Grilled Hanger Steak Recipe

Trim and prepare steak

Remove the hanger steak from the refrigerator 30–45 minutes before cooking to bring it toward room temperature. Pat it dry with paper towels. If the steak has a central silver membrane, trim it away with a sharp knife. Leave a short tail intact if present; you can tie the steak into a uniform shape with butcher's twine if desired for even cooking.

Make marinade

In a shallow dish or bowl combine 3 tbs olive oil, 1 tbs soy sauce, 1 tbs red wine vinegar, 1 tsp Dijon mustard, minced garlic, chopped rosemary, thyme, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk until emulsified.

Marinate steak

Place the steak into the dish with the marinade and turn to coat thoroughly. Cover and refrigerate for 30 minutes to 2 hours (no longer than 4 hours for this light marinade). If short on time, let it sit at room temperature for 20–30 minutes after coating.

Preheat grill

About 20 minutes before cooking, preheat your grill to high heat (450–550°F / 230–290°C). Clean and oil the grates. If using a cast-iron pan on the stovetop, preheat the pan over high heat until smoking hot.

Sear

Remove steak from marinade and let excess drip off; lightly brush with a little additional olive oil if very dry. Place the hanger steak on the hottest part of the grill or in the preheated cast-iron pan. Sear undisturbed for 3–4 minutes to develop a deep brown crust.

Flip and cook to temperature

Flip the steak and continue cooking 3–5 minutes on the other side for medium-rare (internal temperature about 125–130°F / 52–54°C). For medium, cook to 135°F (57°C). Use an instant-read thermometer inserted into the thickest part to check doneness. Cooking times vary by thickness and heat.

Butter baste (optional)

In the final minute of cooking, place 2 tbs unsalted butter on top of the steak and, if using a pan, tilt the pan and spoon the melted butter over the steak to baste. If on a grill, remove to a cooler zone, top with butter and allow it to melt over the surface.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Let it rest 8–10 minutes to allow juices to redistribute (rest time is important for a juicy result).

Slice and finish

Trim any remaining sinew if needed. Slice the hanger steak thinly across the grain into 1/4-inch slices. Sprinkle with chopped fresh parsley and a pinch of coarse sea salt if using. Serve with lemon wedges to squeeze over the meat just before eating.