Hanger Steak
DemKota Ranch Beef, Bone Marrow Butter, Sweet and Sour Red Currants, Fried Rosemary
Chef Jeremy Salamon of Agi’s Counter | Brooklyn
Yield: 4 servings
Adapted by StarChefs | january 2023
INGREDIENTS:
Sweet and Sour Currant Sauce:
2 cups red wine vinegar
1¼ cups granulated sugar
4 cups red currants
1 tablespoon lemon juice
Bone Marrow Butter:
227 grams butter
60 grams bone marrow, split and roasted
3 grams ground black pepper
Salt
To Assemble and Serve:
Canola oil
1½ pounds DemKota Ranch Beef hanger steak, cleaned and trimmed
Kosher salt
Ground black pepper
Flaky sea salt
Extra virgin olive oil
Fried rosemary
METHOD:
For the Sweet and Sour Currant Sauce:
In a nonreactive container, combine ¼ cup sugar and vinegar. Stir until sugar is dissolved. Add 2 cups red currants. Let sit at room temperature. In a small saucepan over medium-high heat, combine remaining 1 cup sugar, 2 cups red currants and lemon juice. Bring to a boil. Remove from heat and transfer mixture to a Vitamix blender. Blend on high speed until smooth. Pass through a fine mesh sieve into a small mixing bowl. Using a perforated spoon, remove soaked currants from the vinegar mixture. Fold into the blended currant sauce. Refrigerate.
For the Bone Marrow Butter:
In a Vitamix blender, combine butter, bone marrow and pepper. Season with salt. Blend mixture until smooth. Transfer to a nonreactive container and refrigerate.
To Assemble and Serve:
In a large cast iron skillet over medium-high flame, heat oil. On a work surface, liberally season steak with salt and pepper. When the oil begins to smoke, place seasoned steak in skillet and cook 3 minutes on each side, or until a crisp exterior forms and the internal temperature reaches 120°F. Transfer seared steak to a cooling rack set over a sheet tray. Brush steak with Bone Marrow Butter. Let rest until the internal temperature reaches 125°F. Slice steak and neatly shingle on a serving platter. Spoon juices and butter collected in the sheet tray over the steak. Top with Sweet and Sour Currant Sauce. Garnish with salt, olive oil, and fried rosemary.
