Lombatello Steak
Discover the rich flavors of lombatello steak seared to juicy perfection and topped with a savory garlic herb butter, making every bite tender, aromatic, and irresistibly delicious.
There’s a certain magic in cooking a cut of steak that doesn’t just bring tenderness but carries that deep, beefy flavor steak lovers crave. That’s exactly what you get with lombatello steak. Known for its unique richness and incredible juiciness, this cut is all about delivering intense flavors with a soft, melt-in-your-mouth texture that can be a challenge to find elsewhere.
This steak, also known as hanger steak, was once the butcher's secret – kept aside, not for sale, simply because it’s that good. When cooked right, it has a juicy, meaty intensity with a subtle chew that enhances every bite. Perfect for grilling or a high-heat pan sear, this dish is for anyone ready to experience a steak that stands out from the standard cuts like sirloin or ribeye.
What is Lombatello Steak? The Unique Taste and Texture of Hanger Steak
Lombatello steak, or hanger steak, is a prized cut in many culinary circles and is often revered for its unique blend of tenderness and flavor. Sourced from the cow's plate section, just below the rib, it’s known for a more pronounced grain, which adds to its charm when sliced right.
This cut isn’t as mainstream as tenderloin or ribeye, which is part of what makes it special – a hidden gem for those who know what to ask for at the butcher’s counter.
If you’re a fan of robust flavor, lombatello is your cut. It has a beef-forward profile that’s hard to beat, with a distinct texture that’s tender without being overly soft. Its reputation as a “butcher’s cut” speaks to its quality and demand, especially among those who appreciate a steak that brings character to the table.
Ingredients for Lombatello Steak and Why Each Choice Matters
The beauty of this dish is its simplicity. Letting the natural flavor of the lombatello shine is key, and that starts with carefully chosen ingredients. Here’s what you’ll need:
Lombatello Steak (Hanger Steak): Go for a fresh, well-marbled cut. The marbling is what brings that tender, juicy quality, so look for a piece that has good fat distribution.
Olive Oil or High-Smoke Point Oil: Olive oil gives a nice flavor if you’re pan-searing, but avocado or grapeseed oil work well for grilling. High-smoke oils help prevent burning, especially since lombatello benefits from a quick, high-temperature cook.
Kosher Salt and Freshly Ground Black Pepper: A good steak needs only the basics for seasoning. Kosher salt helps draw out moisture to form a crust, while fresh ground black pepper adds that peppery warmth without overpowering.
Butter and Garlic (Optional for Finishing): Adding butter with smashed garlic for the last minute or so gives the steak an added layer of richness and aroma, particularly if you enjoy a bit of indulgent flavor in the finish.
Fresh Herbs (Like Thyme or Rosemary): A sprig or two of fresh herbs enhances the aroma and gives a slight earthiness that pairs beautifully with beef.
Why You’ll Love Cooking Lombatello Steak
There’s something deeply satisfying about cooking a lombatello steak. It’s not the usual go-to, which makes it feel a bit like a culinary adventure. Plus, it’s a cut that can handle strong flavors and searing heat, so you get that gorgeous, caramelized crust with a pink, juicy center.
This dish is also perfect for sharing at a gathering, where everyone gets to taste a less common, expertly cooked steak that’s full of character. In regions with a strong meat culture, like Italy or Argentina, this cut has a special place and is often a favorite in family meals and cookouts.
How to Prepare and Cook Lombatello Steak Perfectly
Cooking lombatello steak is all about balancing high heat with a short cooking time. This cut thrives on searing – it locks in the juices and develops a caramelized crust that adds so much depth to each bite. Here’s the step-by-step process to make it come out perfectly every time.
1. Prepare the Steak with a Simple Marinade (Optional)
If you want to add a bit more flavor, a light marinade can work wonders. Here’s what you’ll need:
Ingredients: Olive oil, minced garlic, a pinch of rosemary, thyme, and a splash of soy sauce or Worcestershire sauce for umami depth.
