Entree: United States – Texas – Texas-Style Hanger Steak with Dry Rub

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 18 min

Total 45 min

Ingredients

- 1.5 lb (680 g) hanger steak, whole
- 2 tbsp (30 ml) olive oil
- 2 tbsp (15 g) smoked paprika
- 1 tbsp (12 g) brown sugar
- 1 tbsp (18 g) coarse kosher salt
- 1 tbsp (6 g) coarsely ground black pepper
- 1 tsp (2.6 g) garlic powder
- 1 tsp (2.6 g) onion powder
- 1/2 tsp (1 g) cayenne pepper
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (8 g) chopped fresh parsley (optional)

Instructions

1. Remove the hanger steak from the refrigerator 30–45 minutes before cooking to come to room temperature; pat dry with paper towels.
2. In a small bowl combine smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne; rub the steak with olive oil, then coat evenly with the dry rub on all sides.
3. Preheat a charcoal or gas grill to high heat (aim for 500–600°F / 260–315°C) and oil the grates.
4. Place the steak on the hottest part of the grill; sear 4–6 minutes without moving to develop a crust.
5. Flip and sear the other side 4–6 minutes for medium-rare (adjust time to reach desired doneness; use an instant-read thermometer: 125–130°F / 52–54°C for medium-rare).
6. During the last minute of grilling, add the butter directly onto the steak to melt and baste; remove steak from the grill.
7. Tent the steak loosely with foil and rest 8–10 minutes to allow juices to redistribute.
8. Slice the steak thinly against the grain, sprinkle with chopped parsley if using, and serve immediately.