Bobby Flay Hanger Steak Recipe

This Bobby Flay Hanger Steak Recipe is a tender and flavor-packed recipe, which features savory Worcestershire sauce and aromatic fresh thyme. It’s the ultimate steak lover’s dinner, ready in about 1 hour and 20 minutes.

Bobby Flay Hanger Steak Ingredients

• 4 cloves garlic
• A few sprigs of thyme, leaves removed
• Kosher salt and pepper to taste
• 1/4 cup olive oil
• 2 tablespoons Worcestershire sauce
• 1.75 pounds hanger steak, membrane removed, loins butterflied

How To Make Bobby Flay Hanger Steak

1. Make the herb paste: In the bowl of a food processor, combine the garlic cloves, thyme leaves, a generous amount of black pepper, and a pinch of salt. Pulse the mixture repeatedly until a coarse, fragrant paste forms.
2. Season the meat: Place the butterflied hanger steak in a shallow dish or baking pan. Rub the garlic-thyme paste all over the surface of the meat, ensuring it gets into the crevices.
3. Marinate: In a small bowl, whisk together the olive oil and Worcestershire sauce. Pour this mixture over the pasted meat. Turn the steak over a few times to coat it thoroughly in the liquid and paste. Cover the dish and place it in the fridge for at least 1 hour to let the flavors penetrate.
4. Preheat and prep: Preheat your grill to high heat. You want the grates smoking hot for a hard sear. Remove the steak from the marinade and use a paper towel to wipe off the excess oil and paste (this prevents flare-ups and burning garlic). Season the meat evenly with fresh Kosher salt and pepper.
5. Grill the steak: Place the steak directly over the hot coals or gas burners. Grill for 2–3 minutes per side. Because the meat is butterflied (thinner), it cooks quickly. Aim for an internal temperature of 125°F for medium-rare or 135°F for medium.
6. Rest and serve: Remove the steak from the grill and transfer it to a cutting board. Allow the meat to rest for 10 minutes. This is crucial for juiciness. Slice the steak thinly against the grain and serve.

Recipe Tips

• What is Hanger Steak? Also known as the “butcher’s cut,” this piece of meat hangs from the diaphragm of the cow. It has an incredibly deep, beefy flavor but a coarse texture.
• Removing the Membrane: Hanger steaks usually come with a tough, inedible white membrane running down the center. If your butcher hasn’t done it, you must slice down both sides of this membrane to remove it, separating the steak into two long loins (butterflying).
• Don’t Overcook: Hanger steak is best served medium-rare. If cooked past medium, it can develop a livery texture and become tough.
• Slicing Against the Grain: Because this cut has long, thick muscle fibers, you must slice it perpendicular to the direction of those fibers. This shortens the fibers, making each bite tender.

What To Serve With Bobby Flay Hanger Steak

This robust steak pairs well with strong flavors and classic sides.

• Chimichurri Sauce: The acidity cuts through the rich beef.
• Grilled Onions or Scallions: Charred alongside the meat.
• French Fries: For a classic “Steak Frites” meal.
• Arugula Salad: Peppery greens with parmesan and lemon.

How To Store Bobby Flay Hanger Steak Recipe

• Refrigerate: Store leftover steak in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat gently in a skillet over low heat just until warm. Do not microwave, as it will overcook the steak instantly. It is also delicious served cold on salads.
• Freeze: You can freeze the raw marinated steak for up to 3 months. Cooked steak can be frozen but may lose some tenderness.

Bobby Flay Hanger Steak Nutrition Facts

• Calories: 400
• Total Fat: 25g
• Saturated Fat: 6g
• Cholesterol: 90mg
• Sodium: 450mg
• Total Carbohydrates: 2g
• Dietary Fiber: 0g
• Sugar: 1g
• Protein: 38g

Nutrition information is estimated per serving based on 4 servings.

FAQs

Try More Recipes:

• Bobby Flay Philly Cheesesteak Recipe
• Bobby Flay Grilled Tuna Steak Recipe
• Bobby Flay Chicken Fried Steak Recipe