Grilled Hanger Steak is a standout cut prized for its bold, beefy flavor and tender texture. Often called the “butcher’s steak,” hanger steak delivers a rich eating experience at a fraction of the cost of more celebrated cuts like ribeye or filet. When grilled over high heat, it develops an excellent crust while remaining juicy and flavorful inside, making it a great option for a quick weeknight meal or an impressive weekend dinner.
Grilled Hanger Steak
A well-cooked hanger steak stacks up beautifully against premium steaks like tenderloin or ribeye. Its generous marbling enhances both flavor and tenderness, and because it comes from a part of the animal that doesn’t get much exercise, it stays remarkably tender when cooked properly. The meat’s slightly coarse grain soaks up seasonings and marinades readily, which makes it adaptable to many flavor profiles.
In the simplest preparation, a generous seasoning of kosher salt and freshly ground black pepper is all you need to bring out the steak’s natural character. That said, hanger steak also responds well to bright marinades, herb rubs, or compound butters for finishing.
Hanger steak’s pronounced beefy aroma and flavor make it especially popular with steak lovers and home cooks who want great taste without paying premium prices for prime cuts.
How To Grill The Perfect Steak Every Time
The most important rule for a great steak is not to overcook it. A reliable instant-read or wireless thermometer takes the guesswork out of grilling: check internal temperature and remove the steak from heat a few degrees before it reaches your target, as carryover cooking will raise the temperature slightly while the steak rests.
If you don’t have a thermometer, watch cook times closely and factor in steak thickness. Thinner steaks cook much faster, so plan accordingly. When in doubt, err on the side of undercooking; you can always sear again or return the steak briefly to the grill, but you can’t reverse overcooking.
Use the temperature chart below to know when to pull your steak from the grill and to ensure consistent results every time.
| 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 shines with simple seasoning and a hot grill.
- Quick Cooking Time: It cooks fast, so you can have a restaurant-quality steak on the table in under 30 minutes.
- Versatility: Serve it plain, sliced over salads, tucked into sandwiches, or finished with a pan sauce or chimichurri.
- Cost-Effective: This cut delivers gourmet flavor at a lower price than many other premium steaks.
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Recipe Shopping List
Here are the basic items you’ll need to make this grilled hanger steak. For exact quantities, refer to the recipe card below.
- Hanger steak (about 2 pounds / 900 g total for 4 people)
- Kosher salt
- Freshly ground black pepper
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How To Make This Recipe
Below is a straightforward overview of the cooking process. Follow the full steps in the recipe instructions to achieve the best results.
- Preheat the grill – Heat your grill to high, around 450°F (230°C), to develop a good sear.
- Season the steak – Pat the steak dry and season generously on all sides with kosher salt and ground black pepper.
- Monitor the temperature – Use an instant-read or wireless thermometer if you have one; place the probe into the thickest part of the steak.
- Grill the steak – Sear the steak 4–5 minutes per side for medium-rare, adjusting time for thickness and desired doneness.
- Rest before serving – Let the steak rest 5–10 minutes so juices redistribute, then slice against the grain and serve.
Serve with Smoked Twice Baked Potatoes!
Recipe FAQ
How should I store leftover hanger steak?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve tenderness.
Can I reheat grilled hanger steak?
Yes. Reheat slices gently in a skillet over low to medium heat or warm briefly in the oven to avoid drying out the meat.
Can I prepare this steak in advance?
Hanger steak is best served right after cooking. You can season it ahead of time, but cooking and serving immediately yields the best texture and flavor.
Are there good substitutions?
If hanger steak is not available, skirt steak or flank steak are flavorful alternatives, though cooking times and slicing technique may differ.
Serve This With
- Smoked Mashed Potatoes
- Grilled Broccolini
- Homemade Caesar Salad
More Beef Recipes
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Steak and Potato Pie
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Ground Beef Quesadillas
Eat More Steak
- Smoked Flank Steak
- Blackstone Steak Udon
- American Wagyu Ribeye
- Filet Mignon with Lobster
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Grilled American Wagyu Hanger Steak
This straightforward grilling method yields a flavorful, perfectly cooked hanger steak every time. Simple seasoning and a hot grill are all you need.
Ingredients
- 32 ounces hanger steak (about 900 g)
- 4 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat your grill to 450°F (230°C).
- Pat the steak dry and season it on all sides with kosher salt and black pepper.
- If using a thermometer, insert the probe into the center of the steak to monitor internal temperature.
- Place the steak on the preheated grill and cook 4–5 minutes per side, until it reaches a few degrees below your target temperature.
- Remove the steak from the grill and let it rest 5–10 minutes before slicing against the grain and serving.
Nutrition Information (per serving)
Calories: 473 | Total Fat: 32g | Saturated Fat: 14g | Unsaturated Fat: 17g | Cholesterol: 138mg | Sodium: 2444mg | Carbohydrates: 0.3g | Fiber: 0.1g | Sugar: 0.003g | Protein: 46g