Grilled Hanging Tender on the Traeger

The hanging tender, otherwise known as the hanger steak or the butcher’s steak, is a juicy flavorful cut from the plate — the upper belly of the cow. The name “butcher’s steak” originated from the butcher often keeping this one for their own consumption, rather than selling it at their shop. There is only one hanging tender per cow, making it a rare cut. The rich flavor and tender marbling makes this one a favorite for us at the ranch — thankfully for you all, we have decided to share :)

This recipe is specific to the Traeger grill because you are smoking it prior to cranking up the heat. If you do not have a Traeger just grill it like you do a tenderloin. First you’ll have your steaks totally defrosted and at room temp. Then mix up a marinade of olive oil, salt, pepper, garlic, lime, little maple syrup, crushed red pepper, and sesame oil. You can really experiment with the marinade. Let the steaks soak in the sauce for 1-2 hrs prior to grilling. When you’re ready to go — smoke the steaks for 30 min, then turn up the heat to 500. Turn them over when the heat hits 300, then again when it hits 350. Two minutes more — then they’re off. Let them rest for 10 minutes before slicing against the grain. With hanging tenders there is a tendon running down the middle of the steak so you have to slice one side then flip to the other side. Throw the tendon to your dogs, they’ll love it. Enjoy!