Pat the hanger steak dry with paper towels
Trim away any tough silver skin or excess membrane
If needed, separate the two lobes and remove the central tough connective tissue
Season generously with salt and black pepper
Let the steak sit at room temperature for 20 to 30 minutes
Heat a skillet, grill, or cast-iron pan over high heat
Add a small amount of high-smoke-point oil if using a pan
Cook the steak over high heat for 3 to 5 minutes per side, depending on thickness
Sear the edges briefly if needed
Check for desired doneness with a meat thermometer
Remove the steak from heat at 125°F for rare, 135°F for medium-rare, or 145°F for medium
Rest the steak for 5 to 10 minutes
Slice thinly against the grain
Serve immediately