Ultimate guide: how to grill hanger steak like a pro
What To Know
- Place the steak on a baking sheet and roast in the oven for 20-30 minutes, or until the internal temperature reaches 110-115°F.
- By following the steps and techniques outlined in this guide, you can master the art of cooking hanger steak on the grill and impress your family and friends with your culinary skills.
- Marinate the steak for up to 24 hours in a mixture of olive oil, herbs, spices, and a touch of acid, such as lemon juice or vinegar.
Hanger steak, also known as butcher’s steak or onglet, is a flavorful and tender cut that offers an exceptional grilling experience. This guide will provide you with all the necessary steps and techniques to master the art of cooking hanger steak on the grill.
Choosing the Right Hanger Steak
Selecting a high-quality hanger steak is crucial for a successful grilling session. Look for steaks that:
- Are bright red in color
- Have a good amount of marbling
- Are at least 1 inch thick
- Are trimmed of excess fat
Preparation
Before grilling, prepare your hanger steak by:
- Trimming any remaining fat or silver skin
- Seasoning liberally with salt and pepper
- Marinating (optional) in a mixture of olive oil, herbs, and spices for up to 24 hours
Grilling Techniques
1. Direct Grilling:
- Preheat your grill to high heat (450-500°F).
- Place the steak on the grill and sear for 2-3 minutes per side, or until a nice crust forms.
- Reduce heat to medium (350-400°F) and continue grilling for 5-7 minutes per side, or until the steak reaches your desired doneness.
2. Reverse Sear:
- Preheat your oven to 250°F.
- Place the steak on a baking sheet and roast in the oven for 20-30 minutes, or until the internal temperature reaches 110-115°F.
- Remove the steak from the oven and let it rest for 10 minutes.
- Preheat your grill to high heat and sear the steak for 1-2 minutes per side, or until a crust forms.
Doneness Levels
- Rare: 125-130°F
- Medium-rare: 131-135°F
- Medium: 136-140°F
- Medium-well: 141-145°F
- Well-done: 146°F and above
Resting the Steak
After grilling, it’s essential to let the steak rest for at least 10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and juicy steak.
Slicing and Serving
- Slice the steak against the grain into thin strips.
- Serve immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.
Accompanying Sauces
- Chimichurri sauce
- Red wine reduction
- Horseradish cream
Tips for Perfect Hanger Steak
- Use a meat thermometer to ensure accurate doneness.
- Don’t overcook the steak, as it can become tough.
- Let the steak rest before slicing to prevent the juices from escaping.
- Experiment with different marinades and seasonings to enhance the flavor.
Final Thoughts
Grilling hanger steak is a rewarding experience that delivers a succulent and flavorful meal. By following the steps and techniques outlined in this guide, you can master the art of cooking hanger steak on the grill and impress your family and friends with your culinary skills.
Answers to Your Questions
Q: What is the best way to marinate hanger steak?
A: Marinate the steak for up to 24 hours in a mixture of olive oil, herbs, spices, and a touch of acid, such as lemon juice or vinegar.
Q: How long should I grill hanger steak for?
A: The grilling time depends on the desired doneness level. For rare, grill for 5-7 minutes per side; for medium-rare, 6-8 minutes per side; and for medium, 7-9 minutes per side.
Q: What is the ideal temperature for grilling hanger steak?
A: Preheat your grill to high heat (450-500°F) for direct grilling and medium heat (350-400°F) for reverse searing.
