Hanger Steak Recipe

Trim and tenderize

Remove the hanger steak from the refrigerator 20–30 minutes before cooking to come closer to room temperature. Pat the steak dry with paper towels. Trim any excess silver skin or large pockets of fat, but leave a thin layer for flavor.

Make the marinade

In a small bowl, whisk together 1 tablespoon extra-virgin olive oil, 1 tablespoon soy sauce, 1 teaspoon Worcestershire sauce, 1 minced garlic clove, 1 teaspoon freshly ground black pepper, 1 teaspoon kosher salt, and 1 teaspoon fresh thyme leaves until combined.

Marinate

Place the hanger steak in a shallow dish or resealable bag and pour the marinade over it, coating both sides. Marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours). If refrigerated, bring back to room temperature for 20–30 minutes before cooking.

Preheat pan or grill

About 10 minutes before cooking, preheat a heavy skillet (cast iron preferred) over medium-high heat until very hot, or preheat a grill to high (450–500°F / 230–260°C). Lightly oil the cooking surface or brush the steak with a little extra oil to prevent sticking.

Sear the steak

Place the marinated hanger steak on the hot skillet or grill. Sear without moving for 3–4 minutes to develop a deep brown crust. Flip and sear the other side for 3–4 minutes for medium-rare (internal temperature about 125–130°F / 52–54°C). Adjust time +/- 1–2 minutes for desired doneness.

Baste (optional)

In the last 30–60 seconds of cooking, add 1 teaspoon unsalted butter to the pan and tilt the pan, spooning melted butter over the steak to add gloss and flavor.

Rest

Transfer the steak to a cutting board and loosely tent with foil. Let rest for 6–8 minutes to allow the juices to redistribute.

Slice on a bias

Using a sharp knife, identify the grain of the meat and slice the hanger steak on a pronounced bias (about 45 degrees) into 1/4-inch (6 mm) slices. Slicing against the grain ensures tenderness.

Finish flavors

Drizzle the sliced steak with 1 teaspoon lemon juice, sprinkle with 1 tablespoon chopped fresh parsley and an extra pinch of salt and pepper to taste. If you basted with butter, spoon any accumulated pan juices over the slices.

Plate with side

Arrange the sliced hanger steak on a plate with one side (for example roasted potatoes or a mixed greens salad). Serve immediately while warm.