Love juicy steaks? Try my bavette steak, flat iron steak, Denver steak, or chimichurri steak next. Serving steak for dinner never gets old in my house. It’s definitely the most requested family meal, and I try and cook it once a week, or whenever my wallet allows me to! My hanger steak recipe is always a good standby. It’s an affordable and, quite frankly, underrated cut of beef. It needs very little to make it shine, and it tastes absolutely incredible.
Why I love this recipe
Inexpensive, yet elegant. Hanger steak is a great alternative to my filet mignon for holidays and special occasions 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. PERFECT for tacos. I love slicing this steak into thin strips and making steak tacos or steak fajitas with them.
Ingredients needed
Hanger steaks. This exceptionally flavorful cut of beef is best when the excess fat has been trimmed from the edges, so try and 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. Soy sauce. For a rich, umami element in the marinade. It also enhances the depth of beefy flavors. Lemon juice. The acidity helps break down the beef and brighten the flavors. Worcestershire. This creates an intensely flavorful, well-rounded steak marinade. Garlic. To intensify the overall savory flavor profile of the beef. Sea salt and pepper. To taste.
How to cook hanger steak
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. 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.
Arman’s recipe tips
Don’t marinate for too long. For the best results, let the steaks soak for a minimum of 20 minutes or a maximum of 8 hours. Any longer, and the meat fibers may become mealy or mushy. No grill? No problem! I often cook this steak on the stovetop either in a hot skillet (pictured) or grill pan. Bring to room temperature. Let the steaks rest on the kitchen counter for 20 to 30 minutes before cooking to help them grill evenly. The steak should sizzle when it touches the grill grates, so make sure the grill is preheated between 450°F and 500°F. If you’re using a grill pan or stovetop, use the highest heat possible. This gives it a nice crust. Always let the steaks rest for 5 to 10 minutes before serving. This allows the natural juices to be redistributed, producing extra tender meat with rich flavor. Slice against the grain. This way, the integrity of the steak’s texture and flavor isn’t affected.
Storage instructions
To store: Keep the leftovers in an airtight container in the refrigerator for 3 to 4 days. Use an instant-read thermometer and this general guide to grill the hanger steaks to your preferred level of doneness. Remember that the steaks will continue to come up to temperature as they rest, so remove them when they’re 5 degrees away from your desired temperature:
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) Medium-well. 150°F to 155°F (66°C to 68°C) Well done. 160°F to 165°F (71°C to 74°C)
I recommend cooking hanger steak to medium-rare or medium. Anything higher and the steak may become chewy or dried out. While hanger, skirt, and flank steak share many of the same qualities, they are three distinctly different cuts of steak:
Hanger steak comes from the tender diaphragm area and has a rich, beefy flavor. Skirt steak is a long, thin, and fibrous cut taken from the plate section, so it has a more robust, meaty taste. Flank steak is a long, flat, and significantly grainy cut from the abdominal muscles. It’s lean and has a slightly chewy texture with a bold beefy flavor.
To reheat: 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. To freeze: Let cool, then freeze the leftover steak in a container or ziplock bag for 2 to 3 months.
Frequently asked questions
More delicious beef dinners
Picanha steak Tomahawk steak New York Steak London Broil in Oven Beef barbacoa Instant Pot Brisket Cowboy steak Or any of these beef recipes
Originally published June 2023, updated and republished July 2024
