Cooking hanger steak on a gas grill is a skill that every barbecue enthusiast should have up their sleeve. Often referred to as the 'butcher's steak,' this cut is revered for its tender texture and deep flavor. If you've ever wondered how to transform this impressive cut into a show-stopping meal, you've come to the right place. Whether you're a seasoned griller or a beginner looking to up your culinary game, this guide will walk you through every step to ensure you get the perfect hanger steak every time.

Understanding Hanger Steak

Before delving into cooking hanger steak on a gas grill, it's crucial to understand what makes hanger steak unique. This cut is taken from the plate section of the cow, specifically from the diaphragm. Known for its distinctive grain and rich flavor, the hanger steak was traditionally kept as a butcher's secret for personal consumption. Its nickname, 'butcher's steak,' reflects this tradition. The muscle's location, between the rib and the loin, accounts for its tenderness and flavor, making it a prized piece of meat for grilling.

Choosing the Perfect Hanger Steak

Choosing the right hanger steak is the initial step in mastering cooking hanger steak on a gas grill. Look for steaks with a deep red color and a good amount of marbling, as this fat content contributes to the meat's flavor and tenderness during grilling. Aim for USDA Prime or Choice grades to ensure quality. When purchasing, ask your butcher to trim any sinew, as this can make the meat tough if not properly removed. Remember, the quality of your steak significantly influences the outcome of your grill session.

Preparing the Hanger Steak

Preparation is key when learning cooking hanger steak on a gas grill. Start by bringing the steak to room temperature, which allows for even cooking. Pat it dry with paper towels to remove any surface moisture; this helps in achieving a beautiful crust. Season generously with coarse salt and freshly ground black pepper. For an extra layer of flavor, consider a marinade or dry rub. Marinades with acidic elements such as vinegar or citrus juice can tenderize the meat, while dry rubs with spices like paprika, garlic powder, and chili flakes can add a robust flavor. Whether you choose to marinate or use a dry rub, let the meat rest for at least 30 minutes before grilling to enhance the flavor profile.

Essential Equipment for Grilling Hanger Steak

To master cooking hanger steak on a gas grill, you need the right equipment. A reliable Gas Grill is essential for maintaining consistent heat. Additionally, a sharp Knife and a sturdy Cutting Board are invaluable tools for preparing and slicing the steak. Ensure your grill is clean and well-maintained to avoid flare-ups that can char the meat. A meat thermometer can also be handy for checking the steak's internal temperature, ensuring you achieve the desired doneness.

Setting Up the Gas Grill

Setting up your gas grill correctly is an integral part of cooking hanger steak on a gas grill. Start by preheating the grill to high heat, around 450-500F. This high initial temperature is crucial for searing the steak, locking in its juices and creating a caramelized crust. If your grill has multiple burners, set one side to high and the other to a lower heat. This two-zone setup allows for both high-heat searing and gentle cooking, which is essential for thicker cuts. Ensure the grates are clean and oiled to prevent sticking.

Grilling the Hanger Steak

Grilling is the most critical step in understanding cooking hanger steak on a gas grill. Place the steak directly on the preheated high-heat side of the grill. Sear for about 2-3 minutes per side, without moving the steak, to create grill marks and a crust. After searing, move the steak to the lower heat side of the grill and close the lid. Cook until the steak reaches your desired level of doneness. For a medium-rare hanger steak, the internal temperature should be around 130-135F. Use a meat thermometer to check this, inserting it into the thickest part of the steak.

Resting the Steak

Resting the steak is a vital yet often overlooked step in cooking hanger steak on a gas grill. Once the steak reaches the desired internal temperature, remove it from the grill and let it rest on a cutting board for about 10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful steak when you slice into it. Cover the steak loosely with aluminum foil to keep it warm during this period.

Slicing and Serving

Proper slicing and serving are the final steps in perfecting cooking hanger steak on a gas grill. Use a sharp Knife to cut the steak against the grain. Slicing against the grain shortens the muscle fibers, making each bite tender. Serve the steak with your favorite sides, such as grilled vegetables, a fresh salad, or garlic mashed potatoes. The hanger steak's rich flavor pairs well with chimichurri sauce, a tangy and herby Argentinean condiment.

Cleaning Up

After mastering cooking hanger steak on a gas grill, proper cleaning ensures your equipment stays in top condition. Clean the grill grates with a brush while they are still warm to remove any charred bits. Use a Cookware Cleaner for any stubborn grease. Don't forget to oil your Cutting Board to maintain its surface. Regular maintenance of your grilling tools ensures they last longer and perform better.

We have other exciting grilling guides like Baby Back Ribs, Chicken Breasts, and Squash Casserole.

This article is inspired by some unbeatable BBQ recipes from Foster Fuels.

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