BBQ hanger steak

The cook, step by step.

1. 1

   Step 1

   Done

   Remove the hanger steak from the package and pat dry. Then sprinkle the 3 tablespoons BBQ rub over the hanger steak and make sure that it is well covered with rub around. Then put the hanger steak back in the refrigerator and let the rub marinate for at least 4 hours and up to 24 hours for the best result.

   4h
2. 2

   Step 2

   Done

   Then prepare the BBQ for indirect preparation. In the case of a kamado, add the plateaur. In the case of a normal BBQ bullet, make sure you create an area where the meat doesn't have to lie above the coal but off it. You're going for a 150-degree BBQ temperature. At the moment the temperature is reached you add the whiskey wooden chunk and put the hanger steak on the BBQ. Then close the lid. We now cook the hanger steak to an internal temperature of 50 degrees Celsius.

   Internal temperature: 50°C
3. 3

   Step 3

   Done

   When the internal temperature of 50 degrees Celsius is reached we get the hanger steak from the BBQ. We lay this under a piece of aluminium foil so that it does not cool too far while we now convert the BBQ to direct heating directly above the coals. We then put the hanger steak back on the BBQ and grill it off on both sides just as long until we have reached an internal temperature of 55 degrees. Then the hanger steak is nice medium/rare and as far as I'm concerned the best tart to eat this piece of meat. If you're not a medium/weird person, then you can thread it to 60 degrees of internal temperature.

   Internal temperature: 50°C
4. 4

   Step 4

   Done

   When the desired dryness is achieved, it is time to remove the hanger steak from the BBQ and let it rest for 10 minutes under a piece of aluminium foil. Do not cover it completely but put the aluminium foil loosely on it so that there is still room to breathe. Then you cut the seams out with a sharp knife. You now have 2 long strips of meat which you can best cut obliquely on the thread into small pieces. So you have the most tender experience of the meat. Enjoy!

   10m