Hanger Steak

The classic Hanger Steak is one of the best kept secrets among butchers and steak lovers because it comes from the lower belly of a cow and is well-marbled and surprisingly tender when cooked properly. It is extremely flavorful with a more coarse texture. This a common choice for the famous French dish, "Steak Frites." Not only is the classic Hanger Steak a beloved secret among butchers and steak enthusiasts, but it also boasts an exceptional quality thanks to its location on the lower belly of the cow. Its marbling and tenderness are unmatched, resulting in a flavorful and rugged texture that is perfect for any meal, especially the renowned French dish "Steak Frites."

Preparation

The Hanger does exceptionally well with acidic marinades the help to tenderize it. This cut of steak is best for cooking over high heat for a short period of time - just be careful with this cut as it can be sensitive to overcooking. Think grilling and broiling. And, always slice this across the grain This cut of steak is perfect for high-heat cooking methods such as grilling and broiling. The Hanger is also a great option for acidic marinades, which help to tenderize the meat. And, for best results, remember to slice this cut against the grain.

Alternative names

The Hanger steak is also known as the Butcher's Steak It's a lesser known cut among customers, but it's a favorite amongst chefs due to its intense flavor and tender texture.