Name: Pan-Seared Hanger Steak Recipe
Prep time: 1 h 5 min
Cook time: 10 min
Total time: 1 h 15 min
Ingredients: A whole hanger steak (after trimming, you’ll get two separate steaks); 1 tablespoon high-smoke point oil (I recommend avocado oil); 1 teaspoon kosher salt; 1 teaspoon ground pepper; 2 tablespoons unsalted butter (about 28 g); 2-3 garlic cloves; 2 thyme or rosemary springs

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Step-by-Step Photos

PREP TIME	REST TIME	COOK TIME	TOTAL TIME
5 mins	45 mins to 24 h	10 mins	1 to 24 hours

When cooked and sliced the right way, hanger steak is hard to beat, tender, juicy, and full of strong, beefy flavor. It’s one of my favorite beef cuts, especially when pan-seared or reverse-seared on the grill, but here, we’ll focus on cooking it in a pan with a simple method that lets it shine. All you need are garlic, butter, salt, pepper, and a sprig of thyme or rosemary.

Follow along, and I’ll show you step by step with photos how to make it, and I’ll also share a few tips to make sure it turns out perfect every time. This isn’t just a basic recipe; it’s a full guide with practical advice you can use for cooking any cut of steak.

The Ingredients You’ll Need

A whole hanger steak (after trimming, you’ll get two separate steaks)
1 tablespoon high-smoke point oil (I recommend avocado oil)
1 teaspoon kosher salt
1 teaspoon ground pepper
2 tablespoons unsalted butter (about 28 g)
2-3 garlic cloves
2 thyme or rosemary springs

The Tools You’ll Need

Cast-iron/stainless steel skillet
Tongs
Instant Read Thermometer

Note

For this recipe, I used a 2-pound (900-gram) piece of meat, which I cut into two long hanger steaks after trimming. Keep in mind, these steaks can vary in thickness and size. You can cut those two long pieces into a few smaller steaks with more even thickness, which might make cooking easier, especially if you’re using a smaller pan. But just to keep things simple, I’ll stick with the two large pieces you get after trimming the whole hanger steak muscle. Below are photos showing what they look like before and after trimming.

raw hanger steak untrimmed — *Raw hanger steak untrimmed*

*A hanger steak, split into two cuts, one of which contains a large sinew*

*The hanger steak, trimmed to perfection with the sinew removed from its center.*

How to Pan Sear Hanger Steak – Step by Step Photos

all ingredients for pan seared hanger steak — *Ingredients: Black pepper, garlic, salt, butter, avocado oil, rosemary, and hanger steak*

Here’s a detailed guide to pan-searing a hanger steak and why this method works so well. The goal is to get that perfect crust and a juicy medium-rare center. Keep an eye out for my tips along the way, they’re what make this recipe stand out.

Step 1: Prepare the Hanger Steak

Let’s get the hanger steak ready. Start by trimming it into two pieces; just remove that long, tough sinew running through the middle. Once you’ve got two clean pieces, pat them dry with paper towels as thoroughly as possible.

Now, let’s talk about salting. When’s the best time? It depends on how much time you have and the results you’re going for, but these are the two most popular options:

Option 1: This one’s my go-to. Generously salt all sides of the hanger steak, then place it on a wire rack in the fridge for at least 4 hours, or ideally overnight for a proper dry brine. Just remember to take it out and let it sit at room temperature for at least 30 minutes before cooking.
Option 2: Short on time? No problem. Salt the hanger steak, place it on a wire rack, and let it rest at room temperature for 45 to 60 minutes before cooking.

Once your hanger steak is ready, go ahead and move on to Step 2.

Note

Here’s the thing about salting hanger steak: a couple of minutes after you salt it (like 2 or 3), the steak’s surface starts to get wet. But if you wait about an hour, the meat reabsorbs most of that moisture. That’s why trying to sear it anywhere between 2 and 30 minutes after salting isn’t a great idea. You just won’t get a proper crust if the surface of the steak is still moist; it needs time to dry out.

What I like to do is salt the hanger steak the day before I plan to cook it. Just let it sit uncovered in the fridge overnight. That gives the salt time to work its magic. When you take it out the next day, you’ll notice how dry the surface of the steak is, and that’s exactly what you want for a great sear. Plus, the flavor gets much better thanks to the dry brining overnight.

