Hanger Steak
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My hanger steak recipe transforms an underrated cut into a satisfying, steak-house quality dinner. It’s so juicy and tender and cooks FAST.
Serving steak for dinner never gets old in my house. It’s the most requested family meal, and I try to cook it once a week- or whenever my wallet allows me. Back in culinary school, I spent two semesters focusing on beef and steak (there are so many cuts to learn), and hanger steak quickly became one I carried into my own kitchen.
It’s an affordable yet underrated cut of beef, and after testing it side by side with filet mignon and New York strip steak, I can honestly say it holds its own. The secret to perfect hanger steak comes down to how you season it and how you cook it. Grilling or searing- whether on an outdoor grill or a grill pan- gives it that juicy, steakhouse-worthy texture. As for seasoning, less is more. A short marinade is all it needs to deliver incredible flavor. Quick to cook, melt-in-your-mouth tender, and a fraction of the cost of premium cuts- this is the steak I rely on for big flavor without the hefty price tag.
What is hanger steak?
Hanger steak (or butcher’s steak) is a flavorful and tender cut of beef taken from the diaphragm muscle near the rib and loin area. This well-exercised muscle gives this steak its signature beefy flavor and natural tenderness. Despite this tenderness, hanger steak should still remind you of flank and skirt steak because it’s best when it’s marinated and seared over high heat.
Table of Contents
Why I love this recipe
- Inexpensive, yet elegant. Hanger steak is a great alternative for special occasions or dinners, because it’s more affordable but is equally as tender and flavorful.
- Make it ahead. Let the steaks marinate overnight, then grill the next day!
- Great for grilling. As the steaks grill, the marbled fat melts into the meat, making every bite extra moist and flavorful. Don’t fret, though- I’ve included my trusted stovetop method too.
Key Ingredients
Find the printable recipe with measurements below.
- Hanger steaks. This exceptionally flavorful cut of beef is best when the excess fat has been trimmed from the edges, so try to get it from a butcher if possible.
- Olive oil. This is the base of the marinade. It helps infuse flavor into the meat and acts as a natural tenderizer.
- Hanger steak marinade. My simple mix features soy sauce, lemon juice, Worcestershire sauce, fresh garlic cloves, salt, and pepper.
How to cook hanger steak
Step 1- Make marinade. Whisk the marinade ingredients in a bowl.
Step 2- Marinate. Add the steaks to it. Marinate for at least 10 minutes or up to 8 hours.
Step 3– Cook the marinated steaks on a hot grill or grill pan until they’re medium-rare. Rest for 10 minutes, then slice and serve.
Hanger steak temperature guide
Always use an instant-read thermometer for accuracy- steaks rise about 5°F as they rest.
From both culinary training and home testing, hanger steak shines at medium-rare to medium. At this range, the fat has melted enough to keep the meat juicy. Go past medium and it quickly turns chewy, which is why steakhouses (and butchers who know this cut well!) rarely recommend cooking it further.
- Rare. 125°F to 130°F (52°C to 54°C).
- Medium-rare. 135°F to 140°F (57°C to 60°C)
- Medium. 145°F to 150°F (63°C to 66°C)
Chef Arman’s tips
- Slice against the grain. By cutting across (against) the grain, you shorten the fibers, which gives you tender, easy-to-chew bites (not chewy and tough!). I still pause before slicing to look for those lines. Once you get into the habit, it becomes second nature, and the difference is huge!
- Bring to room temperature. Let the steaks rest on the kitchen counter for 20 to 30 minutes before cooking to help them grill evenly.
- No grill? No problem! I often cook this steak on the stovetop, either in a hot skillet (pictured) or a grill pan.
- Don’t marinate for too long. For the best results, let the steaks soak for a minimum of 10 minutes or a maximum of 8 hours. Any longer, and the meat fibers may become mealy or mushy.
- Always let the steaks rest for 10 minutes before serving. This allows the natural juices to be redistributed, producing extra-tender meat with rich flavor.
Frequently asked questions
No, it isn’t. I’ve cooked all three cuts, and while they all come from the cow’s lower belly area, hanger steak is definitely more tender than flank and has a deeper, beefier flavor compared to skirt. If you’ve only ever tried flank or skirt, hanger will taste like an upgrade!
There’s only one hanger steak per cow so that supply can be limited. I’ve often had to call ahead at my butcher or local grocery store to make sure they have it in stock- it sells out quickly! Sometimes, it’s also labelled under a different name, like “hanging tenderloin”, which can make it easy to miss if you don’t know what to look for.
Storage instructions
To store: Keep the leftovers in an airtight container in the refrigerator for 4 days.
To freeze: Let cool, then freeze the leftover steak in a container or ziplock bag for 2 months.
More elegant steak recipes
- Picanha steak
- Tomahawk steak
- New York Steak
- Cowboy steak
- Bavette steak
- Flat iron steak
- Denver steak
- Chimichurri steak
Hanger Steak
Video
Ingredients
- 3 pounds hanger steaks 2 large steaks
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Remove the steaks from the refrigerator and bring to room temperature.
- In a small bowl, whisk together the olive oil, soy sauce, garlic, lemon juice, and Worcestershire sauce.
- Season the steaks with salt and pepper and place them in a bowl. Pour the marinade all over it, cover, and refrigerate for 10 minutes or up to 8 hours.
- Preheat a grill to high heat or use the stovetop and cook the steaks in a skillet or grill pan. Once the grill is heated to high, remove the steaks from the marinade and grill for 4 minutes per side or until they reach an internal temperature of 135°F.
- Remove from the grill and let the meat rest for 10 minutes before slicing across the grain.
Notes
- Doneness: This steak is best served medium-rare to medium. Any higher and you risk the steak being dry and rubbery.
- Marinating time: No longer than 8 hours, please.
- Leftovers: Keep in the fridge for up to 4 days or the freezer for up to 2 months.
- Reheating: To reheat leftover steak without drying it out, heat it in a baking dish at 250ºF (or until the internal temperature reaches 110ºF). Heating in a covered pan on the stove also works well.
Where is the measurement for lemon juice?
1/2 teaspoon sorry!
Hello! I don’t have much experience grilling and Illinois’ winters aren’t conducive to the grill method, so how else would you recommend this dish be prepared?
Thank you!
Added new cooking methods we tested 🙂
I used less meat but adjusted and added extra garlic (minced) and a little steak sauce in addition to the other ingredients for a quick 1 1/2 hr marinate and pan fried it in olive oil and finished with butter. It was delicious!!!
No lemon added.
DELICIOUS!!! MY FAMILY LOVED THE TASTE! KEEPER