Grilled Hanger Steak Recipe (2024)

This Hanger Steak recipe is a carnivore's dream come true! With its robust flavors and succulent texture this steak offers a richness that's simply irresistible. With a caramelized crust that's a delightful contrast to the juicy interior, this is the perfect steak to serve friends and family. Whether you choose to grill it to smoky perfection or sear it on the griddle for that perfect char, this Hanger Steak recipe is a must-try for all meat lovers.

Hanger steak is a delicious cut of meat that is often overlooked. I love it when I want something that will wow family and friends without breaking my budget.

It is so delicious that I’ve heard it called the butcher’s cut - because it is underrated and only butcher’s know how great it is. In fact, it has only recently become a popular choice for home cooks.

When cooked correctly, hanger steak is juicy and full of beefy flavor. (And it is even better if you pair it with compound butter.)

Give it a try tonight, and hanger steak just may become your new favorite cut.

Looking for more meaty favorites? Don't miss this Reverse Sear Prime Rib, Picanha Steak, and Oven Roasted Tri Tip.

Ingredients for Making Blackstone Griddle or Grilled Hanger Steak

• Oil: Avocado oil is a great option, but you can also use your favorite high-heat oil, such as vegetable oil. I don't recommend extra virgin olive oil for high heat cooking.
• Dijon mustard: This will add some delicious flavor to your steak. Spicy brown mustard will also work.
• Balsamic vinegar: This will give your steak a pleasant acidic flavor and a flavor pop that may surprise you. If you don’t have balsamic vinegar, you can use a teaspoon of Worcestershire sauce and two teaspoons of lemon juice or soy sauce. The flavor will be different, but it will have a nice pop.
• Rosemary: You can either use fresh or dried rosemary for this recipe. Feel free to substitute other fresh herbs. Thyme would be a great option.
• Garlic: Freshly minced garlic adds the most flavor to your steak, but garlic powder works.
• Salt: This recipe requires one and a half teaspoons of salt. I used sea salt, but kosher salt works as well.
• Pepper: You can either use freshly ground black pepper or pre-ground. Try adding a pinch or two of crushed red pepper flakes for an extra kick.
• Hanger steak: This is the star of the show! Make sure to get a good-quality hanger steak for this recipe.

Tips & Tricks

• Having an instant-read thermometer is critical to making sure your steak is perfectly cooked.
• Make sure you remove the membrane running down the middle of your steak. I typically buy my hanger steak with the membranes removed, but if yours are not, you will want to remove them before cooking to avoid a steak that is tough and chewy. To do this, look for the thin, silvery skin on your steak - that's your membrane. Carefully slide your knife under it and slice it away. Be patient and take your time, we don't want any accidental cuts in the steak itself.
• Hanger steak is relatively tender but can be tougher than some cuts. It is important to slice against the grain.

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• Grill or Blackstone Griddle
• Shallow Dish
• Mason jar or Blender
• Instant Read Thermometer
• Infrared Thermometer or Surface Thermometer

Storage

Store leftovers of this recipe for hanger steak steak in the refrigerator for up to three or four days. Leftovers are perfect for making steak tacos!

Properly wrapped, you can freeze it for up to three months.

How to Cook Hanger Steak

First, start by making your hanger steak marinade.

Do this by combining the oil, dijon mustard, vinegar, rosemary, garlic, salt and pepper in a blender or mason jar. (You could also whisk the marinade together in a small bowl.)

Place the steak in a shallow baking dish or bowl and pour the marinade over it.

Marinate hanger steak overnight in the refrigerator.

Remove the steak from the marinade and allow it to sit at room temperature for about an hour. Discard excess marinade.

Blot it with paper towels to remove excess moisture.

Grilled Hanger Steak Recipe

Heat your grill to high and brush the grates with a heat-safe oil.

Cook the steak for about 4 to 5 minutes on each side for medium rare. Be sure to use an instant-read thermometer to make sure the steak reaches your desired internal temperature.

Rest your grilled hangar steak for 5 minutes, then slice against the grain.

Blackstone Griddle Hanger Steak

Preheat your griddle to 425° F. This should be about medium-high, but what it takes will depend on the wind, outdoor temperature, and the specific model of Blackstone griddle that you have.

I recommend using an infrared thermometer or griddle thermometer to ensure you have the proper temperature.

Oil the griddle, and then add the steaks.

Cook for 5 minutes, and then flip. Cook for an additional 5 minutes, and then remove when the desired temperature is reached.

Allow to rest for five minutes, and then slice against the grain.

More Steak Recipes to Try

• Steak and Mushrooms is a delicious combination that never gets old. This recipe works just as well for casual summer entertaining as it does a special occasion.
• Want all the flavors of outdoor grilling without leaving the comforts of your kitchen? Give this Ninja Foodi Grill Steak a try!
• This Grilled Steak Recipe with a spicy slaw is the perfect easy meal that is sure to delight.
• Want a salad that is just as filling as it is delicious? You will love this Mexican Steak Salad.

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