1 medium to large-sized hanger steak (between 1 3/4 and 2 1/2# depending your appetites)
kosher salt and freshly ground black pepper, to taste
vegetable oil, for preparing the grill
Heat the grill on high until very hot, about 30 minutes. Here’s a way to tell if your grill is at the right temperature. Hold your hand right over it. If you you can keep it there for five seconds, it’s not hot enough. If you can’t hold it there for even half a second, it's too hot.
When the grill is hot, soak a clean rag or a bunch of paper towels with a few tablespoons of vegetable oil, and using tongs, rub it over the grill rack. Pat the hangar steak dry with paper towels, then season all over with a good dose of salt and pepper. Place the steak on the rack, close the grill lid, and cook about 5-6 minutes. Flip the steak and grill about 5 minutes more, for medium rare (which is an temperature of about 125°F). This kind of steak really shouldn’t be cook beyond medium-rare, or it will be touch and chewy. Remove the steak from the grill and allow it to rest, covered with a loose layer of foil, for 10 minutes. Slice into 4 portions, and serve hot.
No comments:
Post a Comment