Smoked Hanger Steak: Elevate your Flavor Game

A reverse sear brings wood smoke to a fast-cooking cut. Smoke the hanger gently, then finish it hot for a deeply flavored crust and juicy interior.

Ingredients

• 1.5 lb hanger steak
• 1 tbsp kosher salt
• 1 tbsp coarse black pepper
• 1 tsp garlic powder
• Wood chunks (oak or hickory)

Instructions

1. Season the steak with salt, pepper, and garlic powder; rest 30 minutes.
2. Smoke at 225°F until the internal temperature reaches 115°F, about 40–45 minutes.
3. Sear over high heat (grill or cast iron) 1–2 minutes per side to 130°F.
4. Rest 8 minutes, then slice against the grain.

Tips

Oak and hickory suit beef’s bold flavor; go lighter with fruit woods if you prefer.

Related: cooked with Smoking · learn the cut in the Beef Plate guide · find beef direct from a farm.