Sous Vide Hanger Steak. Recipe.

I jotted down some thoughts on why certain types of steaks are great when cooked sous vide. Here is the link to this incredibly educating brain dump.

It makes a huge difference to the taste, juiciness, flavor, tenderness and visual presentation of a steak.

And it is easier to cook sous vide than to pronounce its fancy name.


Prep Time: 10
Cook Time: 6-8 hours
Yields: 4 portions

Tools and Devices


  • 6-8 strips of hanger steak. ~14 - 18 inch long
  • Salt
  • Pepper
Reduced Wine Sauce:
  • 3 cups red wine of your choice
  • 2-3 cloves
  • 1 cinnamon stick
  • 1 ground nutmeg
  • 1 star anise
  • 4 cup raw honey
  • 1 cup of stock or preferably juices from cooked sous vide steak.
  • Half stick of butter (~60 grams)
  • Salt
  • Ground pepper


  • Start sous vide setup to heat up water to 130 F.
  • Vacuum seal strips of meat without any salt, pepper, or other additives. 2-3 pieces in a bag with space between them.
  • Alternatively, try to rub with ground cumin, cilantro and chili powder prior to vacuum sealing. It comes out nice but loses the natural flavor of the steak that I absolutely love.
  • Cook for 6-8 hours.
  • Right before serving - sear using a blow torch or a grill
  • Serve with reduced red wine sweet sauce.
  • Goes well with green salad and sweet potato fries either baked in the oven and then crusted on a cast iron skillet or just fried on it from the get go with hearty homemade ketchup.
  • Wine: Malbec or Cabernet.
Wine Sauce
  • Melt butter in warm wine
  • Mix in all of the ingredients
  • Boil on medium heat till the volume reduces to 1/3 of the original and becomes syrupy
  • Strain the sauce
  • Keep warm until ready to serve

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