Most meat lovers know the difference between a fatty, heavily marbled ribeye and a lean, flavorful hanger steak, but how do these properties play out specifically when meat is cooked on the grill?

(This salad can handle a heavy coat.) Remove steak from marinade and season on both sides with salt. Heat grill (or grill pan) to medium-high. Grill until char marks appear, about 4-5 minutes per ...

A quick pan sear or grilling over intense, high heat will yield the best results. Hanger steak has prominent muscle fibers running through it, so after resting the steak for a few minutes ...

Hanger steak, also known as butcher’s steak ... at room temperature or up to 24 hours in the refrigerator (remove from the fridge 30 minutes before cooking). Remove the steaks from the marinade and ...

hanger steak has become more popular in recent years and is now a restaurant staple. It’s got a loose texture and often chefs will tenderise and marinate it before cooking. Usually, it’s ...