Recipe

Garlic Butter Hanger Steak

A quick cast iron sear plus a bright, herby garlic butter that makes hanger steak taste like a restaurant flex without the drama.

By Matt Campbell

•

4.8

A sliced hanger steak with crisp seared edges on a cutting board, glossy garlic herb butter melting over the slices, with a cast iron skillet nearby on a warm kitchen counter

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Hanger steak is the cut I reach for when I want big beefy flavor without committing to a full steakhouse production. It is intensely savory, cooks fast, and when you treat it right, it eats ridiculously tender.

Here is the deal: hanger steak is thin-ish and full of character. That means you want a hard sear, a short cook, and a real rest. Then you slice it thin against the grain like you mean it. We finish with a garlic butter that is brightened up with lemon so the whole thing tastes rich but not heavy.

Raw hanger steak on a tray with small bowls of kosher salt, black pepper, minced garlic, butter, lemon, and chopped parsley arranged on a wooden kitchen counter

Why It Works

Steakhouse flavor at home: Hanger steak has a deep, beefy taste that stands up to simple seasoning and hot pan searing.
Crisp edges, juicy center: A dry surface and ripping hot skillet give you that golden crust without overcooking.
A sauce you can actually pull off on a Tuesday: Garlic butter plus lemon and herbs is fast, forgiving, and makes everything feel fancy.
Tender results every time: You will learn the two keys: resting and slicing against the grain.

Pairs Well With

Storage Tips

Refrigerate: Store sliced steak in an airtight container for up to 3 days. Keep any extra garlic butter separate if you can, so the steak does not get overly soft.

Reheat gently: Best move is a quick warm-up in a skillet over medium-low heat with a tiny splash of water or broth and a lid, just until warmed. Or microwave at 50 percent power in short bursts. Hanger steak is not a fan of aggressive reheating.

Eat it cold on purpose: Thin slices are incredible in a sandwich, over a salad, or tucked into a tortilla with leftover butter melted on top.

Freeze: Freeze cooked steak for up to 2 months. Thaw overnight in the fridge, then reheat gently.

Common Questions

What is hanger steak, exactly?

Hanger steak is a flavorful cut that comes from the diaphragm area near the plate section of the cow. It is sometimes called the “butcher’s steak” because it is so good that it historically did not always make it to the display case. It has a loose grain and big beef flavor, and it benefits from high heat and careful slicing.

Is hanger steak tender?

It can be very tender when it is not overcooked and when you slice it thin against the grain. Medium-rare to medium is the sweet spot.

Do I need to remove a membrane?

Sometimes hanger steak comes as two long lobes with a thick membrane running through the center. Many butchers trim it for you. If yours has it, ask the butcher to remove it, or carefully trim it at home with a sharp knife. If it is already cleaned and looks like one or two even pieces, you are good.

What internal temperature should I cook it to?

Think in two numbers: pull temperature (when you take it off the heat) and finish temperature (after it rests). Because hanger steak is thinner, it can climb quickly during the rest, so do not wait until it is “perfect” in the pan.

Medium-rare: Pull at 125 to 130°F, then rest to finish around 130 to 135°F.
Medium: Pull at 135 to 140°F, then rest to finish around 140 to 145°F.

Can I grill this instead?

Yes. Grill over high heat, about 2 to 4 minutes per side depending on thickness, then rest and slice against the grain. Finish with the same garlic butter off heat.

Why did my hanger steak turn out chewy?

Common culprits are overcooking, skipping the rest, or slicing with the grain. Also, if the steak was wet when it hit the pan, you can miss out on crust, which makes the texture feel less satisfying.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cast iron skillet or heavy stainless steel pan
Tongs
Instant-read thermometer (strongly recommended)
Cutting board
Sharp knife
Small bowl and spoon for mixing butter (optional)

I used to think “good steak night” required a lot of planning, like special sides, a perfect timeline, and some mysterious chef confidence I had not unlocked yet. Then I met hanger steak. It is the kind of cut that rewards you for doing a few simple things well: dry it, season it, sear it, rest it, slice it right.

Now it is my go-to when I want dinner to feel like a win without turning my kitchen into a full contact sport. The garlic butter is my little safety net. Even if I get distracted for a second, that spooned-over, sizzling, lemony butter pulls everything back into “Okay, wow” territory.

Garlic Butter Hanger Steak

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 4

Ingredients

1 1/2 to 2 pounds hanger steak, trimmed if needed
1 1/2 to 2 1/2 teaspoons kosher salt (use the higher end for Diamond Crystal; the lower end for Morton)
1 teaspoon freshly ground black pepper
1 tablespoon neutral oil (avocado, canola, or grapeseed)
4 tablespoons unsalted butter
3 cloves garlic, finely minced
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
Optional: 1 teaspoon chopped fresh thyme or rosemary
Optional for serving: flaky salt

A small bowl of softened butter mixed with minced garlic, chopped parsley, and lemon zest on a kitchen counter beside a spoon

Instructions

Trim if needed, then season. If your hanger steak has a thick membrane running down the center, trim it out and separate the steak into two lobes. Pat the steak very dry with paper towels, then season all over with kosher salt and black pepper. Let it sit while you prep the garlic butter and heat the pan.
Mix the garlic butter. In a small bowl, mash together the butter, garlic, lemon zest, lemon juice, parsley, and optional thyme or rosemary. Set aside. If your kitchen is warm, you can keep it in the fridge, just bring it back to spreadable before serving.
Heat the pan until it is seriously hot. Place a cast iron skillet over medium-high to high heat for 3 to 5 minutes. Add the neutral oil and swirl to coat.
Sear. Lay the steak in the pan and do not move it for 2 to 3 minutes, until deeply browned. Flip and sear the second side 2 to 3 minutes. Cook time depends heavily on thickness, so use your thermometer as the real decider.
Baste with garlic butter. Reduce heat to medium. Add 2 tablespoons of the garlic butter to the pan. As it melts, tilt the pan slightly and spoon the butter over the steak for 30 to 60 seconds. Watch closely so the garlic does not scorch, since it can turn bitter fast.
Check doneness, then rest. Use an instant-read thermometer in the thickest part. Pull at 125 to 130°F for medium-rare, or 135 to 140°F for medium. Transfer to a cutting board and rest 8 to 10 minutes. Loosely tent with foil if you want to keep it extra warm.
Slice correctly. Hanger steak has a pronounced grain. Slice against the grain into thin strips. If your piece has changing grain direction, rotate the steak as needed so your knife always cuts across the fibers.
Finish and serve. Spoon the remaining garlic butter over the warm slices. Taste and add flaky salt if you want that final pop. Serve immediately.