Hanger Steak With Aleppo Chili Oil

By Jeri Mobley-Arias
January 31, 2024 | Updated on January 31, 2024

Learn how to cook hanger steak, an underrated but flavorful cut of meat. This rich, tender, juicy beef is topped with aleppo chili oil for a restaurant-quality entree.

For more mouthwatering steak recipes try Steak Bowl with Pepper Soy Butter Sauce, Steak Salad with Thai Dressing, Chimichurri Steak, and Steak Crostini with Horseradish Cream next.

plated hanger steak with aleppo chile oil

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Hanger steak is your butcher’s best kept secret. Another name for hanger steak is butcher’s steak because they often kept this cut for themselves and I can understand why.

The marbling gives the steak supreme flavor so it doesn’t need a marinade. Instead, I sprinkle it with salt, fry it in a cast iron skillet, then douse it with an aleppo pepper-infused chili oil for a spicy twist. This recipe is a steak lover’s dream!

Why This Recipe Works

  • Budget Friendly – For the quality of this meat, it is relatively inexpensive. So I like to enjoy it as an affordable alternative to filet mignon or sirloin steak.
  • Delicious Flavor – Hanger steak retains moisture well so it’s nice and succulent when prepared correctly.
  • Unique – Steak is always a treat but if you want to try a less common cut with a distinct sauce, this recipe is for you!
plated hanger steak with aleppo chile oil

What is Hanger Steak?

Hanger steak is cut from the belly of the cow, between the rib and the loin. It’s a tender and flavorful cut of meat because it’s not a muscle often used by the animal. This portion of the cow is fatty and just sort of hangs (hence the name).

What does Hanger Steak taste like?

Hanger steak has a robust, beefy flavor. The high fat content provides rich, juicy steak. It’s often compared to flank steak and skirt steak but it’s actually more tender due to its marbling.

Where can I find Hanger Steak?

Although hanger steak has grown in popularity, it’s still hard to find in most grocery stores. So if you have trouble finding it in your meat section, go to your local butcher shop.

hanger steak cooking in a cast iron skillet with fresh garlic cloves

Tools You’ll Need

Ingredients You Will Need for Hanger Steak

Hanger steak has so much natural flavor that it doesn’t take much to season it. I like to incorporate fresh aromatics like garlic and herbs when cooking. The chili oil packs a spicy punch but doesn’t overwhelm the dish.

Hanger Steak

  • Hanger steak – Generously salt the steak and let it sit for 45 minutes at room temperature.
  • Kosher salt – Use Diamond Crystal brand.
  • Fresh rosemary – For basting.
  • Garlic cloves – For basting.
  • Avocado oil – Ensure it is ½ inch deep in the skillet so there is enough for cooking steak.

Aleppo Chile Oil

  • Avocado oil – The oil base.
  • Lemon peel – This balances the savory, spicy flavors with a touch of citrus to taste. Ensure they are 3-4 inches long.
  • Garlic cloves – Smash the cloves for a more garlicky flavor.
  • Aleppo pepper – These peppers provide mild heat (less than cayenne peppers or jalapeños). They have a fruity essence with sweet undertones.
  • Kosher salt – Use Diamond Crystal brand for the best results.

Garnish

  • Flaky salt – For a final touch of flavor.
  • Lemon zest This brightens the overall taste.

How To Cook Hanger Steak

Prepare hanger steak in a cast iron skillet for even heat distribution and a flavorful crust.

Begin by removing the steak from the refrigerator 45 minutes before cooking. Pat dry then season generously season with kosher salt and set aside to allow meat to come to temp.

Aleppo Chile Oil

  1. Add avocado oil, smashed garlic, and lemon peels to a small saucepan and bring to a simmer over low heat until oil begins to sizzle. Maintain low heat for 5 minutes careful to not allow the lemon peel or garlic to brown, stirring every couple of minutes. Add aleppo pepper and stir, cook for an additional 2 minutes. Stir in salt. Remove oil from burner and set aside until ready to use.
  2. Just before serving, remove and discard lemon peel and garlic. If needed, warm up the oil just until it’s warm to the touch before drizzling over steak.
side by side images of garlic infused aleppo chile oil before and after

Hanger Steak

  1. Heat a cast-iron skillet over high-heat for 5 – 10 minutes. The skillet should be smoking, meaning it will be ripping hot before adding the steak.
  2. Add avocado oil, ensuring the bottom of the skillet is coated, I typically aim for ¼ -½ inch deep as a good amount of oil and a hot skillet helps with achieving a nicely browned crust.
  3. Add steak and cook for 4½-5 minutes for medium, using a kitchen thermometer to check for doneness.(or until desired doneness is achieved; refer to steak temps in post), rotating the steak every 1½ minutes for even browning. Two minutes before steak is finished cooking, add garlic, rosemary and butter to the bottom of the skillet. Carefully tilt the skillet towards you and use a large, heat-proof spoon to baste the steak, scooping from the bottom of the skillet.
hanger steak cooking in a cast iron skillet with fresh rosemary and garlic

4. Once desired doneness is reached, transfer the steak to a plate and cover with foil. Leave to rest for 8 minutes.

5. Slice steak into ½-inch thick pieces at an angle, making sure you are cutting against the grain.

6. Plate the steak then top with aleppo chile oil. Finish the top with flaky salt and lemon zest. Enjoy with rice or a salad.

