Traeger Grilled Hanger Steak Recipes

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TRAEGER GRILLED NEW YORK STRIP



Traeger Grilled New York Strip image

This flavorful and tender New York Strip is cooked on the grill after being seasoned simply with salt and pepper.

Provided by Nicole Johnson

Categories     Traeger Recipes

Time 20m

Number Of Ingredients 2

3 New York Strips
salt and pepper

Steps:

  • Remove your steak from the fridge at least 30 minutes prior to cooking.
  • Preheat your grill to 450°, or as close to it as you can get your pellet grill, following factory instructions.
  • Season the steak immediately before it goes on the grill.
  • Place on the grill and let cook for approximately 5-7 minutes per side.
  • Remove when the internal temperature reaches 125-128° for medium-rare. The temperature will rise several degrees during the rest period, so make sure you pull before the desired temp is reached.
  • Let the steak rest for 10 minutes before serving.

Nutrition Facts : Calories 198 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 14 grams fat, Fiber 0 grams fiber, Protein 17 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 115 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

GRILLED HANGER STEAK



Grilled Hanger Steak image

Provided by Anne Burrell

Time 12h20m

Yield 4 to 6 servings

Number Of Ingredients 6

4 sprigs fresh thyme, leaves picked and chopped
2 cloves garlic, smashed and finely chopped
Pinch crushed red pepper
Extra-virgin olive oil
2 pounds hanger steak, trimmed
Kosher salt

Steps:

  • Combine the garlic, thyme and crushed red pepper with olive oil to make a loose paste. Coat the hanger steaks with the paste and sprinkle generously with salt. Let marinate in the fridge overnight or up to 2 hours outside of the fridge.
  • Preheat the grill.
  • If the steaks have been marinated ahead, remove them from the fridge and let them come to room temperature.
  • Grill the steaks for 4 to 5 minutes on each side. Let the steaks rest for 5 to 10 minutes before slicing.
  • Slice the steaks on the bias and serve immediately.
  • Wine Pairing Suggestion: Bandol red

MARINATED GRILLED HANGER STEAK



Marinated Grilled Hanger Steak image

Provided by Anne Burrell

Categories     main-dish

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 8

4 tablespoons Dijon mustard
3 cloves garlic, smashed and finely chopped
Pinch crushed red pepper
2 sprigs rosemary, picked and finely chopped
Juice and zest of 1 lemon
2 (1 1/2-pound each) hanger steaks, trimmed, membrane removed and cut in half lengthwise
Kosher salt
Extra-virgin olive oil

Steps:

  • In a small bowl, combine the Dijon, garlic, rosemary, lemon juice and zest, and crushed red pepper. Schmear the steaks with this deliciousness and let them hang out in the fridge overnight or up to 2 hours in the fridge.
  • Preheat the grill. Season the steaks with salt.
  • When the grill is hot, brush and oil the grill. When the flames have dissipated place the steaks on a hot spot on the grill. Brush with the excess marinade and move the steaks out of the flame if there is a flare up. Grill the steak for 4 to 5 minutes on each side for medium rare. Remove the steaks from the grill and let them rest for 5 to 10 minutes before slicing. Serve immediately after slicing.
  • Where's the beef?

REVERSE SEARED T-BONE STEAK



Reverse Seared T-Bone Steak image

A giant 2-inch-thick T-bone steak is smoked and then seared for one of the best steaks you've ever had.

Provided by Or Whatever You Do

Categories     Traeger Recipes

Time 2h10m

Number Of Ingredients 2

2 pound t-bone steak
salt & pepper

Steps:

  • Preheat your pellet grill or smoker to 200°. Place the steak on and let it cook until they reach 115° internal temperature.
  • Remove from the grill and liberally salt and pepper the steaks. Preheat a gas griddle or cast iron pan over medium-high heat, and lay down a bit of oil in the pan or on the griddle.
  • Place the steak on and sear for 1-2 minutes on each side.
  • Let rest, covered, for 5 minutes before cutting.

Nutrition Facts : Calories 656 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 188 milligrams cholesterol, Fat 46 grams fat, Fiber 0 grams fiber, Protein 56 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 214 milligrams sodium, Sugar 0 grams sugar, TransFat 3 grams trans fat, UnsaturatedFat 23 grams unsaturated fat

GRILLED HANGER STEAK



Grilled Hanger Steak image

Grilled Hanger Steak may just be my new favorite cut of beef. Chances are you may have never seen hanger steak in your local butcher shop or grocery store because butchers often keep this cut for themselves. The secret is out now, so get to know your local butcher and ask him for Hanger Steak.

