TRAEGER GRILLED NEW YORK STRIP
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
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
Provided by Anne Burrell
Time 12h20m
Yield 4 to 6 servings
Number Of Ingredients 6
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
Provided by Anne Burrell
Categories main-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 8
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
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
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 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
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
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
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
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
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
Provided by HowToBBQRight
Number Of Ingredients 10
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
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
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
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
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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- Blend garlic, vegetable oil, cilantro, 1 cup parsley, and ½ cup mint in a blender until smooth. Transfer to a resealable plastic bag and add steak. Seal bag, turn to coat, and chill steak 3–12 hours.
- Whisk vinegar, lemon juice, and honey in a small bowl. Gradually drizzle in 2 Tbsp. olive oil, whisking until emulsified. Season vinaigrette with salt and pepper.
- Prepare a grill for medium-high heat. Remove steak from marinade and pat dry; season with salt and pepper. Grill until nicely browned and an instant-read thermometer registers 125° for medium-rare, about 5 minutes per side. Transfer to a cutting board; let rest at least 10 minutes before slicing against the grain.
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- Put the hickory chips in a medium bowl and cover with water. Let the chips stand for 1 hour, then drain.
- Light a gas grill and turn it to high on one side; remove the grate over that side. Keep the grate over the other side of the grill. Make a foil box with heavy-duty foil, about 4 inches square. Set the foil box directly over the gas flame to heat. Put the drained hickory chips in the box. Close the grill until it fills with smoke, about 3 minutes. Lay the steaks on the grate opposite the smoke box, cover and smoke for 20 minutes. Transfer the smoked steaks to a large platter.
- Remove the foil smoke box and replace the grate. Light the other side of the grill and turn the heat to high. Season the steaks with salt and pepper and grill until nicely charred outside and medium-rare within, 4 to 5 minutes per side. Transfer the steaks to a carving board and let rest for 5 minutes. Thickly slice the steaks across the grain and serve with the Roasted Fall-Vegetable Hash.
TRAEGER TIPS - HOW TO GRILL THE PERFECT STEAK
From traeger.com
- Meat Freshness. When cooking a steak, freshness is top priority. Buy your steaks early on the same day you plan to cook them.
- Marbling. Look for steaks that are well marbled with fat. Those thin streams of fat will dissolve in the heat of your grill and moisten the meat from the inside while cooking.
- Preparation. Before grilling, allow your steaks 4-6 hours to come to room temperature. Having your steaks start out at a slightly warmer temperature means more even cooking.
- Season. How you season your meat matters. Whether you use a rub, like Traeger's Beef Shake, or simple salt and pepper, the key is in the application.
- Smoke. After your fire up your grill, leave it on smoke and give your steaks 25-30 minutes (at least 15 minutes) to really take on some delicious flavor.
- Preheat. After your steaks have smoked, remove them from the grill. Crank your temperature up to High and let your grill preheat for 10-15 minutes.
- Finishing Touches. For a finishing touch to please all palates, we recommend melting a pat of butter over the steak immediately after grilling. Without taking anything away from the steak, the melted butter adds richness to each bite that will make your steaks the talk of the town.
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