Directions

1. Preheat grill to high. Pull the steaks out of the fridge and let them come to room temp while you prepare the sauce.
2. Add butter to a small saucepan or skillet set over a medium-high heat. Let the butter melt. When it starts to turn brown on the edges, swirl the pan until the butter turns deep brown and smells nutty. Remove from the heat and let it cool slightly. Add the onion and garlic. Reduce the heat on the stove to medium-low and return the skillet to the heat. Sweat the onion and garlic until soft, about 3 minutes. If at any time the onion and garlic starts to brown, turn the heat down. When the onion and garlic are soft, remove from the stove.
3. While the onion and garlic sweat, add the Red Gold Ketchup, Worcestershire sauce, Dijon, honey, soy sauce, ½ teaspoon salt, 1/8 teaspoon black pepper, both vinegars, and water to a mini food processor or blender.
4. When the onion and garlic are soft, add to the processor with the other ingredients. Blend until smooth. Season to taste with salt and pepper.
5. Pat the steaks dry with paper towels. Brush on all sides with olive oil. Combine the remaining teaspoon salt, 1/2 tsp pepper, and 1/2 teaspoon garlic powder in a small bowl. Sprinkle each steak on all sides with the mixture.
6. Place the steak on the grill and shut the hood. Cook for 3 minutes or until crisp and charred. Use tongs to flip over and cook on the other side until medium-rare, another 2-3 minutes. To be sure when the steak is done, use an instant read thermomotor – pull the steak off when the internal temperature reaches 130 degrees. Remember, hanger steak is a thin cut of meat and takes very little time to cook, so stay nearby the grill.
7. Let the steak rest for 10 minutes. The carryover cooking will bring it up to medium-rare (135 degrees) and redistribute all the juices. Slice into ¼-1/2 inch pieces. Serve with steak sauce.