Hanger Steaks are a gift from the gods. This recipe makes a little over 2 hanger steaks – I like to cut mine in half and end up with 4 total pieces (makes for more predictable and even cooking).
Rub:
- 2 Tablespoons ground espresso. Make sure not to get any “flavored” espresso – just a straightforward roast will do. I prefer Cafe Caribe (it’s dirt cheap and delicious)
- 2 Tablespoons kosher salt
- 4 Teaspoons brown suger
- 1 Tablespoon fresh ground black pepper
Honestly I’d be leaving an important part out here if I didn’t say you should also have a badass cooking pan. Either a cast iron skillet or something of high quality.
Cooking:
Make sure to bring the steaks up to room temperature to ensure even cooking. Cover the steaks completely with the rub (you should have some leftover).
Bring your pan up to medium-high heat and use either vegetable oil or olive oil. Do not use extra virgin olive oil. The burning temperature is different and you’ll end up cooking nice steaks in burnt smokey oil. Once it’s up to game temperature place the steaks into the pan.
Step 4 through 79 = DON’T OVERCOOK. I WILL DRIVE TO YOUR HOUSE AND OPEN A FIRE EXTINGUISHER ON YOUR PAN IF YOU OVERCOOK THIS.
Step 80 – Three and a half minutes on each side, around 7 or so minutes total. Place on a cutting board for 10 minutes and let it rest.
Step 81 through 100 – Love life.