Recipes Garlicky Herb-Rubbed Hanger Steaks 4.0 (2,793) 1 Review Chef Shea Gallante of Cru in New York City based this recipe on a classic Florentine dish called bistecca alla fiorentina—a thick T-bone grilled rare over hot coals. Here, Gallante substitutes cheaper but equally flavorful hanger steak—which he thinks is an underrated cut—and rubs the meat with dried herbs, garlic and paprika before cooking it.Plus: More Grilling Recipes and Tips By Shea Gallante Shea Gallante Why Because his unstoppable spirit of experimentation—and his kitchen full of cutting-edge equipment—leads him to create wonderful avant-garde dishes, like a creamy chilled mozzarella soup with basil and apricots. Born Poughkeepsie, NY; 1973. Education The Culinary Institute of America, Hyde Park, NY. Experience Coco Pazzo Teatro, Felidia and Bouley, all in New York City. First big risk Opening a pizza parlor when he was only 19. "I’d been working at a pizzeria, and decided I wanted to be the boss." Most exotic item on his menu Wild yellowtail crudo. "Almost all yellowtail is farm-raised, even the fish that comes in from Japan. The wild yellowtail I get has flavor that’s off the charts. You can’t imagine how good it tastes." Most memorable experience Going to Paris to cook dinner at the George V with David Bouley. "I looked outside in the courtyard and there was Bill Clinton. With David, you’re always on the move; I was there for three days and slept six hours total." Favorite cheap meal Pork and swiss chard dumplings from Tasty Dumpling in Manhattan’s Chinatown. Advice to future cooks Don’t get wrapped up in the industry hype. "Don’t just study a trendy cuisine; when it crashes, you’re sunk." Won Best New Chef at: Cru; New York City Food & Wine's Editorial Guidelines Updated on May 9, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Catherine Ledner Active Time: 20 mins Total Time: 1 hrs Yield: 8 Ingredients 1 1/2 teaspoons dried thyme 1/2 teaspoons dried rosemary 1/2 teaspoons dried marjoram 1/2 teaspoons dried oregano 1 head of garlic, cloves peeled and minced Three 2-pound hanger steaks 2 tablespoons sweet paprika Olive oil, for drizzling Kosher salt and freshly ground black pepper Directions In a mini food processor or spice grinder, combine the dried thyme with the dried rosemary, marjoram and oregano and blend the herbs until a powder forms. On a work surface, rub the minced garlic cloves all over the hanger steaks and sprinkle them with the sweet paprika. Dust the steaks with the powdered herbs, cover with plastic wrap and refrigerate for at least 4 hours or overnight. Let the steaks stand at room temperature for 1 hour before proceeding. Light a grill. Drizzle the steaks all over with olive oil and season them generously with salt and pepper. Grill the steaks over a medium-high fire until they are charred on the outside and medium-rare on the inside, about 12 minutes per side. Transfer the steaks to a carving board to rest for 15 minutes. Working from both sides and using a sharp knife, slice the steaks against the grain until you reach the strip of gristle in the center. Discard the gristle. Arrange the slices on a platter and serve. Suggested Pairing To pair with Gallante's take on a Florentine classic, head to Vino Nobile di Montepulciano for a silky, powerful Sangiovese—or Prugnolo Gentile, as the locals call it. Rate it Print