Hanger Steak

Hanger steak is known for its flavor and tenderness.

Season your steak to your likeliness. I used pepper, lemon pepper, garlic powder, and pink Himalayan salt.

Heat your cast iron on medium heat with a little bit of oil. Once ready, add your steaks to the cast iron with a couple tablespoons of butter mixed with garlic, parsley, rosemary, and thyme. Cook on each side for 2-3 minutes (or cook as long as your desired doneness) and occasionally baste the butter on top of the steaks.

Once done cooking, place to rest for 5-10 minutes.

If you prefer to make steak sandwiches, cut the the steak into pieces and place on your desired sandwich bread. I used a homemade focaccia sandwich bread. Place your desired cheese on top - I prefer pepperjack and if you want to add any grilled onions or peppers, add to sandwich. Create more of your butter mix to brush on the bread and place in a 350 degree oven for around 5 minutes or until your cheese melts. Broil for a minute to get a more-toasted top. Serve and enjoy!

IF COOKING ON GRILL:

Defrost your steak and pat dry. Cut out the center tendon and season with salt and pepper or to your liking. Let sit until near room temp and put on grill to cook to your desired doneness. Let rest 10 minutes to allow juices to redistribute throughout the cut.