chimney of coals under one side of the grill grate and cook
the steaks full blast from start to finish, flipping
occasionally. On the stovetop, use a pan cast-iron pan and
go for smoking-hot high heat. Hanger steaks work well with
marinades.
Finally, hanger steaks are good candidates for sous-vide
cooking (see here), as it guarantees that they cook evenly all
the way through. Cook them in a 125° to 130°F water bath,
then finish them off with the highest-possible heat on a grill
or the stovetop.
Slicing and serving: Like any meat, hanger steaks should be
allowed to rest for a few minutes after cooking. Let it rest,
then slice against the grain and serve. When properly
cooked and sliced, a hanger steak is every bit as tender as a
rib-eye.