The food lab better home cooking through science ( PDFDrive ) 480

well browned and charred in spots, about 30 seconds
longer.Usingtongs,placeonesteakontopoftheother,
then stand them on one edge, and hold against the hot
pan to crisp up the fat; continue all the way around the
edges. Transfer to a wire rack set on a rimmed baking
sheetandallowtorestfor5minutes.Setthepanaside.
3.Whenthesteakshaverested,addtheshallot,garlic,and
herbs to the skillet, increase the heat to high, and cook
untilaromaticandlightlysmoking,about30seconds.
4.Pourthehotpandrippingsoverthesteaks.Transferthe
steaks to a large serving plate and transfer the drippings
from the baking sheet to a small warmed pitcher. Serve
immediately,withthepitcherofdrippingsontheside.


COOLER-COOKED
HANGERSTEAK
WITHCHIMICHURRI
SERVES4
4hangersteaks,8ounceseach
Koshersaltandfreshlygroundblackpepper
12sprigsfreshthyme(optional)
2clovesgarlic(optional)
2shallots,thinlysliced(optional)
2tablespoonscanolaoil
1recipeChimichurriSauce(recipefollows)
1. Cook the steaks in your cooler as directedhere, using
133°F water for medium-rare, or 143°F water for
medium,foratleast45minutes,andupto3hours.
2. After removing the steaks from the bags, discard the
aromatics,andpatthesteaksdrywithpapertowels.Heat

the oil in a 12-inch heavy-bottomed stainless steel or
cast-iron skillet over high heat until heavily smoking.
Addthesteakstotheskilletandsearuntilwellbrowned
onallsides,turningwithtongs,about2minutestotal.
3. Transfer the steaks to a large plate, tent with foil, and
allow to rest for 5 minutes, then serve with the
chimichurri.