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Hanger steak

Made some hanger steak for dinner with the in-laws last night.  Marinated 'em in Dijon mustard, lemon juice and zest, and herbs, and then reverse seared 'em.  Turned out pretty darn well, I think:


Wife made spinach gratin and roasted sweet potatoes and autumn squashes:


Ended up being a nice meal.  Hadn't posted a cook in a while, so I figured I'd share.

[Northern] Virginia is for [meat] lovers.


  • I'll take a little of everything please!
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    Aurora, Ontario, Canada
  • FoghornFoghorn Posts: 5,503
    That's good stuff. The marinade sounds great.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • JeremiahJeremiah Posts: 4,926
    This is why I'm hooked on this site. I've never even heard of hanger steak. Now I want to cook one too. :D
    Slumming it in Aiken, SC. 
  • EggcelsiorEggcelsior Posts: 13,750
    Looks delicious, weekdaythinguy
  • Very nice!
    Cherry Hill, NJ
  • HoovHoov Posts: 264
    Looking great! Nice cook.
    - Proud owner of a Large BGE
    - Norman, OK
  • @Foghorn:  the marinade is a slight modification of an Anne Burrell recipe:

    4T Dijon mustard
    1-2T strong stout (preferably a Russian Imperial or similar, although an Irish Dry could work, too)
    3-4 cloves garlic, smashed and minced
    Leaves of 2-3 sprigs rosemary, chopped
    Juice and zest of a lemon
    Red pepper flakes, to taste

    Combine ingredients in a bowl and whisk until smooth.  Trim the hanger, removing excess fat, silverskin, and membrane, and carefully splitting into two long steaks by removing the center sinew.  Coat the steaks and marinate for 24 hours.  Reverse sear.  I pulled these at 115*F and seared for forty seconds a side, with a quarter-turn once a side (so 20, turn, 20, flip, etc.).  Let 'em rest for around 10 minutes before carving into 3/4-1" medallions.

    @Jeremiah: it's the most flavorful cut on the cow - it "hangs" from the diaphragm, and usually comes as two steaks joined by a central sinew and covered in hard fat and a thick membrane, so it requires a nice, sharp knife and a little patience.  It's well worth it, though.  I get mine at my local butcher.

    [Northern] Virginia is for [meat] lovers.
  • Looks good. Never marinated one myself. Did you cut the centre cartilage out before you grilled?


    Caledon, ON


  • LS:  I trimmed and removed that cartilage before I marinated.  Basically, I started with two hangers and ended up with four cylindrical steaks that went into the marinade.

    [Northern] Virginia is for [meat] lovers.
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