Our Reverse Seared Grilled Hanger Steak is a fantastic, under-the-radar cut that delivers tender, beefy bites quickly. Start with a low-and-slow reverse sear on the grill to build smoky flavor, then finish hot in a cast-iron skillet with butter and a sticky bourbon glaze. The result is steakhouse-level texture and taste with minimal fuss.
Reverse Seared Hanger Steaks
My husband wandered out to the grill one evening and turned simple ingredients into something extraordinary. These hanger steaks are that kind of surprise—rich, tender, and full of character.
Hanger steak is an ideal choice for entertaining: it offers bold beef flavor that stands up to strong sauces but cooks without constant attention. The bourbon glaze brings honeyed sweetness, a touch of heat from sriracha, and the warmth of whiskey — balanced, not overpowering.
If you haven’t cooked hanger steak before, this recipe is an excellent introduction. It’s an economical alternative to ribeye or filet that rewards good technique with great flavor.
Why You’ll Love This Dish
- Big Beef Flavor – Hanger steak is tender and intensely beefy.
- Smoky + Sweet Glaze – Bourbon, honey, and sriracha create a balanced finish.
- Simple Technique – Reverse searing delivers an even interior and a perfect crust.
- Fast Finish – Sear and glaze for a quick, dramatic finish in under 10 minutes.
- Impressive Without the Fuss – Great for date nights, backyard cookouts, or special dinners.
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Recipe Shopping List
Don’t worry if you need to run to the store — here are the essentials. For exact quantities, refer to the recipe card below.
- Hanger Steak – A flavorful, tender butcher’s cut. Skirt or flank can be substituted.
- Salt & Pepper – Kosher salt and freshly cracked black pepper are best.
- Bourbon Whiskey – Adds depth and warmth to the glaze.
- Honey – Balances heat with sweetness; raw honey adds extra nuance.
- Garlic – Fresh minced garlic gives aroma and depth.
- Sriracha – Provides gentle heat and tang to round out the glaze.
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How To Make This Recipe
Below is an overview of the process. Use the full recipe card at the bottom for exact times and amounts.
- Preheat the grill – Bring a pellet or wood-fired grill to about 225°F for the low-and-slow stage.
- Season the steak – Generously salt and pepper on all sides.
- Slow grill to temperature – Smoke the steak until it is roughly 10°F below your final desired doneness.
- Sear in a skillet – Heat a cast-iron skillet over high heat, add butter, and sear 1–2 minutes per side to form a crust.
- Make the sauce – Reduce heat to medium, add bourbon, honey, garlic, sriracha, and a pinch of salt. Whisk and simmer 2–3 minutes, then spoon over the steak.
Try our Porterhouse, too!
Recipe FAQ
Hanger steak comes from the diaphragm area and is prized for its tenderness and concentrated flavor. There’s only one hanger per animal, which makes it distinctive. Many cooks compare its tenderness to filet mignon when prepared well.
Reverse searing is a two-step method: first cook the meat low and slow until just below the target internal temperature, then finish with a high-heat sear for a crust. This yields even doneness and a well-developed Maillard crust without a gray overcooked band around the edges.
No. They are different cuts from different parts of the animal. Hanger steak is prized for tenderness and flavor, while flank and skirt come from other areas and have distinct textures and cooking needs.
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Tips for making a delicious hanger steak
Hanger steak responds exceptionally well to reverse searing because the initial low temperature prevents that overcooked gray edge and keeps the center tender. A wood-pellet grill adds a subtle smoke note that complements the cut’s richness.
Finish the steak in a very hot cast-iron skillet with a small amount of butter to achieve a deep, savory crust before glazing.
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Steaks
Great steaks make cookouts memorable. A few of our favorites include:
Wagyu Manhattan Filet
An exceptional option for beef lovers—rich, buttery, and unforgettable.
Reverse-Seared T-Bone
T-bone steaks combine different textures; reverse searing keeps both sides perfectly cooked.
Grilled New York Strip Steak
A reliable, flavorful choice that grills beautifully on any barbecue.
Serve This With
Pair the steak with sides that complement its richness. Favorites include:
- One-Pot Creamy Noodles
- Creamy Garlic Mashed Potatoes
- Smoked Scalloped Potatoes
- Crisp green salad with Greek-style dressing
Want to make it a surf & turf?
If you want seafood alongside your steak, grilled lobster tails are a classic pairing that elevates the meal.
More Reverse Seared Recipes
- Reverse Seared Tri Tip
- Traeger Reverse Seared Venison Sirloin Steak
- Reverse Seared Traeger Flank Steak
- Reverse-Seared Flat Iron Steak
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Traeger Grilled Hanger Steak
This Traeger-grilled hanger steak is rich in flavor and surprisingly economical compared to tenderloin, while delivering similar tenderness when cooked properly.
5 minutes
45 minutes
50 minutes
Ingredients
Steak
- 1 hanger steak
- Salt & pepper
Bourbon Sauce
- ⅛ cup bourbon whiskey
- ⅛ cup honey
- ½ teaspoon garlic
- ¼ teaspoon salt
- 1 teaspoon sriracha
Instructions
- Preheat your wood-pellet grill to 225°.
- Season the steak liberally with salt and pepper.
- Place the steak on the preheated grill and cook until it is about 10° below your desired finished temperature.
- Heat a large cast-iron skillet over high heat on the stovetop.
- Add a teaspoon of butter and immediately place the steak in the pan.
- Sear on both sides for 1–2 minutes to form a crust.
- Remove from heat, lower the stove to medium, add the bourbon sauce ingredients, whisk and cook 2–3 minutes, then pour over the steak.
Notes
PULL FROM THE GRILL AT THESE TEMPS DURING THE LOW-AND-SLOW PORTION:
- Rare – 115° (Finished temp 125°)
- Medium Rare – 125° (Finished temp 135°)
- Medium – 135° (Finished temp 145°)
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 133
Total Fat: 7g
Saturated Fat: 3g
Trans Fat: 0g
Unsaturated Fat: 3g
Cholesterol: 36mg
Sodium: 180mg
Carbohydrates: 6g
Fiber: 0g
Sugar: 6g
Protein: 10g
Nutrition data is an estimate. Consult a trusted source for medical or precise dietary needs.
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