Hanger steak, butcher’s cut

30 min · 15 min hands-on · pull 130°F · rest 8 min

Ingredients

1.5 lb on the fire · ~1.2 lb to the table · 2 plates at 8 oz

• hanger steak, silverskin trimmed1 1/2 lb
• kosher salt2 tsp
• black pepper1 tsp
• oil1 tbsp

Method

1. 1

   Hanger is two lobes with a sinew down the middle. Split along that seam and trim the silverskin. Salt 30 minutes.

2. 2

   Ripping hot grate or skillet. 3–4 minutes per side to 128–130°F. The grain is coarse — it looks done before it is tough.

3. 3

   Rest 8 minutes. Slice across the grain. A little coarse salt at the board is enough.

If you don’t have it

• Hanger → Outside skirt or bavette. There is one hanger per steer. Skirt is the grocery stand-in.
• Grill → Cast iron. Same heat, same 130°F. More smoke in the kitchen.

Same cook, different day

• Shallot-red wine pan

  A bistro plate. Sear, rest, deglaze the pan with wine and shallot, mount butter. Spoon over slices.

• Taco hanger

  A small table. Same sear, thin slice, onion and cilantro. One hanger feeds three.

• Mustard-herb

  You want more than salt. A thin Dijon smear before the fire. Not a wet marinade.