I've just popped out to the local 'proper' butcher and bought a hanger steak on the strength of something I read in a sunday supplement a few weeks ago. It looks significantly different from the supermarket fare I'm used to preparing and I was just wondering if anyone had any advice on how to get the best out of it. I'm aware that it will be tougher than any prime cuts, and shouldn't be done past medium rare. I usually rub in some oil, s&p and garlic granules and sear on a griddle for about 2-3 mins each side before 'tenting' in foil and leaving for about five minutes before serving. Any pearls of culinary wisdom?