How To Cook Hanger Steak Recipes

GRILLED HANGER STEAK

Steps:

• In a dish large enough to hold the meat, whisk together the wine, Worcestershire sauce, mustard, sugar, and pepper. Rub the meat with the garlic and place both in the marinade. Turn the meat to coat completely with the marinade. Cover and chill for at least 2 hours and up to overnight.
• Bring the meat to room temperature. Prepare an outdoor grill or heavy saute pan. Remove the meat from the marinade and pat dry. Generously salt and pepper both sides. Place on the hot grill, cover and cook for 4 minutes. Turn and cook for an additional 6 to 8 minutes for medium rare, 140 degrees on an instant-read thermometer. Let the meat sit for at least 5 minutes before carving. This can also be cooked under the broiler.

MARINATED GRILLED HANGER STEAK

Steps:

• In a small bowl, combine the Dijon, garlic, rosemary, lemon juice and zest, and crushed red pepper. Schmear the steaks with this deliciousness and let them hang out in the fridge overnight or up to 2 hours in the fridge.
• Preheat the grill. Season the steaks with salt.
• When the grill is hot, brush and oil the grill. When the flames have dissipated place the steaks on a hot spot on the grill. Brush with the excess marinade and move the steaks out of the flame if there is a flare up. Grill the steak for 4 to 5 minutes on each side for medium rare. Remove the steaks from the grill and let them rest for 5 to 10 minutes before slicing. Serve immediately after slicing.
• Where's the beef?

HOW TO COOK HANGER STEAK

Steps:

• Remove steaks from packaging and allow to sit at room temperature for 30 minutes.
• Preheat an oven to 400 degrees F.
• Rub steaks on each side with olive oil. In a small bowl, stir together salt, white pepper, and black pepper. Rub onto both sides of steak.
• Get an oven safe skillet heating over high heat. Add in 2 tablespoons of the butter and let melt. Add in steaks and sear 2 to 3 minutes each side. Add in remaining butter and let it melt as the meat sears, using a spoon to baste the top side of the steak with the butter as it sears.
• Once seared, place the skillet into the oven and cook until steak reaches an internal temperature of 120 degrees F, about 5 to 10 minutes.
• Remove steaks from oven and pan and let rest 10 minutes before serving. The internal temperature will continue to rise giving you a perfect medium-rare.

PERFECTLY GRILLED STEAK

Steps:

• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
• Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

TRAEGER GRILLED HANGER STEAK

Steps:

• Preheat your wood-pellet grill to 225°.
• Season the steak liberally with salt and pepper.
• Place the steaks on the preheated grill, close the lid, and let cook until the steak is 10 degrees under your desired finished temp. See notes below for chart on when to pull it off.
• In a large cast-iron skillet placed on the stovetop, heat the pan over high heat.
• Place a teaspoon of butter in the pan and immediately place the steak in.
• Sear on both sides for 1-2 minutes.
• Remove from the stove, reduce the temperature of the stove to medium, and add in the bourbon sauce ingredients. Whisk and cook for 2-3 minutes and pour over the steak.

SIMPLE GRILLED HANGER STEAK WITH WORCESTERSHIRE, GARLIC, AND THYME

Steps:

• In the bowl of a food processor, make a paste with the garlic, pepper, thyme, and a pinch of salt. Place the meat in a shallow vessel. Rub the paste over the meat. In a small bowl, whisk together the oil and Worcestershire. Pour this mixture over the meat. Turn the meat to coat in the marinade. Refrigerate for at least 1 hour.
• Meanwhile, prepare a grill for high heat. (See notes above). Wipe off excess marinade. Season meat on both sides generously with salt and pepper. Grill over hot coals uncovered, 2 to 3 minutes a side until a thermometer registers 125ºF for medium rare or 135ºF for medium. Transfer meat to a board to rest for 10 minutes before slicing against the grain. Reference the video above if you are having a hard time figuring out which way is against the grain - it's not always easy to tell.

HANGER STEAK

Steps:

• Remove steaks from refrigerator and let stand at room temperature for at least 30 minutes.
• Pre-heat oven to 400° F.
• Rub the steak on all sides with the olive oil.
• Mix all rub ingredients together in a bowl and rub on the steak.
• Heat an ovenproof skillet (preferably cast iron) over high heat. Add 2 tablespoons of butter and let melt but not burn. Add in the hanger steak and sear on each side, about 2 to 3 minutes. Add in the remaining butter as the meat sears using the melted butter to baste the top side of the hanger steak.
• Once seared, place the skillet into the oven and cook until the steak reaches an internal temperature of 120° F, about 5 to 10 minutes.
• When desired temperature is reached, remove steak from the oven and the pan, cover with foil and let rest for 5-10 minutes. The steak will continue to cook and when ready to slice, you'll have a wonderful medium-rare (135° F) roast. Slice against the grain.

BUTCHER'S STEAK (HANGER STEAK)

Steps:

• Remove all silver skin and extra fat from the steak. Carefully cut out the connective tissue that connects the 2 halves of the steak, separating the whole into 2 long pieces. Cut lobe of meat from one half (it's a piece that is slightly separated from the larger half). Then cut each of the 2 larger halves into 2 steaks each. Sprinkle with salt and pepper.
• Heat skillet over high heat. Add clarified butter when pan is hot, then place the steaks in the pan. Reduce heat to medium. Cook until browned on all sides, firm, and reddish-pink on the inside. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C), a total of about 12 minutes. (This cut of meat has a sort of triangular shape, so about 4 minutes per side.) Transfer to a warm plate and tent with foil to let steaks rest and allow temperature to rise to 130 degrees F.
• Pour stock into skillet set over medium heat. Stir with a wooden spoon scraping up the browned bits from the bottom. When brownings dissolve and liquid begins to reduce after 2 or 3 minutes, reduce heat to low. Add accumulated juices from the meat, balsamic vinegar, and butter chunks. Cook and stir until butter melts. If liquid has reduced too much, add a splash of broth. Taste to check if sauce needs a bit of salt.
• To serve, slice steaks and spoon pan sauce over them.