Reverse Sear Hanger Steak: A Step-by-Step Guide

When it comes to cooking the perfect hanger steak, the reverse sear method is a game changer that promises unparalleled flavor and tenderness. This culinary technique involves slowly bringing the steak up to temperature before finishing it off with a high-heat sear. In this guide, we’ll walk you through the steps to achieve a succulent reverse sear hanger steak that will impress any steak connoisseur.

Understanding the Reverse Sear Method

The reverse sear is a method that flips traditional steak-searing on its head. Instead of starting with a high-temperature sear, the steak is first cooked at a low temperature in the oven or on a grill. This gentle cooking process allows the steak to cook evenly from edge to center, providing a more consistent doneness throughout. Once the steak reaches a few degrees below your desired final temperature, it’s time to sear it on a hot skillet to create that delicious caramelized crust.

Choosing the Right Hanger Steak

Selecting a high-quality hanger steak is crucial for a successful reverse sear. Look for steaks with good marbling, as the fat will render down during the cooking process, contributing to the steak’s flavor and moisture. If possible, opt for grass-fed or organic options for the best taste and texture.

Preparing Your Hanger Steak for Reverse Sear


  • 1 hanger steak (approximately 1.5 to 2 pounds)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • High-smoke-point oil (such as avocado or grapeseed oil)
  • Optional: garlic, herbs, and butter for basting


  1. Remove the hanger steak from the refrigerator and let it sit at room temperature for about 30 minutes. This allows for more even cooking.
  2. Preheat your oven or grill to a low temperature, around 225°F (107°C).
  3. Season the steak generously with kosher salt and black pepper.
  4. Place the steak on a wire rack over a baking sheet or directly on the grill grates. Cook until the internal temperature reaches about 10-15 degrees below your desired doneness. For medium-rare, aim for an internal temperature of 115-120°F (46-49°C).

Searing Your Hanger Steak to Perfection

After your steak has reached the target temperature:

  1. Heat a cast-iron skillet over high heat and add a tablespoon of high-smoke-point oil.
  2. Once the oil is shimmering, carefully place the steak in the skillet. Sear for about 1-2 minutes on each side, or until a deep brown crust forms.
  3. If desired, add garlic, herbs, and a knob of butter to the skillet during the last minute of searing. Baste the steak with the melted butter for added flavor.
  4. Remove the steak from the skillet and let it rest on a cutting board for about 10 minutes. This allows the juices to redistribute throughout the meat.

Slice against the grain and serve immediately, basking in the glory of your perfectly cooked reverse sear hanger steak.

reverse sear hanger steak

Tips for the Ultimate Reverse Sear Hanger Steak

Invest in a reliable meat thermometer to ensure accurate temperature readings. Resting the steak after searing is vital – do not skip this step. Explore different seasonings and basting ingredients to customize the flavor profile to your liking.

Remember, the key to a delectable reverse sear hanger steak lies in the gentle rise to temperature prior to the final sear. With patience and precision, you’ll master this technique and elevate your steak dinners to new heights.

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