How To Grill Hanger Steak

Ingredients

• Hanger Steak – When buying hanger steak, you’ll find that it comes in smaller, long, and thin roasts. They can weigh anywhere from three-quarters to one pound. We typically buy one hanger steak for every two people. You can also use this same method for a Teres Major steak, which we use in our Steak Skewers recipe with Jalapeño Chimichurri.
• Seasoning – We like to use our simple salt, pepper, and granulated garlic rub, which is also referred to as SPG Rub. Or you can use our Beef Seasoning for more herbal flavor. If using a store-bought rub, avoid any with sugar as the first three ingredients.

Preparation and Seasoning

For this hanger steak recipe, we are not using a marinade. If you want to add one, be sure to use our beef marinade before adding the seasoning. You only need a couple of hours to marinate.

• Trim Silver Skin: Some hanger steak may have a small amount of silver skin. You’ll want to remove with a sharp knife before seasoning.
• Season: We recommend seasoning the hanger steak the day before cooking, uncovered in the refrigerator to allow for a cure, also known as a dry brine for steak. If you don’t have time for that, don’t worry! It will still come out great!

How To Grill Hanger Steak: Step by Step

Prepare your grill for direct grilling. We are using charcoal. Target 500 degrees Fahrenheit in the grilling chamber. See notes below in recipe card for directions on a gas grill or pellet grill.

1. Grill: Place the steak over direct heat on the grill grate. Grill directly 3–4 minutes without moving to allow the sear to develop.
2. Flip & Sear: Turn and cook the other side another 3–4 minutes. Continue to flip every minute to allow for even cooking. If you don’t flip, then you run the risk of overcooking one side.
3. Remove: Use a good instant-read thermometer and remove the hanger steak when it reads your desired internal temperature. For us, that is 125 degrees Fahrenheit, which will account for carryover cooking.
4. Rest: Transfer steak to a plate or cutting board and let rest for 5–10 minutes. Resting is key to perfect guidance on how to grill hanger steak, because the steak continues cooking even after it’s removed from the heat (roughly another 5 degrees). This is also called carryover cooking.

You will want a good instant-read thermometer versus a dial thermometer for the fastest and most accurate reading for perfect hanger steak.

Slicing + Serving

After the steak has rested, slice the hanger steak against the grain to maintain the best texture. We like to cut into 1/4 – 1/2 inch slices.

For plating, consider adding an easy chimichurri sauce, red wine pan sauce, or plate with some herb compound butter for more flavor. We also like to sprinkle a little finishing salt over the sliced steak.

Frequently Asked Questions On How To Grill Hanger Steak

Make Ahead And Storage

We recommend seasoning ahead of time and grilling the hanger steak just before it’s time to eat. It’s best to make your side recipes early so they are done because the meat cooks so quickly.

Reheating Hanger Steak: In a small saucepan over medium heat, add olive oil. When it starts to smoke, add the thin slices of hanger steak and saute until it’s warm. About 2 minutes on each side.

Side Ideas

Consider a green veggie like Grilled Broccolini, Grilled Carrots, or Grilled Asparagus, which will cook quickly while the steak rests. For salads, we love a Grilled Caesar Salad.

Wine Pairing

Hanger is tender and packed with beefy flavor. Consider a rich wine like Malbec, Cabernet Sauvignon, or Syrah as a great wine pairing idea.