At a glance
Split the hanger steak in two along its tough central membrane, marinate it for 2 to 8 hours, then smoke it at 225°F until the center reaches 115°F to 120°F. Sear it hard for about a minute per side, rest it for 5 minutes and slice it thinly against the grain. Serve it at 130°F to 135°F, which is medium rare.
Hanger steak was once known as the butcher's steak, because butchers kept it for themselves. It hangs from the diaphragm, there is only one per animal, and it has a loose texture and a deep, almost mineral beef flavor. It takes a marinade beautifully, and a short spell in the smoker followed by a hard sear makes it one of the best value steaks you can cook.
Trimming hanger steak
A whole hanger steak has a thick, inedible membrane running down its center. Cut along each side of it to free two long, even pieces, then trim off any silverskin. Many butchers sell hanger steak already split and trimmed, which saves you the job.
Marinating
The open grain of hanger steak soaks up a marinade quickly. Two hours adds plenty of flavor, and overnight is fine. Pat the steak dry before smoking so it takes on smoke and sears well.
Recipe
Smoked Hanger Steak
- Prep
- 15 min
- Cook
- 50 min
- Rest
- 5 min
- Total
- 1 hr 10 min plus 2 to 8 hours marinating
- Makes
- 2 to 3 servings
- Smoker 225°F (107°C)
- Pull at 115°F to 120°F (46°C to 49°C), then sear
- Serve at 130°F to 135°F (54°C to 57°C) for medium rare
Ingredients
Steak
- 1 hanger steak, about 1 1/2 lb (680 g), trimmed and split into two pieces
- 1 tbsp high smoke point oil, for searing
- Flaky salt, to finish
Marinade
- 3 tbsp soy sauce
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tbsp brown sugar
- 3 garlic cloves, grated
- 1 tsp coarse black pepper
- 1/2 tsp red pepper flakes
Equipment
- Smoker
- Cast iron pan or very hot grill
- Instant read thermometer
- Zip top bag
Method
- Trim the silverskin and any hard fat from the hanger steak. Cut along both sides of the tough central membrane to separate the steak into two long pieces, and discard the membrane.
- Mix the marinade, add the steaks and refrigerate for 2 to 8 hours.
- Heat the smoker to 225°F (107°C) with oak, hickory or mesquite.
- Remove the steaks from the marinade and pat them dry.
- Smoke for 35 to 50 minutes, until the thickest part reaches 115°F to 120°F (46°C to 49°C).
- Heat a cast iron pan or grill until very hot. Add the oil and sear the steaks for 60 to 90 seconds per side.
- Rest for 5 minutes, then slice thinly against the grain and finish with flaky salt.
Notes
- Hanger steak has a coarse grain that changes direction. Slice each piece across the fibers, turning it as you go.
- The soy marinade is salty, so do not add more salt until the end.
How to slice hanger steak
This is the step that matters most. The grain runs in long, coarse fibers, so slicing with the grain makes even a perfectly cooked steak chewy. Look at the steak, find the direction of the fibers and cut straight across them in thin slices. For more on slicing technique, see our guide on cutting tri tip, which has a similar changing grain.
Serving ideas
- With grilled spring onions, lime and rice.
- In tacos with salsa and pickled onions.
- Sliced over a salad with a sharp vinaigrette.
Frequently asked questions
Is hanger steak the same as skirt steak?
No. Both come from the plate area and have a coarse grain, but hanger steak is thicker, more tender and has a stronger flavor.
How long does it take to smoke hanger steak?
About 35 to 50 minutes at 225°F, plus a couple of minutes to sear.
What temperature should hanger steak be cooked to?
It is best at medium rare, 130°F to 135°F. Cooked past medium it becomes tough. The USDA recommends 145°F with a three minute rest for whole cuts of beef.
Sources: USDA safe minimum internal temperatures.