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Reversed Seared Wagyu Hanger Steak

Recipe provided by Chef Brian Lieske, Double 8 Cattle Company Contributor

Buy ingredients to make your own all natural black truffle oil at


  • 1 Double 8 Cattle Company Fullblood Wagyu Hanger Steak
  • 2 TBSP Olive Oil
  • 1 TBSP Garlic (chopped)
  • 2 TBSP Herbs – Parsley, Thyme, and Chives (chopped)
  • 1 TBSP Canola Oil
  • Kosher Salt and Freshly Ground Black Pepper to Taste

Black Truffle Vinaigrette

  • 4 TBSP Black Truffle Oil
  • 1 TBSP Apple Cider Vinegar
  • 2 TSP Balsamic Vinegar
  • 1 TSP Fresh Black Truffle (chopped fine)
  • 1/2 TSP Dijon Mustard
  • Kosher Salt and Freshly Ground Black Pepper to Taste



    Preheat oven to 250F. Bring steak to room temperature. Put your steak on a wire rack on top of a cookie sheet.

    Rub Fullblood Wagyu steak all over with olive oil, chopped herbs, and chopped garlic.

    Season heavily with kosher salt and freshly ground black pepper on all sides.

    Roast steak in the oven until internal temperature of 125F is reached (use meat thermometer to check).

    Let the hanger steak rest for 5 minutes.

    Heat 1 tablespoon of canola oil in a cast iron skillet and wait until the pan is very hot.

    Place the Fullblood Wagyu hanger steak in the pan, and sear for 1 minute on each side.

    Let the steak rest for 5 minutes before slicing.



    Place all ingredients (black truffle oil, apple cider vinegar, balsamic vinegar, fresh black truffle, Dijon mustard, kosher salt, and freshly ground black pepper) in a mixing bowl and whisk together until all combined well.



    Serve the sliced Fullblood Wagyu hanger steak with the black truffle vinaigrette and your choice of sides. We recommend a fresh mixed greens salad with roasted mushrooms, sweet potatoes, artichoke hearts, and shaved red onion. This salad pairs great with the hanger steak. Enjoy!

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