Hanger Steak Recipe

Bring to temperature

Remove the 6 oz hanger steak from the refrigerator and let sit at room temperature for 20–30 minutes. Pat dry with paper towels to remove surface moisture.

Season

Rub the steak lightly with 1 teaspoon olive oil (from the marinade portion) or brush with 1 tablespoon extra-virgin olive oil. Evenly season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper, pressing gently so the seasoning adheres.

Preheat pan or grill

Preheat a heavy skillet (cast iron preferred) over high heat until smoking hot, or preheat a grill to high (about 500°F / 260°C). If using a skillet, add a thin film (about 1 tsp) of high-smoke-point oil to the pan and swirl to coat.

Sear the steak

Place the steak in the hot skillet or on the grill. Sear undisturbed for 2½–3 minutes to develop a deep brown crust. Flip and sear the other side for 2–3 minutes for medium-rare (internal temperature ~125–130°F / 52–54°C). Adjust time ±1 minute for rarer or more well-done preferences.

Finish with butter and aromatics

During the last 30–60 seconds of cooking in the skillet, reduce heat to medium, add 1 tablespoon unsalted butter, 0.5 tsp minced garlic and 0.5 tsp chopped rosemary or thyme to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak (basting) for flavor. If grilling, remove steak to a warm pan to baste with melted butter and aromatics or simply brush with butter after transferring to a plate.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–8 minutes to let juices redistribute.

Slice

Trim any silver skin or membrane if present. Hanger steak has a distinct grain and often a central membrane—slice the steak thinly against the grain into 1/4-inch slices for maximum tenderness.

Optional quick marinade: In a small bowl combine 1 tbs extra-virgin olive oil, 1 tsp soy sauce, 1/2 tsp Worcestershire sauce, 1/2 tsp minced garlic and 1/2 tsp chopped rosemary or thyme. Brush this mixture onto the steak before seasoning if you prefer a bit more flavor depth. If you use the quick marinade, reduce added salt slightly because soy and Worcestershire add sodium.

Optional lemon finish: After resting and slicing, squeeze 1/2 tsp lemon juice lightly over the cut steak slices to brighten the flavor.

Arrange 1/2 cup mixed baby greens or arugula on the plate if using. Fan the sliced hanger steak over the greens or place alongside. Sprinkle a pinch (about 1/4 tsp) of flaky sea salt over the top if desired.

Serve immediately with your choice of sides (roasted potatoes, grilled vegetables or a simple salad).