Steak 3 Ways with Curtis Stone and Juan Rendón

Chefs Curtis Stone and Juan Rendón of Gwen in Los Angeles prove that searing up restaurant-quality steak at home doesn’t have to be intimidating. Whether you’re grilling a hanger, flank or aged-ribeye steak, these pros show us how freshly ground black pepper and a little patience goes a long way.


  • 4 (8-ounce) hanger steaks
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons olive oil/grapeseed oil blend
  • Sea salt flakes
  • For the broccolini:
  • 1 pound broccolini, washed and trimmed
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon extra-virgin olive oil, plus more to season


  1. Pan-sear hanger steak: Preheat cast-iron skillet over medium-high heat until hot.
  2. Just before cooking, pat steak dry with paper towels and sprinkle with kosher salt and pepper.
  3. Add oil to hot skillet then add steak. Cook steak for about 4 minutes per side, or until dark brown on the bottom and internal temperature reaches 130 degrees. Transfer steaks to a rack set on a baking sheet and let rest for 5 minutes.
  4. Grill broccolini: Preheat a grill pan to medium-high heat.
  5. Toss broccolini in large bowl with salt, pepper and 1 tablespoon oil.
  6. Grill broccolini until stems are crisp yet tender and leaves begin to char, about 3 to 4 minutes per side. Remove broccolini from grill and season to taste with a touch of oil and salt and pepper.
  7. Serve: Slice steaks against grain. Divide steak between 2 plates. Sprinkle with sea salt flakes. Serve immediately with broccolini.