If you want a tender, juicy steak packed with flavor — but without the cost of a ribeye — hanger steak is your secret weapon. But here’s the catch: you’ve got to know how to cook hanger steak correctly.
This unique cut, also known as the “butcher’s steak,” is loaded with deep, beefy flavor and a naturally tender texture. However, its loose grain and rare availability make it easy to overcook if you’re not careful.
In this guide, we’ll walk you through exactly how to cook hanger steak using three tried-and-true methods: grilling, pan-searing, and sous vide. We’ll also cover prep tips, slicing techniques, and the best ways to lock in that rich, juicy flavor.
Get to Know the Cut
Before diving into the cooking methods, it’s important to understand what makes this steak so unique. Hanger steak comes from the cow’s plate section, hanging from the diaphragm — hence the name. Because there’s only one per cow, it’s often called a “hidden gem” among beef lovers.
Unlike tougher cuts like flank, hanger steak is known for its open grain, tenderness, and bold flavor. It’s ideal for high-heat cooking and benefits from minimal seasoning or a strong marinade.
If you’re unsure whether you’ve cooked it before, you’re not alone. Many people only discover how great it is once they learn how to cook hanger steak properly.
Curious about what makes this cut different? Check out our guide to what a hanger steak really is.
When cooked right, hanger steak delivers steakhouse-quality results at home, fast.
Prepping Hanger Steak Like a Pro
Before you jump into the pan or fire up the grill, preparation is everything. If you want to master how to cook hanger steak properly, you need to start by treating the cut with care, from trimming to seasoning.
1. Trim Off the Silver Skin and Fat
Raw hanger steak often comes with silver skin, a thin membrane that doesn’t break down during cooking. Use a sharp boning knife to remove it, along with any large chunks of fat. Don’t remove all fat, though — a little marbling adds flavor and moisture.
Clean trimming ensures even cooking and a more pleasant texture when it’s time to slice.
2. Dry It Thoroughly for Better Browning
Pat the steak dry with paper towels before seasoning. Removing surface moisture helps it develop a better crust, whether you’re grilling or searing. Moisture on the surface turns to steam, which prevents that delicious browning you’re aiming for.
3. Marinade vs. Dry Rub: What’s Better?
If you’re wondering how to cook hanger steak for maximum flavor, marinades are often the way to go. This cut’s open grain makes it a great candidate for soaking up bold flavors — think soy, citrus, garlic, or red wine.
Marinate for 1 to 4 hours max. Any longer and the acids might start to break down the muscle too much.
Dry rubs are also a good choice if you want a crisp crust and short prep time. Salt, black pepper, smoked paprika, or chili powder work great. Just let it rest for 30 minutes after seasoning to let the flavors settle in.
Want flavor-packed ideas? Explore our best hanger steak marinades right here.
4. Bring It to Room Temperature
Before cooking, leave the steak out for 20–30 minutes. Cooking straight from the fridge causes uneven doneness. This simple step can make a big difference in how well your hanger steak turns out.
Now that it’s trimmed, seasoned, and rested, let’s get into how to cook hanger steak using three go-to methods.
3 Foolproof Cooking Methods for Hanger Steak
You’ve prepped your cut — now let’s dive into the most reliable ways to bring out the best in it. Whether you’re a grill master, stovetop searer, or sous vide fan, these three techniques will show you how to cook hanger steak perfectly every time.
Grilling for Charred Perfection
Best for: Fast, smoky flavor and a crisp outer crust.
- Preheat your grill to high heat (450–500°F).
- Lightly oil the grates to prevent sticking.
- Place the steak directly over high heat.
- Grill 3–4 minutes per side for medium-rare.
- Use a thermometer: pull at 125°F–130°F internal temp.
- Let rest for 5–10 minutes before slicing.
Because of its loose grain and rich flavor, hanger steak responds beautifully to direct flame.
