If you love a juicy, flavorful cut of beef, then hanger steak should be on your radar. This underappreciated cut, sometimes called the “butcher’s steak,” has been a favorite among meat lovers for years. Known for its tender texture and rich beefy taste, it’s perfect for grilling, pan-searing, or even sous vide cooking.
But what exactly is hanger steak, and why is it so special? In this guide, we’ll dive deep into everything you need to know about this hidden gem. You’ll learn:
- What hanger steak is and where it comes from
- How to select, store, and prepare it for the best flavor
- The best cooking techniques to ensure tenderness
- Perfect side dishes and recipes to pair with it
- Health benefits and nutritional value
By the time you finish reading, you’ll be ready to cook hanger steak like a pro and impress everyone at your next meal. Let’s jump right in!
Understanding Hanger Steak
What is Hanger Steak?
Ever wondered why this flavorful steak is so sought after? This cut comes from the diaphragm muscle of the cow, hanging between the rib and loin. That’s how it got its name—the muscle literally hangs from the cow’s body.
Unlike tougher cuts like flank steak or skirt steak, this tender beef cut is naturally soft because it doesn’t do much work. It’s also packed with marbling, which gives it a rich, beefy flavor similar to a high-quality ribeye.
In some parts of the world, it’s called onglet (in French cuisine) or hanging tender (in butcher’s terms). It’s often known as the butcher’s steak because butchers used to keep it for themselves—knowing it was one of the best cuts around!
Anatomy of Hanger Steak
So, where exactly does this flavorful cut come from? It’s located in the lower belly of the cow, near the plate section. Unlike other well-known steaks, each cow has only one, making it rarer than cuts like ribeye or sirloin.
To compare:
- This cut is more tender than both skirt steak and flank steak, offering a richer texture and deeper flavor.
- It has more marbling, leading to a richer flavor
- It should always be cooked to medium-rare or medium for the best texture
Flavor Profile and Texture
What makes hanger steak stand out? It’s bold, beefy, and incredibly juicy. Thanks to its fine grain and high-fat content, it soaks up marinades beautifully and delivers an umami-packed bite every time.
Here’s what to expect when you cook it:
- Rich flavor: Similar to ribeye, but even more intense
- Soft texture: Tender when cooked right, but slightly chewy if overcooked
- Absorbs marinades well: Making it a great choice for flavorful dishes
If you love a steak with big, bold taste, hanger steak will not disappoint!
Selecting and Preparing Hanger Steak
How to Choose Quality Hanger Steak
When buying this tender cut, quality matters. Since it’s a less common choice, you might not always find it at your local grocery store. But don’t worry—you can usually get it from a butcher shop or order it from specialty meat suppliers.
Here’s what to look for when selecting hanger steak:
- Bright red color: Fresh beef should have a deep red hue, not brown or gray.
- Good marbling: Thin streaks of fat running through the meat add flavor and tenderness.
- Firm texture: The steak should feel firm but not tough when pressed.
Whenever possible, go for grass-fed or organic beef. It tends to have a richer taste and a more natural, beefy flavor. Plus, it’s free from unnecessary additives!
Proper Storage Techniques
Once you’ve got this tender cut, proper storage is key to keeping it fresh. If you plan to cook it within a day or two, store it in the fridge, wrapped in butcher paper or plastic wrap.
For longer storage:
- Refrigeration: Keep it in the coldest part of your fridge (below 40°F) for up to three days.
- Freezing: Wrap the steak tightly in freezer-safe plastic wrap and store it for up to three months. To prevent freezer burn, use a vacuum sealer or double-wrap it with aluminum foil.
When ready to cook, thaw it in the fridge overnight for the best texture. Avoid defrosting in the microwave—it can make the meat tough.
Marinating Hanger Steak
Hanger steak has a deep, rich flavor on its own, but a good marinade can take it to the next level. Because it’s a loose-grained cut, it absorbs marinades exceptionally well.
Why marinate?
- Adds extra flavor—especially if using bold ingredients like garlic, soy sauce, or citrus.
- Improves tenderness by breaking down muscle fibers.
