How To Cook The Perfect Hanger Steak On The Grill – A Step-by-step Guide

Hanger steak, also known as butcher’s steak or onglet, is a flavorful and affordable cut of meat that is often overlooked. However, with the right techniques and marinade, you can transform this humble cut into a succulent and juicy masterpiece on the grill. This comprehensive guide will take you through every step of how to make hanger steak on the grill, from choosing the perfect steak to achieving the perfect sear and doneness.

Choosing the Perfect Hanger Steak

The key to a great hanger steak starts with choosing the right cut. Look for a steak that is about 1-1/2 to 2 inches thick and has a fine grain. The meat should be deep red in color and free of any excessive marbling.

Creating a Flavorful Marinade

A marinade is essential for adding flavor and tenderizing the hanger steak. Here’s a simple yet effective marinade recipe:

• 1/4 cup olive oil
• 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper

Combine all ingredients in a bowl and whisk until well blended. Place the hanger steak in a resealable bag, pour the marinade over it, and refrigerate for at least 4 hours, or up to overnight.

Preparing the Grill

Preheat your grill to medium-high heat (400-450°F). If using a gas grill, heat only one side of the grill and leave the other side off. This will create a two-zone grilling area.

Grilling the Hanger Steak

• Remove the steak from the marinade and pat it dry with paper towels.
• Season the steak generously with salt and pepper.
• Place the steak on the hot side of the grill and cook for 2-3 minutes per side, or until a good sear is achieved.
• Move the steak to the cooler side of the grill and continue cooking for an additional 6-8 minutes, or until the internal temperature reaches your desired doneness.

Determining Doneness

The doneness of your hanger steak depends on your personal preference. Here are the guidelines:

• Rare: 125°F
• Medium-rare: 130-135°F
• Medium: 135-140°F
• Medium-well: 140-145°F
• Well-done: 145°F and above

Resting the Steak

Once the steak has reached your desired doneness, remove it from the grill and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Slicing and Serving

Slice the hanger steak against the grain into thin slices. Serve immediately with your favorite sides, such as grilled vegetables, mashed potatoes, or a simple salad.

Tips for Perfect Hanger Steak on the Grill

• Use a meat thermometer to ensure accurate doneness.
• Don’t overcook the steak. Hanger steak is best cooked to medium-rare or medium.
• Let the steak rest before slicing to maximize juiciness.
• Experiment with different marinades to find your favorite flavor combinations.
• Serve the steak with a flavorful sauce or compound butter to enhance the taste.

Questions You May Have

Q: What is the difference between hanger steak and skirt steak?
A: Hanger steak and skirt steak are both thin, flavorful cuts from the diaphragm of the cow. However, hanger steak is generally more tender and has a slightly different flavor profile.

Q: Can I marinate hanger steak for longer than 24 hours?
A: Yes, you can marinate hanger steak for up to 48 hours. However, marinating for longer than that can make the steak too tender and mushy.

Q: How do I know when the hanger steak is done cooking?
A: The best way to determine doneness is by using a meat thermometer. Insert the thermometer into the thickest part of the steak to get an accurate reading.

Q: What are some good side dishes to serve with hanger steak?
A: Hanger steak pairs well with grilled vegetables, mashed potatoes, salads, or roasted potatoes.

Q: Can I freeze hanger steak?
A: Yes, you can freeze hanger steak for up to 3 months. Be sure to wrap it tightly in plastic wrap and place it in a freezer-safe bag.