How to BBQ a Whole Hanger Steak: A Step-by-Step Guide

Hanger steak is one of the most flavorful cuts of beef, often referred to as the “butcher’s steak” because butchers used to keep it for themselves rather than selling it. This cut comes from the lower belly of the cow and has a rich, beefy taste with a texture similar to a skirt or flank steak. When cooked correctly, hanger steak is incredibly tender and juicy, making it a fantastic choice for BBQ enthusiasts. In this guide, we will walk you through everything you need to know to BBQ a whole hanger steak to perfection.

Choosing the Right Hanger Steak

Since hanger steak is not as commonly found as ribeye or New York strip, you may need to visit a butcher or a specialty meat market. When selecting a hanger steak, keep these factors in mind:

• Marbling: Look for a piece with good marbling (thin streaks of fat) throughout the muscle. This will enhance the flavor and tenderness when grilled.
• Color: A fresh hanger steak should be deep red, indicating good quality.
• Size: Whole hanger steaks usually weigh around 1.5 to 2 pounds. Make sure to get a size that fits your grill setup.

Preparing the Hanger Steak

Proper preparation ensures a delicious BBQ experience. Here are the steps to get your hanger steak ready for the grill:

1. Trim the Steak

Hanger steak often has some silver skin and connective tissue that can make it chewy if left on. Use a sharp knife to carefully trim away any excess fat and silver skin.

2. To Marinate or Not to Marinate?

Hanger steak has a bold, beefy flavor, so it does well with both marinades and dry rubs. Here are two options:

Option 1: Marinade

A marinade helps tenderize the meat and infuse additional flavor. Here’s a simple marinade recipe:

• ¼ cup olive oil
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1 teaspoon black pepper
• ½ teaspoon smoked paprika
• Juice of 1 lime

Mix the ingredients in a bowl, then place the hanger steak in a resealable plastic bag or container and pour the marinade over it. Let it sit in the fridge for at least 2 hours, preferably overnight.

Option 2: Dry Rub

If you prefer to keep it simple, use a dry rub instead. Here’s a great seasoning mix:

• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

Rub the seasoning all over the steak and let it sit at room temperature for 30 minutes before grilling.

Setting Up the Grill

The right grill setup ensures even cooking and a good sear. Here’s how to do it:

Charcoal Grill Setup

• Set up a two-zone fire by placing hot coals on one side of the grill and leaving the other side empty.
• This allows you to sear the steak over direct heat and then move it to indirect heat to finish cooking.
• Preheat the grill to medium-high heat (400–450°F).

Gas Grill Setup

• Preheat the grill with one side on high heat and the other on low or off to create a two-zone setup.
• Aim for a temperature of 400–450°F.

Grilling the Hanger Steak

Now comes the fun part—grilling the hanger steak to perfection.

1. Searing the Steak

• Place the steak over direct heat and sear each side for 2-3 minutes until a deep, brown crust forms.
• Avoid excessive flipping—just let it develop a nice sear before turning.

2. Moving to Indirect Heat

• Once both sides are seared, move the steak to indirect heat and close the lid.
• Cook for another 5-7 minutes, depending on your preferred doneness.

3. Checking for Doneness

Use a meat thermometer to check the internal temperature:

• Rare: 120–125°F
• Medium-Rare: 130–135°F (Recommended for hanger steak)
• Medium: 140–145°F
• Medium-Well or Well-Done: Not recommended, as the steak may become tough.

Resting and Slicing the Steak

1. Let It Rest

Once the steak reaches your desired temperature, remove it from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute, keeping the steak moist.

2. Slice Against the Grain

• Identify the grain (muscle fibers running through the steak).
• Slice against the grain into thin strips for maximum tenderness.

Serving Suggestions

Hanger steak is delicious on its own, but pairing it with the right sides and sauces elevates the dish.

Great Side Dishes

• Grilled vegetables (zucchini, bell peppers, mushrooms)
• Garlic mashed potatoes
• Roasted sweet potatoes
• A fresh arugula salad

Best Sauces and Toppings

• Chimichurri Sauce: A tangy and herby sauce made with parsley, garlic, olive oil, and vinegar.
• Garlic Butter: Melted butter mixed with minced garlic and herbs.
• Blue Cheese Crumbles: A bold, tangy contrast to the rich meat.

Pro Tips & Common Mistakes to Avoid

To make sure your BBQ hanger steak turns out perfect, keep these tips in mind:

Pro Tips

• Use a meat thermometer to prevent overcooking.
• Let the steak rest before slicing to retain juiciness.
• Get a good sear before moving to indirect heat.
• Experiment with different seasonings to find your favorite flavor profile.

Common Mistakes to Avoid

• Skipping the trim: Silver skin and connective tissue can make the steak chewy.
• Cooking past medium: Hanger steak becomes tough if overcooked.
• Not slicing against the grain: Cutting with the grain results in a tougher bite.
• Skipping the rest period: Cutting too soon will cause juices to run out, leaving the meat dry.

Conclusion

BBQing a whole hanger steak is a rewarding experience that delivers incredible flavor and tenderness when done right. With proper preparation, the right grill setup, and careful attention to cooking temperatures, you’ll have a steak that rivals those found in top restaurants. Whether you serve it with a zesty chimichurri or a simple garlic butter drizzle, this cut of beef will impress at any BBQ gathering. So fire up your grill and enjoy a perfectly grilled hanger steak.