Instructions: Combine all ingredients and coat the steak lightly, letting it sit for 15-30 minutes. This gives just enough time for the flavors to infuse without overwhelming the natural taste of the meat.
Tip: Don’t marinate too long, as it can make the meat overly soft. Just a quick soak gives flavor without changing the texture.
2. Bring Steak to Room Temperature
Taking the steak out of the fridge about 20-30 minutes before cooking ensures even cooking. Cold meat straight from the fridge won’t cook evenly, especially with this cut, where the aim is a medium-rare to medium center with a crusty exterior.
3. Season Generously with Salt and Pepper
For lombatello steak, a generous sprinkle of kosher salt and freshly ground black pepper brings out its natural beefy flavors. Make sure to coat both sides well.
Note: This cut benefits from being seasoned a little earlier, about 5-10 minutes before it hits the pan. Salt draws out surface moisture, which helps with browning and crust formation.
4. Heat the Pan or Grill – Get it HOT
A key step to cooking hanger steak is using high heat. For this, a cast-iron skillet or a grill works best.
Pan Searing: Heat the cast iron until it’s just starting to smoke. Add a bit of oil (olive or avocado oil is ideal), and let it get hot enough to shimmer.
Grilling: Preheat the grill to high, around 450°F (230°C) or higher. This is the best way to get that smoky char if you’re a fan of grilling.
5. Sear the Steak
Once the pan or grill is ready, lay the steak down carefully. You should hear a strong sizzle – that’s how you know the temperature is right. Sear for about 2-3 minutes per side for medium-rare.
Expert Tip: Don’t move the steak around during the first minute. Letting it stay put helps develop that golden crust.
For even cooking, use tongs to turn the steak only once. Lombatello steak doesn’t need a lot of flipping; just let each side caramelize before turning.
6. Add Butter, Garlic, and Herbs for Basting (Optional)
Once you’re close to done, toss in a bit of butter, a clove of smashed garlic, and a few sprigs of rosemary or thyme. Tilt the pan slightly and use a spoon to baste the steak with the melted butter. This last-minute basting adds a rich layer of flavor and a hint of garlic and herb aroma.
Personal Note: I love basting because it adds such a restaurant-quality finish. That buttery sheen and the subtle hint of garlic really make each bite feel indulgent.
7. Rest the Steak
After cooking, transfer the steak to a cutting board and let it rest for 5-10 minutes. Resting allows the juices to redistribute, making each slice tender and juicy.
Tip: Don’t skip the rest! It makes a huge difference in flavor and texture, keeping all those amazing juices inside the meat.
8. Slice Against the Grain
With lombatello steak, slicing correctly is crucial. Look for the grain – the direction the muscle fibers run – and slice against it. This breaks up the fibers, making each bite more tender and easier to chew.
Chef’s Tip: For the best presentation and texture, aim for slices about ¼ inch thick. This gives a balance of tenderness and bite, letting the meat’s flavor shine.
Perfect Sides and Serving Ideas for Lombatello Steak
One of the best things about lombatello steak is its versatility; it pairs beautifully with a wide variety of sides. From classic roasted vegetables to more indulgent options like creamy mashed potatoes, here are a few tried-and-true pairings that enhance the steak’s bold flavors.
1. Creamy Mashed Potatoes
Nothing beats the combination of steak and potatoes. Creamy mashed potatoes add a buttery richness that balances the steak’s bold, beefy notes. For a little extra flair, you can mix in roasted garlic or a bit of truffle oil for added depth.
Personal Tip: I like leaving a few potato chunks in the mash – it adds a nice texture contrast to the creamy smoothness.
2. Grilled Asparagus or Green Beans
For something fresh and green, grilled asparagus or green beans are perfect. Their slight crunch and mild, earthy taste work as a great counterpoint to the rich flavors of lombatello steak. Toss them with a little olive oil, salt, and pepper, and finish with a squeeze of lemon for brightness.
3. Garlic Roasted Mushrooms
Mushrooms are a fantastic complement to any steak, especially one with as much depth as lombatello. Roasting them with garlic and herbs brings out their umami, giving you that extra savory element that pairs so well with the steak’s robust flavor.