- Helps with caramelization when grilling or searing.
Best Marinade Ingredients
A simple yet delicious hanger steak marinade includes:
- Olive oil (for moisture)
- Soy sauce or Worcestershire sauce (for umami)
- Garlic and onion (for depth)
- Citrus juice or vinegar (to tenderize)
- Fresh herbs like rosemary or thyme (for aroma)
Let the steak marinate for at least 2 hours, but overnight is even better. Before cooking, pat it dry with paper towels to get a perfect sear!
Cooking Methods for Hanger Steak
Grilling Hanger Steak
If you love a smoky, charred flavor, grilling hanger steak is the way to go! Since it’s a quick-cooking cut, the grill’s high heat helps lock in juices while creating a beautiful crust.
How to Grill Hanger Steak:
- Preheat your grill to high heat (450-500°F).
- Season the steak with salt, pepper, and a drizzle of olive oil.
- Grill for 3-4 minutes per side, flipping once.
- Use a meat thermometer—it should read 125-130°F for medium-rare.
- Rest for 5 minutes before slicing to keep the juices in.
🔥 Pro Tip: Always cut hanger steak against the grain to keep it tender!
Pan-Searing Techniques
No grill? No problem. A cast iron skillet can give you a perfect crust with loads of flavor.
How to Pan-Sear Hanger Steak:
- Preheat a cast iron skillet over medium-high heat until very hot.
- Add a high-smoke-point oil, like avocado or vegetable oil.
- Sear the steak for 3-4 minutes per side until deeply browned.
- Lower the heat, add butter, garlic, and thyme, and baste the steak for extra flavor.
- Check the temperature (125-130°F for medium-rare), then rest before slicing.
🔥 Pro Tip: Basting with butter in the last minute of cooking adds an incredible richness!
Sous-Vide Cooking
For restaurant-quality tenderness, try cooking this flavorful cut using sous-vide. This method guarantees even cooking and maximum juiciness by slow-cooking the steak in a temperature-controlled water bath.
How to Cook Hanger Steak Sous-Vide:
- Season the steak, then seal it in a vacuum bag.
- Set your sous-vide machine to 130°F (medium-rare) and cook for 1.5 to 2 hours.
- Remove from the bag, pat it dry, and sear quickly in a hot pan to develop a crust.
🔥 Pro Tip: Don’t skip the final sear! It adds a crispy, caramelized texture that elevates the steak.
Serving Suggestions and Recipes
Classic Pairings with Hanger Steak
When it comes to enjoying this flavorful cut, the right sides can elevate your meal. Here are some classic pairings to enhance the experience:
- Roasted Vegetables: Caramelized carrots, Brussels sprouts, or asparagus add a sweet contrast to the steak’s rich flavor.
- Mashed Potatoes: Creamy potatoes balance the meat’s boldness.
- Fresh Salads: A crisp green salad with a tangy vinaigrette can lighten the meal.
Additionally, consider these sauces to elevate your hanger steak:
- Chimichurri: This zesty Argentine sauce made with parsley, garlic, and olive oil adds a fresh kick.
- Red Wine Reduction: A rich, savory sauce that complements the steak’s deep flavors.
Popular Hanger Steak Recipes
Ready to get cooking? Here are two crowd-pleasing hanger steak recipes:
1. Hanger Steak with Roasted Red Pepper Sauce
Ingredients:
- 1 hanger steak (about 1.5 pounds)
- 2 roasted red peppers
- 2 cloves garlic
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions:
- Prepare the Sauce: Blend roasted red peppers, garlic, and olive oil until smooth. Season with salt and pepper.
- Cook the Steak: Season the hanger steak with salt and pepper. Grill or pan-sear over high heat for 4 minutes per side for medium-rare.
- Serve: Slice the steak against the grain and drizzle with the roasted red pepper sauce.
2. Hanger Steak Fajitas
Ingredients:
- 1 hanger steak (about 1.5 pounds)
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Flour tortillas
Instructions:
- Marinate the Steak: Rub the hanger steak with olive oil, cumin, chili powder, salt, and pepper. Let it sit for 30 minutes.
