Butcher's steak (hanger steak) with pan sauce

Remove all silver skin and any unwanted fat from the surface by sliding a thin sharp knife between membrane and meat.

Find the seam and separate the two muscles, keeping the knife against the tough connective tissue so it does not turn into the meat; trim out the sinew.

Trim the loose lobe off the larger piece as a bonus steak, then cut both pieces in half into portions.

Season the two best pieces with salt and pepper.

Sear in clarified butter, starting on high and dropping to medium after the first turn, evenly on all sides to 125F internal, which rests to about 130F; about 12 minutes.

Turn off the heat, rest the steaks tented with foil.

Splash chicken stock or water into the pan, medium heat, and stir with a whisk until the fond dissolves and the liquid reduces.

Drop to low; add the accumulated juices, a splash of balsamic vinegar and small chunks of cold butter, plus a splash of stock if over-reduced; keep moving until the butter disappears.

Taste for salt; slice the steak and spoon over the sauce.