Hanger steak is also called Butcher’s steak, and for a good reason. Allegedly the butcher kept this cut for him/her-self. It is two muscles held together with a membrane, in a v-shaped fashion. The hanger steak is reasonably priced, with great flavor, so you get a lot of value for your money. This is a fine cut, so you don’t want to cook it higher than medium rare or medium. Here we cook it like they do in Argentina, with salt.

Serves: 4



1 hanger steak, 2 lbs
1 tsp salt
3 tbsp flaked sea salt
2-3 tbsp butter

1 hanger steak, 1 kg
1 tsp salt
3 tbsp flaked sea salt
2-3 tbsp butter


Raw hanger steak

Raw hanger steak. Here it is “folded”.

Start by sprinkling the salt (not the sea salt) evenly all over the steak, i.e. a dry brine, the day before. Keep it in a plastic bag in the fridge. Take it out and apply half the flaked sea salt on the “inside”. Tie it together with a cotton thread, see picture below.

Tied hanger steak

Hanger steak stringed up, with part of the sea salt applied.

Rub the outside with the other half of the flaked sea salt. Prepare your grill for indirect heat, and place the steak on the cooler side, with a thermometer in the meat. Cook it until the internal temperature reaches 125° F, then move it to the hotter side for searing. Remove it when the internal temperatures reaches 140° F. Wrap it in aluminum foil with the butter. Wrap it in a towel and let it rest for 10 minutes. Unwrap it, slice it, and serve, why not with a chimichurri!

In the oven

If you don’t want to cook on a grill, this can also be cooked in the oven. Set your oven to 250° F and place your steak in the middle. When it reaches 125° F, fry it in the frying pan until it reaches 140° F, then do the wrapping as described above.