Cobb Galleria Centre’s Executive Chef Nick Walker shares one of his favorite ways to make hanger steak – a sure dad-pleaser on Father’s Day!

Image courtesy of

Bacon Onion Butter

1 pound butter
8 psc thick sliced bacon – cut in ¼” pieces
½ Sweet Yellow Onion- minced
2 tbs. Grain Dijon
½ tbs. honey
2 tbs. Chopped Chives
1 tbs. Chopped Tarragon
½ tbs. Black pepper

Butter is better made in advance of grill day.

Melt 1 tbs. butter and cook bacon slowly until bacon is crisp. Add onion and cook until caramelized. Strain onions and bacon, and set aside to cool. Leave butter at room temperature to soften, whip remaining ingredients with butter bacon and onions until fluffy.

Scoop onto a piece of wax paper or plastic and roll into a log. Let set overnight.


1 tbs. Dijon
1 tbs. garlic
1 tbs. chopped rosemary
1 lemon juiced and zest
3 tbs. olive oil
¼ tbs. crushed red pepper
4-6  6 oz. hanger steaks

In a small bowl, combine Dijon, garlic, chopped rosemary, lemon, olive oil and crushed red pepper. Marinate hanger steaks and allow to chill in fridge for 1 hour.

Preheat the grill. Season the steaks with salt.

Grilled to desired doneness, I recommend medium rare to medium.


Use butter on steak after you remove from the grill, and let steak rest before slicing.