Cooking temperature : rare (54ºC)
Take out and temper the meat about 15 minutes before cooking.
Sear the meat over medium-high heat for about 2 minutes on each side. (If your steak is marinated, make sure you keep an eye on it as the marinade accelerates the coloring process).
Reduce heat to medium and continue cooking, turning the steak regularly, until the interior temperature of the meat reaches 52ºC.
Place the hanger steak on a cooling rack, wrap it in aluminum foil and let it rest to gain the remaining 2 degrees.
Serve, advise your guests to cut the meat against the grain, and enjoy.