Start by examining your hanger steak. If it came as a whole piece with the tough center sinew still running through it, use a sharp boning knife to cut along both sides of that white tendon and remove it completely. This gives you two long strips of steak that will cook evenly and slice beautifully. Pat both pieces completely dry with paper towels. Moisture is the enemy of a great crust, so take your time here.

Build your marinade by whisking together the olive oil, minced garlic, soy sauce, Worcestershire sauce, red wine vinegar, smoked paprika, dried oregano, black pepper, kosher salt, and red pepper flakes in a small bowl until fully combined. The mixture should smell deeply savory and herbal. Place your steak pieces into a resealable bag or shallow dish and pour the marinade over them, turning to coat every surface. Seal it up and let it sit at room temperature for 30 minutes or in the refrigerator for up to 4 hours. Do not go much longer than 4 hours because the acid in the vinegar will begin to break down the texture of the meat.

While the steak marinates, fire up the grill. If you are using charcoal, fill a chimney starter to the top and light it. Let it burn until all the coals are fully ashed over and glowing orange, about 15 minutes. Pour them out and spread them across two thirds of the grill bed to create a hot direct zone and a cooler indirect zone. You want the direct zone sitting at 450 to 500 degrees Fahrenheit when measured at grate level. If you are using a gas grill, preheat all burners on high for 10 to 15 minutes, then turn one burner down to low to create your indirect zone.

Pull the steak out of the marinade and let any excess drip off. Do not wipe it clean because those bits of garlic and herbs are going to add incredible flavor and texture to your crust. Season both sides with a light additional pinch of kosher salt right before it goes on the grill. This last-minute salt hit reinforces the crust formation. Lay the steak down directly over the hot coals or the high-heat burners and do not touch it for 3 full minutes. You are listening for a strong sizzle and looking for the edges of the meat to start turning gray about a quarter inch up the side.

Flip the steak after 3 minutes and check the first side. You want a deep mahogany crust with some darker spots at the edges, not black or ashy. Cook the second side for another 2 to 3 minutes. At this point you are looking to hit an internal temp of 125 to 130 degrees Fahrenheit for rare to medium-rare. Insert your instant read thermometer into the thickest part of the steak from the side, not the top, to get the most accurate reading. If you are not at temperature yet, move the steak to the cooler indirect zone and close the lid to let the ambient heat finish the job without burning the exterior.

When your steak is about 5 degrees below your target temperature, add the tablespoon of unsalted butter directly on top of the steak and let it melt and cascade down the sides. This butter baste adds richness, helps carry the garlic and herb flavors from the crust deep into the meat, and gives the exterior a gorgeous sheen. Pull the steak off the grill at 130 degrees for medium-rare or 135 degrees for medium. Remember that carryover cooking will raise the internal temp another 3 to 5 degrees while it rests.

Rest the meat on your cutting board with the juice groove for a minimum of 5 full minutes. Cover it loosely with foil if you like, but do not wrap it tight or you will steam away that beautiful crust you just worked hard to build. Resting allows the muscle fibers to relax and reabsorb the juices that have been pushed to the center during cooking. If you cut into it immediately, those juices run straight out onto your board and you lose all that flavor.

Slice the rested hanger steak thin, about a quarter-inch thick, cutting perpendicular to the grain of the meat and at a slight angle for wider, more attractive slices. Hanger steak has a very pronounced grain and slicing against it is non-negotiable for tenderness. Fan the slices out on a warm serving platter or wooden board, scatter the fresh parsley over the top, finish with a pinch of flaky sea salt, and serve with lemon wedges on the side for brightness. Pour any accumulated board juices back over the meat before bringing it to the table.