Grilling hanger steak on a gas grill is a culinary delight that can elevate your backyard cookouts to a whole new level. This cut of beef is known for its robust flavor and tenderness, making it a favorite among steak enthusiasts. With the right techniques and a few handy tips, you can achieve perfectly cooked hanger steak every time. In this article, we will guide you through the step-by-step process of preparing and grilling hanger steak on a gas grill, ensuring that you savor the mouthwatering flavors of this delicious cut.
Choosing the Perfect Hanger Steak
Before you embark on your grilling adventure, it’s crucial to start with a high-quality hanger steak. Look for a well-marbled piece with a vibrant red color and minimal connective tissue. The hanger steak comes from the diaphragm muscle, so it has a distinct grain that you need to take into account when slicing and cooking.
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Preparing the Hanger Steak
Properly preparing the hanger steak is essential to achieve optimal flavor and tenderness. Begin by trimming off any excess fat or silver skin from the steak’s surface. While hanger steak has great flavor, it benefits from marinating to enhance its taste further. Create a simple marinade using ingredients such as olive oil, minced garlic, soy sauce, Worcestershire sauce, and your choice of herbs and spices. Let the steak marinate in the refrigerator for at least 30 minutes or up to a few hours.
Preheating the Gas Grill
To ensure even cooking and perfect sear marks on your hanger steak, preheating the gas grill is crucial. Start by cleaning the grates and then preheat the grill to medium-high heat, around 400-450°F (200-230°C). Close the lid and let the grill heat up for about 10-15 minutes. This step helps to create a consistent cooking environment and prevents sticking.
Grilling the Hanger Steak
Once the grill is preheated, it’s time to cook your marinated hanger steak. Remove the steak from the marinade, allowing any excess to drip off, and pat it dry with paper towels. Brush the grates with oil to prevent sticking and carefully place the steak on the grill. For a perfect medium-rare steak, cook it for about 4-5 minutes per side, flipping only once. However, adjust the cooking time according to your desired level of doneness.
During the cooking process, try to resist the temptation to press down on the steak, as this can cause flavorful juices to escape. Instead, use tongs or a spatula to handle the steak gently. To achieve beautiful sear marks, rotate the steak 45 degrees halfway through the cooking time on each side.
Resting and Serving
After the hanger steak reaches your preferred level of doneness, transfer it to a cutting board and allow it to rest for about 5-10 minutes. This crucial step allows the juices to redistribute, resulting in a more flavorful and tender steak. Avoid cutting into the steak immediately, as it will cause the juices to escape.
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Once the resting period is over, slice the hanger steak against the grain, which helps to break down the muscle fibers and maximize tenderness. Serve the juicy slices on a platter, garnished with fresh herbs or a drizzle of chimichurri sauce for an extra burst of flavor.
That’s a great tip for prepping a hanger steak! Removing the sinew is indeed an important step to ensure a better eating experience. It’s good to know that both Mar and Chapple recommend buying the meat with the sinew intact, as it can be more cost-effective, and then removing it yourself.
Using a long sharp knife to slice the sinew in long strokes, while pulling it taut, is an effective method. Chapple’s suggestion of using a paper towel to get a better grip is also helpful. It’s always nice to find ways to utilize every part of the ingredient, so browning the inedible bits and using them to make stock is a great idea shared by Mar.
Once the hanger steak is prepared and ready to cook, seasoning it liberally with salt is important for enhancing the flavor. While black pepper can also be used, Mar prefers to stick to salt alone to avoid the taste of burnt black pepper.
Regarding the cooking process, the texture and grain of the muscle make a significant difference between hanger steak and rib eye. While rib eye is often enjoyed rare, hanger steak benefits from longer cooking. Mar suggests cooking it to a medium doneness to help the tissues break down, resulting in a more tender piece of meat.
Grilling hanger steak on a gas grill is a wonderful way to enjoy the rich flavors of this exceptional cut of beef.
Remember, these are general guidelines, and individual preferences may vary. Always use a meat thermometer for accurate temperature readings and adjust cooking times accordingly. Enjoy your deliciously grilled hanger steak!