Menu
In this video we are cooking up one of the best steaks around – The Hanger Steak! A hanger steak that allusive cut that you rarely ever see in the butcher case because it’s so good that the butcher doesn’t often let it go because they know how good it is! We happen to stumble across one and decided to reverse sear the hanger steaks and then top it with a delicious cowboy butter at the end. For this steak recipe we used the Slow N Sear Kettle Grill along with the cold grate technique to help perfectly cook these hanger steaks. These reverse seared and grilled hanger steaks have amazing flavour, are incredibly juicy, and are going to be a great hit at your next feast for sure!
To get started with this recipe you’ll want to trim your hanger steak.. If your’s is like mine and totally untrimmed you’ll want to follow the trimming process of removing all the fat, silverskin, tendons, and then split it in half so that you’re left with two nicely trimmed hanger steaks. If you purchased yours trimmed then simply clean up any sections that could use an additional trim. Once your hanger steaks are trimmed apply your favorite BBQ rub that you’d use on any other steak or keep it simple and simply apply a little bit of Kosher Salt and a little bit of pepper to the hanger steaks. Once the steaks are seasoned and ready for the grill, place them onto the grill opposite the coals and begin cooking using the indirect cooking method between 225F-250F. I added a small piece of hardwood to add some smokey flavour to the steaks but that’s totally optional. Once the hanger steaks are on the grill, close the lid and begin cooking until the steaks reach an internal tempreture of 110F-115F as the final sear will increase the steaks about 10F plus a little bit of carry over cooking. When the hanger steaks have reached 110F-115F Internal tempreture, open the grill and mix together all your remaining coals and let them start to climb in tempreture. As the coals are heating up for the final sear this is the perfect time to start making the Cowboy Butter. To do this, place a cast iron skillet over the direct coals and that add in your butter along with all the other ingredients listed above. Once everything has been combined let it simmer for a minute or two and the remove from the heat. After the cowboy butter has been made your coals should be ROARING HOT. At this point spin the grill grate around so that the hanger steaks are directly over the coals. We used the “Cold Grate Technique” to sear the steaks which basically means we seared the steaks for 45-60 second on each side twice, spinning the grate between each flip. Once the steaks have been seared to your preferred doneness, remove them from the heat to rest about 5-10 minutes before slicing into it and enjoying your delicious hanger steaks with cowboy butter!!! YUUUMMM…. STEP #11STEP #22STEP #33STEP #44
ITEMS COMMONLY USED - (affiliate links)
► CAMP CHEF WOODWIND PELLET GRILL
► CAMP CHEF VERSATOP 2x GRIDDLE
► DALSTRONG KNIVES (10% OFF PROMO CODE - "POSTALBARBECUE" )
► SLOW 'N SEAR (for 22’’ Kettle Grills)
► MEATER+ (10% OFF PROMO CODE - "POSTALBARBECUE" )
► THEMOWORKS SIGNALS DIGITAL THERMOMETER
► SU-V GUN FLAMETHROWER (10% OFF PROMO CODE - "POSTALBARBECUE" )
To get started with this recipe you'll want to trim your hanger steak.. If your's is like mine and totally untrimmed you'll want to follow the trimming process of removing all the fat, silverskin, tendons, and then split it in half so that you're left with two nicely trimmed hanger steaks. If you purchased yours trimmed then simply clean up any sections that could use an additional trim.
Once your hanger steaks are trimmed apply your favorite BBQ rub that you'd use on any other steak or keep it simple and simply apply a little bit of Kosher Salt and a little bit of pepper to the hanger steaks. Once the steaks are seasoned and ready for the grill, place them onto the grill opposite the coals and begin cooking using the indirect cooking method between 225F-250F. I added a small piece of hardwood to add some smokey flavour to the steaks but that's totally optional. Once the hanger steaks are on the grill, close the lid and begin cooking until the steaks reach an internal tempreture of 110F-115F as the final sear will increase the steaks about 10F plus a little bit of carry over cooking.
When the hanger steaks have reached 110F-115F Internal tempreture, open the grill and mix together all your remaining coals and let them start to climb in tempreture. As the coals are heating up for the final sear this is the perfect time to start making the Cowboy Butter. To do this, place a cast iron skillet over the direct coals and that add in your butter along with all the other ingredients listed above. Once everything has been combined let it simmer for a minute or two and the remove from the heat.
After the cowboy butter has been made your coals should be ROARING HOT. At this point spin the grill grate around so that the hanger steaks are directly over the coals. We used the "Cold Grate Technique" to sear the steaks which basically means we seared the steaks for 45-60 second on each side twice, spinning the grate between each flip. Once the steaks have been seared to your preferred doneness, remove them from the heat to rest about 5-10 minutes before slicing into it and enjoying your delicious hanger steaks with cowboy butter!!! YUUUMMM....
gilakas’la / čɛčɛ haθɛč
We respectfully and gratefully acknowledge that we live, work and play within the traditional territory of the K’ómoks Nation.
