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Reverse Seared Hanger Steak

Our Traeger Reverse Seared Hanger Steak with Bourbon Pan Sauce is the perfect impressive dish to make for your next dinner party or family gathering. 

Reverse Seared Hanger Steaks

Sometimes my husband goes into the kitchen (or out to the grill, in this case) and crazy things happen. Crazy, amazing things. That’s what I’d call this.


I love any and all kinds of grilled steak, but these were something on a whole different level. 

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Reverse Seared Hanger Steaks

What is a hanger steak?

Hanger steak is part of the diaphragm of the cow. It doesn’t actually DO anything though besides “hang”, so the piece is SUPER tender and flavorful. There is also only ONE per cow, unlike most other cuts. 

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I compare it to a filet mignon in tenderness and flavor, personally. This is one of my favorite cuts of meat!


Nothing is like a REALLY great steak at a cookout. Here are a few of our all-time favorite steaks!

Snake River Farms Wagyu Manhattan New York Filet

Wagyu Manhattan Filet

The ultimate steak for the beef fanatic in your life. This American Wagyu filet is hands down the BEST steak I’ve ever had.

Reverse-Seared T-Bone

The t-bone is the best of several steak worlds, in my book, and the reverse sear is the perfect way to cook them!

Grilled New York Strip Steak

New York Strips are an affordable and delicious option for a delicious steak dinner! Cook it on whatever kind of grill you’ve got.

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Reverse Seared Hanger Steaks

How do you reverse sear?

A “reverse sear” is a cooking method where you low-and-slow a cut of meat for a long-ish period of time, followed by a shorter blast of heat at the end for those grill marks and all the magic that happens with meat + high heat. 

It is a great way to get a piece of steak that doesn’t have that gross gray band of overcooked meat allllll around the outside. This provides a much more evenly cooked steak, without losing any of the flavors of that beautiful Maillard reaction.

Personally, I love the Blackstone Grill for reverse searing!

Reverse Seared Hanger Steaks

What Should I Serve with this Smoked Hanger Steak Recipe?

I have all of the options for you! Here are some favorites of mine.

Want to make it a surf & turf?

ME TOO. If you are in the mood for some seafood with your steak, definitely check out my Traeger Grilled Lobster Tail!!

Are Hanger Steaks and Flank Steak the Same Thing?

Nope! Different cuts of meat entirely. The hanger steak is part of the diaphragm of the cow. The skirt steak is also a part of that, which looks similar to the flank steak but is only adjacent, and comes from a totally different part of the cow. This IS one of the most tender and flavorful cuts of meat on the whole cow though, without the price that the tenderloin typically commands.

Reverse Seared Hanger Steak

Tips for making a delicious hanger steak

Hanger steaks are the perfect cut to reverse sear. The low-and-slow initial cook keeps the steak from overcooking and developing the tell-tale gray of overcooked meat.

The best way to cook a hanger steak is on a wood-pellet grill like a Trager so you can get a touch of smoke on this rich cut of beef

More recipes to enjoy!

Yield: 2 servings

Traeger Grilled Hanger Steak

Reverse Seared 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.

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes



  • 1 hanger steak
  • salt & pepper

Bourbon Sauce

  • 1/8 cup bourbon whiskey
  • 1/8 cup honey
  • 1/2 teaspoon garlic
  • 1/4 teaspoon salt
  • 1 teaspoon sriracha


  1. Preheat your wood-pellet grill to 225°.
  2. Season the steak liberally with salt and pepper.
  3. 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.
  4. In a large cast-iron skillet placed on the stovetop, heat the pan over high heat.
  5. Place a teaspoon of butter in the pan and immediately place the steak in.
  6. Sear on both sides for 1-2 minutes.
  7. 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.



  • Rare - 115° (Finished temp 125°)
  • Medium Rare - 125° (Finished temp 135°)
  • Medium - 135° (Finished temp 145°)

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 133Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 180mgCarbohydrates: 6gFiber: 0gSugar: 6gProtein: 10g

Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.


Sunday 4th of July 2021

God I love a good pellet grill but Traegar is NOT one. Please disclose if you are a shill or just like using crappy products. So many better pellets... Mak, Rectec, GMG, etc,


Sunday 25th of February 2024

@Nicole Johnson,gosh...people are awful in the comments huh! I have a Traeger and love it, and the ads don't bother me at all. Keep on keepin' on :)

Nicole Johnson

Monday 5th of July 2021

Ummm - I DO disclose when I'm doing sponsored content. I'm not. I like Traegers. We also use a Camp Chef and a Louisiana too. No one said there weren't other good alternatives out there, T-BONE, but just because you are anti-Traeger doesn't mean I'm "shilling". ;)

Keith Underwood

Friday 18th of June 2021

Oh my gosh. I love your site and the recipes, but the number of ads really kills my interest.

Nicole Johnson

Friday 18th of June 2021

Hey Keith - this is my job. It is how I earn a living, and how I feed my family. I don't come to your job (for free) and yell at you for earning money at your chosen profession, so I'd appreciate it if you'd return the favor. Running a website of this size is expensive, requires a TON of time, effort, and energy, and that's not to mention the thousands upon thousands of dollars in equipment it takes to produce these recipes and this content. If you'd like to find ad-free recipes on the internet - good luck. There are some, and there are ad-blockers if you are so inclined (though if you are I hope you support the sites you frequent in other ways by purchasing their products, clicking through their links, and sharing their content with your friends.) If you enjoy my site and our recipes like you mentioned you did, hopefully you can find it in your heart to scroll past the ads that make running the site possible. ;) Or let me know if you'd like to see my subscription options where I personally email you each recipe, ad-free.

What is Hanger Steak? Where to Buy and How to Cook it

Monday 30th of March 2020

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Thursday 6th of February 2020

Could you please give a ballpark cooking time for medium rare? I just need a guideline so I can know when to start and time my side dishes. Thank you!

Nicole Johnson

Friday 7th of February 2020

Not really. It depends entirely on the size/thickness of the meat, your specific grill, as well as the external influences like the outside temperature, how windy it is, etc. When we do steaks we typically do really fast side dishes, or ones that can be prepared in advance and hold over well. I'd say a VERY rough ballpark would likely be around 10-25 minutes, but it could definitely happen outside of that time frame. This is a big reason why I recommend using a wireless thermometer. Happy grilling!

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