into the sauce, about 3 minutes. Add the butter and stir until it melts, then mix in the lemon juice and take the skillet off the heat.
3. Place the steaks back in the skillet and spoon the sauce over them. Move the steaks to a work surface, cut them across the grain, and serve right away with the rest of the sauce spooned over the top and parsley scattered on.