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Learn the Best Way to Grill a Hanger Steak and finish it with a decadent red wine reduction sauce. Hanger Steaks are an affordable alternative to more expensive cuts of meat and are full of incredible flavor. Find out how to perfectly cook a hanger steak on the grill.

Hanger Steaks are a go-to around our house. They’re easy to cook, super tender, take well to marinades, and are substantial enough to feed the family. They also grill in less than 15 minutes. What’s not to love about this amazing cut?!

Ingredients

• Hanger Steak – Plan 1 pound of hanger steak for every two people. It should require very little trimming, if any.
• Seasoning – We use a simple blend of kosher salt (we use Diamond Crystal) and black pepper. You can also use our beef rub which has more herbal elements, make one of our other seasonings, or use your favorite store-bought rub.
• Shallots – We like shallots as the base to any red wine sauce for the sweeter and less pungent flavor that an onion brings.
• Herbs – We love using fresh rosemary for steak. If using dried rosemary use half the portions.
• Red Wine – We prefer a bigger tannic and dry wine like cabernet sauvignon. Use only what you would drink. Do not use anything labeled “cooking wine”.
• Balsamic Vinegar – The balsamic adds both sweet and acidic flavors to the red wine sauce.
• Butter – Finishing any red wine pan sauce with unsalted butter adds a rich flavor and a thicker texture.

What is a Hanger Steak?

A hanger steak comes from the section right under the rib primal with a higher fat content. It also comes from the same place as the Skirt Steak (which is a thin, flavorful cut that takes well to marinades and best grilled at a high heat).

This cut is also known as a “butcher’s steak” because consumers didn’t know about it and butcher’s kept it a secret and enjoyed it for themselves (smart butchers).

Preparation

If there is any silver skin you can trim off with a sharp filet knife.

Liberally season the hanger steak with salt and pepper. There is no need to let the steak come to room temperature. It doesn’t materially change the grilling time. Just be sure the grill is hot.

If you want to modify this recipe you can also add a marinade, but it’s not necessary with the pan sauce.

Red Wine Reduction Sauce

We recommend making the red wine reduction sauce before grilling the hanger steak or while the grill is heating up so it has a chance to thicken and cool slightly after reducing.

1. In a sauce pan over medium heat add olive oil and shallots and let soften, about 5 – 6 minutes.
2. Add the wine, balsamic, and rosemary and simmer for about 10-15 minutes until the sauce reduces by half, then turn off the heat and add in a tablespoon of butter to finish it off.
3. Add salt and pepper to taste. We typically start with 1/4 teaspoon of kosher salt.

It will thicken slightly as it cools. Pour over your steaks and enjoy!

How to Grill a Hanger Steak

1. Set up your grill for direct grilling using lump charcoal. Target the grill temperature at 500 degrees Fahrenheit.
2. Place your seasoned hanger steak on the grill grates over direct heat for 6 minutes per side, until the internal temperature of the meat reaches 122 – 127 degrees F with a digital thermometer (flipping occasionally). This can take longer or shorter depending on the level of heat your charcoal is putting off. Typically it takes no longer than 12-15 minutes total if the grill is hot enough.
3. If you are getting a lot of flare ups, move the meat around the grill while searing, close the lid and then pull at your desired internal temperature. We like the 122-127 range for medium rare.
4. Remove from the grill and let it rest for 10 minutes to allow carry over cooking to occur.

Let the Hanger Steak Rest

Once the steaks have come to temperature remove them from the grill and let them rest for 10 minutes. This accounts for carry over cooking, which is an important step to consider and why we recommend using a good digital instant read thermometer.

Beef Temperature Ranges

Be sure to take into consideration the carry-over cooking that happens while the steak rests. For steaks remove them 5 degrees lower than your desired temperature. For roasts remove them 10 degrees lower. The steak’s internal temperature will rise as it rests.

Black and Blue	100 – 120° Fahrenheit (F)	37 – 48° Celsius (C)
Rare	120 – 130° F	48 – 54° C
Medium Rare	130 – 140° F	54 – 60° C
Medium	140 – 150° F	60 – 65° C
Medium Well (not recommended)	150 – 160° F	65 – 71° C
Well Done (not recommended)	160 – 170° F	71 – 76° C

Wine Pairing for Hanger Steak

This is an incredibly tender cut of beef and works well with a variety of red wines. The red wine reduction sauce adds richness and flavor to the overall dish and definitely should be considered too when selecting your wine.

First and foremost let’s stick with red for this, and a hearty red will do nicely with the grilled meat and rich sauce. Sonoma County Cabernet Sauvignon is one of my favorites for this dish as they’re not overly tannic and have great rich fruit content. Other good contenders are Merlot and Malbec.

Frequently Asked Questions

Side Ideas

Explore any of our side recipes or from some of our favorites.

• Grilled Asparagus with Hollandaise
• Roasted Crispy Potatoes
• Grilled Broccolini

More Great Steak Recipes

Explore our best steak recipes on the grill or from some of our favorites.

• Grilled New York Strip Steak with Coffee Marinade and Rub
• Red Wine Marinated Grilled Skirt Steak
• Grilled Flank Steak Salad
• Rever Sear Smoked Ribeye Steaks
• Carne Asada (Skirt Steak) Tacos

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*This recipe was originally published in March of 2015, and updated in April 2024 with updated frequently asked questions. The original recipe remains the same.

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About Vindulge

Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.

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