Chef’s Tip: Add a splash of balsamic vinegar to the mushrooms before roasting. It gives a touch of acidity that balances the flavors beautifully.
4. Chimichurri or Herb Butter
A side of chimichurri or herb-infused butter can be a game-changer. The tangy, herbaceous kick of chimichurri complements the steak without overpowering it, while herb butter melts luxuriously over the top, adding richness with every bite.
Flavor Tip: Freshly made chimichurri is unbeatable. Mix parsley, garlic, olive oil, red wine vinegar, and a bit of chili for a bold, vibrant sauce that brings out the best in lombatello steak.
Why Lombatello Steak is Ideal for Special Gatherings
Lombatello steak isn’t just another cut of meat; it’s a conversation starter. When you serve it at a gathering, it feels like you’re letting everyone in on a delicious secret. This steak has a depth of flavor and unique texture that’s perfect for impressing guests who appreciate something out of the ordinary.
For events like backyard barbecues, family dinners, or even a cozy dinner party, lombatello steak hits that balance of being easy to cook while offering a flavor profile that’s complex and satisfying. It’s also a fantastic option for anyone who loves steak but wants a more affordable cut that doesn’t skimp on flavor.
Serving and Presentation Tips
Presentation goes a long way with steak. Here’s how to make your lombatello steak look as incredible as it tastes.
Serve on a Wooden Board: A wooden board with a few scattered sprigs of rosemary or thyme gives a rustic, cozy look.
Add a Side of Finishing Salt: A pinch of flaky sea salt sprinkled on the steak just before serving adds a bit of crunch and an extra hit of flavor.
Drizzle with Pan Juices or Butter: If you’ve basted with garlic butter, pour any remaining butter over the sliced steak for added richness and shine.
Pro Presentation Tip: Arrange the slices slightly overlapping on a board or plate, garnishing with a sprig of rosemary and a squeeze of lemon for that finishing touch.
Expert Tips for a Perfect Lombatello Steak
Achieving that mouthwatering, tender, and flavorful steak isn’t just about the basic steps. Here are some pro-level tips to get the most out of this unique cut.
1. Use a Meat Thermometer for Precision
For steak cuts like lombatello, where the texture and flavor can vary with just a few degrees of temperature, a meat thermometer is a lifesaver.
Medium-Rare: Aim for around 130°F (54°C) for a juicy, tender result. This temperature lets the steak retain its flavor and gives you that classic, pink interior.
Medium: Go up to 135°F-140°F (57°C-60°C) if you prefer a bit less pink, but be cautious; beyond this, lombatello can start to lose its signature tenderness.
Pro Tip: Insert the thermometer in the thickest part of the steak, making sure it doesn’t touch the pan to get an accurate reading.
2. Rest the Steak on a Warm Plate
If you’re after a steak that holds onto every drop of juice, resting is key. But here’s a twist: rest it on a warm plate. This prevents it from cooling down too quickly, keeping the meat tender and moist without overcooking. A warm plate (not hot) gives you the best of both worlds – a juicy interior and a warm bite.
3. Slice the Meat Just Before Serving
Once rested, it’s tempting to slice right away, especially if the aroma is filling your kitchen. However, wait until you’re ready to serve. Slicing releases juices, so cutting right before serving keeps each piece juicy and flavorful, especially for guests.
4. Experiment with Finishing Oils
While the steak itself is loaded with flavor, finishing oils can add a special touch that enhances the whole experience. Here are a few to try:
- Truffle Oil: Just a light drizzle adds an earthy, luxurious finish.
- Extra Virgin Olive Oil: If you’re after something simpler, a drizzle of high-quality olive oil gives a bit of fruity richness.
Chef’s Tip: Less is more with finishing oils – just a few drops bring a lot of flavor. You’re not trying to mask the taste, just add a hint of complexity.
Enhancing the Flavors of Lombatello Steak
Let’s talk about a few subtle flavor additions that bring out the best in this cut without overwhelming it. These simple enhancements can take the experience from great to unforgettable.
