You’ll love this inexpensive cut, also known as hanger steak, that turns out as tender as filet mignon and as flavorful as ribeye. The key is trimming it correctly on both sides, and then removing the connective tissue. Season with salt and evenly sear in a pan with clarified butter. While the meat rests, create a pan sauce by splashing in some chicken stock into the hot pan and add accumulated juices and butter. Together with a plate of French fries, you’re going to discover something devastatingly delicious! Enjoy restaurant-quality Steak Frites with Chef John's recipe for Butcher's Steak (Hanger Steak).