Grilled Hanger Steak

Three hanger steaks cooking on a charcoal grill.

Grilled hanger steak is a flavorful and tender cut of beef that many cooks don’t know about. The flavor is similar to a ribeye with the tenderness of a filet and is grilled in a similar way.

This steak is cut from the belly and is usually sold as a whole piece. There is quite a bit of connective tissue, which is best to remove before grilling to make a better eating experience. The butchering task is easy and easier after a little practice.

The hanger steak in this recipe is served with seasoned mushrooms, a bit of garlic, shallots, and red wine. Alternatively, you can serve the steak with your favorite style of steak sauce.

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Sliced hanger steaks on a chopping board.
The hanger steak can be served whole but is better eating if served thinly sliced against the grain.
Hanger steak on a white chopping board being trimmed with a butchering knife.
Take the time to remove any silver skin or excess fat for a better eating experience once cooked.
Three hanger steaks cooking on a charcoal grill.
You can cook over any heat source but charcoal offers a great heat and flavor.

Grilled Hanger Steak Recipe

Three hanger steaks cooking on a charcoal grill.
Grilled Hanger Steak is a flavorful and tender cut of beef that many cooks don’t know about. The flavor is similar to a ribeye with the tenderness of a filet.
Preparation 30 minutes
Cook 10 minutes
Ready in 40 minutes
Servings 4 Servings
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Hanger Steak

  • 6 pounds hanger steaks
  • 1/4 cup olive oil
  • 1/4 cup Killer Hogs Steak Rub or your favorite steak rub


  • 2 tablespoons butter
  • 2 cloves garlic minced
  • olive oil for cooking
  • 2 tablespoons finely chopped shallots
  • 1 pound baby bella mushrooms
  • 1 teaspoon Killer Hogs AP Rub or your favorite rub
  • 1/2 cup Worcestershire sauce
  • 1/4 cup red wine


  • lump charcoal
  • cast iron skillet


Hanger Steak

  • Prepare the grill for direct cooking over lump charcoal, about 500 degrees F (260 degrees C).
  • Remove the connective tissue between each section of hanger steak, splitting it into two pieces. Trim away any excessive silver skin or fat.
  • Coat each steak with olive oil then sprinkle the rub over all the steak's surfaces. Let rest for 20 minutes.


  • Place a cast-iron skillet on the grill and add the butter and remaining olive oil. Sauté the garlic and shallots for 2 to 3 minutes.
  • Add mushrooms and season with the rub. Toss the mushrooms in the butter mixture to coat.
  • Pour in the Worcestershire and wine and continue to cook until the mushrooms are brown and the liquid reduces. Remove from the grill and cover until ready to serve.

To Serve

  • Grill the steaks for 2 minutes on each side, until the internal temperature reaches 120 to 125 degrees F (49 to 52 degrees C). Remove from the grill and rest, loosely covered, for 5 to 10 minutes.
  • Slice the hanger steak across the grain and serve with the mushrooms.

Nutritional Information

Calories: 1704kcalCarbohydrates: 24gProtein: 142gFat: 117gSaturated Fat: 49gPolyunsaturated Fat: 7gMonounsaturated Fat: 58gTrans Fat: 1gCholesterol: 430mgSodium: 859mgPotassium: 2760mgFiber: 3gSugar: 6gVitamin A: 726IUVitamin C: 7mgCalcium: 272mgIron: 20mg

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About Malcom Reed

Malcom Reed started competing in barbecue competitions in 2002, from here his barbecue hobby turned into a full-blown addiction. Along with his wife, Rachelle, in 2007 he started his website

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