Pan-Searing for Crispy Edges
Best for: Quick indoor cooking with buttery flavor.
- Use a cast iron skillet for the best sear.
- Heat over high with a neutral oil until just smoking.
- Season the steak simply: salt and pepper work fine.
- Sear 2–3 minutes per side.
- Add butter, garlic, and herbs for basting.
- Let rest before slicing.
Pan-searing delivers great flavor and texture — ideal for weeknights or when you want control.
Sous Vide for Precision Cooking
Best for: Cooking ahead or guaranteed doneness.
- Set the water bath to 129°F for medium-rare.
- Vacuum-seal or use a zipper bag with marinade.
- Sous vide for 1.5 to 2 hours.
- Remove, pat dry, and finish with a hot sear in a pan for 1–2 minutes per side.
Sous vide allows you to cook hanger steak perfectly end-to-end, then sear for flavor.
No matter which method you choose, the key to mastering how to cook hanger steak is high heat, proper temperature, and good rest. With practice, it’ll become one of your most reliable steak night options.
Slicing and Serving Hanger Steak the Right Way
Knowing how to cook hanger steak is only half the battle — how you slice and serve it makes just as much of a difference. Even the best-seared steak can turn chewy if you cut it the wrong way.
Slice Against the Grain — Always
Hanger steak has a very pronounced grain, which runs lengthwise along the meat. After cooking and resting (a crucial step), locate the grain direction, then slice across it, not with it.
Slicing against the grain shortens the muscle fibers, resulting in a tenderer, more pleasant bite. If you cut with the grain, you’ll end up with stringy, chewy strips — even if you nailed the cook.
Use a sharp knife and cut on a slight diagonal for optimal presentation and mouthfeel.
Rest Before Slicing
Once you’ve mastered how to cook hanger steak, don’t rush to cut into it. Rest the steak for 5–10 minutes after cooking to allow the juices to redistribute throughout the meat. This keeps it moist and flavorful.
How to Serve It
Hanger steak shines in a variety of dishes:
- Sliced thin over mixed greens or roasted veggies
- As the star protein in steak sandwiches or tacos
- Served whole with a compound butter or bold sauce like chimichurri
Curious how hanger compares to similar cuts? Check out our hanger vs. skirt steak comparison.
With the right slicing and serving, you’ll appreciate why hanger steak has long been the butcher’s favorite — and why cooking it well is only part of the equation.
Final Pro Tips for Perfect Hanger Steak
Once you’ve learned how to cook hanger steak, these expert-level tips will help you nail it every time and make the most of every bite.
1. Always Start with Room Temperature Steak
Let your hanger steak sit out for 20–30 minutes before cooking. Cold steak straight from the fridge cooks unevenly and may stay raw in the center or overcook on the edges.
2. Avoid Overcooking
Hanger steak is best enjoyed medium-rare to medium — aim for an internal temp of 130°F to 135°F. Go much higher, and you’ll lose that tender texture it’s known for.
3. Use Bold Sauces and Toppings cut handles flavor well, so don’t be afraid to pair it with strong toppings:
- Chimichurri
- Garlic herb butter
- Balsamic glaze
- Red wine reduction
4. How to Store and Reheat Hanger Steak
Leftovers should be stored in an airtight container in the fridge for up to 3 days. To reheat, avoid the microwave — use a hot skillet with a splash of broth or cover with foil in the oven to retain moisture.
Conclusion: Mastering the Art of Cooking Hanger Steak
Now you know exactly how to cook hanger steak — from prepping it right and using high-heat methods to slicing it for maximum tenderness.
Whether you’re grilling outdoors, pan-searing on the fly, or trying sous vide for precision, hanger steak rewards a little care with bold flavor and steakhouse-quality texture.
And once you’ve got it down, don’t stop there. Try new marinades, sauces, or cuts that compare to this underrated gem. The more you cook it, the more you’ll wonder how it stayed a secret so long.