Bobby Flay’s Hanger Steak is a perfect example of how simple ingredients and proper technique can turn an affordable cut of beef into a restaurant-quality dish. Known as the “butcher’s steak” for its flavor and tenderness, hanger steak is beautifully seared to lock in juices and finished with Bobby Flay’s signature flair — bold seasoning, fresh herbs, and a buttery crust. This recipe is quick to prepare and perfect for steak lovers who want deep flavor without complicated steps.

What is Bobby Flay’s Hanger Steak?

Hanger steak comes from the plate section of the cow and is prized for its rich, beefy taste and tender texture when cooked properly. Bobby Flay’s version emphasizes high-heat cooking to achieve a flavorful crust while keeping the inside juicy and pink. It’s seasoned simply with salt, pepper, and olive oil, then finished with butter and herbs for that steakhouse touch.

Other Popular Bobby Flay Steak Recipes

Why You Love This Recipe

Deep, beefy flavor – Naturally rich taste without heavy marinades.
Quick to cook – Perfect weeknight steak, ready in under 20 minutes.
Tender and juicy – Proper searing keeps the inside moist.
Restaurant-style finish – Butter and herbs add professional polish.
Versatile dish – Pairs beautifully with many sides or sauces.

Ingredients Needed to Make Bobby Flay Hanger Steak

1 ½ lbs hanger steak, trimmed of silver skin
1 tablespoon olive oil
2 tablespoons unsalted butter
2 garlic cloves, smashed
2 sprigs fresh thyme or rosemary
Salt and freshly ground black pepper, to taste

Optional Finishing Sauce (for extra flavor)

1 tablespoon balsamic vinegar or red wine
1 teaspoon Dijon mustard
1 tablespoon chopped parsley

Instructions to Prepare Bobby Flay Hanger Steak

Prep the steak – Remove the hanger steak from the refrigerator 30 minutes before cooking. Pat dry with paper towels to remove moisture and season generously with salt and pepper.
Preheat the pan – Heat olive oil in a cast-iron skillet over high heat until just smoking.
Sear the steak – Add the hanger steak and cook for 3–4 minutes on each side until a dark crust forms.
Add butter and aromatics – Lower the heat to medium and add butter, garlic, and thyme. Spoon the melted butter over the steak for 1–2 minutes to baste.
Check for doneness – Cook to 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
Rest the steak – Remove from the pan and let rest for 5–10 minutes. Slice thinly against the grain for maximum tenderness.
Optional sauce – Deglaze the pan with balsamic vinegar or red wine, stir in Dijon mustard and parsley, and drizzle over the steak before serving.

What Goes Well With Bobby Flay Hanger Steak

Crispy roasted potatoes – Perfect complement to juicy steak.
Grilled asparagus – Adds freshness and crunch.
Garlic mashed potatoes – Creamy, comforting side.
Arugula salad – Peppery greens balance the rich meat.
Sautéed mushrooms – Deep, earthy flavor pairs beautifully.

Pro Tips to Make Perfect Bobby Flay Hanger Steak

Trim the steak properly – Remove silver skin or membranes before cooking.
Use high heat – A hot pan ensures a flavorful crust.
Don’t move the steak too early – Let it sear undisturbed for even browning.
Butter baste for richness – Adds depth and enhances flavor.
Slice against the grain – Guarantees tenderness in every bite.
Avoid overcooking – Hanger steak can become chewy if cooked past medium.

Variations of Bobby Flay Hanger Steak

Marinated version – Add soy sauce, garlic, and balsamic vinegar for extra flavor.
Peppercorn crusted – Press cracked peppercorns into the steak before searing.
Chimichurri topping – Serve with a fresh herb-garlic sauce for brightness.
Wine reduction – Deglaze the pan with red wine for a bold finishing sauce.
Grilled version – Cook on an outdoor grill for a smoky flavor.

Storage Guidelines for Bobby Flay Hanger Steak

Refrigerate – Store leftovers in an airtight container for up to 3 days.
Freeze – Wrap tightly in foil or plastic wrap and freeze for up to 2 months.
Reheat – Warm slowly in a skillet or low-temperature oven to keep it juicy.

Reheating Tips for Bobby Flay Hanger Steak

Oven method – Reheat at 275°F (135°C) until warmed through.
Skillet method – Warm slices in a nonstick pan with a small pat of butter.
Microwave – Use short 30-second intervals, covering to retain moisture.
From frozen – Thaw overnight in the refrigerator before reheating.

Nutritional Value (per serving)

Calories: ~370
Protein: 35g
Fat: 24g
Carbohydrates: 1g
Iron: 25% of daily needs
Vitamin B12: 40% of daily needs

FAQs

How does Bobby Flay cook hanger steak?

Bobby Flay cooks hanger steak in a hot cast-iron skillet with olive oil for 3–4 minutes per side until a deep crust forms. He then adds butter, garlic, and thyme to baste the steak before letting it rest for maximum juiciness.

How do you make hanger steak tender?

Trim off any silver skin or connective tissue before cooking and avoid overcooking the steak. Cook to medium-rare (130°F/54°C) and slice thinly against the grain to keep it tender.

Should hanger steak be marinated before cooking?

Hanger steak doesn’t require a marinade because it’s naturally flavorful, but a short 30-minute soak in olive oil, garlic, and vinegar can enhance tenderness and deepen flavor.

What’s the best way to slice hanger steak?

Always slice hanger steak thinly against the grain. This shortens the muscle fibers and ensures each bite is tender instead of chewy.

Final Words

Bobby Flay’s Hanger Steak brings steakhouse flavor straight to your home kitchen. With minimal ingredients and a simple technique, you’ll get a beautifully seared, juicy steak bursting with natural beef flavor.

Serve it with roasted vegetables or mashed potatoes for a meal that’s as satisfying as it is elegant — a true Bobby Flay classic.