Hanger steak is one of our favorite cuts of beef, and for good reason. It was once known as a “butcher’s steak” because it was so prized among butchers that they refused to sell it, reserving it for their own meaty desires. The hanger steak somewhat resembles a tubular flank steak, and lots of butcher shops carry them (and will actually sell you one) these days. When cooked perfectly — which doesn’t require much effort — it’s tender, juicy, and super flavorful.

However, not quite content with just “super flavorful,” we decided to kick it up a few notches with a ridiculous boozy sauce made with whiskey, cola, and bacon — inspired by the classic combination of whiskey and Coke.

This recipe makes more than enough for the steaks, so why not fry up some french fries and use it as a dipping sauce? Or keep it in a jar in the fridge and put it on some chicken wings later in the week. You won’t regret it.

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Hanger Steak with Whiskey Sauce

For the sauce:
4 slices of bacon, cut into lardons
⅓ cup whiskey
⅓ cup brown cola
steak sauce
⅔ cup barbecue sauce
2 cloves garlic, minced
salt and pepper to taste
4 hanger steaks
Olive oil
Salt and pepper

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To make the sauce, cook the bacon in a frying pan until it’s browned. Drain out most of the bacon fat and reserve for another use. Deglaze the pan with the whiskey and let it reduce by about half. Add the cola and let that mixture reduce by half. Add the steak sauce, barbecue sauce, and the garlic, and it bring to a simmer. Lower the temperature even more, and let the flavors meld for about 15 minutes. Add salt and pepper to taste then remove the pan from the heat.

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Generously coat each steak with olive oil, then season with salt and pepper. Fire up your grill for direct grilling. Once you have a bed of white-hot coals, place the steaks directly above the fire. Cook for 10 minutes total, turning the steaks every minute or so and rotating around the grill grate ensuring even cooking.

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Remove the steaks to a plate or platter and (very important!) cover them with foil and allow them to sit for 10 minutes. Then (even more important!) cut against the grain into ¾-inch slices. Drizzle the sauce over the steak and serve immediately.

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