Why Butchers Swear By This Affordable Steak Cut (It's So Delicious)
If I want to know the best vegetables to buy at the farmers market (and I do, desperately!), I’m going to ask a farmer. But if I want to know what cut of steak I’m sleeping on, I’m asking my butcher.
Hanger steak, also known as butcher’s steak, used to be a sort of industry secret. The cut comes from the plate primal, which is the part of the cow directly below the ribs. The name “butcher’s steak” came about because there is only one hanger steak per cow, and butchers often kept it for themselves. This is because while it’s extremely tender (hanger is also referred to as “hanging tenderloin!”), there is an inedible center seam that prevents the steak from being served whole. All this to say, it’s not the cutest steak before you slice it.
Once you trim that center seam (which, by the way, is pretty easy!), the steak is easy to cook and a delight to eat. The flavor and texture is very similar to the more-common flank steak, but hanger is more tender. While hanger is much more widely available now than it used to be, it’s still a great value for quality if you’re willing to put in just a teeny bit of trimming effort. If you have some extra time, a simple marinade will only further elevate the flavor.
Why You’ll Love It
An affordable cut. For the price, hanger steak is one of the most tender, flavorful steaks you can buy.
The steak is delicious, with or without a marinade. And if you want to take your dinner to the next level, just set aside an hour for marinating the steak in a simple mix of citrus juice, olive oil, and garlic.
Key Ingredients in Hanger Steak
Hanger steak: Resembling flank steak in flavor and texture, you’ll know it’s hanger steak by the signature “seam” membrane running lengthwise through the center.
Salt: Season the outside of the steak generously with kosher salt because you can’t season the inside!
Oil: Use an oil with a higher smoke point like grapeseed or vegetable oil to get the best sear.
Marinade: If you have the time, a marinade of lemon or lime juice, olive oil, and garlic will add an extra layer of flavor.
How to Make Hanger Steak
Trim the steak. Cut the center seam from a hanger steak, leaving you with two long pieces of steak. Halve each piece crosswise to create four pieces. Season all over with kosher salt.
Optional marinade. If marinating, place the steaks in a shallow dish with lemon juice, olive oil, and grated garlic. Flip the steaks once or twice in the dish to coat. Cover the baking dish and marinate for 1 hour at room temperature or up to 24 hours in the refrigerator (remove from the fridge 30 minutes before cooking). Remove the steaks from the marinade and shake off any excess marinade. Pat dry with paper towels.
Cook the steaks. Heat a cast iron skillet until it starts slightly smoking. Add neutral oil, then add the steaks. Cook until deeply browned on the bottom. Flip the steaks and cook until medium-rare (or to your desired steak doneness). For thicker pieces, flip onto their sides to sear all over and cook more evenly.
Rest the steaks. Transfer to a clean cutting board or plate and let rest for 10 minutes before serving.
Storage and Make-Ahead Tips
Leftovers can be refrigerated in an airtight container for up to 4 days.
What to Serve with Hanger Steak
Hanger Steak Recipe
Tender, flavorful, and incredibly easy to cook. Tenderloin who?
Prep time 5 minutes to 10 minutes
Cook time 10 minutes
Serves 4
Ingredients
1 (1- to 1 1/2-pound) hanger steak
1 teaspoon kosher salt
1 tablespoon neutral oil, such as grapeseed, safflower, or canola
For the marinade: (optional)
2 tablespoons lemon juice, lime juice, or apple cider vinegar
2 tablespoons olive oil
3 cloves garlic, finely grated or pressed in a garlic press
Instructions
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Cut the center seam from 1 (1- to 1 1/2-pound) hanger steak, leaving you with 2 long pieces of steak. Halve each piece crosswise to create 4 pieces. Season all over with 1 teaspoon kosher salt.
If marinating, place the steaks in a shallow dish, such as a 9x13-inch baking dish. Whisk 2 tablespoons lemon juice, 2 tablespoons olive oil, and 3 grated garlic cloves together in a small bowl. Pour over the steak and rub the marinade into the steaks. Flip the steaks once or twice in the dish to coat. Cover the baking dish and marinate for 1 hour at room temperature or up to 24 hours in the refrigerator (remove from the fridge 30 minutes before cooking). Flip the steaks occasionally if you happen to think about it.
Remove the steaks from the marinade and shake off any excess marinade. Pat dry with paper towels.
Heat a large cast iron skillet over medium-high heat until it starts slightly smoking. Add 1 tablespoon neutral oil, then add the steaks. Cook until deeply browned on the bottom, 4 to 5 minutes. Flip the steaks and cook until medium-rare (between 125°F and 130°F), 4 to 5 minutes more. Begin checking the internal temperature of the steaks at 6 minutes total cook time for your preferred doneness. For thicker pieces, flip onto their sides for about 1 minute to sear all over and cook more evenly.
Transfer to a clean cutting board or plate and let rest for 10 minutes before serving.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Further Reading
We Asked 3 Chefs to Name the Best Ice Cream, and They All Said the Same Thing
Tuscan Chicken Is the "Most Delicious" Dinner of All Time, Says Everyone Who's Tried It
