I got this big piece of hanger steak, I’ve never had it before nor cooked it. I’ll be grilling it tomorrow and need some tips!
– Season or marinade?
– What seasonings or marinades are best for hanger steaks?
– How rare should I cook these steaks?
– Good sides to pair it with?
by ivanjr09
25 Comments
Like a steak tip
I grill them medium rare. Whatever seasoning you like.
Grill, don’t go past medium rare. You can do a red wine vines, oil, shallots and mustard or whatever works great too is a bottled Italian dressing. Just don’t marinate too long if using acid.
Chimmichurri marinade to make fajitas. Serve with rice and beans.
Don’t overcook it for sure, medium rare try to do a hard char on the outside rub with oil and whatever seasoning you like and then let it rest real slow to finish cooking and slice against the grain should be tender and flavorful let meat sit out at least 20 to 30 minutes before you cook it to room temperature
It’s an extremely tender steak, but it does require a little bit of preparation. Got to get that Center membrane out very tough and chewy, comes out pretty easy with a sharp knife.
I like to dry brine flavorful cuts like that. Steak rub of your choice afterwards, don’t need to marinade.
High heat quick sear to a medium rare. Charcoal, infrared, or get a searing hot cast iron with some avocado oil. Get it to 130°F, get it off and let it rest. Cut it against the grain.
Delicious steak, I just don’t get it enough. Always a treat when you can find one.
As far as the accompaniments. Hard to go wrong with a baked potato, and asparagus fried in some bacon grease.
Just make sure you cut against the grain.
Dry brine overnight, grill over coals then sear. This cut has a bit of a bite to it, so it really shines when you get closer to medium. This and flat irons are by far my favorite cuts of steak, they’re just packed with flavor.
I like to marinate it in garlic, maple, soy, and grill.
This is how “steak tips” are made in New England. Definitely marinate and grill. Enjoy, when I moved away from Boston it took me a year to find a cut I never knew what it was. Shout out Champions in Peabody Ma
You can marinate it, or not. It’s entirely up to you. Marinating is fine, but it’s totally not necessary with this cut, contrary to what a few people have said here. I never marinate it. Just prepare it like you would with any other quality steak. Salt, pepper, oil, sear on all sides and cook to medium rare. Anything else is just extra, which is fine, but not required.
Marinate it in buffalo sauce and serve it with gorgonzoña mashed potatoes
Marinade it in ACV and red wine for 24 hours. Then on a 525° (or hotter) grill, sear all sides for 5 minutes. Let rest for 5 minutes and serve.
Do a simple quick marinade. Olive oil. Garlic. Fresh herbs. Maybe a little citrus. Paprika. Splash of soy or Worcestershire sauce.
Crank the heat on the grill. It’s a pretty resilient cut. It’ll take up to medium fairly well. Let it rest then do a rough chop and serve as tacos. Diced white onion, chopped cilantro, lime. Make a couple salsas.
It’s also good grilled and served with a chimi churri
Marinade for sure! It will be tough otherwise. Marinade for as long as you can
Read what pitiful-mobilegamer and Sideshow have replied. It’s spot on. This is my favorite steak and if cooked correctly it’s unbeatable. It is difficult to find but some meat markets may not know what you’re requesting. It’s “alias” may also be known as “butcher steak”
Season or marinate is up to you. Hanger steak is a non weight baring muscle. Similar to filet. Taste great as is in my opinion. Salt and pepper. High heat. Sear it. Char it if on the grill. Serve rare to medium. Depending on taste. Fuck med well to well done if you got to. Dishes: steak and potatoes, steak sandwich, steak salad or steak and egg w/country potatoes. Enjoy
Takes to quick high temp grilling/searing and fantastic RARE or how you like it.
It’s a very flavorful cut of beef, so you don’t have to go nuts on a marinade. Olive oil, worcheschire sauce, garlic and pepper.
You’ll wantcto “gather it up”, it has a tendency to stretch out. Can tie it if you like, but if you keep control with your tongs, it’ll betongue,
An addictive sauce to go with it
https://www.chefsteps.com/activities/ultimate-steak-frites
Marinades don’t penetrate. Season with salt and pepper and dry brine in the fridge overnight.
Note the grain direction before you cook so you slice against the grain.
Bro I think that’s filleted alien
It’s a steak with a unique flavor, I would keep it simple with salt and pepper. Peppercorn sauce and fries. It’s my favorite cut, a hard one to find
FAJITAS MY MAN
Looks like pastrami
Damn. I love hanger steak, it was one of my favorite things to cook back in the days of restaurant live.
Get your grill nice and hot, you can seasoned it salt and pepper generously or a marinade. I prefer medium rare but I think a good medium is good too.
It cooks quickly, so you have to baby sit it a lot. One thing I saw other cooks do and i adopted myself was to flip every 30 seconds and 2-5-8 minutes its ready depending on the side.
It has a beautiful beefy taste, and it pairs well with anything, literally anything. Enjoy!
Good lord, I want that in and around my mouth.