Preheat the grill to 550°F and brush the grill grates clean.
Brush the steak all over with the oil, then season evenly with the salt and black pepper.
Add the steak to the grill and cook, with the lid closed, for 4 minutes.
Flip the steak and cook until an instant-read thermometer inserted in the center of the steak registers 105°F for rare, 115°F for medium-rare, or 130°F for medium, 2–4 more minutes.
For medium-well or well-done steaks, cook for 6 minutes before flipping and to 145°F for medium-well, or 165°F for well done, 3–5 more minutes.
Remove the steaks from the grill and allow them to rest for at least 5 minutes before serving. This will allow the steaks to continue rising in temperature to their final doneness of 115°F for rare, 130 for medium-rare, 145°F for medium, 160°F for medium-well, and 170°F for well-done.
To serve, identify which direction the grain of the meat is running (look for the parallel lines of muscle fiber running down the meat) and cut perpendicular to them into thin slices.
Cooking Tips
An untrimmed hanger steak has a long membrane that runs down the center of the steak that most butchers will remove by cutting the steak into two pieces, creating two longer, thinner steaks. However, if your hanger steak is nearly as wide as a ribeye, with fat and silver skin on the outside, you’ll need to trim it.
Run your knife along either side of the membrane in the center of the steak, separating the steak into two pieces. Remove the membrane from the side of the steak where it’s still attached and trim off any silver skin or excess fat. Note: a full, untrimmed hanger steak can serve 4.
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