Want to cook up the best grilled hanger steaks of your life? Here’s how an award-winning pitmaster does it with a mushroom sauce that’ll knock your socks off! Pay attention as you follow along this video because this is going to be delicious.
Grilled Hanger Steaks Recipe with Mushroom Sauce
- 2 Hanger Steaks 3lbs each
- Olive Oil
- ¼ cup Steak Rub
- 16oz fresh Baby Bella Mushrooms
- ½ Cup Worcestershire Sauce
- ¼ Cup Red Wine
- 2 Tbsp Butter
- 2 Garlic cloves, minced
- 1 tsp All Purpose rub
- 2 Tbsp Shallot, finely chopped
First off, set up your grill for cooking over direct heat, with the temperature being in the high (500°F) range.
While the pit is heating up, go ahead and prepare the steaks. Remove the connective tissue between each section, and trim away any excessive fat and silverskin.
Next, pat the meat dry with a paper towel, and coat the steaks with olive oil, and sprinkle with your favorite steak rub. Make sure to cover all sides. Then let the meat sweat through the rub for about 20 minutes before grilling.
While the meat is resting, you can go ahead and make the sauce. Place a cast iron skillet on the grill. Add 2 Tbsp of butter and 1 Tbsp olive oil. Once they heat up, add the minced garlic and shallot, and saute for 2-3 minutes. Then add the mushrooms and season with the all purpose rub. Toss the mushrooms to fully coat.
Now pour in the Worcestershire sauce and red wine, and cook until the mushrooms brown nicely, and the liquid reduces. Remove the sauce from the heat and cover it up until ready to use.
Time to grill the steaks! Place them over direct heat, and sear for 2 minutes on each side, to an internal temp of 120-125ºF. Then remove from the grill, and lightly tent with aluminum foil for 10 minutes.
Slice into desired portions, and serve with the mushroom sauce.
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