Meta Description: Master Grilled Hanger Steak with Blue Cheese Butter! Learn the best way to grill hanger steak for tenderness and flavor, plus our easy blue cheese butter recipe for a steakhouse finish.
🧀 Perfect Grilled Hanger Steak with Blue Cheese Butter: The Butcher’s Favorite
If you’ve ever had a steak in a classic French bistro, chances are you’ve tasted the magic of Hanger Steak. It’s sometimes called the “butcher’s cut” because butchers supposedly used to keep this wonderfully tender, richly flavored piece of meat for themselves.1 It has an intense, beefy flavor that rivals a ribeye but cooks in a fraction of the time, making it perfect for the grill.
My favorite way to elevate this already spectacular steak is with a slice of melting Blue Cheese Butter. The pungent, creamy richness of the blue cheese, mixed with fresh chives, creates a cold slab of heaven that melts over the hot, resting steak. It’s a classic steakhouse trick that adds layers of flavor, moisture, and a luxurious finish. That savory, cheesy fat dripping onto the sliced steak? That’s peak dining, my friends.
This article is your guide to mastering this quick, high-impact meal. We’ll show you the best way to grill hanger steak to ensure tenderness, and walk you through making that simple yet bold easy blue cheese butter recipe that transforms your weeknight dinner into a culinary celebration. Get ready for a steak experience that is both simple and profoundly satisfying!
Why Hanger Steak is the Best-Kept Secret
Hanger steak is one of the “flat” steaks, known for its intense, iron-rich flavor.2 It hangs from the diaphragm of the cow (hence the name) and supports very little weight, making it relatively tender.
Flavor and Fast Cooking
Hanger steak is a dark-red, lean cut with a notably coarse grain.3 Its unique flavor is what makes it a favorite. Because it is thin and cooks quickly, it’s ideal for high-heat methods like grilling or searing in a cast iron pan. The goal is to cook it fast to the perfect internal temperature—medium-rare is highly recommended—to maintain its juiciness.
The Butcher’s Secret: The Membrane
Before you cook, you need to be aware of the thick, inedible membrane that runs right down the middle of most hanger steaks. This should be removed before cooking. If you buy your steak pre-trimmed, this is already done. If not, don’t worry—we’ll cover how to trim and prepare hanger steak in the instructions.
The Blue Cheese Butter Magic
The blue cheese butter is a compound butter, designed to melt and coat the hot, resting steak.4 The funk and acidity of the blue cheese (Gorgonzola or Roquefort are great choices) provides a necessary foil to the rich, metallic flavor of the hanger steak. It’s a quick, two-ingredient flavor bomb that turns a simple steak into a gourmet indulgence. This is the ultimate easy blue cheese butter recipe hack.
⏰ Prep Time & Cook Time Summary
| Task | Time |
| Prep Time | 20 Minutes (includes trimming) |
| Chill Time | 30 Minutes (for butter) |
| Cook Time | 8–10 Minutes |
| Total Time | Approx. 1 Hour (Active Time: 30 Minutes) |
| Serves | 4 |
✅ Ingredients for Grilled Hanger Steak with Blue Cheese Butter
🥩 The Hanger Steak
- 1.5 lbs (approx. 680g) Hanger Steak (untrimmed weight), or 2 large trimmed steaks
- 1 Tbsp olive oil
- 1 Tbsp flaked sea salt (e.g., Maldon, or use 1 tsp kosher salt)
- 1/2 tsp freshly ground black pepper
🧈 Easy Blue Cheese Butter Recipe
- $1/2$ cup (1 stick / 113g) unsalted butter, softened to room temperature5
- $1/3$ cup blue cheese (Gorgonzola or Roquefort), crumbled
- 2 Tbsp fresh chives, finely chopped6
- $1/4$ tsp freshly ground black pepper
🌿 For Finishing
- 1 Tbsp red wine vinegar (optional, for the resting board)
👩🍳 Step-by-Step Cooking Instructions
Follow these steps precisely to master the high-heat cooking and slicing of this incredibly flavorful steak.
Part 1: Prepare the Blue Cheese Butter
- Soften and Combine: In a small bowl, combine the softened unsalted butter, crumbled blue cheese, chopped fresh chives, and black pepper. Use a fork or spatula to mix until the ingredients are evenly distributed.
- Roll and Chill: Lay a piece of plastic wrap or parchment paper on your counter. Spoon the butter mixture onto the paper and use the paper to roll the butter into a tight log shape (about 1 inch thick). Twist the ends to seal. Refrigerate for at least 30 minutes (or until firm) while you prepare the steak.
Part 2: Trim, Prep, and Grill
- Trim and Divide: If your Hanger Steak is untrimmed, locate the thick, white, sinewy membrane running down the center. Use a sharp knife to slice along both sides of this membrane to separate the steak into two long, flat pieces. Trim off any excessively thick areas of silver skin on the exterior. Pat the steaks very dry.
- Season: Rub the steaks lightly with olive oil and season generously with the flaked sea salt and black pepper.
- Preheat Grill: Preheat your grill to high heat. You want the grates screaming hot to get a perfect sear.
- Grill the Steak: Place the seasoned steaks on the hottest part of the grill. Grill for 3–4 minutes per side for medium-rare ($125^{\circ}\text{F}$ or $52^{\circ}\text{C}$ internal temperature). Hanger steak cooks fast due to its thinness.
