Otherwise known as The Butcher Steak the Hanger Steak will flat out surprise you! We cooked these little beauties and couldn't believe how tender they were - if you've got a good butcher, get a conversation going about these, you won't regret it!
In this guide, we're cooking our hanger steak two different ways: we're going to hit half with SPG, and the other half with Cow Cover Hot.
Here's how we did it. First of all, we grabbed a couple of disposable roasting pans - don't wanna make a mess, unless it's while you're eating! We put the hanger steaks inside, then oiled them up with olive oil.
Pro tip: while it's true that olive oil has a lower burning temperature than other veggie oils (like peanut or avocado oil), in this case, this works in our favor, since we are aiming for a nice crust on the outside. If this was a longer cook, we would have gone for a different option.
Next up, the rub. As mentioned above, we kept it simple and used one rub on each steak. A nice, even cover of SPG or Cow Cover Hot all around the steak will do the trick. We'll let them sit at room temperature for a few minutes so the meat can sweat through the rub, and once the grill is hot, it's game time.
For this cook, we busted out the Ranger, with the cast iron grill grates installed. We ran this one on charcoal and got the grill sizzling hot.
The goal is a light char on the outside since these steaks will cook very fast - about 3 minutes per side. After the first 6 minutes, keep your kitchen thermometer close, because we're going to be checking the core temp quite a bit. We're looking for 135ºF at most and had to flip some of the hanger steaks one last time before getting there.
The hanger steaks are all done cooking - time to pull them off the heat. We put them in a clean disposable foil pan first, closed it up, and let them rest for 15 minutes.
Once the wait is over, it's time to slice and serve. We tried both the SPG and Cow Cover Hot seasoned steaks, and man, they tasted good! Meat was so tender, it was almost begging to be pulled apart, and the spices highlighted all the beefy goodness of this incredible cut.
Next time you try grilling hanger steak, let us know how you did it!
Have you worked with Kosmos for a while, and come up with something even better? Many of our recipes are submitted by our wonderful customers, who come up with all sorts of ideas that we could never think of.
Go here to submit your own recipe. If accepted, you'll get 10% off the whole store.
These Beer-Battered Onion Rings take sweet onions and turn them into a crispy, golden-brown appetizer packed with flavor. Each onion ring gets lightly coated in seasoned flour, dipped into a cold beer batter, and fried until perfectly crunchy.
This Buffalo Chicken Dip takes tender shredded chicken, creamy cheese, and bold buffalo flavor and turns them into one seriously delicious appetizer. Mixed with ranch dressing, cheddar, Monterey Jack, and Kosmos Q Buffalo Wing Dust, everything comes together in one skillet and gets baked until hot, bubbly, and perfectly cheesy.
These Dirty Bird Coarse Fried Chicken Sandwiches with Hot Honey Pickle Sauce take crispy fried chicken thighs and turn them into seriously delicious sandwiches packed with flavor. The chicken is marinated in buttermilk, coated in a seasoned flour mixture with Kosmos Q Dirty Bird Coarse, and fried until golden brown and perfectly crispy.
Everyone wishes that they could have award-winning competition BBQ at their backyard barbecue parties. With Kosmo's BBQ, that's exactly what you'll have, every time.
