Steak Like Tartare

Steps

1. 1Season steak with salt and pepper (do this ahead if you can, even if by 10-15 minutes or so).
2. 2Heat oil in a large skillet, preferably cast iron, over medium-high heat, swirling to coat the surface. Once the oil starts to shimmer, add steak (if using hanger steak, flat-side down; work if batches if needed to avoid crowding the pan), pressing it a bit with tongs to ensure good contact with the skillet (this is how you get even browning). For hanger steak, cook 4-5 minutes until deeply browned (thicker pieces of meat will take closer to 5–6). Using tongs, flip and cook for another 2-3 minutes until browned on that side as well.
3. 3Transfer steak to a plate to rest (a plate will catch their juices vs. a cutting board from which they’ll escape), leaving any meaty bits or rendered fat behind in the skillet.
4. 4While the steak rests, make the sauce(!). In a medium bowl, combine shallot, capers, anchovies, 2 tablespoons vinegar, ½ teaspoon Worcestershire, chives, and parsley. Stir in olive oil along with any meat juices from the plate the steak is resting on. Taste the sauce and season with more vinegar, Worcestershire, salt and pepper as needed. Steak Like Tartare seasoning (like tartare) is deeply personal and should be adjusted to suit you and your loved ones.
5. 5If you like, use the skillet with all the meaty bits to toast your bread for 2–4 minutes over medium heat until golden brown and crisp (add a little olive oil to the skillet if it needs it).
6. 6To serve, slice steak against the grain to create a more tender slice. Arrange steak on a large serving plate, spooning sauce over the steak. Scatter with more parsley if you’ve got it, serving with toast and more anchovies alongside.
7. 7DO AHEAD: You can season your steak a day ahead if you like– otherwise, this sauce is really best made when you’re planning on eating it. That said, it DOES make good leftovers, even as a quick dressing, spooned over lettuce the next day.