Coffee Rubbed Hanger Steak – The most flavorful cut of beef enhanced even further by a smoky rub, hanger steak has more flavor than your more expensive steak cuts, but at a much lower price point. The ground coffee based rub adds a bold, sweet-heat flavor and a nice crust to the steak.
Hanger steaks are truly a best kept secret. I had never heard of a hanger cut until I moved to Chicago. There was an Argentinian steakhouse near my house called Tango Sur that was a carnivore’s paradise where you could get highly flavorful cuts of beef at value prices. At the time it was one of the few places you could find it. I know this because after having my first and inquired about one at every other steakhouse. Luckily Tango had a neighboring market and butcher shop that sold, you guessed it, hanger steak. Because of it’s deep, beefy flavor and value price relative to my former favorite cut, the ribeye it became my go to cut. Today it’s a lot easier to find.
Coffee Rubbed Hanger Steak Flavor Profile
I’m not a coffee drinker but I keep ground coffee on hand specifically to make rubs for meats like beef or lamb that have strong flavors and can standup to the bold coffee rub. Coffee has many things working for it. It’s acidic which makes it pair well with savory items. So when you combine it with flavorful beef like hanger steak you get magic! Coffee also acts like a spice and when paired with other spices many of its elements are accentuated and lend a level of complexity to meat. When blended with ancho chili powder, paprika, brown sugar, etc. you get sweet, smoky, earthy, and a little heat all together. Lastly, the coffee caramelizes when encountering high heat and makes for a nice crust that seals in the moisture of the meat. This is what creates that “bark” on the steak.
Coffee Rubbed Hanger Steak Cooking Tips
- Make sure you cook it to medium-rare or medium. Hanger steaks have a very coarse texture with a distinct grain running through it, so anywhere beyond medium will make it too rubbery to chew. Best to use a thermometer, and cook it between 125° and 130° degrees (this gives it some leeway to rise in temperature was it rests).
- Because these steaks are quite thin, they require high heat in order to develop a nice char/sear without overcooking.
- Let it rest for 10 minutes before slicing to allow the juices to redistribute.
- When you cut your steak for serving, make sure to slice it against the grain, as this will ensure tender texture.
- Remember to let the steak rest (don’t tent it or it will over-cook) for about 10 minutes before slicing.
Coffee Rubbed Hanger Steak Meal Planning Tips
- if you’re buying from a butcher have them break it down into two separate, well-trimmed steaks. Each one should be close to a foot long weighing in at 8-12 ounces.
- If time permits season steaks well in advance, place on a wire rack set inside a rimmed baking sheet and chill uncovered 3–6 hours. Let steaks sit 1 hour to come to room temperature, which will help them cook quickly and more evenly.
- Most coffee works for the rub, but I’d avoid anything instant or the larger ground coffees like Folgers. Decaf works just fine as well since you’re only going for flavor. I have a small coffee grinder that I typically use for grinding spice seeds. I recommend the Krups Electric Grinder since its inexpensive, quiet, and quite effective. With a grinder on hand you can use fresh coffee beans for even more fresh, bold taste.
- Pairs well with quick and easy grilled asparagus
Coffee rubbed hanger steak
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For another coffee rubbed protein dish try these coffee rubbed lamb chops.
Dope beats, fresh eats, best life. Enjoy this coffee rubbed hanger steak the next time you opt for grilled meat!
Coffee Rubbed Hanger Steak
- 2 tbsp ground coffee beans
- 1 tsp Cacao powder
- 1 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 1/2 tsp black pepper
- 1 tbsp smoked sweet paprika
- 2 tbsp Ancho Chili powder
- 1 tbsp Brown sugar
- 1 tbsp kosher salt
- 1 16- ounce hanger steak
- 1 tablespoon canola oil
Mix spices in a small bowl.
Season steaks with spice mix. Place on a wire rack set inside a rimmed baking sheet and chill uncovered 3 hours.
Let steaks sit 1 hour to come to room temperature, which will help them cook quickly and more evenly.
Preheat oven to 400°. Heat oil in a large skillet over hot-high heat. Cook steaks 2 minutes or so on each side to create a nice crust. Transfer skillet to oven; cook steaks until an instant-read thermometer inserted into the thickest part registers 120° for medium-rare, about 5 minutes. Transfer steaks to a cutting board; let rest 10 minutes. Slice against the grain into ½ inch thick slices
Recipe works for ribeyes as well All pan sear cooking works fine too. Simple sear 3 minutes per side in pan over high heat.