Hanger steak is one of the most underrated cuts of beef. Known as the "butcher’s steak" because butchers often kept it for themselves, this cut is incredibly flavorful, tender when cooked properly, and perfect for a quick and satisfying meal.
The secret to a perfect hanger steak? A screaming hot cast iron skillet, proper seasoning, and a little butter-basting magic.
In this post, I’ll walk you through the best way to cook a hanger steak in cast iron, ensuring a crispy, golden-brown crust and a juicy, medium-rare center.
Why Hanger Steak?
Hanger steak comes from the plate section of the cow, hanging (hence the name) between the rib and the loin. It has a deep, beefy flavor similar to ribeye but at a more affordable price. However, it’s important to cook it quickly over high heat and slice it against the grain for the best texture.
What You’ll Need:
- 1 hanger steak (trimmed of silver skin)
- Kosher salt & freshly ground black pepper
- 1–2 tbsp high-smoke-point oil (avocado or canola)
- 2 tbsp chimichurri butter
- 2 cloves garlic (smashed)
- 2–3 sprigs fresh thyme or rosemary
Cooking it.
1. Prep the Steak
Take the steak out of the fridge 30–45 minutes before cooking. This allows it to come to room temperature, ensuring even cooking.
Pat it dry with paper towels—moisture is the enemy of a great sear! Then, season generously with kosher salt and freshly cracked black pepper.
2. Heat the Cast Iron
Place a cast iron skillet on the stove over high heat. Let it get smoking hot—this is key to developing that rich crust.
Once hot, add 1–2 tablespoons of high-smoke-point oil. Swirl it around to coat the pan.
3. Sear the Steak
Carefully place the hanger steak in the pan. You should hear an immediate sizzle—if not, the pan isn’t hot enough.
Sear for 3–4 minutes without moving it. This allows the crust to develop. Flip and repeat on the other side for another 3–4 minutes.
4. Butter-Baste for Extra Flavor
Reduce the heat to medium-low and add:
✅ 2 tablespoons of butter
✅ 2 smashed garlic cloves
✅ A few sprigs of thyme or rosemary
Tilt the pan slightly and use a spoon to baste the steak with the melted butter for about 1 minute. This step adds richness and enhances the flavor.
5. Rest & Slice
Transfer the steak to a cutting board and let it rest for 5–10 minutes. This allows the juices to redistribute, keeping the steak juicy. I particularly like finishing the steak with our smoked salt.
Slice against the grain for the best texture—this means cutting perpendicular to the muscle fibers.
Serving Suggestions
Hanger steak pairs well with:
🥗 Arugula salad with lemon vinaigrette – The peppery greens cut through the richness.
🥔 Garlic mashed potatoes – A creamy, comforting side.
🥖 Crusty bread & chimichurri – Bright, herbaceous flavors complement the steak beautifully.
Want a drink pairing? Go with a bold red wine like Malbec or Cabernet Sauvignon for the ultimate experience.
Cooking hanger steak in cast iron is one of the easiest ways to get steakhouse-quality results at home. With a good sear, proper resting time, and slicing against the grain, you'll end up with a tender, juicy, and incredibly flavorful steak every time.