Hanger Steak with Garlic-Herb Marinade


  • 2 lbs of Adams Certified Hereford Beef Hanger Steak
  • 2 tablespoons olive oil
  • 2 tablespoons whole peppercorns
  • 4 garlic cloves, sliced
  • 4 sprigs fresh parsley, chopped
  • 1/2 cup shallots, thinly sliced
  • salt (to taste)


Rub steaks with olive oil. Place in a plastic bag and cover surface of steaks as evenly as possible with peppercorns, garlic, parsley, shallot and salt. Seal bag and refrigerate 3 hours to overnight.

Preheat grill to high heat. Remove steaks from bag, shaking off excess marinade. Cook over high heat, turning frequently, until the outside is nicely charred and internal temperature reads about 125 degrees. Transfer to a cutting board and let rest, under foil, for 5 minutes. Slice against the grain and serve.

You can also pan sear Hanger Steak using the same method as above: high heat and frequent turning.


This recipe comes from Bob DeWitt, Poughkeepsie’s Meat Manager

For planning purposes, the meat needs to marinate at least 3 hours

Rare, medium-rare and medium are the best ways to prepare Hanger Steaks for tenderness. The higher the internal temperature past 130 degrees, the more the grain toughens, making the beef chewy. Medium-rare to medium is the very best for a juicy, tender experience packed with great beef flavor.

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