Grilled Hanger Steak

Pro tips

• Pat the hanger steak completely dry before seasoning to ensure optimal sear and crust formation on the grill.
• Don't move the steak constantly—let it sit 3-4 minutes per side on hot charcoal to develop a caramelized crust.
• Hanger steak is lean; pull it at 130-135°F internal temperature to avoid overcooking, which creates a tough texture.
• Always slice against the grain after resting; hanger steak has visible grain lines that affect tenderness when cut properly.

Substitutions

• skirt steak → hanger steak (similar texture and grain, cooks the same way)
• cast-iron skillet → charcoal grill (for indoor cooking; sear 3-4 minutes per side on high heat)

Storage & make-ahead

Store cooked hanger steak wrapped in an airtight container for up to 3 days; reheat gently in a 300°F oven to avoid drying out.

Equipment

charcoal grill · meat thermometer

What is hanger steak and why is it called the butcher's cut?

Hanger steak is a flavorful beef cut from the diaphragm muscle. It was traditionally reserved for butchers because of its unique shape and limited availability per animal.

How do you know when hanger steak is cooked to medium-rare?

Use a meat thermometer: pull at 130-135°F internal temperature. It will continue cooking while resting, reaching 135-140°F for perfect medium-rare.

Can you cook hanger steak without charcoal?

Yes. Use a hot cast-iron skillet, gas grill, or charcoal alternative. The key is high heat to develop a good sear before finishing to medium-rare.

Should you marinate hanger steak before grilling?

No. Simple seasoning with rosemary salt and pepper lets the beef's natural flavor shine. Over-seasoning or marinating can mask its quality.

How long should hanger steak rest after cooking?

Rest for 5-10 minutes loosely tented to retain heat and allow juices to redistribute for maximum tenderness.