Hanger Steak Recipe

What is Hanger Steak A recipe a rich and tender alternative to the more popular cuts.

Course: Entree

Cuisine: American

Keyword: Hanger Steak, WHat is Hanger Steak

Prep Time: 10

Cook Time: 14

Servings: servings

Calories: 371kcal

Author: Colleen Kennedy

Hanger Steak is a delicious steak recipe when prepared correctly. Its flavorful and tender and a little less expensive vs fillet mignon, ribeye and strip steaks.

Print Recipe

Ingredients

Marinade

4 tablespoon garlic paste
Kosher salt & black pepper
¼ cup avocado or olive oil
1 tablespoon worcestershire sauce
½ TBS fresh squeezed lemon juice

Steaks

2 8 oz Hanger Steaks
S&P if more seasoning outside marinade desired
1 TBS avocado or olive oil
2 TBS butter
slices fresh garlic, rosemary, Thyme optional aromatics
For a kick of heat add red pepper flakes

Instructions

Combine marinade ingredients and shake or stir well to combine. Place trimmed (if necessary remove excess fat/silver) in a shallow dish and pour marinade over.
Cover and place in fridge. Turn meat every so often. Marinate for 90 minutes up to overnight.
If garlic paste clumps up, smooth it over the meat with your clean hands.
When ready to cook, pull steak from fridge 30 minutes or so before cooking. Pat dry, and allow to sit at room temp.
Fire up your cleaned and oiled grill or heat a cast iron pan, your Blackstone Griddle or heavy bottomed pan over high heat.
Season your meat with S&P
Add avocado oil to pan (you could even use some of the leftover marinade as well). Place steaks in hot pan/grill and sear on all sides.
Add butter to skillet as well as any aromatics you like (and red pepper flakes if using). Keep turning meat until the sear is to your liking and the temp is to your liking. Should take 10-14 minutes to cook depending on size and your preference for doneness.
For rare, pull at 120-125 degrees internal, for medium-rare pull at 130, for medium pull at . Remember the meat will continue to cook for minutes after pulled. 135-145 (145 is too high for me I err on 5 degrees lower).
Always let the steaks rest for at least 5-8 minutes to allow the cook to continue and the juices to stay inside the meat and redistribute vs flowing out onto the plate.

Notes

TIP Garlic paste is your friend! Find it in the produce section near the herbs or as customer service. It adds amazing flavor to marinades. dressings, rubs and more and does not burn. Its my BFF in the kitchen.

Nutritional info does not include added salt as everyone adds to their preference, some not at all. Calories based off of a 4 oz serving. However my husband and son typically eat a whole one.

For a pan sauce, after you pull the steaks, add in another nob of butter and if you have it a nice splash of white wine or chicken/vegetable broth. Simmer and scrape all bits from pan. Serve over steaks.

Nutrition