Looking for the ultimate steak night upgrade? Our Butcher's Choice collection brings premium cuts like hanger steak straight to your grill. Known for its deep, beefy flavour and tender texture, hanger steak is a favourite among butchers for good reason—and it's even better with bold seasoning and a rich mushroom topping.
Ingredients
- 2 whole hanger steaks, 3 pounds each
- 1/4 cup + 1 tablespoon olive oil
- 1/4 cup steak rub
- 16 oz fresh baby bella mushrooms
- 1/2 Worcestershire sauce
- 1/4 red wine
- 1 tablespoons butter
- 2 cloves minced garlic
- 1 tablespoons finely chopped shallot
- 1 teaspoon Darkside of the Grill Fire in the Hole AP Rub
Instructions
- 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 centre of each steak.
- Remove from grill and rest loosely covered for 5-10 minutes.
- Slice into desired portions and serve with mushrooms.
This is what steak night looks like when you're cooking with the Butcher's Choice.
