Hanger steak is not something I usually buy, but when I do come across a great sale on grass-fed hanger steak or get a couple in a beef share, I like to experiment with different ways to cook it. So far, my absolute favorite way is quickly over high heat in a cast iron pan.
This Cast Iron Hanger Steak is not complicated and uses an easy to make rub that I’ve previously posted called Cowboy Rub.
If you don’t feel like making the cowboy rub, use (or pick up) your favorite beef-friendly rub and keep it moving. The beauty here is that the very hot cast iron pan quickly sears the outside and cooks this cut in minutes.
Let it rest for a good 10 minutes, slice against the grain and Enjoy!
- This Lodge 12″ is a great cast iron skillet because it has the silicone handle holder.
- If you buy your hanger steak at a grocery store with a full service butcher (like Whole Foods), ask them to remove the silver skin for you (if it’s not already done). Alternately, here is a very detailed video showing how to properly butcher it yourself.
- Medium Rare to Medium is the best way to eat hanger steak. It gets VERY tough if overcooked!
6 Points Plus Per Serving -- Serves 6
- 1 1/2 pounds hanger steak, trimmed of silver skin (see NOTES)
- 2 Tablespoons cowboy rub
- 2 Tablespoons avocado oil (or other high heat oil), divided
- Mix cowboy rub with 1 Tablespoon of the avocado oil until well mixed.
- Rub evenly onto meat and refrigerate for a couple of hours or overnight. Allow meat to come to room temp (about 1/2 hour) before cooking.
- Heat a large (12") cast iron skillet over medium high heat until very hot. Add remaining 1 Tablespoon oil and hanger steak. Cook approximately 12 minutes (depending on thickness), turning a few times to make sure you sear all sides. Allow to rest for 8 to 10 minutes.
- Slice thinly against the grain, serve and Enjoy!