Provided by How to BBQ Right

Categories     Low-Carb     Protein Packed     Easy     Nut-Free     Shellfish-Free     Full Meal     Gluten-Free     Egg-Free     Soy-Free     Entertaining     Peanut-Free     Tree Nut-Free     Grain-Free     Sugar-Free     Tomato-Free     Grill

Time 50m

Yield 4

Number Of Ingredients 10

2 Hanger Steak
5 tablespoon Olive Oil
1/4 cup Killer Hogs Steak & Chop Rub
16 ounce Baby Bella Mushroom
1/2 cup Worcestershire Sauce
1/4 cup Red Wine
2 tablespoon Butter
2 clove Garlic
2 tablespoon Shallot
1 teaspoon Killer Hogs The A.P. Rub

Steps:

  • Prepare grill for direct cooking over Lump charcoal. Temperature should be in the 500 degrees F (260 degrees C) range.
  • Remove the connective tissue between each section of Hanger Steak (2), splitting it into two pieces. Trim away any excessive silver skin or fat.
  • Coat each steak with Olive Oil (4 tablespoon) reserving one tablespoon for the mushrooms. Sprinkle Killer Hogs Steak & Chop Rub (1/4 cup) over all sides and rest for 20 minutes before grilling.
  • Place a cast iron skillet on the grill and add Butter (2 tablespoon) and Olive Oil (1 tablespoon). Add Garlic (2 clove) and Shallot (2 tablespoon) and sauté for 2-3 minutes.
  • Add Baby Bella Mushroom (16 ounce) and season with Killer Hogs The A.P. Rub (1 teaspoon). Toss the mushrooms in the butter mixture to coat.
  • Pour in the Worcestershire Sauce (1/2 cup) and Red Wine (1/4 cup) and continue to cook until mushrooms brown and liquid reduces. Remove from grill and cover until ready to serve.
  • Place each steak on the grill and cook for 2 minutes on each side until internal temperature reaches 125 degrees F (51 degrees C) in the center of each steak.
  • Remove from grill and rest loosely covered for 5-10 minutes. Slice into desired portions and serve with mushrooms.

Nutrition Facts : Calories 141 calories, Protein 14.0 g, Fat 7.7 g, Sodium 178.6 mg, SaturatedFat 2.2 g, TransFat 0.1 g, Cholesterol 35.9 mg, Carbohydrate 3.5 g, Fiber 0.4 g, Sugar 1.1 g, UnsaturatedFat 4.7 g

TRAEGER GRILLED HANGER STEAK



Traeger Grilled Hanger Steak image

This Traeger grilled hanger steak is not only one of my favorite cuts of beef, but also one of my favorite ways to cook steak, period. This cut is much more economical than tenderloin, but nearly matches it in flavor and tenderness.

Provided by Nicole Johnson

Categories     Traeger Recipes

Time 50m

Number Of Ingredients 7

1 hanger steak
salt & pepper
1/8 cup bourbon whiskey
1/8 cup honey
1/2 teaspoon garlic
1/4 teaspoon salt
1 teaspoon sriracha

Steps:

  • Preheat your wood-pellet grill to 225°.
  • Season the steak liberally with salt and pepper.
  • Place the steaks on the preheated grill, close the lid, and let cook until the steak is 10 degrees under your desired finished temp. See notes below for chart on when to pull it off.
  • In a large cast-iron skillet placed on the stovetop, heat the pan over high heat.
  • Place a teaspoon of butter in the pan and immediately place the steak in.
  • Sear on both sides for 1-2 minutes.
  • Remove from the stove, reduce the temperature of the stove to medium, and add in the bourbon sauce ingredients. Whisk and cook for 2-3 minutes and pour over the steak.

Nutrition Facts : Calories 133 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 10 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 180 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

SIMPLE GRILLED HANGER STEAK WITH WORCESTERSHIRE, GARLIC, AND THYME



Simple Grilled Hanger Steak with Worcestershire, Garlic, and Thyme image

Notes: I can find hanger steak at my local farm, Buckley Farm in Ballston Lake, but also at Whole Foods Market. Be sure to call ahead. Also, if you get your hands on a hanger steak, it may have a membrane running through it. Ask the butcher to remove it and then have him/her butterfly the remaining loins. Or you can do it yourself. For charcoal grilling, I fill two chimney starters with coals and let them burn for about 30 minutes. Then I dump the coals into grill, replace the grate and let it heat for at least 5 minutes before placing the meat on top. I grill these uncovered when using charcoal, but when using my gas grill, I cover the grill.

