Grilled Hanger Steak Recipe

This grilled hanger steak recipe is tender, juicy, and packed with smoky, savory flavors from a bold spice rub. Perfectly charred on the outside and sliced against the grain, it’s an easy yet impressive dish for any steak lover!

Grilled hanger steak is a hidden gem in the world of beef cuts. Known for its rich, beefy flavor and tender texture, this steak is a favorite among chefs and home cooks.

Whether you’re firing up the gas grill for a casual weeknight dinner or hosting a special occasion, this hanger steak recipe will impress your taste buds. Let’s dive into everything you need to know to make this delicious steak.

What Is A Hanger Steak?

Hanger steak, often referred to as the “butcher’s steak,” is a prized cut of meat found near the diaphragm of the cow. It’s incredibly tender and packed with a bold, beefy flavor, making it a favorite among meat lovers. This cut of meat is similar to flank steak or skirt steak but is often considered more tender and flavorful.

Hanger steak is sometimes tricky to find at your local grocery store, but your local butcher or specialty meat shop is likely to have it. If you’re lucky enough to get your hands on this cut, you’re in for a treat.

Why This Recipe Works

• Perfect Seasoning: A dry rub with olive oil, garlic powder, smoky paprika, and dried rosemary enhances the natural flavors of the steak.
• Simple Preparation: With just a few steps, this recipe ensures the best results for even beginner grillers.
• Versatile Cooking Methods: While grilling is ideal, this recipe works well with alternative methods like a cast iron skillet or oven broiling.

Supplies Needed

• Grill (gas grill, charcoal grill, or even a grill pan)
• Meat thermometer (for best results)
• Cutting board
• Paper towels
• Small bowl
• Tongs
• Aluminum foil

Ingredients

• Hanger steak (about 1.5 lbs)
• Olive oil (for the dry rub)
• Kosher salt and cracked black pepper (essential for seasoning)
• Garlic powder, smoky paprika, and dried rosemary (for added flavor)
• Butter (for finishing the steak)
• Lemon juice (optional, for brightness)

Substitutions & Variations:

• If hanger steak is unavailable, flank steak or skirt steak makes a great alternative.
• For a tangy twist, add a splash of soy sauce or Worcestershire sauce to the dry rub.
• Fresh herbs like parsley or thyme can replace dried rosemary.

Preparation

1. Pat the Steak Dry: Use paper towels to remove excess moisture from the hanger steak. This helps achieve a nice crust while grilling.
2. Mix the Dry Rub: In a small bowl, combine olive oil, kosher salt, black pepper, garlic powder, smoky paprika, and dried rosemary. Adjust seasonings to your taste.
3. Season the Meat: Rub the seasoning mixture evenly over the steak. Let it sit at room temperature for about 30 minutes to allow the flavors to infuse.

How To Grill A Hanger Steak 

1. Preheat the Grill: Set your grill to medium-high heat (around 400–450°F). Lightly oil the grill grates with vegetable oil to prevent sticking.
2. Grill the Steak: Place the hanger steak directly on the hot grill. Cook for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 125–130°F. Use a fancy instant-read thermometer for accuracy.
3. Rest and Slice: Remove the steak from the grill and transfer it to a cutting board. Tent with foil and let it rest for 5 minutes to retain its juices. Slice thinly against the grain for the most tender results.
4. Finish with Lemon Juice: For a burst of brightness, squeeze fresh lemon juice over the steak before serving.

Alternative Cooking Methods

• Cast Iron Skillet: Heat a skillet over high heat and sear the steak for 3-4 minutes per side. Finish in a preheated oven at 400°F until it reaches your desired temperature.
• Broiling: Place the steak on a shallow baking dish and broil on high heat for 3-4 minutes per side.
• Sous Vide: For incredibly tender steak, sous vide the hanger steak at 130°F for 2 hours, then finish with a hot grill or skillet sear.

Expert Tips

• Trim Silver Skin: If your hanger steak has silver skin or excess fat, trim it before seasoning for better texture.
• Don’t Overcook: Hanger steak is best served medium-rare. Overcooking can make this cut tough.
• Use a Meat Thermometer: To ensure perfect doneness, a digital thermometer is your best friend.
• Let It Rest: Allow the steak to rest before slicing to keep the juices intact.
• Slice Against the Grain: This makes the meat incredibly tender and easier to chew.

What To Pair With It

This hanger steak recipe pairs beautifully with a variety of sides and beverages. Here are some ideas:

• Side Dishes: Roasted vegetables, grilled potatoes, a crisp salad, or garlic buttered asparagus are all excellent options.
• Sauces: Serve with chimichurri sauce, garlic butter, or balsamic vinegar reduction for added flavor.
• Beverages: A bold red wine like Cabernet Sauvignon or Rioja complements the beefy flavor. For beer lovers, try pairing it with a rich stout or amber ale.
• Leftover Ideas: Thin slices of leftover steak are perfect for steak tacos, salads, or sandwiches.
• Appetizer: Try it with my steak and potato chip crostini for a fun elevated party appetizer for a crowd.

More Recipes To Try 

Flat Iron Steak Recipe

Cheesy Garlic Bread with Steak Bruschetta

New York Strip Steaks with Fried Rice Squares

How To Smoked A Tomahawk Steak

Angus Beef Steak Recipe