Prepare grill for direct cooking over Lump charcoal. Temperature should be in the 500 degrees F (260 degrees C) range.
Remove the connective tissue between each section of Hanger Steak (2), splitting it into two pieces. Trim away any excessive silver skin or fat.
Coat each steak with Olive Oil (4 tablespoon) reserving one tablespoon for the mushrooms. Sprinkle Killer Hogs Steak & Chop Rub (1/4 cup) over all sides and rest for 20 minutes before grilling.
Place a cast iron skillet on the grill and add Butter (2 tablespoon) and Olive Oil (1 tablespoon). Add Garlic (2 clove) and Shallot (2 tablespoon) and sauté for 2-3 minutes.
Add Baby Bella Mushroom (16 ounce) and season with Killer Hogs The A.P. Rub (1 teaspoon). Toss the mushrooms in the butter mixture to coat.
Pour in the Worcestershire Sauce (1/2 cup) and Red Wine (1/4 cup) and continue to cook until mushrooms brown and liquid reduces. Remove from grill and cover until ready to serve.
Place each steak on the grill and cook for 2 minutes on each side until internal temperature reaches 125 degrees F (51 degrees C) in the center of each steak.
Remove from grill and rest loosely covered for 5-10 minutes. Slice into desired portions and serve with mushrooms.