Butcher's Cut (Hanger Steaks)

Finally got my hands on some hanger steaks from 44 Steaks — had a heck of a time finding them in local shops. Used a $20 coupon, so it was $170 total for a dozen 8-ounce steaks ($14.16 each). They're going straight to the freezer, and I'll take out as needed.

I've only had hanger steak a couple of times; the standout was at Roosters Wood-fired Kitchen in Charlotte.



I typically use sea salt or kosher salt and fresh black pepper for my steaks. I imagine I could do the same, however, I am seeking out what others might recommend for herbs and spices, and if someone has a good demi-glace recipe to share.