Cooking Time for Steak

This recipe is cooked to medium because it retains moisture for a more tender steak. Prepare the beef to your desired level of doneness. Use a meat thermometer to accurately measure.

  • Rare – 2 minutes per side or 120°–125°F
  • Medium Rare – 2 ½ – 3 minutes or 130°-140°F
  • Medium – 3 – 3 ½ minutes or 140°-150°F
  • Medium Well – 3 ½ – 4 minutes or 150°–155°F
  • Well-Done – 4 ½ minutes or 160°–165°F

Tips and Tricks

  • This cut of steak has a tough white membrane that runs through the middle so be sure to remove it. Have the butcher cut it before you get home or remove it yourself by running a knife along the edges of it.
  • Never cook cold steak. Allow it to come to room temperature before cooking. Set it out at least 30 minutes beforehand.
  • Pat dry the hanger steaks before seasoning. This allows you to achieve the perfect sear for a caramelized crust.
  • Let the steak rest for about 10 minutes before serving. This gives the juices time to redistribute.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat steak in the oven at 250ºF until warmed through.

Frequently Asked Questions

Is hanger steak a good cut of steak?

Hanger steak is a tender, flavorful cut of beef that’s been heralded as a favorite among butchers.

What is hanger steak called in the grocery store?

Hanger steak may also be referred to as butcher’s steak, onglet (a popular term in France), or hanging tenderloin.

Does hanger steak need to be soaked?

This steak recipe does not require marinade.

Why is my hanger steak chewy?

If your hanger steak is chewy, it was either overcooked or the membrane was not removed prior to cooking.

plated hanger steak with aleppo chile oil

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plated hanger steak with aleppo chile oil

Hanger Steak with Aleppo Chile Oil

Learn how to cook hanger steak, an underrated but flavorful cut of meat. This rich, tender, juicy beef is topped with aleppo chili oil for a restaurant-quality entree.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 2 people
Author Jeri Mobley-Arias
Course Main Course
Cuisine American

Equipment

  • Cast Iron Skillet
  • Kitchen Thermometer
  • Microplane Grater

Ingredients

Hanger Steak

  • ¾ pound hanger steak
  • Kosher salt, Diamond Crystal
  • 3 4-inch pieces fresh rosemary, for basting
  • 7 cloves garlic, for basting
  • avocado oil, ½ inch deep in skillet, enough for cooking steak

Aleppo Chile Oil

  • cup avocado oil
  • 4 strips lemon peel, each 3-4 inches long
  • 4 large cloves garlic, smashed
  • 1 tablespoon + 1½ teaspoons aleppo pepper
  • ½ teaspoon kosher salt, Diamond Crystal

Garnish

  • flaky salt
  • lemon zest

Instructions

  • Remove steak from refrigerator 45 minutes before cooking. Pat dry then season generously season with kosher salt and set aside to allow meat to come to temp.

Aleppo Chile Oil

  • Add avocado oil, smashed garlic, and lemon peels to a small saucepan and bring to a simmer over low heat until oil begins to sizzle. Maintain low heat for 5 minutes careful to not allow the lemon peel or garlic to brown, stirring every couple of minutes. Add aleppo pepper and stir, cook for an additional 2 minutes. Stir in salt. Remove oil from burner and set aside until ready to use.
  • Just before serving, remove and discard lemon peel and garlic. If needed, warm up the oil just until it's warm to the touch before drizzling over steak.

Hanger Steak

  • Heat a cast-iron skillet over high-heat for 5 – 10 minutes. The skillet should be smoking, meaning it will be ripping hot before adding the steak.
  • Add avocado oil, ensuring the bottom of the skillet is coated, I typically aim for ¼ -½ inch deep as a good amount of oil and a hot skillet helps with achieving a nicely browned crust.
  • Add steak and cook for 4½-5 minutes for medium, using a kitchen thermometer to check for doneness (or until desired doneness is achieved; refer to steak temps in post), rotating the steak every 1½ minutes for even browning.
    2 minutes before steak is finished cooking, add garlic, rosemary and butter to the bottom of the skillet. Carefully tilt the skillet towards you and use a large, heat-proof spoon to baste the steak, scooping from the bottom of the skillet..
  • Once desired doneness is reached, transfer the steak to a plate and cover with foil. Leave to rest for 8 minutes.
  • Slice steak into ½-inch thick pieces at an angle, making sure you are cutting against the grain.
  • Plate the steak then top with aleppo chile oil. Finish the top with flaky salt and lemon zest. Enjoy with rice or a salad.
Keywords hanger steak, hanger steak cut, hanger steak recipe, Hanger steak recipe cast iron, how to cook hanger steak, Is hanger steak tender, what is hanger steak
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plated hanger steak with aleppo chile oil

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jeri-mobley

Hey, I'm Jeri!

At Whisper of Yum, we explore ALL cuisines - comfort foods, classics, elevated originals. If you love food like me, I invite you to settle in to this place, where swoon-worthy food is attainable + inspo for your next meal awaits.

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