This manly meat gets its name for hanging down between the tenderloin and ribs — placing it deep inside the loin, encompassed by the rib cage. This placement makes it a tender piece of meat, and it’s a naturally lean cut — making it a prime muscle-building protein.

Hanger steak can be stored in the refrigerator for two days before cooking. If you want to freeze some leftovers, tightly wrap the meat in aluminum foil and freezer bags. 


  • 3/4 cup Ladolemono (marinade)
  • 2 pounds hanger steak
  • 1 tbsp olive oil for brushing
  • salt anad pepper for seasoning, to taste
  • 6 tbsp Spicy Red Rub
  • For the Spicy Red Rub
  • 3 tbsp smoked paprika
  • 1 1/2 tbsp clove (toasted & ground)
  • 3 tbsp cumin (toasted & ground)
  • 1 tbsp cayenne
  • 1 tbsp mustard seed (toasted & ground)
  • 2 tbsp kosher salt
  • 2 tbsp sugar


  1. In a zip lock bag, combine 3/4 cup Ladolemono and steak. Marinate for about 24 hours (or at least 4).
  2. Preheat a charcoal, gas grill, or ridged cast iron griddle pan until hot. Remove excess marinade and pat dry with paper towel. Brush the steak with olive oil, season with salt, pepper, and Spicy Red Rub. Grill until firm and char-marked, about 10 minutes, turning once. Set aside to rest for 10 to 15 minutes.
Want a copy on the go?