Memphis Style Pan Seared Hanger Steak

Prep: 10 minutes

Cook: Approx. 10 minutes

Serves: 4

Difficulty:

Cuisine:

Saved:

American

Recipe by: Street Kitchen

Incredible hanger steak recipe that you can pan sear on a griddle or on the BBQ in a flash. Prepared with a Memphis Style BBQ seasoning, then finished with Memphis Style BBQ sauce your barbecue dinners just got a whole lot easier and delicious!

Credit: Whisk Media Group

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Memphis Style Pan Seared Hanger Steak

Ingredients:

1 x 200g pack Street Kitchen Sweet & Smokey Memphis Style BBQ seasoning and sauce

1.5kg hanger steak, trimmed, membrane removed and cut in half lengthwise

1 tablespoon vegetable oil

Thick cut fries and coleslaw to serve

Method:

Sprinkle and rub the Memphis Style BBQ seasoning sachet over both sides of the hanger steaks and brush lightly with vegetable oil
Preheat a cast iron char-grill pan over high heat
When pan is hot and shimmering, add steaks and cook 3-4 minutes
Flip steak over, if seared properly, it will pull away easily without tearing. If it begins to tear, leave a further 1-2 minutes
Cook 2-3 minutes for a medium-rare steak. Add additional time as needed for a thicker or more well-done steak
Once your steak is cooked to your liking, remove and loosely cover with foil, rest for 10 minutes. Slice steak thinly against the grain
Arrange steak onto a serving platter and pour over a little of the Memphis Style BBQ sauce. Pour remaining into a serving bowl. Serve with thick cut fries and coleslaw

Tips & Hints:

Cooking times for a steak will vary based on the thickness, size, and shape of your steak. For best success, use a meat thermometer. You'll want to remove your steak from the pan when its temperature reaches 5 degrees below your desired doneness. The steak will continue to cook slightly while it is resting.
Substitute hanger steak with flank or skirt steak.
Doneness temperatures: - Rare: 52°C - Medium-rare: 56°C - Medium: 60°C - Medium-well: 65°C - Well done: 70°C