Hanger Steaks with French Onion Sauce

by Rachael Ray Show Staff 9:00 AM, March 11, 2015

Aired March 11, 2015

Serves 4

For the Sauce:
2 tablespoons butter
2 large onions, quartered and very thinly sliced
1/4 teaspoon dried thyme
1 large bay leaf
Salt and finely ground black pepper
1/2 cup dry white wine
1/2 cup veal stock or beef consomme
3 tablespoons crème fraîche or sour cream.
For the Steaks:
2 1-pound hanger steaks each about 1-inch thick
3 tablespoons EVOO – Extra Virgin Olive Oil, divided
About 2 teaspoons 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, 20-25 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 crème fraîche.

Meanwhile, heat a cast-iron skillet over medium-high. Coat the steaks with 2 tablespoons EVOO, then sprinkle with the herbes de Provence; season with salt and pepper. Using a paper towel, rub the skillet with the remaining tablespoon 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.

Try These Delicious Side Dishes:

Mashed Potatoes with Soft Cheese and Herbs
Stuffed Mushrooms
Todd Wilbur's Onion Rings