If you're lucky, you'll have a good butcher who knows how to break this down into two separate, well-trimmed steaks. Each one will be about a food long and weigh in at 8 to 12 ounces, with a triangular cross section.
I've seen these individual steaks butterflied into wider, thinner steaks supposedly to make for more even cooking. Really, a butterflied hanger steak is too thin to cook to medium rare while still developing a nice crust, so I'd avoid buying them. Instead, stick to a regular trimmed steak, or buy it untrimmed and do it yourself. You'll want to first start by removing all silverskin and excess fat from the exterior with a sharp, sharp boning knife.
Eventually, you'll end up with a piece of meat with two muscles attached by a thick sinew that runs down their center, like this:. Cut the steak in half along that sinew to separate it into two individual hanger steaks, then trim each one down, and you're ready to cook. There are a number of ways to cook hanger both indoors and out, but no matter where you cook it, you want to make sure that you cook it to medium-rare or medium, no more, no less. Unlike, say, a ribeye steak, which will still be pretty tender and juicy at medium or beyond, a hanger steak has a very coarse texture with a distinct grain running through it.
Anywhere beyond medium, and it gets too rubbery to chew. Undercook it, on the other hand, and you get meat that is mushy and slippery. Rare hanger steak is simply not the same as rare tenderloin, ribeye, or strip. Very high heat is essential as well. Yields: 4 servings. Prep Time: 0 hours 15 mins. Total Time: 1 hour 55 mins. Worcestershire sauce.
Vegetable oil, for grill. Kosher salt. Freshly ground black pepper. This ingredient shopping module is created and maintained by a third party, and imported onto this page. Make sure to preheat the grill for about 10 minutes before adding the steaks. There is no magic number that will tell you exactly how long to cook any steak.
Since every steak is different in exact thickness and amount of marbling, the best option is to use an instant read thermometer and check the temperature. Internal temperature will tell you when the steak is done. Do note, that hanger steak is a little thicker and round so it will take a little longer to cook than an average flat steak. Hanger steak is best at medium-rare temperature but you can cook it to medium as well.
As long as you follow the few simple tips, this steak is very easy to prepare. Start with marinating the steak for a few hours and then grill it. Make sure to slice it against the grain and thinly! Add steaks and make sure they are fully covered. Get all the air out and close the bag to seal. Place the bag in a wide shallow bowl or a baking dish to protect the fridge from any spills and let it marinade for about 4 hours or overnight.
Make sure the grill grate is clean and set up two temperature zones. Start enough charcoal for high temperature. Preheat the grill for about 10 minutes after spreading the charcoal.
Take the steaks out of the marinade and let excess marinade drip off back into the back. Place them over direct heat and sear for about 4 minutes on each side. After you get a nice sear on each side, move steaks to the cool side of the grill. Rub the meat with the garlic and place both in the marinade. Turn the meat to coat completely with the marinade. Cover and chill for at least 2 hours and up to overnight.
Bring the meat to room temperature. Prepare an outdoor grill or heavy saute pan. Remove the meat from the marinade and pat dry. Generously salt and pepper both sides. Place on the hot grill, cover and cook for 4 minutes. Turn and cook for an additional 6 to 8 minutes for medium rare, degrees on an instant-read thermometer.
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