- Rest the Steak: Remove the steak from the grill and place it on a clean cutting board.7 For an extra layer of flavor, drizzle 1 Tbsp of red wine vinegar onto the cutting board before placing the steak down—the hot steak will absorb the bright, acidic flavor while it rests. Rest for 7–10 minutes to allow the juices to redistribute.
Part 3: Slice and Finish
- Add the Blue Cheese Butter: During the last minute of resting, take the chilled Blue Cheese Butter from the fridge and slice off two or three thick rounds (about $1/2$ inch thick). Place the rounds directly on top of the hot, resting steak and allow it to melt slowly.
- Slice Against the Grain: Locate the grain (the long muscle fibers) of the Hanger Steak. Unlike most steaks, the grain on a hanger steak usually changes direction slightly. Use a sharp knife to slice the steak perpendicular to the grain (across the fibers) into thin strips, about $1/4$ inch thick. This is the best way to grill hanger steak for tenderness.
- Serve: Arrange the sliced steak on a platter, ensuring you spoon all the glorious melted blue cheese butter and pan juices over the meat.
🌟 Pro Tips and Common Questions
The secret to mastering Grilled Hanger Steak with Blue Cheese Butter lies in the prep and the final slice.
The Importance of the Rest
The rest is the most important step for tenderness in all steaks, but especially flat cuts like hanger steak. During the rest, the juices—which have migrated to the center of the meat during cooking—redistribute back into the muscle fibers. Skipping the rest results in a loss of juice when you slice, leaving you with dry meat and a watery cutting board.
What is Slicing Against the Grain?
Hanger steak is inherently tender, but the long, visible muscle fibers (the grain) must be cut short to make it truly tender to chew. Slicing against the grain (perpendicularly) ensures you get short fibers in every bite. If you slice parallel to the grain, the long fibers will make the steak tough and chewy. Always double-check the direction of the fibers before you cut!
Can I Pan-Sear This Instead of Grilling?
Absolutely. A pan-seared Hanger Steak is fantastic, especially in a cast iron skillet.
- Follow steps 1–4.
- Use a large cast iron skillet over high heat with 1 tablespoon of oil.
- Sear the steak for 3–4 minutes per side.
- For the last minute, add 1 tablespoon of butter and baste the steak with the foaming butter as it finishes.
- Proceed to the resting and slicing steps. The easy blue cheese butter recipe is the perfect complement to the pan sear.
✨ Serving, Variations, and Storage
This steak is a culinary canvas. Here’s how to build a complete, elegant meal around it.
The Best Pairings: Sides and Wine
The rich beef and pungent cheese need sides that are simple, crunchy, or slightly acidic.
- Frites (French Fries): The classic bistro pairing for Hanger Steak is Steak Frites (steak and fries).8 Serve with crispy homemade French fries.
- Simple Salad: A bitter, fresh green salad like arugula or watercress with a sharp lemon vinaigrette provides a necessary acidic contrast to the rich blue cheese butter.
- Potatoes Au Gratin: For a decadent dinner, a side of creamy, cheesy scalloped potatoes complements the blue cheese butter beautifully.
- Wine Pairing: The robust flavor of the Hanger Steak requires a sturdy wine. Go for a bold Cabernet Franc, a traditional Bordeaux, or a smoky Syrah (Shiraz).
Creative Blue Cheese Butter Variations
This easy blue cheese butter recipe can be tweaked with other bold flavors.
- Garlic and Herb Butter: Omit the blue cheese. Mix the softened butter with minced roasted garlic (about 2 cloves), fresh rosemary, and smoked paprika.
- Spicy Honey Butter: Omit the blue cheese. Mix the softened butter with 1 tsp red pepper flakes and 1 Tbsp of honey for a fiery, sweet contrast to the savory beef.
- Horseradish Cream Butter: Mix the blue cheese butter with 1 Tbsp of prepared horseradish (drained) for an extra sharp kick.
Storage Tips
- Blue Cheese Butter Storage: The butter log can be wrapped tightly and stored in the refrigerator for up to 2 weeks or frozen for up to 3 months. It’s great to have on hand!
- Leftover Steak: Leftover Grilled Hanger Steak should be sliced and stored in an airtight container for up to 3 days.
- Reheating: Hanger steak is best served medium-rare. Reheating will usually push it past medium. The best way to use leftovers is cold, sliced thin, and served over a salad or in a sandwich.
Nutritional Information (Estimated Per Serving)
This information is an estimate based on the ingredients and a serving size of 4.
| Component | Amount |
| Calories | 450 kcal |
| Protein | 45g |
| Fat | 28g |
| Saturated Fat | 12g |
| Iron | 6mg |
| Calcium | 120mg |
A Final Invitation to the Table
You’ve successfully mastered the “butcher’s cut”! You now have the ultimate guide to creating Grilled Hanger Steak with Blue Cheese Butter—from how to trim and prepare hanger steak to the crucial step of slicing against the grain. You’ve unlocked the secret to a high-flavor, low-effort steak dinner that rivals any steakhouse. The combination of the intensely beefy, perfectly cooked steak and the sharp, melting easy blue cheese butter recipe is truly culinary perfection.
This meal proves that a great steak doesn’t have to be complicated or expensive; it just needs a little technique and a lot of flavor. Enjoy the rich aromas, the perfect sear, and the luxury of that melting butter.
I encourage you to try the best way to grill hanger steak this week. Slice it up, smother it in that beautiful blue cheese butter, and let me know how it measured up to your favorite steakhouse meal! Happy grilling!
