This Hanger Steak recipe is a carnivore's dream come true! With its robust flavors and succulent texture, this steak offers a richness that's simply irresistible. You can grill it or cook it on your Blackstone griddle.
Hanger steak is a delicious cut of meat that is often overlooked. I love it when I want something that will wow family and friends without breaking my budget.
It is so delicious that I’ve heard it called the butcher’s cut - because it is underrated and only butcher’s know how great it is. In fact, it has only recently become a popular choice for home cooks looking for the perfect grilled steak.
When cooked correctly, hanger steak is juicy and full of beefy flavor. (And it is even better if you pair it with compound butter.)
Give it a try tonight, and hanger steak just may become your new favorite cut.
Make sure you check out my beef recipe collection. Don't miss my quick Blackstone Griddle Steak, Sous Vide Hanger Steak, Reverse Sear Prime Rib, Picanha Steak, Marinated Tri Tip Steak Recipe, and Oven Roasted Tri Tip.
Reader review
"Wow I was pleasantly surprised with this !! Never expected such a hit with this !! THANK YOU I’m doubling it for next time ❤️" —Kim
Ingredients
Let's Talk Ingredients
Hanger steak isn’t always easy to find; you may have to ask your butcher. I order mine online.
Avocado oil is my go-to for this, but any high-heat oil like vegetable or canola works fine. Skip the extra virgin olive oil—it doesn’t handle high heat well. Dijon mustard adds a nice tang, but I’ve made this with spicy brown mustard, and that worked too.
If you’re out of balsamic vinegar, mix a teaspoon of Worcestershire sauce with two teaspoons of lemon juice or soy sauce—it won’t taste exactly the same, but it gives a great punch of flavor.
Tips & Tricks
- Having an instant-read thermometer is critical to making sure your steak is perfectly cooked. If you are making your steak on a Blackstone Griddle, I also recommend an infrared thermometer to make sure your griddle is at the correct temperature.
- Make sure you remove the membrane running down the middle of your steak. I typically buy my hanger steak with the membranes removed, but if yours are not, you will want to remove them before cooking to avoid a steak that is tough and chewy. To do this, look for the thin, silvery skin on your steak - that's your membrane. Carefully slide your knife under it and slice it away. Be patient and take your time, we don't want any accidental cuts in the steak itself.
- Hanger steak is relatively tender but can be tougher than some cuts. It is important to slice against the grain.
Tools Needed to Make This Hanger Steak Recipe
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- Grill or Blackstone Griddle
- Shallow Dish
- Mason jar or Blender
- Instant Read Thermometer
- Infrared Thermometer or Surface Thermometer
How to Cook Hanger Steak
First, start by making your hanger steak marinade.
Do this by combining the oil, dijon mustard, vinegar, rosemary, garlic, salt and pepper in a blender or mason jar. (You could also whisk the marinade together in a small bowl.)
Place the steak in a shallow baking dish or bowl and pour the marinade over it.
Marinate hanger steak overnight in the refrigerator.
Remove the steak from the marinade and allow it to sit at room temperature for about an hour. Discard excess marinade.
Blot it with paper towels to remove excess moisture.
Grilled Hanger Steak Recipe
Heat your grill to high and brush the grates with a heat-safe oil.
Cook the steak for about 4 to 5 minutes on each side for medium rare. Be sure to use an instant-read thermometer to make sure the steak reaches your desired internal temperature.
Rest your grilled hangar steak for 5 minutes, then slice against the grain.
Blackstone Griddle Hanger Steak
Preheat your griddle to 425° - 450 F. This should be about medium-high, but what it takes will depend on the wind, outdoor temperature, and the specific model of Blackstone griddle that you have.
I recommend using an infrared thermometer or griddle thermometer to ensure you have the proper temperature.
Oil the griddle, and then add the steaks.
Cook for 5 minutes, and then flip. Cook for an additional 5 minutes, and then remove when the desired temperature is reached.
Allow to rest for five minutes, and then slice against the grain.
Grilled Hanger Steak Recipe with Balsamic Dijon Marinade
Ingredients
- ½ cup avocado oil plus more for oiling the grill or griddle
- 2 tablespoons dijon mustard
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh chopped rosemary or 1 teaspoon dried
- 1 tablespoon minced garlic
- 1 ½ teaspoons sea salt
- 1 ½ pounds hanger steak
Instructions
- In a blender or mason jar, combine the avocado oil, dijon mustard, balsamic vinegar, rosemary, garlic, and salt.
- Place the hanger steak in a shallow dish and pour the marinade over it.
- Marinate in the refrigerator overnight. If you are in a hurry, you can marinate it at room temperature for one hour.
- Remove the steak from the marinade and allow to come to room temperature.
- Blot with paper towels to remove excess moisture.
Grill
- Heat your grill to high heat. Brush the grates with oil.
- Cook the steaks for 8 to 10 minutes, flipping halfway through. (For medium-rare. Actual time will depend on the shape and thickness of the steak.)
- Allow to rest for 5 minutes, and then slice against the grain.
Blackstone Griddle
- Heat the Blackstone griddle to medium-high heat. (400 ° F to 450 ° F)
- Oil the griddle and then add the steaks.
- Cook for 5 minutes and then flip, cook an additional 4 minutes or to desired doneness.
- Remove from heat, and allow to rest fo 5 minutes before serving.
- Slice against the grain to serve.
Natalie says
Great recipe Wendy! My steaks were perfect!
Glenda says
This recipe was perfect timing! I just got hanger steaks in my Butcher Box shipment. Your recipe made them mouthwateringly delicious! Thanks!
James says
This suggestion on a perfect way to get my dinner for tomorrow night started. We will have your receive on the counter. Guest are invited. Now, with your recipe we will have a great dinner.
Wendy Polisi says
I hope you enjoyed it!
Kim MacLaren says
Wow I was pleasantly surprised with this !! Never expected such a hit with this !! THANK YOU I’m doubling it for next time ❤️
Wendy Polisi says
I am so glad that you enjoyed it!
Holly says
Delicious! Even better the next day!
Wendy Polisi says
I am so glad that you enjoyed it!
Y says
Hi,
Great recipe
If I’m making this for a dinner party and make it earlier in the day. How do I serve it later to stay fresh?
Wendy Polisi says
For a dinner party, I'd always cook steak fresh. There really isn't a way to keep a cut like this as good as it would be if cooked fresh. If you want to do something ahead, I'd suggest a Sous Vide and then sear just before serving. I have a recipe for that that isn't yet posted -I'd be happy to send it to you if you are interested.