Jul 14 2026
Restaurants›Trattoria Barnett›Grilled Hanger Steak Recipe

Grilled Hanger Steak Recipe

Inspired by Trattoria Barnett
Time1h
Serves2

Make Grilled Hanger Steak Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak & Marinade

Finish & Serving

Method

Steak & Marinade

  1. 1

    Trim and prepare steak

    Trim visible silverskin and excess fat from the hanger steak, leaving the central muscle intact. Pat the steak dry with paper towels. If the steak is thicker than 1 inch, score the surface lightly to promote even cooking.

  2. 2

    Make marinade

    In a shallow dish or resealable bag, combine 3 tbs olive oil, 1 tbs soy sauce, 1 tbs Worcestershire sauce, 1 tbs lemon juice, 2 cloves minced garlic, 1 tsp chopped rosemary, 1 tsp thyme leaves, 1 tsp brown sugar, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Whisk or shake to combine.

  3. 3

    Marinate steak

    Add the trimmed hanger steak to the marinade, turning to coat thoroughly. Marinate at room temperature for 20–30 minutes or refrigerate for up to 2 hours. If refrigerated, remove and sit at room temperature for 30 minutes before grilling.

  4. 4

    Prepare grill

    Preheat a grill to high heat (500–550°F / 260–290°C) or heat a cast-iron grill pan over high heat on the stovetop. Oil the grates or brush the pan with a little oil to prevent sticking.

Grilling & Finishing

  1. 5

    Sear steak

    Remove steak from marinade and let excess drip off. Place the hanger steak on the hot grill. Sear 3–4 minutes on the first side without moving to develop a good crust.

  2. 6

    Flip and grill to doneness

    Flip the steak and continue grilling 3–5 minutes for medium-rare (internal temperature 125–130°F / 52–54°C). For medium, grill an additional 1–2 minutes per side (130–140°F / 54–60°C). Use an instant-read thermometer for accuracy.

  3. 7

    Rest steak

    Transfer the grilled hanger steak to a cutting board and top with 1 tbs unsalted butter. Tent loosely with foil and let rest 8–10 minutes to allow juices to redistribute; carryover cooking will raise the internal temperature a few degrees.

  4. 8

    Slice and serve

    Against the grain, slice the hanger steak into 1/4-inch slices. Sprinkle with chopped parsley and serve with lemon wedges to squeeze over. Serve immediately.

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