Our Reverse Seared Grilled Hanger Steak is a deceptively simple way to get restaurant-quality results at home. Hanger steak is naturally tender and intensely beefy, and the reverse sear method delivers even cooking with a deep smoky flavor from the grill. Finish the steak in a hot cast-iron skillet with butter, then glaze it with a sweet-and-spicy bourbon sauce for a bold, balanced finish. The technique is straightforward, the cooking time is reasonable, and the result is tender, flavorful bites every time.
Reverse Seared Hanger Steaks
Hanger steak often feels like a secret steakhouse find: remarkably tender, richly flavored, and economical compared with premium cuts. When prepared with a low-and-slow start on the grill followed by a quick, high-heat sear, it develops an even cook with a great crust and a juicy interior. Add a bourbon glaze with honey and a touch of sriracha, and you have a dinner that tastes much fancier than the effort required.
This preparation is ideal for entertaining or a special weeknight meal. The reverse sear makes the process forgiving, so you can step away from the grill without worrying about an overcooked edge. The glaze brings depth—sweetness from the honey, warmth from the bourbon, and a faint heat from the sriracha—pulling the whole dish together without overpowering the meat.
Why You’ll Love This Dish
- Powerful beef flavor — Hanger steak has a concentrated, beef-forward taste.
- Smoky + sweet glaze — Bourbon, honey, and sriracha create a balanced finishing sauce.
- Reliable technique — Reverse searing yields consistent doneness and a great crust.
- Quick finish — The final sear and glaze take only minutes.
- Great value — A satisfying alternative to pricier steaks like ribeye or tenderloin.
Recipe Shopping List
You likely have a few of these basics on hand. For exact amounts, use the ingredient list in the recipe card below.
- Hanger steak — A flavorful, tender cut. Skirt or flank steak can substitute in a pinch.
- Salt & pepper — Use kosher salt and freshly ground black pepper for best results.
- Bourbon whiskey — Adds complexity and warmth to the glaze.
- Honey — Balances the bourbon and tames the heat.
- Garlic — Fresh minced garlic boosts aroma and depth.
- Sriracha — A little gives tangy heat without dominating the sauce.
How To Make This Recipe
Below is a concise overview of the technique. Follow the full instructions in the recipe card for timing and temperature details.
- Preheat the grill — Set a pellet or charcoal grill to low heat (around 225°F) for the reverse sear.
- Season — Generously salt and pepper the steak on all sides.
- Slow-cook to temperature — Place the steak on the grill and cook until it is roughly 10°F below your desired final temperature.
- Sear in a skillet — Heat a cast-iron skillet until very hot, add butter, and sear the steak 1–2 minutes per side for a deep crust.
- Make the glaze — Reduce the heat slightly and add bourbon, honey, minced garlic, sriracha, and a pinch of salt to the skillet. Whisk and simmer 2–3 minutes until slightly thickened, then spoon over the steak.
Recipe FAQ
Hanger steak comes from the diaphragm area of the animal and is prized for its tenderness and concentrated beef flavor. There is only one hanger steak per animal, which helps explain its desirable reputation. When cooked properly, its texture can rival tenderer cuts at a fraction of the cost.
Reverse searing means cooking the steak gently at low temperature first, then finishing with a short, intense sear. This method produces an even interior color without the overcooked gray ring often seen on traditionally seared steaks, while still delivering a deeply browned, flavorful crust.
No. Hanger, flank, and skirt are distinct cuts from different parts of the carcass. Hanger steak is prized for tenderness and flavor; skirt and flank have their own textures and best uses. All are great when cooked correctly, but hanger stands out for its steakhouse-like richness at a lower price point than tenderloin.
Tips for making a delicious hanger steak
Reverse searing is ideal for hanger steak because the gentle initial cook keeps the center from overcooking while building a smoky flavor. A wood-pellet grill or other grill that imparts a bit of smoke will elevate the meat’s natural richness. Use a hot cast-iron pan for the final sear to develop a deep, even crust. Rest the steak briefly after searing so juices redistribute before slicing across the grain for maximum tenderness.
Traeger Grilled Hanger Steak
This grilled hanger steak is economical, tender, and packed with beefy flavor. The reverse-sear method ensures even cooking and a perfect crust; the bourbon glaze adds a smoky-sweet finish.
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Ingredients
Steak
- 1 hanger steak
- Salt and pepper
Bourbon Sauce
- 1/8 cup bourbon whiskey
- 1/8 cup honey
- 1/2 teaspoon minced garlic
- 1/4 teaspoon salt
- 1 teaspoon sriracha
Instructions
- Preheat your wood-pellet or charcoal grill to 225°F (105°C).
- Season the hanger steak liberally with salt and pepper on all sides.
- Place the steak on the grill and cook until it is about 10°F (6°C) below your desired final temperature (see notes for targets).
- Heat a large cast-iron skillet over high heat on the stove. Add a teaspoon of butter and immediately place the steak in the pan.
- Sear each side 1–2 minutes until a deep crust forms.
- Reduce heat to medium, add the bourbon, honey, garlic, sriracha, and salt to the skillet. Whisk and simmer 2–3 minutes until the sauce thickens slightly, then spoon it over the steak.
- Remove the steak, let it rest briefly, then slice across the grain and serve with the glaze.
Notes
Pull the steak from the low-and-slow phase at these internal temperatures to account for the final sear carryover:
- Rare — Pull at 115°F (finished ~125°F)
- Medium Rare — Pull at 125°F (finished ~135°F)
- Medium — Pull at 135°F (finished ~145°F)
Nutrition Information (estimated per serving)
Calories: 133 • Total Fat: 7g • Saturated Fat: 3g • Cholesterol: 36mg • Sodium: 180mg • Carbohydrates: 6g • Protein: 10g
Nutrition data is an estimate. Consult a trusted source if you need precise values for medical reasons.
Serve This With
Pair the hanger steak with hearty, comforting sides that complement the glaze: creamy mashed potatoes, scalloped potatoes, or a crisp green salad with a bright vinaigrette. For a more indulgent option, add grilled lobster tails for a surf-and-turf experience.
More Reverse Seared Recipes
- Reverse Seared Tri Tip
- Reverse Seared Venison Sirloin
- Reverse Seared Flank Steak
- Reverse Seared Flat Iron Steak