Chef and restaurateur Geoffrey Zakarian is back with us on The Jim Brickman Show this weekend and this time he’s got some tips for one of the toughest cooking challenges: steak.  What’s his secret? Take a listen and follow the recipe below for the perfect Hanger Steak:

Hanger Steak with Salt Roasted Onion and Spiced Cabernet Wine Glaze

Paired with Beringer Founders’ Estate Cabernet Sauvignon

Yields: 4 servings


1 each             Spanish onions

2 cups              kosher salt

2 t                    light brown sugar

2 each             lime juice

2 pcs                star anise

2 pcs                cinnamon stick

½ t                  black peppercorns, whole

1 bottle           cabernet

4 each             Hanger Steaks, 6oz each

½ t                  cumin

½ t                  paprika

½ t                  coriander seed

1 each             green apple, cut into strips ¼” thick

2 cups              watercress leaves

fresh cracked pepper

kosher salt


  1. Preheat oven to 400F. Place the onion in a pan on the bed of salt and roast in the oven until fork tender, about 45 minutes.  Allow to cool.  Cut the onions into 1/8’s, leaving the skins on and root in tact, and reserve.
  2. In a medium sized pot, whisk together the brown sugar, lime juice, star anise, cinnamon, black pepper, and cabernet. Reduce at a steady simmer until the mixture forms a thick glaze- you will have around ½ cup.
  3. Bring the hanger steaks to room temperature. Combine the cumin, paprika, and coriander seed. Rub all over the steak and season with kosher salt and fresh cracked pepper.
  4. In a large sauté pan, heat the canola oil over medium high flame. When the pan begins to smoke, sear the hanger steaks on both sides until caramelized heavily.  Transfer to a rack in the oven and cook to an internal temperature of 135F, about 15 minutes.
  5. Allow the beef to rest for 10 minutes. Warm the onions and arrange on a plate with the apples.  Garnish with watercress leaves.  Cut the beef against the grain and serve onto four plates.  Drizzle the sauce over the beef and onions.