What is Hanger Steak? Hanger Steak is a delicious cut of beef that is often overlooked. It is simple to make, rich in flavor and when prepared properly may just become your favorite steak.
What is Hanger Steak?
- Hanger Steak is a flavorful cut of beef. The name of the steak comes from where it is positioned on the animal. It “hangs” below the diaphragm just below the flank steak cut.
- Also known as Butcher’s Steak (since many butchers would keep hanger cut and the rib cap cut, for them selves because of the great flavor).
- The Hanger Steak is a cut of beef from between the rib and the loin of a steer.
- Each animal has one hanger steak cut, typically between 2-4 pounds. It’s usually butchered into 8 ounce or so portions..
Recently the hanger steak cut has become more popular due to its rich flavor and tenderness. I see it on more and more steakhouse and other restaurant menus. Its a great steak choice for Steak Frites as well.
If London Broil is a cut you often cook, try my London Broil Marinade. Just 5 ingredients and it will make it more tender and flavorful.
I occasionally find it at certain grocery stores and have also ordered it from Omaha Steaks. They sell it as 4 pack, and its aged for 28 days. It’s been delicious the two times I have ordered this cut from them.
Why you should give Hanger Steak a try
- With proper preparation, the hanger steak is tender and delicious.
- It is often marinated before being cooked and can be grilled, broiled, or pan-seared.
- Hanger steak is a popular cut of meat in many cuisines, including French, Mexican, and Argentinian.
- It is also a relatively affordable cut of beef, making it a great choice for those on a budget who still want to enjoy a flavorful and satisfying meal.
Tips for cooking
- Hanger Steak benefits from a simple marinade. It helps create a tender and flavorful steak. Marinate 90 minutes up to overnight, turning occasionally.
- When ready to cook, remove from marinate, pat dry and allow steak to sit on counter for 30 minutes or so in the simple marinade, to come to room temp for more even cooking.
- Hanger steaks are best cooked quickly using a grill, heavy pan (cast iron is best) or Blackstone griddle. You want to create a nice crust.
- If you have a sous vide, you can make sous vide steak with this cut and then afterwards, pat dry and sear in cast iron (getting the pan as hot as you can). Flipping every 20 seconds or so until you have the sear you enjoy (adding a combo of butter/oil and aromatics if desired, yum!).
- A medium or medium rare cook is best for this steak in my opinion. and as always allow steak to rest for at least 5 minutes.
- When cutting into it to enjoy, slice against the grain for the best bite.
I enjoy the simple preparation of these steaks. If you wanted a stronger marinade using soy sauce more Worcestershire sauce or whatever you dream up, go right head. I am sure it will be delicious! This is my go-to more intense veggie & meat marinade recipe.
Storage
Store leftovers in the fridge, wrapped tight. Slice down and use for salads, sandwiches, steak and eggs or just eat it cold right from the fridge as I do, yum!
Sides to serve with Butchers Cut Steak
These simple yet flavorful Skillet Green Beans or Steakhouse Style Creamed Spinach are a quick & flavorful side dish ideas. Crispy Smashed Potatoes help make this a restaurant quality steak dinner!
Hope you enjoy this flavorful steak recipe! XO – Colleen
Meat recipes to try
Colleen Kennedy is the author of 3 cookbooks and has appeared on QVC and other shows inspiring home cooks of all levels. She has a popular TikTok channel @Colleen’sCooking with hundreds of short recipe videos. Colleen lives in Pennsylvania with her husband and kids, she started the food blog, Soufflé Bombay in 2009.
Hanger Steak Recipe
Hanger Steak is a delicious steak recipe when prepared correctly. Its flavorful and tender and a little less expensive vs fillet mignon, ribeye and strip steaks.
Ingredients Â
Marinade
- 4 tablespoon garlic paste
- Kosher salt & black pepper
- ¼ cup avocado or olive oil
- 1 tablespoon worcestershire sauce
- ½ TBS fresh squeezed lemon juice
Steaks
- 2 8 oz Hanger Steaks
- S&P if more seasoning outside marinade desired
- 1 TBS avocado or olive oil
- 2 TBS butter
- slices fresh garlic, rosemary, Thyme optional aromatics
- For a kick of heat add red pepper flakes
InstructionsÂ
Combine marinade ingredients and shake or stir well to combine. Place trimmed (if necessary remove excess fat/silver) in a shallow dish and pour marinade over.
Cover and place in fridge. Turn meat every so often. Marinate for 90 minutes up to overnight.
If garlic paste clumps up, smooth it over the meat with your clean hands.
When ready to cook, pull steak from fridge 30 minutes or so before cooking. Pat dry, and allow to sit at room temp.
Fire up your cleaned and oiled grill or heat a cast iron pan, your Blackstone Griddle or heavy bottomed pan over high heat.
Season your meat with S&P
Add avocado oil to pan (you could even use some of the leftover marinade as well). Place steaks in hot pan/grill and sear on all sides.
Add butter to skillet as well as any aromatics you like (and red pepper flakes if using). Keep turning meat until the sear is to your liking and the temp is to your liking. Should take 10-14 minutes to cook depending on size and your preference for doneness.
For rare, pull at 120-125 degrees internal, for medium-rare pull at 130, for medium pull at . Remember the meat will continue to cook for minutes after pulled. 135-145 (145 is too high for me I err on 5 degrees lower).
Always let the steaks rest for at least 5-8 minutes to allow the cook to continue and the juices to stay inside the meat and redistribute vs flowing out onto the plate.
Notes
Nutritional info does not include added salt as everyone adds to their preference, some not at all. Calories based off of a 4 oz serving. However my husband and son typically eat a whole one.
For a pan sauce, after you pull the steaks, add in another nob of butter and if you have it a nice splash of white wine or chicken/vegetable broth. Simmer and scrape all bits from pan. Serve over steaks.
Nutrition
Serving: 4servingsCalories: 371kcalCarbohydrates: 3gProtein: 25gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 83mgSodium: 162mgPotassium: 455mgFiber: 0.2gSugar: 1gVitamin A: 179IUVitamin C: 3mgCalcium: 45mgIron: 2mg
Leave feedback about this