Grilled Hanger Steak | Hanger Steak on the PK 360

Grilled Hanger Steak on the PK 360

#steak #grilledsteak #hangersteak

Seared Hanger Steak on the PK 360

I am always torn between a ribeye or a filet when it comes time to throw down on the grill. I love the flavor of a ribeye but the texture of a filet is hard to beat..... I have finally discovered how to have both and it is AWESOME!

**What You Need**
A couple Hanger Steaks (Check our "The Butcher Shoppe" on Facebook!)
Your Favorite Steak Seasoning (Hopefully Mississippi Grit)
A little butter and rosemary if you would like

I have never really new what a hanger steak was till a couple of years ago. The hanger steak is not a working muscle so it is incredibly tender and with it being well marbled it packs a ton of beefy flavor. The only kicker is the seem of silver skin that runs down the middle of it.

To remove this we simply cut down both siders of the silver skin and create two separate portions. This actually makes it even better since we have more surface area to get a great sear and crust on.

Once trimmed, all it needs is a good salt, pepper, and garlic based rub. I applied a layer of our "Grit" and came back with some quality Black Pepper from https://townsendspice.com/. Allow it to sit our for a few minutes while you get your grill fired up.

For this cook, I cooked on the PkK 360. Filled a chimney up with https://www.royaloak.com/ and got it lit with some Tumble Weeds. Once the charcoal was ready, I dumped them all on one end to create a two zone fire. This gives you the freedom to control the cook a little easier.

Once the get the hangers on the grill, I left the lid open to keep the fire good and hot and slow the cook process down a little on the hangers. I basted the hangers with butter to help with the color and add another layer of flavor to the amazing crust. Once the hangers started getting done, I moved them to the cool end to slow the cook down and allow them to start resting. This was a really fast cook and did involve me showing off my manning the grill skills.

I allowed them to rest for a few minutes and then it was time to get them sliced up. I sliced all of the hangers up into little medallions of perfectly cook goodness! What really set it off was when I drizzled the sauce from the plate they rested in over the top.

Give Hanger Steaks a try...TRUST ME!!

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