Quick Sear Hanger Steak

Browned hanger steaks finishing cooking on a grill.
This recipe is provided by Dipper's Backyard BBQ Wars

Hanger steak requires only very gentle cooking and is best kept simple as shown in this recipe. Season it only with a pinch of salt and pepper. Once cooked, it’s served with an equally simple asparagus and parsley butter sauce.

Hanger steak, a cut from the diaphragm, is also known as Butcher’s steak. This cut is known for its flavor although is still not commonly found. The butcher tends to keep it as there is a lot of time in removing the various sinews to get to the meat.

When cooking, be careful and watch the steak closely. It cooks super fast, so you don’t want to leave it on the grill for too long otherwise it will overcook and become tough. Turning it frequently helps make sure the inside is cooked, yet the outside is not burnt.

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A grilled hanger steak being sliced against the grain on a wooden chopping board.
For the best results slice the hanger steak against the grain to serve.
A rare hanger steak sliced and served on a white plate with sides.
Cook the hanger steak to your preferred doneness, however they are a great tender option for rare and medium-rare.
Hanger steaks added to a grill to start the cooking process.
Once the salt and pepper is added place the hanger steaks on a preheated grill to cook.
Browned hanger steaks finishing cooking on a grill.
By turning the steaks regularly the outside is browned and the center heated without burning.

Quick Sear Hanger Steak Recipe

This recipe is provided by Dipper’s Backyard BBQ Wars.
Browned hanger steaks finishing cooking on a grill.
Hanger steak requires only very gentle cooking and is best kept simple seasoned only with salt and pepper.
Preparation 20 minutes
Cook 10 minutes
Ready in 30 minutes
Servings 4 Servings
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  • 2 full hanger steaks
  • salt and pepper to taste
  • 8 spears asparagus
  • 1 tablespoon olive oil
  • 1/2 cup butter
  • 1 sprig parsley finely chopped


  • grill


  • Set up the grill for direct hot heat at about 400 degrees F (205 degrees C).
  • Trim the hanger steaks by removing the center sinew, then cut down the conversion in the steak to create two smaller steaks.
  • Season each steak with salt and pepper.
  • Snap each piece of asparagus at the base the stringy tough part of the asparagus will be removed. Toss the asparagus in the olive oil.
  • In a small skillet melt the butter then add the finely chopped parsley. Let rest but keep warm so it doesn't solidify.
  • Grill the hangar steaks. Flip the steaks every 30 seconds until the desired doneness. At the same time cook the asparagus by also flipping them a few times on the grill until cooked through.
  • Remove the steaks and asparagus from the grill. Let the steaks rest for a few minutes.
  • To serve, thinly slice the hanger steak against the grain. Place on the serving plate with the asparagus. Drizzle with the parsley butter sauce.

Nutritional Information

Calories: 476kcalCarbohydrates: 1gProtein: 24gFat: 43gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 130mgSodium: 242mgPotassium: 376mgFiber: 1gSugar: 1gVitamin A: 989IUVitamin C: 2mgCalcium: 23mgIron: 3mg

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About Boomas Bromage

After diving headfirst into a barbecue with the purchase of a custom offset smoker many years ago, Booma has slowly worked around many different forms of pits, taking the time to learn fire control first and then all the ins and outs of each style and form.

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