Now, the only downside of dry brining for a long time is the gray band just under the crust. It gets thicker the longer the steak sits. If you want to keep that gray band to a minimum but still enjoy the benefits of dry brining (better flavor, a drier surface, and slightly improved texture), limit dry brining to about 4 hours. That’s a good sweet spot, especially if you’re short on time.

If you’re really in a rush, just salt the hanger steak and let it sit at room temperature for 45 to 60 minutes. That’s the bare minimum for decent results. The flavor won’t be as deep, and the crust won’t be quite as good, but it’s still better than not salting at all. Just remember, salt needs time to do its thing. If you’re curious how all this works, check out my salting steak case study; it breaks down all the details.

salt seasoned hanger steak — *Hanger steak, 24 hours after salting*

Step 2: Preheat the Pan

Place a cast-iron or stainless steel skillet over medium-high heat and let it warm up for 2–3 minutes. Add about a tablespoon of refined avocado oil and give it another minute to heat. At this point, the pan should be between 400–475°F (204–246°C), ideal for searing a hanger steak.

While the pan is heating, season the hanger steak generously with finely ground black pepper on all sides and move on to the next step.

Note

In this recipe, you’ll be cooking hanger steak in a super hot pan, over 400°F (204°C), so it’s important to use the right type of pan. A cast-iron skillet is your best bet because it holds heat well. A heavy-bottomed stainless steel pan can also work if that’s what you’ve got.

You’ll also need an oil that can handle the heat. Look for something with a high smoke point and a neutral flavor. I like using refined avocado oil because it has a smoke point of 510°F (265°C) and a neutral flavor (just make sure it’s the refined kind, not unrefined). You can use other oils too, as long as they’re suitable for high-heat cooking. I’ve listed a few other good options below.

Type of Fat	Smoke Point ºF	Smoke Point ºC
Refined Avocado Oil	520ºF	270ºC
Refined Safflower Oil	510ºF	266ºC
Beef Tallow	480ºF	250ºC
Pecan Oil	470ºF	243ºC
Refined Peanut Oil	450ºF	232°C

Cast iron skillet heated to 473 degrees F. — *Cast iron skillet heated to 473.7°F (245.4°C).*

Step 3: Pan-Sear the Hanger Steak

Place the seasoned hanger steak in a hot skillet. Flip it every 30 seconds to build an even crust. Once the internal temp hits around 90°F (32°C), turn the heat down to medium-low and move on to the next step.

An important tip: Use a thicker piece of hanger steak for searing first. Cook one piece at a time; hanger steaks vary in thickness, and trying to cook them all at once makes it harder to get even results. If one piece is significantly thicker on one end, just cut it into smaller chunks with more even thickness. It’ll cook more evenly that way.

Note

I usually see the temp rise to around 90°F (32°C) within 4–5 minutes of searing, but that’s just a rough estimate. The actual time depends on factors such as the thickness of your hanger steak, the pan you’re using, the cooking temperature, and so on. Want a perfectly cooked hanger steak? Don’t stress about timing it to the second. Just use an instant-read thermometer. Every hanger steak’s a little different, and monitoring the internal temperature is the easiest way to avoid overcooking or undercooking. Cooking times are just rough guidelines. Trust the temp, not the clock, and you’ll nail that perfect sear every time.

Also, don’t stress about flipping the hanger steak too much. If you’re new to this, flipping more often actually helps it cook evenly and gives you a chance to keep an eye on the crust as it forms.

Also, keep in mind: High heat means smoke. Lots of it. Open a window, and if you’ve got a smoke detector nearby, turn it off while you’re cooking (just don’t forget to turn it back on after).

Step 4: Add the Herbs, Garlic, and Butter

Add the butter, garlic cloves, and a sprig of thyme or rosemary to the pan. Let the butter melt, and while it does, quickly sear the sides of the hanger steak.

Once the butter has fully melted, tilt the pan so it pools to one side. Use a spoon to baste the steak with the melted butter for about 30 seconds per side. If you prefer, you can just flip the steak directly in the butter; the results will be nearly identical.

Keep cooking until your instant-read thermometer shows the hanger steak is about 20–25°F (11–14°C) below your target temperature. Then, take the steak out of the pan immediately, and don’t forget to turn off the heat.