- Cook the Vegetables: Sauté bell pepper and onion in a pan until soft.
- Cook the Steak: Grill or pan-sear the steak over high heat for 4 minutes per side for medium-rare.
- Assemble: Slice the steak against the grain. Serve in tortillas with sautéed vegetables.
For more delicious recipes, check out our recipe article.
Nutritional Information and Health Benefits
Nutritional Breakdown of Hanger Steak
Curious about what’s in your hanger steak? Here’s a quick overview:
- Calories: Approximately 210 per 3-ounce serving
- Protein: About 23 grams
- Fat: Roughly 13 grams
- Vitamins and Minerals: Rich in iron, zinc, and B vitamins
This tender beef cut is an excellent source of high-quality protein, essential for muscle growth and repair. Its rich iron content supports healthy blood function, while B vitamins play a key role in energy metabolism.
Health Considerations
While hanger steak offers many nutrients, it’s important to enjoy it in moderation due to its fat content. To keep your meal balanced:
- Portion Control: Stick to a 3-4 ounce serving size.
- Balanced Plate: Pair the steak with plenty of vegetables and whole grains.
- Cooking Methods: Opt for grilling or broiling to reduce added fats.
By being mindful of portions and preparation, you can savor the rich flavors of hanger steak as part of a healthy diet.
FAQs
Absolutely! This flavorful cut is known for its tender texture and rich, beefy taste. Unlike tougher cuts like flank or skirt steak, it has more marbling, making it incredibly juicy and succulent when cooked properly. Since it absorbs marinades beautifully, it’s a favorite among chefs for grilling, pan-searing, and sous-vide cooking. If you’re after a tender, flavor-packed steak, this butcher’s cut is an outstanding choice.
In the UK, this cut is commonly known as “Onglet”, its French name. British butchers and high-end restaurants often use this term, especially in French-inspired cuisine. While it’s not as popular as ribeye or sirloin, onglet steak is gaining recognition for its bold flavor and natural tenderness, making it a favorite among steak lovers.
The price of this tender cut is higher because each cow only has one, making it a rare and sought-after choice. Its high demand among chefs and steak lovers further drives up the cost. Unlike more affordable cuts, this one is naturally tender and packed with flavor, requiring little marination or slow cooking. With its limited supply and premium quality, it stands out as one of the more expensive cuts per pound.
In Canada, this cut is known as the hanging tender or simply butcher’s steak. Just like in the U.S., it’s considered a hidden gem, often found in butcher shops and high-end restaurants. While it may not be as common in grocery stores, it’s typically available at local butchers, specialty meat markets, and farm-to-table suppliers. Canadian chefs appreciate its rich flavor and tenderness, making it a top choice for grilling, stir-fries, and gourmet steak dishes.
For more steak cooking tips, check out our guide on selecting the best cuts of beef!
Final Thoughts on Cooking Hanger Steak
If you haven’t tried this flavorful cut yet, now’s the time! Tender, juicy, and packed with rich beefy taste, it’s perfect for grilling, pan-searing, or even sous vide cooking. Whether you keep it simple with salt and pepper or go bold with marinades and sauces, this steak is a versatile choice for any meal
Remember to:
- Choose high-quality hanger steak for the best taste.
- Use the right cooking method to keep it juicy.
- Always slice against the grain for tenderness.
Now, fire up the grill or heat up the pan—it’s time to enjoy a perfectly cooked, juicy steak! 🍽🔥
Conclusion
Hanger steak might not be the most famous cut, but once you try it, you’ll understand why butchers used to keep it for themselves! With its rich, beefy flavor and tender texture, it’s a game-changer for steak lovers.
Whether you grill it to perfection, pan-sear it for a golden crust, or slow-cook it sous vide, the key to success is cooking it right and slicing it against the grain. Pair it with delicious sides and bold sauces, and you’ve got a restaurant-quality meal at home.
Now that you know all the secrets to cooking this flavorful cut, it’s time to put your skills to the test! Fire up the grill, heat up your skillet, and enjoy one of the most underrated steaks out there. 🍽🔥