Hanger Steak Recipe

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Prized for its flavor and historically known as the butcher’s steak because the butcher would keep it for themselves. The Hanger steak is the second most tender cut on the animal next to the tenderloin.You may have allowed us to marinate it for you in our Jim Beam Whiskey Peppercorn marinade. Remove steak from refrigerator and allow to come to room temperature while preparing your grill for high heat. Remove it from the marinade, grill for about 4 minutes per side until an internal temperature of 135 degrees for medium rare is reached. Remove from the grill, let the rest for 10 minutes, then slice across on the bias using a diagonal angle.

Cook quickly over very high heat till an instant read thermometer reads 135 degrees. Allow to rest 5-10 minutes then slice across with a diagonal angle.

2 Comments

  1. Will the un-marinated hanger steak be split, with the silver skin and sinew removed, or do I need to ask the butcher to do this? Am I correct to assume that the marinated steak has been split and trimmed?

    TIA for any information.

    1. Yes, we always remove the silver skin from our beef cuts and for the Hanger the sinew has been removed.
      Thanks doe asking!

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