Butterflied hanger steaks and pan-roasted hanger with red wine pan sauce

Thaw the hanger in a bowl of cool tap water, about 40 minutes.

Trim off the silver skin with a thin sharp knife: start a strip, pull up on it and shave through the rest; keep the fat.

Separate the two unequal halves by cutting along the seam of the central connective tissue; peel the tissue from the smaller half.

Cut the smaller half in two to pan-roast like loins. Butterfly the bigger half into four thin steaks: cut each chunk to half its thickness, stopping short, open it up and make a few shallow cuts so it lies flat.

Season a bistro steak with salt, pepper and oil; cook in cast iron when the residual oil just starts to smoke, flipping every 30 seconds, to medium-rare going on medium when a good amount of juice surfaces.

Rest, then slice thin against the grain with the knife at a shallow angle, on the bias.

Cook the loin-like pieces over medium-low heat, rolling frequently until a crust forms, then baste with butter by flipping the meat around in it.

Check doneness by snipping with scissors, allowing for carryover; give the thicker piece about another minute, then rest.

Cook finely chopped shallots in the pan until brown and soft; deglaze with a little red wine, scraping with a wooden spoon.

Add homemade demi-glace; if the sauce over-reduces, add water rather than more wine.

Turn off the heat; when the bubbling has all but stopped, stir in butter so the sauce emulsifies.

Slice the pieces into thin medallions, pour the board juices into the sauce, tear in parsley and spoon over.