Cooking Instructions
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Step 1
Prepare grill for direct cooking over Lump charcoal. Temperature should be in the 500 degrees F (260 degrees C) range.
Step 2
Remove the connective tissue between each section of Hanger Steak (2), splitting it into two pieces. Trim away any excessive silver skin or fat.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Remove from grill and rest loosely covered for 5-10 minutes. Slice into desired portions and serve with mushrooms.
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