Hanger Steak


I finally carried my new MiniMax (MM) Egg to Oxford this weekend. It will replace a small egg that will come home to Madison.  For the inaugural cook on the MM, I thawed out a hanger steak we had purchased at The Farmer’s Market in Oxford. They sell beef and pork that is processed at Stan’s on highway 6 near Batesville. The pork is locally raised and the beef is aged Angus.

Hanger steak? What is that?  Actually it comes from the part of the diaphragm that is closest to the spine and tenderloin. The outer, tougher part of the diaphragm is called the skirt steak. Hanger steaks are difficult to get unless using a custom butcher, but they are one of the most tender cuts from the cow (3rd most tender, I believe) and have lots of beef flavor.

I seasoned this steak with Cluck and Squeal’s “Beef Specific” rub and let it come to room temperature on the counter for about an hour.


I prepared the MiniMax for a direct cook at 500*.


Since this was the inaugural cook, one can appreciate the new, white ceramics that will soon become nice and seasoned.


The steak was flipped after about 3 minutes, then removed when the internal temperature was 130*.


It was rested for 5 minutes, while the asparagus finished roasting in the oven, then plated with the asparagus.


Misippi Egger
(Clark Ethridge)


Serves 2

Hanger steak (3/4 to 1 pound)
Cluck and Squeal Beef Specific Rub (or preferred steak rub)

(1) Liberally apply the rub to both sides of the steak, patting it in. Let it rest on the counter for 45 minutes to an hour to come to room temperature.
(2) Prepare the Egg (grill) for a hot (450-500*) direct cook.
(3) Grill for 2-3 minutes on each side and remove when internal temperature reaches 125* (medium rare), 130* (medium), or your desired doneness. Cover with foil and rest for 5-8 minutes.
(4) Important! Slice against the grain for the most tender results.

6 thoughts on “Hanger Steak”

  1. I also picked up a Mini-Max at the Athens Eggfest over the weekend. That makes six Eggs here at the Chicken Ranch. Something’s got to go. Not sure which. We’re in ‘downsizing’ mode.

    I like your Hanger cook. I might try that on mine. I’ve never cooked a Hanger.

    Your Blog is coming along nicely.

    1. Thanks Leroy. The MiniMax seems like it will be great for the condo, since it is more easily moveable than the small, since I have to keep it locked up in my screen porch when not using. The only disadvantage I see it the height. In my picture it is sitting on a wooden carrier/table I made for the small, but it actually sits a little too low for regular use. I need to find some sort of metal table that’s portable and a little higher. I guess the alternative wold be to build a small outside kitchen here, but that’s not on the immediate agenda. You will LOVE this MiniMax – next I need to get (1) Grill Grates, (2) A Woo, or something from Ceramic Grill Store for indirect cooks. (It has a lower dome, so it might be harder to slow cook something big in it). BTW, any rejected chicken is going to need a really good new home and about 6 months of Prozac to get over the rejection! 🙂

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