Grilled Hanger SteakGrilled Hanger Steak may just be my new favorite cut of beef. Chances are you may have never seen hanger steak in your local butcher shop or grocery store because butchers often keep this cut for themselves. The secret is out now, so get to know your local butcher and ask him for Hanger Steak. This steak is cut from the belly of the cow. It’s typically sold as one whole piece weighing on average 3lbs. The guys over at Matador Prime Steak sent this Hanger Steak my way – so gotta give those guys a shout-out. They have some serious meat and they’ll ship it right to your door. There’s a thick layer of connective tissue holding the hanger steak together, so you’ll want to remove this creating 2 separate steaks. Also, trim away any excess silver skin or fat. Now you can season these just like any steak. I keep the recipe simple; a good coarse steak rub followed by a quick sear on all sides over hot coals. When the internal of the hanger steak reaches 120-125 in the center of each steak, it’s time to get it off. This is when a digital thermometer like a Thermapen comes in handy. You can check out the Thermapen here >> You always need to let a hanger steak rest for at least 10 minutes before you slice it and serve. I just place it on my cutting board and tent with foil… then cut it into medallions and serve. To serve this hanger steak, I paired it with sautéed mushrooms I cooked right one the grill. You can’t go wrong with a hanger steak because it’s tender as a filet and taste like ribeye. Print
- 2 Whole Hanger Steaks 3lbs each
- ¼ cup + 1 Tablespoon Olive Oil
- ¼ cup Killer Hogs Steak Rub
- 16oz Fresh Baby Bella Mushrooms
- ½ cup Worcestershire Sauce
- ¼ cup Red Wine
- 2 Tablespoons Butter
- 2 cloves minced Garlic
- 2 Tablespoons finely chopped Shallot
- 1 teaspoon Killer Hogs AP Rub
- Prepare grill for direct cooking over Lump charcoal. Temp should be in the 500⁰ range.
- Remove the connective tissue between each section of Hanger Steak splitting it into two pieces. Trim away any excessive silver skin or fat.
- Coat each steak with olive oil reserving 1 Tablespoon for the mushrooms.
- Sprinkle Steak Rub over all sides and rest for 20 minutes before grilling.
- Place a cast iron skillet on the grill and add 2 Tablespoons of Butter and 1 Tablespoon of Olive Oil. Add garlic and shallot at sauté for 2-3 minutes.
- Add mushrooms and season with AP Rub. Toss the mushrooms in the butter mixture to coat.
- Pour in the Worcestershire and Red Wine and continue to cook until mushrooms brown and liquid reduces. Remove from grill and cover until ready to serve.
- Place each steak on the grill and cook for 2 minutes on each side until internal temperature reaches 120-125 in the center of each steak.
- Remove from grill and rest loosely covered for 5-10 minutes.
- Slice into desired portions and serve with mushrooms.