1. Cracked Black Pepper and Flaky Sea Salt
For the simplest yet most effective seasoning, a final sprinkle of cracked black pepper and flaky sea salt adds texture and an extra flavor boost. These natural flavors amplify the meat’s taste and add a satisfying crunch.
Serving Note: Try Maldon salt for its light, flaky texture and clean taste.
2. Garlic and Herb Compound Butter
A compound butter is butter blended with herbs, garlic, and sometimes a hint of citrus zest. When it melts over the steak, it adds a lush, aromatic layer.
Ingredients: Softened unsalted butter, minced garlic, fresh parsley, chives, thyme, and a pinch of lemon zest.
Instructions: Mix all ingredients and form into a log. Refrigerate, then slice a round to place on the steak just before serving.
Personal Tip: I’ve found that adding a tiny pinch of smoked paprika to the butter brings out a warm, smoky undertone that’s especially delicious on a grilled lombatello steak.
3. Wine Pairings for Lombatello Steak
Wine and steak are a match made in culinary heaven. Here are a few suggestions that complement the steak’s robust flavors:
Red Wines: Full-bodied reds like Cabernet Sauvignon or Malbec are perfect. Their tannins cut through the richness, balancing the boldness of lombatello.
Alternative Choices: If you prefer a white wine, try an oaked Chardonnay, which has the body to stand up to the steak’s intensity.
Lombatello Steak
A tender, flavorful lombatello steak recipe seared to perfection and finished with a rich garlic herb butter. This dish is perfect for a special meal that brings the savory depth of beef into the spotlight, with a juicy texture and bold flavors that are sure to impress.
Ingredients
- 1 lb lombatello steak (also known as hanger steak)
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 2 tbsp unsalted butter, softened
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh thyme leaves
- 1/2 tsp lemon zest
Instructions
- Take the lombatello steak out of the fridge and let it come to room temperature for about 20 minutes.
- In a small bowl, mix the softened butter with minced garlic, chopped parsley, thyme, and lemon zest until combined. Set aside.
- Pat the steak dry with paper towels, then season generously with salt and black pepper on both sides.
- Heat olive oil in a large cast-iron skillet over medium-high heat until hot but not smoking.
- Add the steak to the skillet and sear for about 3-4 minutes on each side for medium-rare, or until your preferred doneness is reached.
- Once cooked, remove the steak from the pan and let it rest on a warm plate for 5 minutes.
- While the steak is resting, add a dollop of garlic herb butter on top to melt.
- Slice the steak against the grain and serve immediately, spooning any melted butter over each slice.
prep time with cook time.
Serves 4 and contains approximately 350 calories per serving.
American, European / Main Course, Beef
Rated 4.8 by 1348 reviewers.
Recipe Tags: lombatello steak, hanger steak recipe, garlic herb butter steak, beef main course, steak dinner ideas
Published by: Show Recipe
FAQ: Common Questions About Lombatello Steak
Let’s wrap up with some commonly asked questions that often come up with this unique cut.
Is Lombatello Steak the Same as Skirt or Flank Steak?
While lombatello steak shares similarities with skirt and flank steak in terms of being a thinner cut with strong beefy flavor, it has its own distinct texture and tenderness. Known for its marbling, lombatello often feels a bit more tender and juicy compared to the leaner flank or skirt.
How Long Can I Marinate Lombatello Steak?
Since this cut has natural tenderness, a short marinade (around 15-30 minutes) is usually sufficient. Longer marination can overpower its flavor and affect its texture.
Can I Cook Lombatello Steak in the Oven?
Absolutely! Sear the steak on the stovetop first, then transfer to a preheated oven at 400°F (200°C) for about 5 minutes to finish cooking. This method works well for thicker cuts.
How to Store Leftovers?
If you have leftovers (though they’re often too tasty to leave behind!), wrap the steak in foil or place in an airtight container. It’ll stay good in the fridge for up to three days. To reheat, gently warm it in a skillet over medium-low heat to preserve the texture.
