Perfect Marinated Hanger Steak - Get Juicy Results

Ever dreamt of making a restaurant-quality steak right in your own kitchen? Get ready to impress! This guide will show you how to create the most perfect marinated hanger steak – juicy, tender, and bursting with flavor. Forget those pricey steakhouse bills; with a hot cast-iron pan and our simple steps, you'll master this fantastic cut of beef hanger steak like a pro.
Hanger steak, also known as hanging tender steak or butcher’s steak, is a secret weapon for home cooks looking for big flavor without breaking the bank. It's incredibly beefy, wonderfully tender when cooked right, and takes to a good marinade like a dream. Our recipe is designed to be easy enough for beginners, but with enough pro tips to satisfy even experienced grill masters. You'll learn everything from picking the best hanger beef at the store to searing it to perfection and slicing it for maximum tenderness.
So, grab your apron and get ready to transform a simple piece of beef steak into an unforgettable meal. This recipe is your ticket to a weeknight steak night, a special date night at home, or any occasion where you crave deep, savory flavors. Let’s get cooking!

Ingredients

• 1.5 - 2 pounds hanger steak (about 1-1¼ inches thick)
• ¼ cup high-heat oil (like avocado, grapeseed, or light olive oil)
• 2 tablespoons red wine vinegar (or fresh lemon juice)
• 2 tablespoons soy sauce (or Worcestershire sauce for a different umami kick; see notes for GF options)
• 4 cloves garlic, minced (about 1 tablespoon)
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried)
• 1 teaspoon black pepper
• ½ teaspoon salt (plus flaky salt for finishing)

Directions

1. Make the marinadeIn a medium bowl, whisk together the high-heat oil, red wine vinegar (or lemon juice), soy sauce (or Worcestershire), minced garlic, chopped rosemary, chopped thyme, black pepper, and salt. Give it a taste – you might want a pinch more salt, a tiny bit of sugar, or extra garlic if you like it really punchy!
2. Marinate the steakCarefully lay your trimmed hanger steak (we’ll talk about trimming next!) in a shallow dish or a large zip-top bag. Pour the prepared marinade over the steak, making sure it’s completely coated. Turn the steak a few times, press out any excess air from the bag, and pop it into the refrigerator for at least 2 hours, but no more than 12 hours. This marinating time is key for maximum flavor and tenderness! Remember to keep it in the fridge for food safety.
3. Bring to room temp & pat dryAbout 30 to 45 minutes before you plan to cook, take the steak out of the fridge. This helps it cook more evenly. Lift the steak from the marinade, letting any excess drip off, and then use paper towels to pat it really, really dry. A dry surface is crucial for getting that beautiful, crispy sear. Lightly oil the steak surface directly if needed. Discard any leftover marinade.
4. Preheat the panPlace a cast-iron skillet (or another heavy-bottomed pan) over medium-high to high heat. Let it heat up until it’s super hot – you should see a slight shimmer from the pan. And a quick heads-up: turn on your kitchen vent or open a window, because things are about to get smoky (in a good way!).
5. Sear the hanger steakCarefully lay the dry steak into the screaming hot pan. Resist the urge to move it! Let it sear undisturbed for the first 2-3 minutes. This is how you build that gorgeous, dark brown crust. Once you see that crust, flip the steak and sear the second side for another 2-3 minutes. For a 1-1¼ inch thick steak, this usually means about 3-5 minutes per side for medium-rare. The best way to know for sure? Use an instant-read thermometer in the thickest part of the steak.
6. Check temps & restHere are your target internal temperatures:
   1. Rare: ~125°F
   2. Medium-rare: ~130–135°F
   3. Medium: ~140–145°F
7. Remember, your steak will continue to cook a few degrees as it rests, a process called "carryover cooking." Once your steak reaches your desired temperature, transfer it immediately to a plate or cutting board. Tent it loosely with foil and let it rest for 8-10 minutes. This resting period is non-negotiable for juicy steak!
8. Slice against the grain and serveAfter resting, it’s time to slice! Look closely at your steak to find the direction of the muscle fibers (the "grain"). You want to slice perpendicular to these fibers into thin slices. This is key for maximum tenderness. Finish with a sprinkle of flaky salt and an optional drizzle of good olive oil or a pat of butter. Enjoy your perfectly cooked beef steak!
9. Quick Grill Note: If you prefer to grill instead of pan-sear, cook your marinated hanger steak over high direct heat, aiming for the same target internal temperatures. This usually takes about 3-5 minutes per side, depending on the thickness. Then, rest and slice as described above.