Grilled Hanger Steak is an excellent cut of steak known for its robust flavor and tender texture. This cut of beef, sometimes known as “butcher’s steak,” is beloved for its beefy taste and relatively low cost compared to other premium cuts of beef. Grilling hanger steak makes it a fantastic choice for a quick lunch or dinner option. This post will guide you through the basics of preparing and grilling hanger steak, getting you the perfect char and final temp every time.
Grilled Hanger Steak
A good hanger steak is hard to beat, even when you’re comparing it to a tenderloin, ribeye, or filet mignon. The hanger steak is particularly delicious due to its high marbling, which enhances both flavor and tenderness.
This cut comes from a part of the cow that does relatively little work, which is why it remains so tender. Its unique, slightly grainy texture helps it absorb marinades well, contributing further to its potential.
In this post, we season them simply with salt and pepper, but this is a great candidate for our Steak Marinade Recipe.
Also, hanger steaks have a richer, more pronounced beefy taste than many other cuts, making them a favorite among beef enthusiasts.
How To Grill The Perfect Steak Every Time
The key to a GREAT steak is to not overcook it. Unless you’ve been cooking steaks for a long time, you’re going to need a good thermometer to make sure you pull the steaks off the grill at the proper time.
We love the Meater wireless thermometer for this. The Meater Block, in particular, has 4 probes so you can use one in every steak you’re making.
If you want a more straightforward solution, the Thermapen One is a great option. Just check the steaks a few minutes after you flip them, and remember – the thinner the steak, the faster the cook. Pulling your steaks off the grill a little early rather than a little late is always better.
Use the chart below to decide what temperature to remove your steaks from the grill at, and you’ll never have a dry, tough, overcooked steak again.
| STEAK TEMPERATURES | PULL | FINAL |
| RARE | 115° | 120° |
| MID-RARE | 125° | 130° |
| MEDIUM | 130° | 135° |
| MEDIUM-WELL | 135° | 140° |
| WELL | 140° | 145° |
Why you’ll love this dish…
- Rich Flavor: Hanger steak has a deep, meaty flavor that’s enhanced by simple seasoning and high-heat grilling.
- Quick Cooking Time: It cooks relatively quickly, making it ideal for a fast, gourmet meal.
- Versatility: This steak can be served with a variety of sides and sauces, adapting easily to different cuisines.
- Cost-Effective: Hanger steak offers gourmet taste at a more affordable price point than other premium steaks.
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Grilled Wagyu Hanger Steak shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Hanger Steak
- Kosher Salt
- Ground Black Pepper
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How to make Grilled Wagyu Hanger Steak
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
Preheat the Grill:
Heat your grill to a high temperature of around 450°F to ensure a good sear on the steak.
Season the Steak:
Generously season the steak on all sides with kosher salt and ground black pepper to enhance its natural flavors.
Monitor the Temperature:
If available, use a wireless thermometer to monitor the internal temperature of the steak, aiming for precision in doneness.
Grill the Steak:
Place the steak on the grill, cooking each side for 4-5 minutes. This will create a nice crust while keeping the inside juicy.
Rest Before Serving:
Allow the steak to rest for 5-10 minutes after grilling. This helps the juices redistribute, ensuring every bite is moist and flavorful.
Serve with Smoked Twice Baked Potatoes!
Grilled Wagyu Hanger Steak FAQ
How should I store leftover hanger steak?
Store it in an airtight container in the refrigerator for up to 3 days.
Can I reheat grilled hanger steak?
Yes, gently reheat it in a skillet over medium heat to preserve its tenderness.
Can I prepare this steak in advance?
Steak is best served immediately after you cook it. If you have leftovers, they will be good, but I wouldn’t prepare this in advance on purpose.
Are there substitutions I can make?
If hanger steak is unavailable, skirt or flank steaks are good alternatives.
Serve this with…
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Grilled American Wagyu Hanger Steak
Ingredients
- 32 ounces hanger steak
- 4 teaspoons kosher salt
- 1 teaspoon ground black pepper
Instructions
- Preheat your grill to 450°F.
- Season the steak on all sides with the salt and pepper.
- If you have wireless thermometers, place them into the center of the steak to monitor cooking temps.
- Place the steaks into the preheated grill and let cook for 4-5 minutes per side.
- Pull the steaks off the grill when they reach a few degrees under your desired internal temperature. For us, we pull at around 125°-130°F. See the chart in the post for more steak temps that'll suit your needs.
- Let the steaks rest for 5-10 minutes before serving.