Note

Wait until your hanger steak hits 90°F (32°C) before adding the butter. Add it too early, and it’ll burn because its smoke point is only around 300°F (149°C). Burnt butter doesn’t taste fancy; it tastes like failure. It’s a simple mistake, but it ruins everything. Don’t let that happen.

Take the steak out of the pan a little earlier than you think you should. It’ll keep cooking after it’s off the pan. Carryover cooking can raise its internal temperature by 15 to 30°F (8 to 17°C) in just 5 to 10 minutes. That can turn a perfect steak into an overcooked one fast. If it looks perfect in the pan, you’ve probably already gone too far, unless you’re cooking a very thick cut. (This tip only applies to pan-seared thick steaks—not sous vide or reverse sear.)

*Hanger steak seared in a cast iron skillet with butter, rosemary, and garlic.*

Step 5: Let the Pan-Seared Hanger Steak Rest

All that’s left now is to let your hanger steak rest for about 5 to 7 minutes. Seriously, don’t skip this part. It’s just as important as everything else you’ve done. While it rests, the carryover heat will keep cooking the steak, bringing it up to your target doneness.

Now it’s time to serve. One key thing: always slice hanger steak against the grain. Like flank or skirt steak, it has long muscle fibers, and slicing across them gives you a much more tender bite. Slice the wrong way, and you’ll end up chewing more than you’d like. (Check the FAQ section for photos showing exactly how to slice it properly.)

And don’t forget about the butter, garlic, and herbs left in the pan, they’re flavor gold. Now’s the time to use them. Pour that flavorful mix over your sliced hanger steak just before serving. It’s a simple move that adds a rich, aromatic finish and takes the whole dish to another level.

Note

Resting time after cooking matters because hanger steak keeps cooking from residual heat (also known as carryover cooking). If you slice it right away, you’ll stop that process and miss out on reaching the desired doneness. The only time it makes sense to slice it immediately right after cooking is when the steak has already hit your desired target temperature and you want to stop it from overcooking further, which usually happens if you accidentally left it on the pan a bit too long.

How much does a steak’s internal temperature rise while it rests after cooking? Find out the answer to this question in my case study: Resting Steak After Cooking: Theory vs. Reality Based on My Tests.

pan-seared hanger steak; medium-rare doneness — Pan-seared hanger steak; medium-rare doneness

FAQs

When’s the best time to take a hanger steak off the pan?

If you’re cooking a hanger steak in a pan, the smart move is to take it off when it’s about 20–25°F (11–14°C) below your target temperature. Don’t worry, after resting for 5 to 7 minutes, carryover cooking will bring it right where it needs to be. Many people overlook this step and end up with an overcooked steak.

Some recommend removing it just 5–10°F (2–5°C) below the target temperature, but that’s not enough. After it’s off the heat, hanger steak can rise by 15 to even 30°F (8 to 17°C) in just a couple of minutes. Keeping that in mind is key if you want to avoid overcooking your hanger steak.

Below is a temperature chart for pan-seared hanger steak, showing when to remove it from the pan to reach your desired doneness:

Doneness	Remove at temp:	Final temp:
Rare	100–110°F (38–43°C)	120–130°F (49–54°C)
Medium Rare	110–120°F (43–49°C)	130–140°F (54–60°C)
Medium	120–130°F (49–54°C)	140-150˚F (60–66°C)
Medium-Well	130–140°F (54–60°C)	150-160˚F (66–71°C)
Well Done	140–150°F (60–66°C)	160°F+ (71°C+)

These guidelines apply only to cooking hanger steak in a pan.

What is the ideal doneness for a hanger steak?

The ideal doneness for hanger steak is rare to medium-rare. That’s when it’s the juiciest and most tender. I usually go for a low-medium rare doneness because, in my opinion, it hits the sweet spot. Cook it beyond medium, and it starts to lose that tenderness and turns a bit tough and chewy. That said, it’s your steak, if rare or medium-rare isn’t your thing, no judgment.

How to slice pan-seared hanger steak properly?

In the photo of the cooked hanger steak, the yellow lines show the direction of the grain. To slice it properly, follow the red line that’s the angle you want to cut at to go against the grain. If your hanger steak is large, cut it in half (or into smaller sections) first to make slicing against the grain easier.