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Broiling

Broiling in most conventional home ovens / broilers does not get hot enough and is thus less efficient than grilling, but definitely faster and easier in some cases and more appropriate for seasons and weather that are not conducive to outdoor grilling.  For those with an indoor grill, this can often be a better choice.  Some steps can be taken to increase the efficiency of broiling meat.

First position the broiling rack 3-4 inches from the heat source so that the surface of the Hanger Steak is 1-2 inches from the heat.  Preheat at the highest level for 15-20 minutes with the broiling rack and drip pan in place from the beginning to achieve maximum heat.  If meat sticking to your rack is a problem, you can lightly oil the rack or meat just before you place it to reduce this problem. 

After the meat has browned on one side for 3-4 minutes, turn it over with tongs and brown the other side.  Check often for doneness.  Turn the meat a third or fourth time to keep the surface from burning.  Check often for doneness. Remove and let rest as described above.