Seared hanger steak with demi-glace pan sauce

Coat the hanger pieces in oil, salt and pepper and sear well all around. Add butter and baste on medium-low until pink inside, about 125F, 50C.

Rest the steak on the board. Deglaze the pan with a little red wine.

Add three cubes of demi-glace and reduce until thick and syrupy. Heat off, once bubbling stops finish with a little cold butter to make an emulsion, and add fresh thyme.

Slice the steak and plate with the sauce.

Variation: after cooking mushrooms with the steak, deglaze with red wine and a little water, sprinkle on gelatin as the thickener (it thickens as it cools, so judge at eating temperature; add more if needed), and stir in whole sage leaves. No butter.