Provided by alexandra

Categories     Dinner

Time 1h6m

Number Of Ingredients 6

4 cloves garlic
A few sprigs thymes, leaves removed
Kosher salt and pepper to taste
1/4 cup olive oil
2 tablespoons Worcestershire sauce
1.75 pounds hanger steak, membrane removed, loins butterflied, see notes above

Steps:

  • In the bowl of a food processor, make a paste with the garlic, pepper, thyme, and a pinch of salt. Place the meat in a shallow vessel. Rub the paste over the meat. In a small bowl, whisk together the oil and Worcestershire. Pour this mixture over the meat. Turn the meat to coat in the marinade. Refrigerate for at least 1 hour.
  • Meanwhile, prepare a grill for high heat. (See notes above). Wipe off excess marinade. Season meat on both sides generously with salt and pepper. Grill over hot coals uncovered, 2 to 3 minutes a side until a thermometer registers 125ºF for medium rare or 135ºF for medium. Transfer meat to a board to rest for 10 minutes before slicing against the grain. Reference the video above if you are having a hard time figuring out which way is against the grain - it's not always easy to tell.

GRILLED HANGER STEAK RECIPE



Grilled Hanger Steak Recipe image

Provided by HowToBBQRight

Number Of Ingredients 10

2 Whole Hanger Steaks 3lbs each
¼ cup + 1 Tablespoon Olive Oil
¼ cup Killer Hogs Steak Rub
16oz Fresh Baby Bella Mushrooms
½ cup Worcestershire Sauce
¼ cup Red Wine
2 Tablespoons Butter
2 cloves minced Garlic
2 Tablespoons finely chopped Shallot
1 teaspoon Killer Hogs AP Rub

Steps:

  • Prepare grill for direct cooking over Lump charcoal. Temp should be in the 500⁰ range.
  • Remove the connective tissue between each section of Hanger Steak splitting it into two pieces. Trim away any excessive silver skin or fat.
  • Coat each steak with olive oil reserving 1 Tablespoon for the mushrooms.
  • Sprinkle Steak Rub over all sides and rest for 20 minutes before grilling.
  • Place a cast iron skillet on the grill and add 2 Tablespoons of Butter and 1 Tablespoon of Olive Oil. Add garlic and shallot at sauté for 2-3 minutes.
  • Add mushrooms and season with AP Rub. Toss the mushrooms in the butter mixture to coat.
  • Pour in the Worcestershire and Red Wine and continue to cook until mushrooms brown and liquid reduces. Remove from grill and cover until ready to serve.
  • Place each steak on the grill and cook for 2 minutes on each side until internal temperature reaches 120-125 in the center of each steak.
  • Remove from grill and rest loosely covered for 5-10 minutes.
  • Slice into desired portions and serve with mushrooms.

TRAEGER REVERSE SEARED FLANK STEAK



Traeger Reverse Seared Flank Steak image

These reverse seared flank steaks are tender, juicy, and perfectly cooked because of the reverse sear method.

Provided by Nicole Johnson

Categories     Traeger Recipes

Time 10m

Number Of Ingredients 5

2 flank steaks, approximately 1.5 pounds a piece
1 teaspoon salt
1/2 onion powder
1/4 teaspoon garlic powder
1/2 coarse ground black pepper

Steps:

  • Preheat your wood-pellet grill to 225°.
  • Combine the Steak Rub ingredients in a small dish, and then liberally rub both steaks with the seasonings.
  • Place the steaks on the preheated grill, close the lid, and let cook until the steak is 10 degrees under your desired finished temp. See notes below for chart on when to pull.
  • Crank the grill up to high and let it heat with the steak off the grill and tented with foil to keep warm.
  • Once the grill is heated as hot as it will go (450-500° ideally), place the steaks back on and grill for 2-3 minutes per side.
  • Remove and serve immediately with a pat of butter on top.

Nutrition Facts : Calories 112 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 16 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 737 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

GRILLED STEAK RECIPE - TRAEGER GRILLS



Grilled Steak Recipe - Traeger Grills image

Master this simple steak. When it comes to grilling steak all you need os grill temperature and time. Master grilling steak in this simple steak recipe.

Provided by Traeger Kitchen

Categories     Beef

Number Of Ingredients 2

steaks, cut of your choice
Traeger Prime Rib Rub

Steps:

  • Season the steaks on all sides with Traeger Prime Rib Rub.
  • When ready to cook, set the Traeger temperature to 425℉ and preheat with the lid closed for 15 minutes.
  • Insert the probe horizontally into the center of a steak, avoiding any bones and large pockets of fat, if applicable. Place the steaks directly on the grill grates and cook with the lid closed until your preferred internal temperature is reached, 120℉ for rare, 130℉ for medium-rare, 140℉ for medium, 145°F for medium-well, or 155℉ for well done. Let rest for 5 minutes before serving. Enjoy!

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