Hanger Steaks with French Onion Sauce

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Hanger Steaks with French Onion Sauce
  • 4Servings



  • 2 tablespoons butter
  • 2 large onions, quartered and very thinly sliced
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • Salt and finely ground black pepper
  • 1/2 cup dry white wine
  • 1/2 cup veal stock or beef consomme
  • 3 tablespoons creme fraiche or sour cream


  • 2 1 pounds 1-inch-thick hanger steaks
  • 3 tablespoons EVOO
  • About 2 tsp. herbes de Provence
  • Kosher salt and black pepper
  • Olive oil potato chips, cornichons, watercress and grainy Dijon mustard, for serving


In a large skillet, melt the butter over medium heat. Add the onions, thyme and bay leaf; season with salt and pepper. Cook, partially covered, stirring occasionally, until the onions are extremely soft and a light-caramel color, 20 to 25 minutes. Add the wine and cook 1 minute. Add the stock and bring to a boil. Cook 1 minute, then remove from the heat and stir in the creme fraiche.

Meanwhile, heat a cast- iron skillet over medium-high. Coat the steaks with 2 tbsp. EVOO, then sprinkle with the herbes de Provence; season. Using a paper towel, rub the skillet with the remaining 1 tbsp. EVOO. Add the steaks and cook, turning once, about 8 minutes for medium-rare. Let rest 5 minutes.

Slice the steaks against the grain, divide among plates and top with the onion sauce. Serve with the chips, cornichons and watercress. Pass the mustard at the table.