Ingredients

• 2 pounds hanger steak
• Olive oil
• Kosher salt and fresh ground pepper
• Optional marinade

• Prep Time: 10 minutes
• Cook Time: 30 minutes

• Total Time: 40 minutes
• Yield: Serves 4 to 6

Preparation

1. If using a marinade, let the hanger steak marinate for at least 6 hours or overnight.
2. Bring the hanger steak to room temperature. If not using a marinade, massage the hanger steak with olive oil, then liberally season both sides with Kosher salt and fresh ground pepper.
3. Heat the grill to high. When the grill is hot, lay the hanger steak on the hottest part of the grill, and sear 5 minutes. Turn the steak over, and sear 5 more minutes. You want a slight char on both sides.

1. Turn the heat off the left side of the grill, and transfer the steak to the off side, then cover the grill, and cook 10 minutes. Turn the steak over, cover the grill, and cook another 10 minutes. Use a kitchen or instant-read thermometer, and test the steak's temperature at the thickest part. Hanger steak is best enjoyed rare at 125° and no more than medium-rare at 130°.
2. When the steak reaches the desired doneness, transfer it to a cutting board, and tent with aluminum foil. Let the steak rest for 15 minutes. Remove the foil. Hanger steak has very defined muscle fibers, or grain. Cut the steak against the direction of the grain into ¼-inch slices. Dribble any of the accumulated juices over the steak, and serve.