By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
213 cal · 145 min
Cast Iron Hanger Steak
Recipe GLPR0075db3884fa59
A perfectly seared hanger steak with a flavorful cowboy spice rub, cooked in a scorching cast iron skillet until caramelized on the outside and tender within. This restaurant-quality steak is finished with a proper rest and sliced thin against the grain for maximum tenderness.
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Ingredients
1½ pounds hanger steak, silver skin removed
2 Tablespoons cowboy rub
2 Tablespoons avocado oil, divided
Directions
In a small bowl, combine the cowboy rub with 1 Tablespoon of avocado oil, stirring until you form a thick paste. Apply this mixture all over the hanger steak, rubbing it in evenly to coat all surfaces. Place the seasoned steak on a plate, cover loosely, and refrigerate for at least 2 hours or overnight. Remove the steak from the refrigerator about 1 hour before cooking to allow it to reach room temperature.
Place a large cast iron skillet over medium-high heat and allow it to preheat until very hot (approximately 3–5 minutes). The skillet is ready when a drop of water immediately sizzles and evaporates on contact.
Once the skillet is very hot, add the remaining 1 Tablespoon of avocado oil, swirling to coat the cooking surface. Carefully place the hanger steak in the skillet and cook for approximately 12 minutes total, turning the steak every 2–3 minutes to ensure an even, caramelized crust develops on all sides. Cook to an internal temperature of 145°F for medium-rare.
Transfer the cooked steak to a clean cutting board and let it rest undisturbed for 8–10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring maximum tenderness. Slice the steak thinly against the grain, arrange on a serving platter, and enjoy.
Comments
Hanger steak is reliably available at Harris Teeter, Food Lion, and Kroger, running $12–16 per pound for a cut that yields about one pound per serving; the cowboy rub is a straightforward spice blend you can assemble from your cabinet or buy pre-mixed at any major chain for under $3. The real catch is honesty about time: the stated 145 minutes includes 2 hours of resting, which is justified for a thick cut, but the actual hands-on work is under 20 minutes—worth budgeting so you know it's a plan-ahead dish, not a weeknight improvisation. This is a high-contact, show-stopping dinner for a crowd that reheats poorly and demands you eat it fresh off cast iron, so plan for company and a same-night table.
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