Grilled hanger steak with homemade lemon butter
- Preparation 45 min
- Refrigeration 30 min
- Cooking 12 min
- Servings 4
- Freezing I do not suggest
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🥩 A reinvented BBQ classic
I love this grilled hanger steak with homemade lemon butter. It’s simple, direct, and delivers exactly what you expect from a great piece of grilled beef. Hanger steak is a cut full of character, rich in flavour with a bold texture, and when you finish it with lemon butter, that’s what turns a good steak into something truly memorable. Fresh lemon, fresh cilantro, and a subtle touch of beer bring everything together. This is the kind of recipe that quietly says, “I know what I’m doing.”
🍋 Rich, juicy, and dangerously addictive
The steak is grilled just long enough to develop a beautiful crust while staying tender inside, creating a perfect contrast with the lemon butter slowly melting over the hot meat. Fresh cilantro adds an herbal brightness that cuts through the richness, while lemon zest and juice bring a sharp acidity that keeps everything balanced. The small splash of beer adds subtle depth without stealing the spotlight. This is what properly cooked beef is all about.
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🥩 Make the butter ahead of time
Letting the lemon butter chill for at least 30 minutes allows it to firm up properly, making it easier to slice and serve. Preparing it several hours ahead, or even the day before, gives the flavours more time to develop.
🍋 Let the steak rest before cooking
Allowing the meat to sit at room temperature for about 20 minutes ensures more even cooking and a tender final texture, especially for a cut like hanger steak.
🔥 A meat thermometer is essential
Don’t guess doneness. A thermometer gives you precise control. Rare is 120–125°F (49–52°C), medium-rare 130–135°F (54–57°C). Always pull the steak a few degrees early.
🔄 Grill marks matter
The 45-degree rotation creates a beautiful crosshatch and helps build a proper crust. Avoid moving the steak too often, as that prevents browning and weakens flavour.
⏸️ Resting is non-negotiable
Let the steak rest, loosely wrapped in foil, for at least 5 minutes. This redistributes the juices and finishes the cooking gently, making the difference between juicy and dry beef.
Ingredients
- 1/2 cup (125 ml) softened butter
- 2 tbsp (30 ml) finely chopped fresh cilantro
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) lemon zest
- 1 tsp (5 ml) beer (optional)
- Salt and freshly ground pepper
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Preparation
- In a bowl, mix all the lemon butter ingredients until fully combined. Spoon the butter onto plastic wrap, roll into a tight log, twist the ends to seal, and refrigerate for at least 30 minutes.
- Meanwhile, place the hanger steak on a large plate. Season generously with salt and pepper on all sides, then sprinkle with lemon pepper. Let rest at room temperature for 20 minutes.
- Preheat the grill to high heat, or heat a cast-iron grill pan over medium-high heat. Reduce to medium and oil the grill grates.
- Place the hanger steak on the grill and cook for 2 to 3 minutes. Rotate the steak 45 degrees to create grill marks and cook another 2 to 3 minutes. Flip and repeat.
- Use a meat thermometer to check internal temperature. For rare, aim for 120–125°F (49–52°C). Remove the steak from the grill 3–4 degrees before the target temperature, as it will continue cooking while resting.
- Remove from heat, transfer to a plate, wrap loosely in foil, and let rest for 5 minutes. Slice into medallions, sprinkle with flaky salt, and top with slices of lemon butter.
- Serve with a Caesar salad or my sautéed peas and asparagus with crispy pancetta.
Yes. Ribeye, flank steak, or even tenderloin work well. Adjust cooking time based on thickness. Hanger steak stands out for its bold flavour.
Yes. The butter keeps up to one week in the refrigerator or up to three months in the freezer. Let it soften slightly before serving.
Absolutely. A cast-iron grill pan works perfectly. Timing and technique stay the same, with slightly less smoky flavour.
Yes. Parsley, thyme, or rosemary all work well. Keep the lemon-to-herb balance in check so nothing overpowers the butter.
Rare is ideal for hanger steak. It preserves tenderness and flavour. Aim for 120–125°F (49–52°C), pulling the steak a few degrees early.
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