Hanger Steak

Method

1. 01

   01 Preparation: Preheat your BBQ with Heat Beads Lump, Chunks, Chimney, and Booster. Brush the hanger steak with olive oil and season with salt and black pepper on both sides.

2. 02

   02 Direct or Reverse Sear Setup: For direct sear, set up your BBQ for high heat, around 250°C (482°F). For reverse sear, set up your BBQ for indirect heat at 120°C (250°F), then finish with high heat.

3. 03

   03 Cooking the Steak: For direct sear, grill the hanger steak for about 4-5 minutes on each side until it reaches the desired doneness (medium-rare: 60°C / 140°F). For reverse sear, cook on the cooler side until the internal temperature of the meat reaches 50°C (122°F), then sear on high heat for 2-3 minutes on each side.

4. 04

   04 Sautéing the Mushrooms: While the steak is grilling, heat a skillet over medium-high heat. Add a tablespoon of olive oil and sauté the sliced mushrooms until tender and golden brown, about 5-7 minutes. Season with salt and black pepper to taste.

5. 05

   05 Serving: Remove the hanger steak from the grill and let it rest for 5 minutes. Slice against the grain and serve with sautéed mushrooms.

6. 06

   Tip: Pair with a bold red wine or a side of roasted potatoes for a complete meal.